Mr. Forbes incidentally remarks that in Persia and Arabia, roasted Locusts are sold in the markets, and eaten with rice and dates, and sometimes flavored with salt and spices.[418]
The Acridites lincola (Gryllus Ægypticus of Linnæus) is the species commonly sold for food in the markets of Bagdad.
In fact, Locusts have been eaten in Arabia from the remotest antiquity. This is evinced by the sculptured slabs found by Layard at Kouyunjic; for, among other attendants carrying fruit, flowers, and game, to a banquet, are seen several bearing dried Locusts fastened on rods. And being thus introduced in this bas-relief among the choicest delicacies, it is most probable they were also highly prized by the Assyrians. Layard has figured one of these Locust bearers, who upon the sculptured slab is about four and a half feet in height.[419]
The Chinese regard the Locust, when deprived of the abdomen, and properly cooked, as passable eating, but do not appear to hold the dish in much estimation.[420]
Mr. Laurence Oliphant, in Tientsin, China, saw bushels of fried Locusts hawked about in baskets by urchins in the
streets. Locust-hunting, he asserts, was a favorite and profitable occupation among the juvenile part of the community. He thought the taste not unlike that of periwinkle.[421]
Williams says: “The insect food (of the Chinese) is confined to Locusts and Grasshoppers, Ground-grubs and Silk-worms; the latter are fried to a crisp when cooked.”[422]
Dampier says in the Bashee (Philippine) Islands, Locusts are eaten as a regular food. The natives catch them in small nets, when they come to devour their potato-vines, and parch them over the fire in an earthen pan. When thus prepared the legs and wings fall off, and the heads and backs, which before were brownish, turn red like boiled shrimps. Dampier once ate of this dish, and says he liked it well enough. When their bodies were full they were moist to the palate, but their heads cracked in his teeth.[423]
Ovalle states that in the pampas of Chili, bread is made of Locusts and of Mosquitos.[424]
According to Mr. Jules Remy, our Western Indians eat in great quantities what are generally there called Crickets, the Œdipoda corallipes.[425]