A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

A new world of ingredients : Aspiring chefs' opinions on insects in gastronomy. / Halloran, Afton Marina Szasz; Flore, Roberto.

Edible Insects in Sustainable Food Systems. red. / Afton Halloran; Roberto Flore; Paul Vantomme; Nanna Roos. Cham : Springer, 2018. s. 129-137.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Halloran, AMS & Flore, R 2018, A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy. i A Halloran, R Flore, P Vantomme & N Roos (red), Edible Insects in Sustainable Food Systems. Springer, Cham, s. 129-137. https://doi.org/10.1007/978-3-319-74011-9_8

APA

Halloran, A. M. S., & Flore, R. (2018). A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy. I A. Halloran, R. Flore, P. Vantomme, & N. Roos (red.), Edible Insects in Sustainable Food Systems (s. 129-137). Springer. https://doi.org/10.1007/978-3-319-74011-9_8

Vancouver

Halloran AMS, Flore R. A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy. I Halloran A, Flore R, Vantomme P, Roos N, red., Edible Insects in Sustainable Food Systems. Cham: Springer. 2018. s. 129-137 https://doi.org/10.1007/978-3-319-74011-9_8

Author

Halloran, Afton Marina Szasz ; Flore, Roberto. / A new world of ingredients : Aspiring chefs' opinions on insects in gastronomy. Edible Insects in Sustainable Food Systems. red. / Afton Halloran ; Roberto Flore ; Paul Vantomme ; Nanna Roos. Cham : Springer, 2018. s. 129-137

Bibtex

@inbook{a0e0ad108fb9476da9854e01b5a899fd,
title = "A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy",
abstract = "Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern European diets lies in the willingness of chefs to use them as ingredients? Understanding the opinions of aspiring chefs can help us map the future use and diffusion of insects in high-gastronomy helps to speculate the pervasiveness of insects in European diets. We assess the opinions of 68 aspiring young chefs studying at the Basque Culinary Centre towards the use of insects in gastronomy. We found that there is a general willingness to experiment with different insect species in the kitchen if properly trained and educated how to do so. However, there are still some practical and cultural barriers that must be overcome to promote widespread acceptance.",
keywords = "Faculty of Science, Edible insects, Gastronomy, Young chefs, Modern European diets, Education, Experimentation, Cultural barriers",
author = "Halloran, {Afton Marina Szasz} and Roberto Flore",
note = "CURIS 2018 NEXS 214",
year = "2018",
doi = "10.1007/978-3-319-74011-9_8",
language = "English",
isbn = "978-3-319-74010-2",
pages = "129--137",
editor = "Afton Halloran and Roberto Flore and Paul Vantomme and Nanna Roos",
booktitle = "Edible Insects in Sustainable Food Systems",
publisher = "Springer",
address = "Switzerland",

}

RIS

TY - CHAP

T1 - A new world of ingredients

T2 - Aspiring chefs' opinions on insects in gastronomy

AU - Halloran, Afton Marina Szasz

AU - Flore, Roberto

N1 - CURIS 2018 NEXS 214

PY - 2018

Y1 - 2018

N2 - Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern European diets lies in the willingness of chefs to use them as ingredients? Understanding the opinions of aspiring chefs can help us map the future use and diffusion of insects in high-gastronomy helps to speculate the pervasiveness of insects in European diets. We assess the opinions of 68 aspiring young chefs studying at the Basque Culinary Centre towards the use of insects in gastronomy. We found that there is a general willingness to experiment with different insect species in the kitchen if properly trained and educated how to do so. However, there are still some practical and cultural barriers that must be overcome to promote widespread acceptance.

AB - Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern European diets lies in the willingness of chefs to use them as ingredients? Understanding the opinions of aspiring chefs can help us map the future use and diffusion of insects in high-gastronomy helps to speculate the pervasiveness of insects in European diets. We assess the opinions of 68 aspiring young chefs studying at the Basque Culinary Centre towards the use of insects in gastronomy. We found that there is a general willingness to experiment with different insect species in the kitchen if properly trained and educated how to do so. However, there are still some practical and cultural barriers that must be overcome to promote widespread acceptance.

KW - Faculty of Science

KW - Edible insects

KW - Gastronomy

KW - Young chefs

KW - Modern European diets

KW - Education

KW - Experimentation

KW - Cultural barriers

U2 - 10.1007/978-3-319-74011-9_8

DO - 10.1007/978-3-319-74011-9_8

M3 - Book chapter

SN - 978-3-319-74010-2

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EP - 137

BT - Edible Insects in Sustainable Food Systems

A2 - Halloran, Afton

A2 - Flore, Roberto

A2 - Vantomme, Paul

A2 - Roos, Nanna

PB - Springer

CY - Cham

ER -

ID: 198568970