“‘What does an edible insect taste like?’ That’s like saying, ‘What does meat taste like?’ But the taste of chicken compared to lamb is very, very different,” said Mackenzie Wade, a doctoral candidate in anthropology and co-founder of UCSB’s Edible Insect Initiative (EII). “Chefs are showing the culinary diversity of insects.”
Wade and EII co-founder Alex Carlin, an environmental studies major, have organized the Edible Insect Art Show (April 1–5) to be held in the GlassBox Gallery, featuring artwork related to insects as food, a discussion panel and tasting opportunities.