Broadening insect gastronomy

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Afton Marina Szasz Halloran, Christopher Münke, Paul Vantomme, Benedict Reade, Joshua David Evans

In recent years there has been a trend among chefs to diversify their ingredients and techniques, drawing inspiration from other cultures and creating new foods by blending this knowledge with the flavours of their local region. Edible insects, with their plethora of taste, aromatic, textural and visual characteristics, is an example of an area of nature that requires further gastronomic exploration. Many parts of the world consume insects, neither as a novelty nor as a fall-­back famine food (FAO, 2013). Insect-­consuming populations often eat them as a delicacy, seeing each insect as an ingredient in its own right – not collectively as ‘insects’, as it is easy for many uninitiated to do. Many of these insects frequently fetch higher prices than other meat sources in the market, and it is this approach of investigating insects as a delicious gastronomic product that interests us. Indeed, if people might be expected to adopt a new food, it is necessary that it tastes good!
OriginalsprogEngelsk
TitelThe Routledge Handbook of Sustainable Food and Gastronomy
RedaktørerPhilip Sloan, Willy Legrand, Clare Hindley
Antal sider7
Udgivelses stedNew York
ForlagRoutledge
Publikationsdato2015
Sider199-205
Kapitel18
ISBN (Trykt) 978-0-415-70255-3
ISBN (Elektronisk)978-0-203-79569-9
StatusUdgivet - 2015

Bibliografisk note

CURIS 2015 NEXS 443

ID: 150175870