from BBC Learning English.

I'm Neil. And I'm Sam.  

Do you like trying new food? I do indeed - I love eating

foods from around the world

and I especially like

trying out restaurants that

serve news kinds of food. Me too, and I like food

that is a mix of

different styles - sometimes

called fusion food. But

could I tempt you to

some insect tapas or

a tarantula doughnut? Maybe not - the idea of

eating food made from

bugs and creepy crawlies

doesn't appeal. Well, maybe I can

convince you in this

programme because that's

what we're discussing - and

teaching you some

vocabulary along the way.

But first, I must

serve you a question

to answer. It's about

food - but not made form

bugs. Do you know what

type of food is sometimes

known as 'priest chokers'?

Is it: a) cheese?,

b) pasta? or c) potato? I think I know this

one, Neil. It's pasta,

isn't it? Well, I will give you

the answer at the end of

the programme. But,

let's get back to food

made from bugs - which is

a growing trend in the

Western world. Insects

are an alternative source

of food and experts say

they're filled with

lots of good nutrients,

including amino acids

and protein. And eating

them could help to

fight world hunger

and reduce pollution. I'm not convinced yet,

but I do know that the

word for eating insects

is 'entomophagy' and it's

something BBC World Service

programme, The Food

Chain, discussed. The programme spoke to experts

who think cooking with bugs

is a great idea. One of

them was Andy Holcroft,

founding director of Grub

Kitchen and Bug Farm Foods.

He explained the challenge

of getting some people

to eat bugs. In the Western culture, we

have got a bit of an uphill -

I would say - struggle because

pre-conceptions around eating

insects are already sort

of ingrained in society,

so we already think

before we've even tried them,

they're going to taste

disgusting or gross. So,

to actually get someone

to put it in your mouth -

the easiest way we find

straightaway is to try maybe,

a cricket cookie or a

chocolate chip cricket cookie

where you have... we are

using cricket powder so

you don't actually see

any insects whatsoever -

you're getting the idea

of eating them so people

can deal with that a

bit more than actually

seeing the whole insect. Interestingly, it seems

to be western cultures that

don't like eating insects -

perhaps because it's

thought to be wrong or

just disgusting, even if

it's not! As Andy says,

people have pre-conceived

ideas about it. To change

these ideas is an uphill

struggle or needs a lot

of effort to achieve. Yes, the negative

attitude to eating bugs

is ingrained into society,

meaning it is a long-lasting

attitude that is difficult

to change. But Andy and

other chefs are trying

to change that attitude

by subtly introducing

insects into food, such

as his chocolate chip

cricket cookies. This is just for starters!

Other interesting and

exotic dishes, where you

do see the bugs you're

eating, are now

being served. I'm still not convinced

but maybe chef Joseph Yoon

can change my mind? He is

a chef and an 'edible

insect ambassador'. He's

also trying to persuade

the squeamish - people

easily upset by something

unpleasant - to overcome

their fears of crickets,

worms, and spiders, and

instead see them as a tasty,

alternative source of protein. Here he is, speaking on

the BBC's Food Chain

programme talking about

changing people's attitudes. We approach our work with

openness, with understanding

and inclusivity. When people

approach me and they go

like 'urghh' or they react

very viscerally, I don't

get confrontational, I go

like, I understand that

you can feel that way and

what we need to do is

start changing these

perceptions from insects

as being a pest, that

bites you or that carries

disease, to edible insects,

something that's sustainably

farmed and harvested

specifically for

human consumption. So, Joseph is passionate about

edible insects but is

understanding of people who

don't like the idea and maybe

show this viscerally - having

an emotional reaction rather

than one based on

fact or reason. But Joseph wants to change

these negative emotions by

explaining the insects are farmed

purely for humans to eat,

and they are farmed

sustainably - in a way that

can last for a long time

and is good for

the environment. I suppose we kill animals

such as cows and sheep to

eat so why not insects or

spiders? The debate about

this continues but there's

no debate about the answer

to today's question, Sam.

Earlier, I asked you if you

knew what type of food is

sometimes known as 'priest choker'?  

And I was sure if was pasta. It is pasta. Strozzapreti,

which means 'priest chokers'

in Italian, is an elongated

form of cavatelli pasta. Its

name is thought to come from

the greedy priests who were

so enthralled by the pasta

that they ate too quickly and

choked themselves. No bugs

were involved, though. That's good to know because

we have been talking

about entomophagy, a

word for the practice of

eating insects. Other vocabulary we mentioned

included fusion, which means

a mix of different styles.

And the expression an uphill

struggle means needs a lot

of effort to achieve. Something that is ingrained

is a long-lasting attitude

that is difficult to change. Viscerally describes having

an emotional reaction rather

than one based

on fact or reason. And, doing something

sustainably is doing it

in a way that can last for

a long time and is good

for the environment. Well, that's all for this

6 Minute English. If you've

enjoyed it, join us again

soon for more real-life

stories and topical vocabulary

here at 6 Minute English.

Goodbye for now! Bye!