数十年来，食虫学家（即那些主张食用昆虫的人士）一直在竭力推动六条腿和八条腿的小动物进入消费者的餐盘。有专家认为，与昆虫相关的新企业不断涌现，或将成为这种努力的转折点。

“This is more than a blip. This is the beginning of a curve that will go steadily up,” said Montana State University Associate Prof. Florence V. Dunkel, a leading edible insect expert who organizes an annual bug buffet on campus each year featuring delicacies like wax moth larvae quesadillas, curried mealworms and Chinese stir fry made with crickets.

“这种现象不是昙花一现，而会成为一条将稳步上升的曲线的开端，”蒙大拿州立大学(Montana State University )副教授弗洛伦斯o邓克尔说。这位著名的食用昆虫专家每年都在校园组织一场昆虫自助餐，其中的特色佳肴包括蜡蛾幼虫油炸玉米饼、用咖哩粉烹调的黄粉虫和爆炒蟋蟀。

“There was the environment,” she says, ticking off forces that are driving interest in the new food group. “There was the need to have more nutrients. And then there was the openness of the Millennial generation to search out better ways to live,” she added. “It’s a no-brainer to begin to incorporate insects into our diet as a protein source.”

她列举驱动人们对这种全新食物类别产生兴趣的力量，“当时的环境，对更多营养物质的需要，还有就是千禧一代在搜寻更好生活方式时抱有的开放心态，”她补充说。“在这些因素的推动下，人们开始不假思索地把昆虫作为一种蛋白质来源融入我们的饮食。”

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