Edible insects: a review of anthropology’s role in entomophagy research

This review explores the expanding role of anthropology in the study of entomophagy, or the human consumption of insects, and highlights how anthropological approaches contribute to understanding biology, diet, and health in relation to edible insects.Historically treated as a marginal or emergency food source, edible insects are now recognized as key parts of many global food systems.The review article addresses the development of anthropological interest from early evolutionary studies to contemporary ethnographic research that examines production, consumption, and cultural perceptions.Key themes included the integration of ethnobiological knowledge, food security, the nutritional value of insects, and the pervasive impact of entomophobia -particularly in Western societies -on research and public perception.While entomophagy provides high-quality protein and sustainable dietary options for over 2 billion people, its study remains hindered by disciplinary silos and cultural biases.Recent interdisciplinary collaborations underscore the economic, ecological, and health benefits of edible insects, while also identifying risks such as allergens and food safety concerns.We call for more integrative and cross-disciplinary research frameworks that could bridge anthropology, biology, and food studies to overcome stigma and advance understanding.By reframing edible insects not as primitive or last-resort foods, but as culturally embedded and nutritionally valuable components of global diets, anthropology plays a vital role in reshaping discussions of sustainability, food security, and adaptive food practices in the face of global challenges.