Bug Snacks: How Eating Insects Can Change the World

by Jess French, Zoë Ingram (Illustrator)

Overview

Explore the fascinating world of bugs in this exciting book for kids ages 4 to 8!

From crunchy crickets to tiny ants, young readers will take a mouthwatering journey where bug pizza and grasshopper snacks are on the menu—captivating readers with the yuck (and maybe the yum) factor! Colorful, wacky illustrations and fun facts will help you discover that bugs are a sustainable alternative to traditional protein sources and are good for the environment in more ways than one. Cultures around the world have been consuming insects for centuries. Exploring the cultural significance of eating insects can provide knowledge about diverse traditions, offering children a window into different ways of life and fostering cultural appreciation. Get ready to bug out with this engaging and educational adventure!

Product Details

ISBN-13:	9781464249082
Publisher:	Sourcebooks
Publication date:	04/01/2025
Pages:	48
Product dimensions:	7.50(w) x 9.50(h) x 0.37(d)
Age Range:	4 - 8 Years

About the Author

Jess French is a veterinary surgeon, zoologist, children’s TV presenter, radio host, public speaker, and author from the United Kingdom. Her books include Beastlands, Earth’s Incredible Oceans, Puppy Talk, and Minibeasts with Jess French. 

Zoë Ingram is a freelance artist, designer, and illustrator based in Edinburgh, Scotland. She has written and illustrated many titles, including My First Book of Minibeasts, Oh My Gouache!, and Press Out and Colour Butterflies. 

Editorial Reviews

"Eating bugs may sound disgusting, but after reading this informational, colorful book, more kids may consider it an attractive option!" — Youth Services Book Review

From the Publisher

2024-12-28
Yum, some delicious grub…yes, literally.

After definingbugs as “the tiny creatures that are also known as arthropods,” French explains their important roles in the ecosystem, discusses the most commonly eaten bugs (and how they are farmed), and includes a recipe for cricket brownies (she suggests readers try a taste test against a boxed mix). The author makes a solid case for chowing down on creepy-crawlies. She compares the efficiency of farming bugs vs. larger livestock, noting that cows and pigs require more food and space relative to the meat they yield; these larger animals also produce far more greenhouse gases. While many readers may be grossed out at the book’s premise, a map indicates countries where they are relished, and the author notes that farming insects might be a good option for astronauts colonizing other planets. Bugs can even be added discreetly to some recipes. French covers their nutritional value and explores sustainability issues in accessible detail. Experts might contest a graph that shows the projected world population continuing to rise past the year 2110; the United Nations anticipates that growth will peak in the 2080s. And nowhere in the book does French cite an average human’s basic required protein-consumption level—a need that could also be met by a vegetarian diet (or ovo/pescatarian variations). Still, the bright, colorful, well-designed graphics effectively convey complex information, and the text is clear and reader-friendly.

Attractively presented information that could make dining on bugs more palatable.(Nonfiction. 5-9)

Kirkus Reviews