When you think of food in ancient civilizations, images of bread, grains, roasted meats, or fresh fruits might come to mind. Few imagine crunchy dried crickets, roasted beetles, dried mealworms or honeybees on a stick. Yet, for thousands of years, edible insects have been an essential part of human diets around the world—satisfying nutritional needs, inspiring culinary creativity, and even shaping cultural rituals. Today, for many in the West, the idea of eating insects still triggers a visceral reaction—the infamous “yuck factor.” Exploring history reveals not only why edible bugs were eaten, but also why our modern brains balk at the idea.
From survival food to the “Yuck Factor” of Today
Ancient Greece: Known, but not celebrated
In ancient Greece, insects were eaten, but never embraced as part of everyday cuisine. Aristotle, writing in History of Animals, noted that cicadas were consumed, particularly before they began to sing, with females full of eggs considered the most desirable. This suggests insect-eating was deliberate and informed, not accidental.
Despite this knowledge, edible insects remained culturally marginal. Greek food culture prized moderation, order, and refinement, and insects—associated with rural life and disorderly nature—did not align with these ideals. Grasshoppers and locusts were likely eaten during shortages or by rural populations, but they were mainly absent from elite dining and artistic representation. In Greece, insects were edible, but they were never food of status.
The Aztecs: Corn, cocoa, and chapulines
In pre-Columbian Mexico, chapulines—grasshoppers—were a staple. Often roasted and seasoned with chili and lime, they were consumed both as everyday sustenance and as festive treats. The Aztecs also farmed ants for their protein-rich eggs, called escamoles, sometimes referred to as “insect caviar”, for their prized, buttery, nutty flavor and creamy texture.
Ancient Egypt: Honey, locusts, and rituals
The Nile valley was home to a rich variety of edible insects. Egyptians prized honey, of course, but also consumed locusts. Ancient texts describe locusts not only as food but as offerings to the gods. In a society where food was deeply tied to ritual, insects occupied a space both sacred and practical.
African civilizations: Mopane worms and beyond
In southern Africa, the mopane worm has been a reliable source of protein for centuries. These caterpillars are collected seasonally, sun-dried, and often cooked in stews or fried. In some communities, eating insects was more than nutrition—it was a social activity, strengthening family and communal bonds.
The “Yuck factor”: Why our modern brains hesitate
Fast forward to today, and many Westerners find the idea of eating insects revolting, in spite of the well studied health benefits of entomophagy. Why the disconnect? Interestingly, in societies where insects were historically eaten, the yuck factor is minimal. This suggests that disgust is largely culturally learned, not biologically fixed.
- Cultural Conditioning – In societies where insects are primarily seen as pests, the association with filth triggers disgust.
- Neophobia (Fear of New Foods) – Humans are hardwired to be cautious with unfamiliar foods, especially small moving creatures.
- Evolutionary Psychology – Historically, insects could carry disease; avoidance was a survival mechanism.
From crunch to cuisine: Modern experiments
Despite the yuck factor, edible insects are creeping into gourmet kitchens and home cooking. Today’s chefs play with:
- Cricket flour brownies
- Mealworm protein pasta
- Chocolate-coated ants
Modern consumers may initially recoil, but research shows that repeated exposure, creative presentation, and positive social framing can reduce disgust. In essence, we’re witnessing a psychological shift reminiscent of what ancient civilizations never had to negotiate—they didn’t have a yuck factor because it was just food.
Lessons from History
- Nutritional practicality often trumps aversion – In tough times, humans prioritized survival over disgust.
- Culture shapes taste – What one society eats freely, another may find repulsive.
- Rebranding insects as gourmet or familiar can help overcome resistance – Just as sushi overcame early Western hesitation, insects may follow a similar trajectory.
Conclusions
Edible insects are not a novelty—they are a continuation of a deep human tradition spanning continents and millennia. Ancient civilizations ate insects for nutrition, ritual, and convenience, without hesitation. Today, the challenge is psychological: overcoming centuries of cultural conditioning that tell us bugs are “gross.” Understanding history, paired with creative culinary approaches, could make the crunch insect food for humans not just edible, but celebrated.
