Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods;Les insectes ne sont pas ‘les nouveaux sushis’: théories de pratique et acceptation de nourritures différentes;Los insectos no son ‘el nuevo sushi’: teorías de la práctica y la aceptación de alimentos novedosos

Social and Cultural Geography

Volumn 20, Issue 9, 2019, Pages 1285-1306

  House, Jonas ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF SHEFFIELD   (United Kingdom)

Author keywords

edibility; edible insects; entomophagy; novel food; sushi; theories of practice

Indexed keywords

CONCEPTUAL FRAMEWORK; FOOD MARKET; INSECT; MARKETING; THEORETICAL STUDY;

UNITED STATES;

HEXAPODA;

EID: 85042236382     PISSN: 14649365     EISSN: 14701197     Source Type: Journal    
DOI: 10.1080/14649365.2018.1440320     Document Type: Article

References (68)

1. Akrich, M., (1992). The de-scription of technical objects. In W. E., Bijker & J., Law (Eds.), Shaping technology/building society: Studies in sociotechnical change (pp. 205–224). Cambridge, MA: MIT Press.
2. Al-Jamie, A., (2013). The man who brought sushi to America. Tokyo Journal, 32(271), 54.
3. Anankware, J. P., Osekre, E. A., Obeng-Ofori, D., & Khamala, C., (2016). Identification and classification of common edible insects in Ghana. International Journal of Entomology Research, 1(5), 33–39.
4. Ballingall, A., (2014, June 5). Toronto startup banks on bugs as ‘the new sushi’. Toronto Star. Retrieved from https://web.archive.org/web/20171111135708/https://www.thestar.com/news/gta/2014/06/06/toronto_startup_banks_on_bugs_as_the_new_sushi.html
5. Bellotti, E., & Mora, E., (2016). Networks of practices in critical consumption. Journal of Consumer Culture, 16(3), 718–760. doi:10.1177/1469540514536191
6. Bugsolutely (2017, February 1). A brief history of edible insects in the west (2012–2017). Retrieved from https://web.archive.org/web/20171111135845/http://www.bugsolutely.com/brief-history-edible-insects-west-2012-2017/
7. Carman, T., (2016, September 14). These grasshopper tacos are so good that eating them won’t feel like a dare. Washington Post. Retrieved from https://www.washingtonpost.com/news/going-out-guide/wp/2016/09/14/these-grasshopper-tacos-are-so-good-that-eating-them-wont-feel-like-a-dare/
8. Claiborne, C., (1966, March 10). New Yorkers take to tempura and chopsticks with gusto. New York Times, p. 22.
9. Claiborne, C., (1967, August 25). Dining directory: The Leopard revisited. New York Times, p. 39.
10. Clegg, A., (2015, February 18). Grub pioneers. Financial Times, p. 12.
11. Cohen, J. H., Sánchez, N. D. M., & Montiel-Ishino, F., (2009). Chapulines and food choices in rural Oaxaca. Gastronomica, 9(1), 61–65. doi:10.1525/gfc.2009.9.1.61
12. Corson, T., (2008). The story of sushi: An unlikely saga of raw fish and rice. New York, NY: Harper Collins.
13. Dunkel, F. V., & Payne, C., (2016). Introduction to edible insects. In A. T., Dossey, J. A., Morales-Ramos & M. G., Rojas (Eds.), Insects as sustainable food ingredients (pp. 1–27). San Diego, CA: Academic Press. doi: 10.1016/b978-0-12-802856-8.00001-6
14. Duurzaam Insecten Eten. (2017). Insecten recepten/gerechten [Insect recipes/dishes]. Retrieved from https://web.archive.org/web/20171111140354/http://duurzaaminsecteneten.nl/insecten-recepten/
15. Dwan, L., (1974, August 21). Roundabout. Los Angeles Times, sec. 4, p. 4.
16. Ellis, M., Coulton, R., & Mauger, M., (2015). Empire of tea: The Asian leaf that conquered the world. London: Reaktion Books.
17. Evans, J., Alemu, M. H., Flore, R., Frøst, M. B., Halloran, A., Jensen, A. B., … Eilenberg, J., (2015). ‘Entomophagy’: An evolving terminology in need of review. Journal of Insects as Food and Feed, 1(4), 293–305. doi:10.3920/jiff2015.0074
18. Featherstone, M., & Tamari, T., (2006). Consumer culture and Chinese food in Britain. In Chinese dietary association proceedings. Taihoku, Taiwan, Retrieved from https://web.archive.org/web/20170630112908/https://research.gold.ac.uk/10776/1/SOC-Tomoko2006.pdf.
19. Fonte, M., (2013). Food consumption as social practice: Solidarity purchasing groups in Rome, Italy. Journal of Rural Studies, 32, 230–239. doi:10.1016/j.jrurstud.2013.07.003
