UNCONVENTIONAL DIETARY COMPONENTS IN DIFFERENT CULTURES: INSECTS AS A REALISTIC AND VALUABLE ALTERNATIVE.

ORKUSZ, Agnieszka and ORKUSZ, Martyna (2025) UNCONVENTIONAL DIETARY COMPONENTS IN DIFFERENT CULTURES: INSECTS AS A REALISTIC AND VALUABLE ALTERNATIVE. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 101-111. ISSN 2671-3071

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Abstract

The perception of certain foods as “strange” or “controversial” is primarily shaped by cultural influences rather than their actual properties. Although insects are not yet widely accepted as food in many Western societies, they are a well-established and valued part of the diet in many countries worldwide. In cultures across Asia, Africa, and South America, insects are appreciated for their nutritional value, taste, and availability. Entomophagy includes over 2,000 insect species and is practiced by more than 2 billion people globally. This paper aims to present selected dishes and dietary components that are entirely accepted—and in many cases even regarded as delicacies—in various cultures worldwide, despite being perceived by Western consumers as equally, or even more, controversial than insects. Examples include fermented fish, animal brains, and blood-based dishes. Compared to these, insects may be seen as a less controversial food choice in terms of both appearance and taste. They are rich in nutrients, can be farmed efficiently, and are environmentally sustainable, making them a viable alternative to traditional animal protein sources. Presenting edible insects alongside other unusual yet culturally accepted dishes may help reduce negative associations and facilitate the introduction of entomophagy. Such comparisons offer significant educational value by placing insects in a broader culinary context and demonstrating that unconventional ingredients can, over time, become normalized parts of the diet. This approach may foster greater openness and gradual acceptance of insects among Western consumers.

Item Type:	Article
Uncontrolled Keywords:	edible insects, unconventional food, entomophagy, food acceptance, cultural food perception.
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Social Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Dec 2025 10:58
Last Modified:	23 Dec 2025 10:58
URI:	http://eprints.unite.edu.mk/id/eprint/2207

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