Abstract
As the search for sustainable food systems intensifies, edible insects have garnered increasing scholarly attention in recent years, with crickets being among the most discussed species. While the industrial strategy for increasing the role of crickets in food systems primarily involves treating them as functional ingredients in processed food products, traditional approaches regard them as food ingredients in their own right. However, literature discussing the cultural and culinary details of crickets as food is scant. In Taiwan, crickets have been used as both processed and traditional foods, yet their usage remains marginal, and literature is currently lacking. This study employed participatory action research and mixed methods to explore the culinary potential of crickets along traditional and modern approaches and assess consumer preferences for whole versus hidden crickets. Through collaborative inquiry, we elicited suitable Vietnamese and Japanese food traditions that are amenable to culinary innovation. Contrary to findings from Western contexts, the eaters in this study exhibited a clear preference for whole rather than hidden crickets. Our findings contribute to the development of a food culture strategy for crickets in Taiwan within the broader framework of sustainable food systems, offering valuable insights applicable to other ingredients, food traditions, and cultural contexts.
Presenters
Timothy Bernd Wallace SeekingsPostdoctoral Fellow, Research Institute for the Humanities and Social Sciences, National Science and Technology Council, Taipei, Taiwan
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Dietary Transition, Protein Transition, Sustainable Food, Gryllus Bimaculatus, Taiwan
