Fried cicadas (Getty Images)
"Spice Up Your Spring Soiree With a Timely, Tasty Treat." Scotch on the rocks? Why not Scotch on the cicadas?
And so on.
Over the next few weeks, as Brood II cicadas blanket the mid-Atlantic United States by the shovelful, including media/gastronomy hubs like New York City and Washington, D.C.,
expect to hear more and more about eating them. Magazines will at least mention cocktail recipes or run reflections on the sublime delicacy, the "
shrimp of the land"
-- if not features about how culturally important
eating bugs is in certain corners, or how cultivating the millions of free calories could cure world hunger. Entomophagy in general is fascinating, thriving, and
promising.
The notion of eating cicadas in the U.S., though, is more precious. "See that abhorrent little monster there on the ground? Well, sir, I find it marvelous, and I'm going to put it inside of me. I find beauty in all things."
Just another boring, ordinary dinner party? Not anymore, because we'll be serving big screaming bugs. At least it's something to talk about.
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Time-lapse molting cicada (Wikimedia Commons)
Last week National Geographic pointed out that cicadas are
gluten-free and low-carb. Which is true. Six years ago, the same magazine sold them as
low-fat, which is also true. They are also soon to be enormously abundant, and eating them will not likely kill you. The same things can be said of wood chips, though, and pebbles. In too much of the world, food is too scarce; but abundance alone does not endorse consumption.