20. Freidberg, S., (2003). Not all sweetness and light: New cultural geographies of food. Social & Cultural Geography, 4(1), 3–6. doi:10.1080/1464936032000049270
21. Gmuer, A., Guth, J. N., Hartmann, C., & Siegrist, M., (2016). Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food Quality and Preference, 54, 117–127. doi:10.1016/j.foodqual.2016.07.003
22. Goodman, D. , (2002). Rethinking food production-consumption: Integrative perspectives. Sociologia Ruralis, 42(4), 271–277. doi:10.1111/1467-9523.00216
23. Halkier, B., & Jensen, I., (2011). Methodological challenges in using practice theory in consumption research. Examples from a study on handling nutritional contestations of food consumption. Journal of Consumer Culture, 11(1), 101–123. doi:10.1177/1469540510391365
24. Halloran, A., Roos, N., Flore, R., & Hanboonsong, Y., (2016). The development of the edible cricket industry in Thailand. Journal of Insects as Food and Feed, 2(2), 91–100. doi:10.3920/jiff2015.0091
25. Hargreaves, T., Longhurst, N., & Seyfang, G., (2013). Up, down, round and round: Connecting regimes and practices in innovation for sustainability. Environment and Planning A, 45(2), 402–420. doi:10.1068/a45124
26. Hartmann, C., Shi, J., Giusto, A., & Siegrist, M., (2015). The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference, 44, 148–156. doi:10.1016/j.foodqual.2015.04.013
27. Hickey, S., (2015, February 1). Are Britain’s foodies ready to eat insects? The Guardian. Retrieved from https://web.archive.org/web/20171111140623/https://www.theguardian.com/business/2015/feb/01/eating-insects-britain-foodies-wahaca
28. Hoek, A. C., Pearson, D., James, S. W., Lawrence, M. A., & Friel, S., (2017). Healthy and environmentally sustainable food choices: Consumer responses to point-of-purchase actions. Food Quality and Preference, 58, 94–106. doi:10.1016/j.foodqual.2016.12.008
29. Hollander, G. M., (2003). Re-naturalizing sugar: Narratives of place, production and consumption. Social & Cultural Geography, 4(1), 59–74. doi:10.1080/1464936032000049315
30. Houlihan, M., (2003). Tripe: A most excellent dish. Totnes: Prospect Books.
31. House, J., (2016). Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite, 107, 47–58. doi:10.1016/j.appet.2016.07.023
32. House, J., (2018). Sushi in the United States, 1945–1970. Food and Foodways. doi:10.1080/07409710.2017.1420353
33. Ingram, J., Shove, E., & Watson, M., (2007). Products and practices: Selected concepts from science and technology studies and from social theories of consumption and practice. Design Issues, 23(2), 3–16. doi:10.1162/desi.2007.23.2.3
34. Issenberg, S., (2007). The sushi economy: Globalization and the making of a modern delicacy. New York, NY: Gotham Books.
35. Jackson, P., (2013). Authenticity. In P., Jackson & the CONANX group (Eds), Food words: Essays in culinary culture (pp. 27–30). London: Bloomsbury.10.5040/9781350042278
36. Jackson, P., (2016). Go home Jamie: Reframing consumer choice. Social & Cultural Geography, 17(6), 753–757. doi:10.1080/14649365.2015.1124912
37. Johnson, L., (1963, July 12). Bright lights. San Mateo Times, p. 21.
38. Jongema, Y., (2017, April 1). List of edible insects of the world. Retrieved from https://web.archive.org/web/20171111142953/http://www.wur.nl/en/Expertise-Services/Chair-groups/Plant-Sciences/Laboratory-of-Entomology/Edible-insects/Worldwide-species-list.htm
39. Killingsworth, S., (2013, August 21). Crickets for lunch. The New Yorker. Retrieved from https://web.archive.org/web/20171111143427/https://www.newyorker.com/culture/culture-desk/crickets-for-lunch
40. Kreca Ento-Food. (2017a). Buffalo worms–Kreca Ento-Food. Retrieved from https://web.archive.org/web/20171111150157/https://www.krecafood.com/whole-insects/order-buffalo-s-edible-insects/
41. Kreca Ento-Food. (2017b). Grasshoppers–Kreca Ento-Food. Retrieved from https://web.archive.org/web/20171111150252/https://www.krecafood.com/whole-insects/grasshoppers/
42. Kreca Ento-Food . (2017c). Why eat edible insects? Healthy and sustainable. Retrieved from https://web.archive.org/web/20171111145731/https://www.krecafood.com/products/products-from-clients/
43. Martínez-Cruz, P., (2016). Farmworker-to-table Mexican: Decolonizing haute cuisine. In F. L., Aldama (Ed.), The Routledge companion to Latina/o popular culture (pp. 239–255). Abingdon: Routledge.
