It’s a powerful biological response that has preserved our species for millennia. But now it may be keeping us from pursuing strategies that would improve the environment, the economy, even our own health. So is it time to dial down our disgust reflex? You can help fix things — as Stephen Dubner does in this 2021 episode — by chowing down on some delicious insects.
- SOURCES:
- Paul Rozin, professor of psychology at the University of Pennsylvania.
- Val Curtis, late disgustologist at the London School of Hygiene and Tropical Medicine.
- Sandro Ambuehl, economist at the University of Zurich.
- Emily Kimmins, R&D lead for the sensory and consumer-science team for Kraft Heinz.
- Iliana Sermeno, former chef at The Black Ant.
- RESOURCES:
- “Stink Bugs Could Add Cilantro Flavor to Red Wine,” by Alex Berezow (Live Science, 2017).
- “Edible insects: Future Prospects for Food and Feed Security,” by the F.A.O. (United Nations, 2013).
- “I Hate to Break it to You, but You Already Eat Bugs,” by Kyle Hill (Scientific American, 2013).
- “Five Banned Foods and One That Maybe Should Be,” by Leah Binkovitz (Smithsonian Magazine, 2012).
- “Effects of Different Types of Antismoking Ads on Reducing Disparities in Smoking Cessation Among Socioeconomic Subgroups,” by Sarah J. Durkin, Lois Biener, and Melanie A. Wakefield (American Journal of Public Health, 2009).
- “Flesh Trade,” by Stephen Dubner and Steven Levitt (The New York Times, 2006).
- “Feeding Poultry Litter to Beef Cattle,” by Jay Daniel and K.C. Olson (University of Missouri, 2005).