Of about the million of insect species described in the world, less than 1,500 are known to be a regular part of the human diet. Insects have served as a nutritional, tasty and safe food source for people for tens of thousands of years, all over the planet. The practice of eating insects is known as entomophagy. Insects still remain a popular food in many regions of Central and South America, Africa, Australia and Asia, and entomophagy is a growing industry in over 90 countries. In spite of the fact that bugs can be tasty morsels and provide a welcome course of animal proteins, this diet became superfluous once Man had meat and milk from his own herds. Read more about entomophagy here.
The Witchery Grubs, or wood-eating larvae of the cossid moths (family Cossidae) from Australia, are famous food of the Australian Aborigine. They could be eaten cooked or uncooked. The grub grows to about 7cm in size and live up to 60cm below ground. Wood feeding larvae, feeds primarily on the sap from roots of the Witchetty Bush and Small Cooba that is found in central Australia.
The Giant Water Bugs (Belostoma sp.) is commonly used as food in eastern Asia (China, Japan, Thailand, and others; see also here), where it is used either as food, or as a source of extracts. The spicy sauce made of the Giant Water Bugs is known as namphala (Belostomatid “Essence”) and can be purchased in many Asian grocery stores in the USA.