Publications
- Année de publication : 2021-07-01
Référence
A. Dion-Poulin, M. Turcotte, S. Lee-Blouin, V. Perreault, V. Provencher, A. Doyen, S. L. Turgeon. 2021. Acceptability of insect ingredients by innovative student chefs: An exploratory study. International Journal of Gastronomy and Food Science, 24, 100362.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/abs/pii/S1878450X21000615
Mot(s) Clé(s)
Entomophagie Insectes comestibles Étude qualitative
Résumé
In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects. Chefs can offer positive culinary insect-based experiences to their customers which can then contribute to increasing the acceptability of entomophagy by consumers. However, little is known about chefs’ perceptions of the use of insect-based ingredients.
