The consumption of insects is often seen as a last resort during famine or extreme poverty. However, in regions where it is common, insects are sometimes treated as a rare delicacy or even a luxury, especially when the species are difficult to find. In some cases, eating insects helps control the spread of pests that damage crops. In the West, insects are generally not viewed as food but rather as pests, disease carriers, or nuisances. Other societies, however, have long lived with them, as noted by ethnobiologist Darrell Posey in 1978 regarding the Amazon. More than 2,000 species of insects are consumed worldwide, especially in Latin America, Africa, Asia, and Oceania, where hundreds of millions of people eat them. In contrast, Europe and North America are exceptions to this trend. Early 20th-century writings by colonial doctor Émile Bergier and entomologist Friedrich Bodenheimer often described insect consumption as an exotic practice of "primitive peoples," though Bodenheimer also recognized its nutritional value. A 2013 report by the Food and Agriculture Organization of the United Nations (FAO) highlighted the potential of edible insects to help alleviate world hunger. The analysis showed that insects have higher protein content than many other animals and are also rich in vitamins, minerals, and unsaturated fatty acids. However, it is unclear whether consumers are aware of these nutritional benefits or if they are driven by taste or cultural practices. In Western biology, insects are classified as arthropods, a group of invertebrates with segmented bodies and jointed legs. The Latin term insectum means "cut" or "segmented." Insects are defined by their three-part bodies, six legs, and a pair of antennae, along with wings and the ability to molt and undergo metamorphosis. Other groups, such as spiders, which are arachnids, have four pairs of legs but no wings or antennae. In many societies, the way insects are categorized differs from Western classifications. In medieval France, for example, insects were not referred to by a general term but by their individual names. In the ñu savi language of Mexico, the term "insect" does not exist, and insects are simply considered "small animals" that are collected from nature like plants or mushrooms. In the Brazilian Northeast, ant collectors describe their work as "hunting." Insect consumption is influenced by culture and environment, and not all species are eaten in every region. Some populations may consume insects that their neighbors do not, even if they live in similar environments. This practice has often been associated with poorer or marginalized communities, especially since insect collection typically occurs in rural areas, reinforcing the perception that it is linked to poverty. In the Brazilian city of Natal, for example, the consumption of tanajuras—Atta ant queens—is viewed with some stigma, especially among people who have moved to urban areas. These ants are not eaten out of necessity but are a delicacy that appears only once a year during the ants' nuptial flight. Similarly, in the tropics, palm weevils are consumed to control their populations, as their larvae are eaten before they can cause damage to crops. Insects are not typically seen as famine food because they do not provide the same caloric satisfaction as starchy foods. However, they offer valuable nutrition, particularly for people with limited access to animal protein or essential vitamins and minerals. In regions where game or livestock meat is available, people still choose to eat insects, often for their taste. The collection of insects requires specialized knowledge of local ecosystems, including understanding the habitats, behaviors, and life cycles of various species. It also involves physical effort and risk, such as traveling to remote areas or enduring harsh conditions. The preparation of insects for consumption often involves techniques passed down over generations. The value of certain insects has increased, leading to their sale in both rural and urban markets. In some cases, they are sold at prices higher than traditional meats. This trend has even led to their appearance in high-end restaurants in cities like Bangkok, Mexico City, and Bogota. In Mexico, where traditional cuisine has been recognized by UNESCO, some insects can cost up to 50 euros per kilogram. For many people, the practice of eating insects is a way to maintain a connection to their roots, their local culture, and their history. Others, especially those in urban areas, are drawn to this practice as a new culinary trend or through the influence of friends. Regardless of the reason, the motivation is often taste rather than necessity.