--- description: Afraid of Insects? Get over it. Bugs are surprisingly nutritious — and far better for the environment than traditional sources of protein. Photographs by Mark Peterson / Redux for TIME title: Bug Cuisine image: https://static.time.com/v3/assets/bltea6093859af6183b/bltde093bcdab65f2d0/6988d9b9bc6cfc69913e2a3c/time-logo.jpg?branch=production --- * [World](/section/world/) * [LightBox](/tag/time-section-lightbox/) # Bug Cuisine by [TIME](/author/time/) May 27, 2008 4:00 AM CUT by [TIME](/author/time/) May 27, 2008 4:00 AM CUT Afraid of Insects? Get over it. Bugs aresurprisingly nutritious — and far better for the environment than traditional sources of protein.Photographs by Mark Peterson / Redux for TIME ### A Chef and his Delicacy  David George Gordon, a biologist and writer from Seattle, is the author of the Eat-a-Bug Cookbook, a collection of recipes for grasshoppers, ants, water bugs, spiders and more. Gordon and David Gracer, another chef specializing in insect cuisine, recently held a cook-off at a food fair in Richmond, Virginia. David George Gordon, a biologist and writer from Seattle, is the author of the Eat-a-Bug Cookbook, a collection of recipes for grasshoppers, ants, water bugs, spiders and more. Gordon and David Gracer, another chef specializing in insect cuisine, recentl ### Water Bugs and Watermelon  Chef Gracer calls this dish Sour Candy Canapé, for the way the sweetness of the watermelon mixes with the salty tangy taste of the water bug. Chef Gracer calls this dish Sour Candy Canapé, for the way the sweetness of the watermelon mixes with the salty tangy taste of the water bug. ### I’ll Take That To Go  A guest at the food fair samples one of chef Gracer's creations. The very qualities that make bugs to hard to get rid of could also make them an environmentally friendly food. As Gracer wryly observes, "Nature is very good at making insects." A guest at the food fair samples one of chef Gracer's creations. The very qualities that make bugs to hard to get rid of could also make them an environmentally friendly food. As Gracer wryly observes, "Nature is very good at making insects." ### The Right Ingredients  In many countries around the world, insects are a regular part of a well-balanced diet. In many countries around the world, insects are a regular part of a well-balanced diet. ### Preparation  Chef Gracer slices water bugs at the Richmond food fair. These six-legged creatures have four times as much iron as beef. Chef Gracer slices water bugs at the Richmond food fair. These six-legged creatures have four times as much iron as beef. ### Scorpion Scaloppine  One of Chef Gordon's signature dishes, the recipe for these arachnids sautéed in batter comes with special scorpion handling tips. One of Chef Gordon's signature dishes, the recipe for these arachnids sautéed in batter comes with special scorpion handling tips. ### Blue Ribbon Dish  Chef Gracer won the cook off with a menu that included a spring salad with waxworms, Queen Atta ants and stinkbugs. Chef Gracer won the cook off with a menu that included a spring salad with waxworms, Queen Atta ants and stinkbugs. ### The Yuck Factor  Guests at the food festival sample the chefs' creations. For bug cuisine to catch on, says Gordon, "We need to get from 'Not bad' to 'Actually good.'" Guests at the food festival sample the chefs' creations. For bug cuisine to catch on, says Gordon, "We need to get from 'Not bad' to 'Actually good.'" ### Degustation  A potential diner samples the aroma of a Thai giant water bug. These insects possess a salty, tangy taste. A potential diner samples the aroma of a Thai giant water bug. These insects possess a salty, tangy taste. ### Orzo and Crickets  Chef Gordon prepares Orthopteran Orzo, one of his signature dishes. At the Richmond cook-off, he served it with tarantula tempura. Chef Gordon prepares Orthopteran Orzo, one of his signature dishes. At the Richmond cook-off, he served it with tarantula tempura. ### Food of the Future?  A side dish features crickets and corn. With the global livestock sector responsible for 18% of the world's greenhouse gas emissions, insects offer an easily sustainable option for food. They require little room and few resources to grow, and yet they contain great amounts of protein and other nutrients. A side dish features crickets and corn. With the global livestock sector responsible for 18% of the world's greenhouse gas emissions, insects offer an easily sustainable option for food. 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