Chowing down on a big bowl of crickets probably doesn’t sound very appetizing, does it? According to a range of experts interviewed in the video below, though, our disgust at the thought of eating insects might just be a matter of perception. This extensive report from the New York Times shows how lobsters went from disgusting to delicious in the eyes of American eaters, a branding journey that bugs might also take in the near future.
- What are some of the factors that contributed to lobster’s transformation into a delicacy?
- Do you think American consumers can be convinced to include insects in their diets? Why or why not?