Bug Chef: The Man Who Made Insects Edible

David George Gordon, a science writer renowned for elevating the culinary status of insects, passed away on August 4 in Tacoma, Washington, at the age of 76. He died from complications following a fall. Gordon, affectionately known as the "bug chef," was celebrated for his "Eat-a-Bug Cookbook" and vivid cooking demonstrations.

Gordon's journey into insect cuisine began while researching his 1996 book, "The Compleat Cockroach." He was inspired by historical accounts of insects as food and recognized their potential as a sustainable protein source, consumed by billions worldwide.

His 1998 book, "The Eat-a-Bug Cookbook," featured recipes like curried termite stew and fried hornworms. While initially met with skepticism, Gordon's work gradually gained recognition, influencing chefs at high-end restaurants and being cited in a United Nations report on food insecurity.

Gordon was born in Chicago on April 15, 1950. His lifelong interest in the natural world began in childhood. After working at the Shedd Aquarium, he transitioned to science writing, ultimately dedicating himself to advocating for entomophagy.

Gordon's advocacy aimed to broaden Western perspectives on food and sustainability. He believed that insects, abundant and nutritious, offered a vital solution to global food challenges, encouraging people to reconsider their culinary boundaries.