44. Micheelsen, A., Holm, L., & O’Doherty Jensen, K., (2014). Living with the New Nordic Diet. British Food Journal, 116(8), 1247–1258. doi:10.1108/bfj-03-2013-0058
45. Mintz, S., (1985). Sweetness and power: The place of sugar in world history. New York, NY: Penguin.
46. Molander, S., (2011). Food, love and meta-practices: A study of everyday dinner consumption among single mothers. Research in Consumer Behavior, 13, 77–92. doi:10.1108/s0885-2111(2011)0000013008
47. Ray, K., (2017). Bringing the immigrant back into the sociology of taste. Appetite, 119(Suppl. C), 41–47.doi: 10.1016/j.appet.2016.10.013
48. Rayner, J., (2007, October 14). Heart of the matter. The Guardian. Retrieved from https://web.archive.org/web/20171111152255/https://www.theguardian.com/lifeandstyle/2007/oct/14/foodanddrink.restaurants
49. Reckwitz, A., (2002). Toward a theory of social practices: A development in culturalist theorizing. European Journal of Social Theory, 5(2), 243–263. doi:10.1177/13684310222225432
50. Rossman, M., (1972, April 3). Japanese forsaking sake but Westerners think wine fine. Los Angeles Times, p. 10.
51. Sahakian, M., & Wilhite, H., (2014). Making practice theory practicable: Towards more sustainable forms of consumption. Journal of Consumer Culture, 14(1), 25–44. doi:10.1177/1469540513505607
52. Sand, J., (2015). How Tokyo invented sushi. In D., Imbert (Ed.), Food and the city: Histories of culture and cultivation (pp. 223–248). Cambridge, MA: Harvard University Press.
53. Schatzki, T. R., (2002). The site of the social: A philosophical account of the constitution of social life and change. University Park, PA: Pennsylvania State University Press.
54. Sewitz, G., (2015, January 27). Why Exo studied the sushi industry to position cricket protein. Retrieved from https://web.archive.org/web/20171111152351/https://foodtechconnect.com/2015/01/27/exo-sushi-industry-position-cricket-bars/
55. Sexton, A. E. , (forthcoming). Eating for the post-Anthropocene: Alternative proteins and the biopolitics of edibility. Transactions of the Institute of British Geographers.
56. Shove, E., & Pantzar, M., (2005). Consumers, producers and practices: Understanding the invention and reinvention of Nordic walking. Journal of Consumer Culture, 5(1), 43–64. doi:10.1177/1469540505049846
57. Shove, E., Pantzar, M., & Watson, M., (2012). The dynamics of social practice: Everyday life and how it changes. London: Sage.10.4135/9781446250655
58. Spaargaren, G., van Koppen, C., Janssen, A. M., Hendriksen, A., & Kolfschoten, C. J., (2013). Consumer responses to the carbon labelling of food: A real life experiment in a canteen practice. SociologiaRuralis, 53(4), 432–453. doi:10.1111/soru.12009
59. Strauss, A., (2003). Qualitative analysis for social scientists. Cambridge, UK: Cambridge University Press.
60. Thomas, D. R., (2006). A general inductive approach for analyzing qualitative evaluation data. American Journal of Evaluation, 27(2), 237–246. doi:10.1177/1098214005283748
61. Twine, R., (2014). Vegan killjoys at the table–contesting happiness and negotiating relationships with food practices. Societies, 4(4), 623–639. doi:10.3390/soc4040623
62. United Press International. (1964, January 22). New Japanese restaurant caters to American likes. Lebanon Daily News, p. 13. Lebanon, Pennsylvania.
63. van Huis, A., van Gurp, H., & Dicke, M., (2014). The insect cookbook: Food for a sustainable planet. New York, NY: Columbia University Press.
64. van Huis, A., van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P., (2013). Edible insects: Future prospects for food and feed security. Rome: FAO.
65. Vanderbilt, A., (1965, December 20). Amy Vanderbilt’s etiquette. Los Angeles Times, sec. 6, p. 5.
66. Verbeke, W., (2015). Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference, 39, 147–155. doi:10.1016/j.foodqual.2014.07.008
67. Warde, A. , (2016). The practice of eating. Cambridge, UK: Polity Press.
68. Watson, K., & Treanor, S., (2016, September 16). Grasshoppers–the new sushi? BBC News. Retrieved from https://web.archive.org/web/20171111152520/http://www.bbc.com/news/business-37352190