Insect Meat Analysis
With the increase of human population and decrease in meat supply, scientists are researching ways to adapt insects into regular diets. With their article “The Six-Legged Meat of the Future,” published in the Wall Street Journal on February 19, 2011, coauthors, Marcel Dicke and Arnold Van Huis propose the idea of Westerners adopting insects as a food source (344). These authors are both professors of entomology at Wageningen University in the Netherlands. Dicke gives speeches arguing that humans should eat insects rather than meat as one solution to the environmental degradation caused by the meat industry. As for his coauthor, Huis coordinates a research consortium of scientists investigating the nutritional value of insects and gives cooking classes featuring bug recipes (344). This editorial continues their studies of insects to be an implemented food supply. In this piece, Dicke and Huis provide a logical progression of separate reasons in support of eating insects has several rhetorical properties: it gives them stronger arguments towards logos and builds up their ethos; but lacks in reasoning dealing with pathos.
Dicke and Huis bring up the idea of insects being the meat of the future and establish their stance with supportive reasons. “As the global population blooms and demand strains the world’s supply of meat, there’s a growing need for alternative animal proteins,” (344). They detail how developing worlds already eat insects as a nutritious delicacy along with how bugs can be found being eaten in history and in the Old Testament. After briefly outlining the Netherlands adoption of insects in dishes, the authors explain the effects of livestock production due to the expected human population of nine billion by 2050. The writers believe raising insects is comparably better than livestock. They compare and contrast livestock to insects with values such as yield of food, percent of inedible parts, and waste of the animals. Acknowledging the harsh conditions of raising livestock, Dicke explains how insects are used to living in dense quarters. These coauthors conclude their editorial with information regarding the amount of insect parts that can be found in processed food, chocolate, and juices. The lack of a tightly closed-form structure and supportive clauses in each reason allows the core
of the argument to appeal to logos. Throughout the article, the authors provide logical reasoning to support their claim. “The vast majority of the developing world already eats insects” (Dicke, 344). The authors provide examples of countries that devour insects as highly prized meals that are healthy and nutritious. This reason effectively gives a logical reasoning that the United States is capable of consuming bugs on a daily basis. The writers continue their argument with by countering problems dealing with insect production. “Insects have a reputation for being dirty and carrying diseases-yet less than 0.5% of all known insects species are harmful to people, farm animals or crop plants,” (Dicke, 344). Marcel and Arnold acknowledge the possible complications with insects, but they provide logical rebuttals against those theories. The article contains multiple instances where they recognize an issue and apply rational ideas against those problems. Audience point of views are considered and debated. This technique is consistent throughout their article which strengthens the logical appeal of their argument.
Ethos is highly recognized in this article due to the author’s background and research. Marcel and Arnold first introduced insects as foods in the Netherlands. “Many people laughed-and cringed-at first, but interest gradually became more serious,” (Dicke, 344). Over time people took their promotion with interest. Now the Netherlands have insects upon their menus and dishes. They explain how they continue to make progress, “where the ministry of agriculture is funding a new $1.3 million research...
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