A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
A new world of ingredients : Aspiring chefs' opinions on insects in gastronomy. / Halloran, Afton Marina Szasz; Flore, Roberto.
Edible Insects in Sustainable Food Systems. ed. / Afton Halloran; Roberto Flore; Paul Vantomme; Nanna Roos. Cham : Springer, 2018. p. 129-137.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - CHAP
T1 - A new world of ingredients
T2 - Aspiring chefs' opinions on insects in gastronomy
AU - Halloran, Afton Marina Szasz
AU - Flore, Roberto
N1 - CURIS 2018 NEXS 214
PY - 2018
Y1 - 2018
N2 - Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern European diets lies in the willingness of chefs to use them as ingredients? Understanding the opinions of aspiring chefs can help us map the future use and diffusion of insects in high-gastronomy helps to speculate the pervasiveness of insects in European diets. We assess the opinions of 68 aspiring young chefs studying at the Basque Culinary Centre towards the use of insects in gastronomy. We found that there is a general willingness to experiment with different insect species in the kitchen if properly trained and educated how to do so. However, there are still some practical and cultural barriers that must be overcome to promote widespread acceptance.
AB - Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern European diets lies in the willingness of chefs to use them as ingredients? Understanding the opinions of aspiring chefs can help us map the future use and diffusion of insects in high-gastronomy helps to speculate the pervasiveness of insects in European diets. We assess the opinions of 68 aspiring young chefs studying at the Basque Culinary Centre towards the use of insects in gastronomy. We found that there is a general willingness to experiment with different insect species in the kitchen if properly trained and educated how to do so. However, there are still some practical and cultural barriers that must be overcome to promote widespread acceptance.
KW - Faculty of Science
KW - Edible insects
KW - Gastronomy
KW - Young chefs
KW - Modern European diets
KW - Education
KW - Experimentation
KW - Cultural barriers
U2 - 10.1007/978-3-319-74011-9_8
DO - 10.1007/978-3-319-74011-9_8
M3 - Book chapter
SN - 978-3-319-74010-2
SP - 129
EP - 137
BT - Edible Insects in Sustainable Food Systems
A2 - Halloran, Afton
A2 - Flore, Roberto
A2 - Vantomme, Paul
A2 - Roos, Nanna
PB - Springer
CY - Cham
ER -
ID: 198568970