Abstract

The aim of this chapter is to explain changes in South Korean gastronomy involving edible insects. This chapter begins by exploring the past use of edible insects in the Korean diet; identifying the reasons for their decreasing portion of Koreans’ diets. Then, it investigates the current use of edible insects by using a case study from the Korean Edible Insect Laboratory (KEIL). Using this case study, this chapter highlights how to overcome consumer resistance and involve wider ranges of stakeholders in order to increase the sustainable edible insect food system. This chapter ends by projecting future changes in Korean gastronomy and the use of edible insects.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.