David George Gordon died at 76 on September 21, 2026. He spent decades advocating for insects as a sustainable food source.
His book, “The Eat-a-Bug Cookbook,” introduced readers to cooking with crickets, mealworms, and tarantulas. The work argued that insects offer an efficient alternative to conventional meat.
Gordon’s approach combined science with showmanship. He performed live cooking demonstrations that featured exotic ingredients rarely seen in Western kitchens.
Television appearances brought his message to a wider audience. He prepared insect dishes on national programs, often to the surprise and delight of hosts.
His advocacy aligned with growing interest in sustainable eating. Insects require less land, water, and feed than livestock, making them an environmentally friendly protein source.
Gordon faced skepticism throughout his career. Many Western diners viewed entomophagy, or insect eating, as unusual despite its prevalence in other cultures.
His legacy endures in the edible insect movement. Chefs and food scientists continue to explore ways to incorporate bugs into mainstream diets.
