Insects are often seen as an unfamiliar, and even disgusting, food source for some, even though humans have been consuming them for thousands of years.
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In a study published in the journal "World Archaeology," Professor Lisa-Marie Shelletto of Durham University in the UK explained how archaeological discoveries contribute to tracing the history of insect consumption, offering a new perspective on alternative protein sources.
As scientists search for more sustainable and environmentally friendly ways to produce food, the experiences of past generations may offer valuable lessons. Insects are capable of supplementing the traditional diet, and archaeology helps us understand how long ago they were incorporated into human cuisine.
Researchers have found evidence of insect consumption in various parts of the world, including insect remains in ancient human waste, as well as on tools and cooking utensils. Discoveries related to insect preparation and storage also suggest that humans collected insects for food.
In North America, ancient inhabitants ate locusts, beetles, and other insects. In Australia, archaeological evidence suggests that moths were cooked, ground, and used as food around two thousand years ago.
This tradition continues to this day, with insects forming a familiar part of the diet in some African, Asian, and Latin American countries. For example, locusts are consumed in Uganda and Mexico.
Attitudes toward eating insects are largely tied to the prevailing culture of a society; while they are consumed regularly in some societies, they are viewed with disgust in others. Nevertheless, many people, particularly in Western countries, still consider them an exotic food, despite their consumption dating back thousands of years.
"We often hear that edible insects are the food of the future, but for many people they have been part of our food heritage for a long time," said Shelletto.
According to the researcher, archaeology helps to re-examine prevailing notions about what foods can be considered part of the human diet. If scientists previously assumed that ancient humans did not eat insects, they might simply overlook evidence to the contrary.
Insects also have potential environmental advantages, as raising them, depending on the species and production methods, may require less land compared to traditional livestock farming, and may produce fewer greenhouse gas emissions per unit of edible protein.
Shelletto believes that recognizing insects as part of human food history could help shift perceptions of alternative protein sources. This doesn't mean everyone needs to change their diets, but history shows that food habits and perceptions evolve over time, and insects could become one option within a more diverse and sustainable food system.
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