David George Gordon, the American food writer and self-styled ‘Bug Chef’ who spent decades convincing skeptical audiences that crickets, mealworms and even tarantulas belonged on the dinner table, has died at 76.
Gordon became a fixture of unconventional food media through his 1998 book, ‘The Eat-a-Bug Cookbook,’ which argued that insects were not only edible but a smart, environmentally friendly alternative to conventional meat. Raising insects for food, he pointed out, requires far less land, water and feed than raising cattle or pigs, making entomophagy — the practice of eating insects — a potential answer to global food security and climate concerns.
Beyond the page, Gordon built a reputation as a showman. He appeared on television programs frying tarantulas, roasting crickets and serving up scorpion skewers with theatrical flair, turning what many viewers considered a stomach-turning novelty into an engaging, even playful, culinary demonstration. His enthusiasm helped push insect cuisine — long a staple in parts of Asia, Africa and Latin America — into broader conversations in the United States about sustainable eating.
Gordon’s influence extended well beyond his cookbook, inspiring chefs, food scientists and curious home cooks to reconsider what counts as a legitimate ingredient. Colleagues remembered him as a warm, funny advocate who made an unsettling idea approachable.
Read the full obituary at the original New York Times article for more on his life and legacy.
Source: David George Gordon, Apostle for Bugs on the Dinner Plate, Dies at 76 (rss.nytimes.com).
Image: Sistak, BY-SA 2.0 (via Openverse).