“In most cultures outside of North America and Western Europe, tiny many-legged creatures are a delicacy, and an important source of protein,” Jeff Gordinier writes in a report on a five-course Mexican feast featuring insect cuisine last Saturday in Brooklyn. “Here in the United States they represent the growing realm of gastronomic spelunking.” For omnivores who want to take it to the next level, Tom Turpin, a professor of entomology at Purdue University, offers information on three common bugs you can easily buy, prepare and cook.
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