Edible Insects and Their Acceptance in Western Societies

Abstract

This article examines current literature on edible insect consumption in Western culture through an inductive lens, addressing environmental, nutritional, food security, and anthropological and psychological aspects of the topic. Findings show that Western aversion towards edible insects is deeply psychological and cultural, mostly ignoring the pleasure dimensions such as taste, texture, and flavor. The nature of the problem appears to be predominantly social. Results suggest that a beneficial route of introducing edible insects into the Western diet could be formed through a societal perspective. Tourism and hospitality can potentially play a big part in the edible insect development. For instance, food as a tourism product can attract visitors from different backgrounds while food consumption as a tourism experience subliminally promises an experience of novelty and potential newfound pleasure in food. Food as an integral part of various cultures and local heritages entails local dishes that can be considered "cultural artifacts" and their consumption symbolizes the consumption of "other." Tourism experiences can expose an individual to lasting personal change, self-discovery, and intellectual development. Hence, taking into consideration that acquiring new cultural knowledge increases openness to experience, it is possible that tourism could contribute to adopting the practice of insect consumption in the Western cultural sphere.