What is traditional?

Abstract

Insects have been accepted as traditional food in many different cultures (Hanboonsong and Durst, 2014; Ramos-Elorduy 2009; Van Huis et al., 2013; Vantomme et al., 2004; Yen, 2009). A commonly accepted definition of ‘traditional’ is that it is a practice that has been operating in a particular culture for long historical periods and is passed through generations unchanged. We know that practices change over time, and the species composition of insects consumed by different cultures would not be exempt from change. Not only the kinds of insects used as food change, but the mode of production (whether they are collected in the wild, semi-domesticated or farmed) has also changed to ensure greater yields. Storage and cooking methods may also have changed. A recent example is the wider adoption of the introduced domestic cricket (Acheta domesticus) as a food in Thailand where native crickets have been consumed for many generations (Hanboonsong et al., 2013). While consumption of Orthoptera in Thailand may be considered traditional, the main species consumed has changed and the mode of production has changed with modern large scale farming techniques.