Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries

This study explores the perceptions about edible insects and their usage in modern gastronomy. Data were collected through questionnaire survey in 14 countries, and 7222 responses were obtained. ANOVA and factor analysis were used, respectively to evaluate differences between groups and to analyze the scale items. The results showed that participants showed higher agreement toward insects being considered exotic foods and being associated with taboos and neophobia. Some sociodemographic factors (country, age class, education level and income) were proven to significantly influence with the perceptions. while sex and living environment did not. Factor analysis extracted three factors, one associated with the uses of insects in gastronomy, another associated with insects as foods and a third about insects not being proper for human consumption. In conclusion, the work revealed differences between countries in the perceptions about edible insects, and that these perceptions were also significantly influenced according to other sociodemographic variables.

Palavras-chave

Edible insects culinary exotic food gastronomic usage gourmet kitchen

URI

http://hdl.handle.net/10400.19/9406

Editora

Informa UK Limited

DOI

10.1080/15428052.2024.2354216

Coleções

CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DEAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus
ESEV - DPCE - Artigo em revista científica, indexada ao WoS/Scopus
ESSV - UEMOG - Artigo em revista científica, indexada ao WoS/Scopus
ESSV - UESMP - Artigo em revista científica, indexada ao WoS/Scopus

Licença CC

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