Broadening Insect Gastronomy

Authored by: Afton Halloran , Christopher Münke , Paul Vantomme , Benedict Reade , Joshua Evans

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch18

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Abstract

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!

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