this post was submitted on 25 Dec 2024
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Asklemmy
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There's tons of plant based proteins already. Having already added more vegan meals to my diet I think this would just be another option for me and one more for novelty than anything else
Yeah, that. My preferences go: chicken > steak > pork > beans == lentils == hamburger > impossible meat > lab-grown meat > mechanically separated meat > starvation > insect meat
If also taking into account environmental concerns, test tube protein sinks further while beans and lentils rise to the top.
Edit: Why is this getting heavily down-voted without any reply?
I absolutely don't believe you'd refuse a worm meal burger over starvation. You say that because you're not starving.
Some people just need to not be told what it is and have it pepared to resemble something they're familiar with. My family wouldn't try calamari, but when I took them to a place that had it looking like noodles on a buffet, they tried it and liked it.
edit: Also, lots of people actually like anchovies and eat them on Caesar salad and in sauces without realizing.
I mean, I want people to understand what they are eating more, not less, as well as the consequences of producing it. So I'm not a fan of tricking people.
I wonder how much of people's disgust over certain foods is social rather than any ingrained revulsion, and if normalization will therefore make it a non-issue for the vast majorities.
Of course. Same reason why most people don't eat dog but eat pig. There's no other reason other than cultural and emotional.
For what it's worth, I like some foods in certain forms but not others, such as pureed but not whole. A plain anchovy (yum!) is far more powerful, bone-filled and salty than in sauces.
Then there are foods where I only like certain varieties, or they're very different when you have them in different regions, so someone can think they don't like a food but in reality they've only experienced a crappy version of it so far.
First insect meat I ever ate was some kind of BBQ tarantula in Cambodia. It was amazing. I don't shy away from insect meat at all now. I've even been to a Michelin Star restaurant that has insect based dishes. It's a cultural aversion, I get it, but the right insects prepared the right ways are great
Bugeaters.