An astounding event
The Insect Tastings event, which was held from 1993 to 2005 and in 2017, captured the imagination of many people in Canada and elsewhere.
The event, which gave millions of visitors the chance to discover insects in a new light – primarily through their fifth sense, taste – was a forerunner in the museum community. Visitors had the opportunity to taste deliciously prepared insects, including stick insects, crickets, beetle larvae and scorpions.
Are you interested in entomophagy?
Pick up a copy of “Des insectes à croquer”
Eating insects, or entomophagy, is a culinary practice with more and more initiates in North America and Europe.
The resounding success of the Montréal Insectarium’s Insect Tastings is one of the characteristics of this openness to trying new foods. Although insects are new foods to us, they have been on the traditional menu of millions of people in many countries across the world for thousands of years.
If you are not yet one of the brave souls to cross this cultural barrier, you’ll find a thousand and one reasons to do so in “Des insectes à croquer.” If you’re already a fan of entomophagy, you’ll find information about how insects are eaten all over the world, the surprising properties of these natural foods and the most delicious ways to prepare them.
Montréal Insectarium and Jean-Louis Thémistocle, Des insectes à croquer, discovery guide, Les Éditions de l'Homme, 1997, 144 pages.
