Just as surely as the cicadas emerge every 17 years, so, too, do the recipes for them. Most articles and interviews profile chefs, nutritionists, and scientists in a quest to normalize insect eating and thereby improve life on the planet by adding a more sustainable protein to everyone's diet.
Described alternately as soft shell crab like or nutty, cicada tacos, sushi, brownies, and dipped in chocolate dominate the food press, just as I remember happening in 2004 and 1987.
I wonder: Will 2021 be a true turning point toward greater insect consumption or just another flash-fried cicada in the pan?
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