BUG SNACKS

Yum, some delicious grub…yes, literally.

After defining bugs as “the tiny creatures that are also known as arthropods,” French explains their important roles in the ecosystem, discusses the most commonly eaten bugs (and how they are farmed), and includes a recipe for cricket brownies (she suggests readers try a taste test against a boxed mix). The author makes a solid case for chowing down on creepy-crawlies. She compares the efficiency of farming bugs vs. larger livestock, noting that cows and pigs require more food and space relative to the meat they yield; these larger animals also produce far more greenhouse gases. While many readers may be grossed out at the book’s premise, a map indicates countries where they are relished, and the author notes that farming insects might be a good option for astronauts colonizing other planets. Bugs can even be added discreetly to some recipes. French covers their nutritional value and explores sustainability issues in accessible detail. Experts might contest a graph that shows the projected world population continuing to rise past the year 2110; the United Nations anticipates that growth will peak in the 2080s. And nowhere in the book does French cite an average human’s basic required protein-consumption level—a need that could also be met by a vegetarian diet (or ovo/pescatarian variations). Still, the bright, colorful, well-designed graphics effectively convey complex information, and the text is clear and reader-friendly.

Attractively presented information that could make dining on bugs more palatable.