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

2024-05-23Journal article Open access
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dc.contributor.authorde Pinho Ferreira Guiné, Raquel
dc.contributor.authorElena Bartkiene
dc.contributor.authorMonica Tarcea
dc.contributor.authorCristina Chuck-Hernández
dc.contributor.authorIlija Djekic
dc.contributor.authorMarijana Matek Sarić
dc.contributor.authorNada M. Boustani
dc.contributor.authorMalgorzata Korzeniowska
dc.contributor.authorDace Klava
dc.contributor.authorMaria Papageorgiou
dc.contributor.authorJosé Maria Fresno Baro
dc.contributor.authorMaša Cernelic Bizjak
dc.contributor.authorEmel Damarli
dc.contributor.authorFlorença, Sofia de Guiné e
dc.contributor.authorCosta, Cristina Amaro da
dc.contributor.authorCorreia, Paula
dc.contributor.authorFerreira, Manuela
dc.contributor.authorCardoso, Ana Paula
dc.contributor.authorMargarida Campos, Sofia
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFerreira, Vanessa
dc.date.accessioned2025-07-29T09:27:00Z
dc.date.available2025-07-29T09:27:00Z
dc.date.issued2024-05-23
dc.description.abstractThis 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.por
dc.identifier.doi10.1080/15428052.2024.2354216
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.urihttp://hdl.handle.net/10400.19/9406
dc.language.isoeng
dc.peerreviewedyes
dc.publisherInforma UK Limited
dc.relation.ispartofJournal of Culinary Science & Technology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectEdible insects
dc.subjectculinary
dc.subjectexotic food
dc.subjectgastronomic usage
dc.subjectgourmet kitchen
dc.titleEdible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage876
oaire.citation.issue4
oaire.citation.startPage857
oaire.citation.titleJournal of Culinary Science & Technology
oaire.citation.volume23
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamede Pinho Ferreira Guiné
person.familyNameFlorença
person.familyNameCosta
person.familyNameCorreia
person.familyNameFerreira
person.familyNameCardoso
person.familyNameMargarida Campos
person.familyNameAnjos
person.familyNameFerreira
person.givenNameRaquel
person.givenNameSofia de Guiné e
person.givenNameCristina Amaro da
person.givenNamePaula
person.givenNameManuela
person.givenNameAna Paula
person.givenNameSofia
person.givenNameOfélia
person.givenNameVanessa
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
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person.identifier.orcid0000-0003-4235-0407
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