Research reported by The Conversation draws on a survey of adult visitors to the Montréal Insectarium, finding that many respondents say they would consider eating insects. The study indicates that willingness increases when insects are not visibly identifiable—for example, when they are processed into ingredients such as insect flour and used in products like cookies. The Phys.org piece places the findings in a broader food-history context, noting how foods once stigmatized have sometimes later become more widely accepted. It cites the example of lobster, which has shifted from being treated historically as low-status “food for the poor” to being served in higher-end restaurants, including in prepared forms such as with butter. Together, the sources suggest that perceptions and presentation matter for adoption of entomophagy (eating insects). While the Montréal-focused research emphasizes consumer attitudes under different visibility conditions, the wider context underscores that reputation changes can occur over time as foods are reframed and marketed differently.