Ligia E. Díaz, a researcher at CSIC, has released a book entitled 'Los insectos comestibles en el mundo' which explores the cultural acceptance and nutritional benefits of edible insects. The book notes that around 2 billion people globally consume these insects, which are considered a sustainable food source due to their minimal environmental impact. In contrast, many in Spain view eating insects as unpalatable, yet they are beginning to see more acceptance across Europe, where some insects can be legally sold in various forms.

Díaz examines how perceptions of food can shift over time, citing the example of sushi, which was once considered exotic but has become popular worldwide. By promoting the consumption of insects, she aims to challenge culinary norms and encourage people in Western cultures to broaden their dietary horizons. Her book presents various recipes and discusses the insects' nutritional values compared to traditional protein sources, emphasizing their role in dietary diversity and sustainability.

The publication of this book comes at a time when food security and environmental concerns are at the forefront of global conversations. Díaz's work connects traditional practices from different cultures with contemporary issues, advocating for a future where edible insects could play a significant role in addressing food shortages and promoting environmental health. As more people begin to explore this alternative protein source, the cultural and ecological implications of integrating insects into our diets will continue to emerge and evolve.