The study of insect consumption in ancient Rome is a fascinating area of research that offers insights into the dietary habits and cultural practices of this ancient civilization. With regard to the following historic periods, it is important to note that the consumption of insects during the Middle Ages was not well documented, and the available historical records are limited . Therefore, our understanding of the extent and frequency of insect consumption during that period is somewhat limited. In summary, while there is evidence to suggest occasional insect consumption in certain contexts during the Middle Ages, entomophagy was not a prevalent or widespread practice throughout Europe. Insects were not a significant part of the everyday diet, and their consumption was often driven by specific circumstances or local customs .

After the medieval period, there were many references to the consumption of insects across a wide range of cultures and geographic regions, and there are several authors and works that discuss the consumption of insects . In the European context, during the Renaissance period, the Italian physician and naturalist Andrea Bacci (1524–1600) wrote about the culinary uses of insects in his book “De Thermis”, published in 1571. Bacci recommended the consumption of locusts and cicadas as a healthy and nutritious food source .

The French physician and herbalist Pierre Belon (1517–1564) also wrote about the consumption of insects in his book “Les Oeuvres de Pierre Belon”, which was published in 1555. Belon described how the people of Turkey and other Eastern countries ate locusts, grasshoppers, and other insects, and recommended the consumption of ants as a remedy for indigestion . Similarly, the Swiss physician Conrad Gesner (1516–1565) wrote about the medicinal and culinary uses of insects in his book “Historiae Animalium”, which was published in the mid-16th century. Gesner described how the people of Switzerland and Germany ate grasshoppers and locusts and recommended the consumption of beetles and ants as a remedy for various ailments .

Overall, while the consumption of insects during the Renaissance period was not as widespread as it was in earlier times, there were still several authors and scholars who wrote about the culinary and medicinal uses of insects.

Ulisse Aldrovandi (1522–1605) was an Italian naturalist and physician who lived during the 16th century. He is known for his extensive studies of plants, animals, and minerals, which he documented in several books. In his book “De Animalibus Insectis Libri Septem” (Seven Books on Insects), Aldrovandi discussed the consumption of insects by humans. He observed that, in many cultures, insects were an important source of protein and other nutrients and were often used as food . Aldrovandi recognized the potential nutritional benefits of consuming insects and even described the taste and culinary uses of certain species. He believed that insects could provide a cheap and plentiful source of food for the poor and that they could be farmed for this purpose. Aldrovandi talked about the consumption of insects in his book because he recognized their potential as a nutritious and sustainable food source and because he was interested in studying all aspects of the natural world, including the role of insects in human societies and ecosystems. In fact, Aldrovandi’s interest in insects was not just limited to their nutritional value. He also studied their anatomy, behavior, and ecology, and was one of the first scientists to recognize the importance of insects in pollination and other ecological processes .

Subsequently, the famous biologist Charles Darwin (1809–1882) wrote about his experiences eating insects during his travels in South America in his book “The Voyage of the Beagle” . Moreover, the French naturalist Jean Henri Fabre (1823–1915) wrote about the culinary uses of insects in his book “Souvenirs Entomologiques” .

Vincent M. Holt, an English naturalist and author who lived in the 19th century, wrote a book in 1885 entitled “Why Not Eat Insects?” in which he argued that insects were a nutritious and sustainable food source . Holt compared insects to other widespread foods, such as eels (whom he called “the scavenger of the sea”), octopus, cuttlefish, and oysters, wondering what the basis of the disgust caused by insects was. He also argued that one way to succeed in popularizing insect consumption might be to make them a fashionable food, fashion being the most powerful motivator in this world.

More recently, Paul Rozin, an American psychologist born in 1936, wrote extensively about food and culture. In several of his works, he discussed the history and cultural significance of insect consumption . He compared attitudes towards entomophagy in various cultures to identify commonalities and differences in their practices and beliefs in order to provide a deeper understanding of food preferences and human behavior in different societies . His research may have had implications for nutritional science, biology, and entomology, shedding light on a lesser known but potentially valuable food source.

In summary, European scholars from different eras discussed insect consumption by providing historical context, presenting a cross-cultural perspective, and conveying the cultural significance of this practice. They contributed to bridging the gap between the past and present, fostering a deeper understanding and appreciation of the cultural perspective on insect consumption. 

5. A Future Food from the Past in Western Societies

Moreover, the present era has seen culinary innovations and technological advancements that have transformed how insects are consumed: they are now processed into various forms and incorporated into a wide range of food products, appealing to modern tastes and dietary preferences. This level of innovation and accessibility was likely not present to the same extent in the past. The current global perspective emphasizes the potential of insects to address food shortages and reduce the strain on resources [86]. The cultural and social attitudes towards insect consumption have evolved over time; the consumption of insects was likely more and acceptable in biblical times and in ancient Rome than it is in modern European culture. They are generally not considered a mainstream food source, and insect consumption is relatively uncommon in many Western cultures, even if they are a sustainable food source for several reasons. Insects produce less waste and pollution and can be produced in a more efficient and environmentally friendly manner than traditional livestock. Insects can also be raised on organic waste, reducing the need for landfills and thus improving waste management [87]. Insects require significantly fewer resources than traditional livestock farming, resulting in a lower carbon footprint. 

6. Conclusions

By exploring the rich history of insect consumption, we can gain a greater appreciation of the important role that insects have played and, probably, will continue to play in human culture and nutrition.
Evidence indicates that humans have been consuming insects as a food source for tens of thousands of years. Exploring archaeological and anthropological sources, as well as potential reasons why early humans turned to insects as a food source through a cultural-historical perspective, we noted the nutritional benefits of insects, which were apparently valued by our ancestors, whether as an emergency or luxury food. In Western society, while the cultural acceptance and availability of insects may have been more widespread in ancient Rome, and, to some extent, in the Renaissance period, today’s interest in insect consumption is driven by sustainability, innovation, and the evolution of dietary practices. In ancient Rome, insects were consumed as a luxury food, but also as a response to food scarcity, partly due to their availability. They were a readily accessible source of nutrients and were collected during specific seasons or in times of need. Moreover, in ancient times, insect consumption was not governed by specific regulations or commercialized as a mainstream food industry. Today, in many Western societies, including those influenced by Roman culture, insect consumption is not so widespread or culturally accepted. However, interest in eating insects as a sustainable protein source is growing and gaining popularity in some communities and among adventurous eaters. Current interest in insect consumption is driven by sustainability, innovation, and the evolution of dietary practices.
In conclusion, the consumption of insects has a long and varied history that dates to prehistoric times. Despite cultural taboos and societal biases against insects as a food source [5], many cultures worldwide have traditionally consumed insects for their nutritional and medicinal properties [113].
Today, with the growing awareness of the environmental and economic benefits of insect consumption, the practice is gaining wider acceptance and popularity across the globe. However, regulatory and cultural barriers still exist, and there is a need for further research into the nutritional content and safety of insect-based foods.

7. Future Directions

Insect consumption is becoming increasingly popular and is expected to continue to grow. Possible future directions for insect consumption are the following.  In the future, more studies are expected to be performed to determine the nutritional value of insects and their potential role in promoting health and preventing disease [115].

However, there are also challenges to be addressed, such as the cultural and regulatory barriers to insect consumption, as well as the need for more research into the nutritional content, production, and safety of insect-based foods [118]. With continued innovation and research, insects have the potential to play an important role in meeting the world’s food needs in a sustainable and nutritious way.