Here’s the million-dollar question: Why do we squirm at the sight of a cockroach but drool over a steaming plate of shrimp or lobster? The answer lies not in biology—because let’s be real, they’re all arthropods—but in psychology, culture, and presentation.
Land arthropods like scorpions, cockroaches, and crickets evoke an immediate “nope” reaction in many of us. They’re seen as creepy, dirty, and invasive. But throw on a chef’s hat and toss a lobster into boiling water? Suddenly, it’s gourmet. This mental gymnastics is both fascinating and ironic.
Understanding the Arthropod Family
Before we dig deeper, let’s get our classifications straight. Arthropods are invertebrates with exoskeletons, segmented bodies, and jointed limbs. They include:
- Terrestrial arthropods: Think cockroaches, ants, beetles, and scorpions.
- Aquatic arthropods: Crabs, lobsters, shrimp—basically, seafood royalty.
Same basic anatomy. Totally different reputation.
Cultural Conditioning: Why Bugs = Ew and Lobsters = Yum
Let’s talk about conditioning. From an early age, we’re taught that bugs are dirty, dangerous, and belong outside. Stepping on a roach is a reflex. But seafood? It’s associated with indulgence, special occasions, and even luxury.
A crab might be a cousin to that spider you just smashed, but it’s served with melted butter on a $60 plate. Context is everything.
The Role of Appearance and Texture
Here’s the truth: most people eat with their eyes first. And let’s be honest, sea arthropods get a makeover before they hit your plate. They’re boiled, cleaned, seasoned, and plated to perfection.
Compare that to a cockroach—glossy, scuttling, and associated with garbage. It’s no contest. Even though, biologically, a lobster is just an underwater bug in a tuxedo.
Video : Is Lobster considered a bug?
History’s Double Standard: Lobsters Were Once Trash Food
Ironically, lobsters weren’t always seen as delicacies. Back in the 1800s, they were so abundant on the U.S. East Coast that they were used as fertilizer and prison food. Yep, prisoners complained about being fed too much lobster.
It wasn’t until the 20th century that clever marketing and improved transport turned lobsters into gourmet fare. Now? They symbolize class. Meanwhile, bugs are still struggling to get a seat at the table.
Nutrition Doesn’t Lie: Bugs Are Superfoods
Here’s where things get interesting. Land arthropods like crickets and mealworms are high in protein, low in fat, and packed with essential nutrients. In fact, the UN has promoted insect consumption as a sustainable solution to global food insecurity.
And yet, if you tell someone you had grilled cricket tacos, they’ll probably gag. Tell them it was shrimp ceviche? Totally acceptable. Again, it’s all in the presentation and perception.
Modern Irony: We’ll Eat “Sea Bugs” but Not “Land Bugs”
The image you uploaded perfectly illustrates this contradiction. In one frame, a woman recoils at land arthropods. In the next, dressed as a chef, she eagerly prepares to eat sea arthropods. This stark contrast reveals the arbitrary divide in our minds.
We accept lobsters and crabs because they’ve been normalized. We reject bugs because we’ve been trained to. It’s not about the creature—it’s about the story we’ve been told.
Could the Future Change Our Palate?
Here’s a thought: what if bugs were rebranded? What if gourmet chefs started plating grasshoppers like escargot, with truffle oil and artisan bread? Slowly but surely, the narrative could shift.
We’re already seeing hints of this in food trends. Cricket protein bars, mealworm burgers, and ant garnishes are inching into the culinary scene. Some high-end restaurants even feature insect tasting menus. Are we on the brink of a bug renaissance?
Video : Why we love crustaceans and fear insects (which are crustaceans)
Conclusion: It’s Time to Rethink the “Ick” Factor
At the end of the day, both land and sea arthropods are just creatures trying to survive. One group got lucky with better PR and culinary glamorization. The other? Not so much.
But when you strip away the bias, the biology is nearly identical. Maybe it’s time we stop cringing at bugs and start appreciating the sustainability, nutrition, and untapped potential they offer.
Because whether it’s a shrimp or a cricket, an arthropod is an arthropod. And taste, like perspective, can evolve.
