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Edible insects – exotic food or gastronomic innovation? Study involving 14 countries

2024Journal article Open access
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dc.contributor.authorGuiné, Raquel P.F.
dc.contributor.authorFlorença, Sofia G.
dc.contributor.authorBartkiene, Elena
dc.contributor.authorTarcea, Monica
dc.contributor.authorChuck-Hernández, Cristina
dc.contributor.authorDjekic, Ilija
dc.contributor.authorSarić, MarijanavMatek
dc.contributor.authorBoustani, Nada M.
dc.contributor.authorKorzeniowska, Malgorzata
dc.contributor.authorKlava, Dace
dc.contributor.authorPapageorgiou, Maria
dc.contributor.authorFresno Baro, José Maria
dc.contributor.authorČernelič-Bizjak, Maša
dc.contributor.authorDamarli, Emel
dc.contributor.authorFerreira, Vanessa
dc.contributor.authorCosta, Cristina A.
dc.contributor.authorCorreia, Paula M.R.
dc.contributor.authorFerreira, Manuela
dc.contributor.authorCardoso, Ana Paula
dc.contributor.authorCampos, Sofia
dc.contributor.authorAnjos, O.
dc.date.accessioned2024-09-12T14:29:03Z
dc.date.available2024-09-12T14:29:03Z
dc.date.issued2024
dc.descriptionThis work was supported by the FCT—Foundation for Science and Technology, I.P. Furthermore, we would like to thank the CERNAS, CIDEI, and UCISA:E Research Centers and the Polytechnic University of Viseu for their support. This research was developed in the ambit of project “EISuFood—Edible Insects as Sustainable Food”, with Reference CERNAS-IPV/2020/003 (10.54499/UIDP/00681/2020).pt_PT
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.pt_PT
dc.description.sponsorshipThis work is funded by National Funds through the FCT - Foundation for Science and Technology, I.P., within the scope of the projects Ref. [UIDB/00681/2020] (CERNAS), [UIDB/05507/2020] (CIDEI) and [UIDB/00742/2020] (UICISA:E) research unit.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGUINÉ, Raquel P.F. [et al.] (2024) - Edible insects – exotic food or gastronomic innovation? Study involving 14 countries. Journal of Culinary Science & Technology. P. 1-20. DOI: https://doi.org/10.1080/15428052.2024.2354216pt_PT
dc.identifier.doi10.1080/15428052.2024.2354216pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9154
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible insectspt_PT
dc.subjectCulinarypt_PT
dc.subjectExotic foodpt_PT
dc.subjectGastronomic usagept_PT
dc.subjectGourmet kitchenpt_PT
dc.titleEdible insects – exotic food or gastronomic innovation? Study involving 14 countriespt_PT
dc.typejournal article
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oaire.citation.endPage20pt_PT
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oaire.citation.titleJournal of Culinary Science & Technologypt_PT
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