I think bugs could be plausible, but the biggest barrier in current iterations of "bug" dishes is a lack of transforming "creature" into "food". As much as its

I think bugs could be plausible, but the biggest barrier in current iterations of "bug" dishes is a lack of transforming "creature" into "food". As much as its lauded as an issue that kids don't know where a hamburger comes from, eating a carcass isn't appetizing for many people. Most dishes involving a fish head get weird looks, at least in Western cultures. An example I saw the other day is a snail pasta [1] video - yes snails are more culturally/culinarily accepted as an ingredient, but the snail formed the base of the sauce as well as meat to create something that isn't just "slug on a plate". I don't know, can we make like a cricket-based dashi? Or extract the meat of a grub so you aren't eating head, feet, etc? Then the meal isn't "bugs in/on a thing" but rather actually creating an ingredient that could be incorporated into a dish. Cricket powder actually looks promising for this extract reason - you're not eating raw cricket, but rather an ingredient made from crickets. [1] [Snail Pasta in Venice] https://youtu.be/KSDz5aQ8704?t=468 https://youtu.be/KSDz5aQ8704?t=468