David George Gordon, a prominent advocate for entomophagy—the practice of eating insects—and author of several influential cookbooks on the subject, died on August 4, 2026, at the age of 76 due to complications following a fall.
Born in Chicago in 1950, Gordon carved out a unique niche by promoting edible insects as a sustainable and nutritious food source. He gained recognition for his 1998 publication, *The Eat-a-Bug Cookbook*, which presented a variety of recipes featuring insects such as grasshoppers, ants, water bugs, spiders, and centipedes. The cookbook aimed to challenge Western cultural taboos around eating insects, drawing attention to the fact that many indigenous cultures worldwide regularly incorporate bugs into their diets.
Gordon's culinary repertoire included innovative dishes with insect ingredients such as orthopteran orzo (a pasta salad with cricket), deep-fried tarantulas, white chocolate and waxworm cookies, termite stew, and cockroach-à-la-king. He often emphasized the nutritional value of insects, highlighting cicadas as an abundant and vitamin-rich delicacy that could help overcome food insecurity.
Throughout his career, Gordon sought to demystify entomophagy through public demonstrations and media appearances. In 2015, he appeared on The Late Late Show with James Corden, where he encouraged actress Anna Faris to sample grasshopper kebabs and "ants on a log." He also led cooking workshops at institutions such as the Smithsonian and the Natural History Museum of Los Angeles County, engaging audiences with his energetic style, signature antennae-adorned chef's hat, and his trademark greeting, “Bug appetit!”
Gordon’s enthusiasm extended to hosting cockroach-eating contests and distributing edible insects to children during screenings of classic films, using humor and education to reduce the "ick factor" often associated with insects as food. While he did not eat insects daily, he noted their suitability for special occasions and their potential to broaden culinary horizons.
Raised in a family with ties to the creative arts—his older brother Stuart Gordon was known for directing cult horror films—David George Gordon initially pursued biology, earning a degree from Northeastern Illinois University after a stint in California. He worked in aquariums and conservation efforts before discovering entomophagy at a scientific conference in the early 1990s, where he first tasted cricket-infused snacks.
Gordon’s writings extended beyond recipes; he contributed scientific articles on marine and terrestrial wildlife to publications such as National Geographic and produced field guides on various species. His inspiration to blend food science and entomology was partly influenced by early 20th-century literature comparing insect flavors to seafood, underscoring his blend of culinary curiosity and scientific inquiry.
He was married three times, most recently to artist Karen Luke Fildes, who illustrated some of his later works, including a revised edition of his famous cookbook. She and Gordon met through an online dating site, unaware initially of his insect-based culinary pursuits.
David George Gordon leaves behind a legacy as a pioneering figure in edible insect advocacy, contributing to discussions on sustainable food sources and challenging prevailing food norms. He is survived by his wife, two children from his first marriage, and a daughter from his second.