Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
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DOI：
10.1016/j.foodqual.2015.01.013
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发表时间：
2015-06-01
影响因子：
5.3
通讯作者：
van Trijp, Hans C. M.
中科院分区：
文献类型：
--
作者：
Tan, Hui Shan Grace;Fischer, Arnout R. H.;van Trijp, Hans C. M.
近年来，食用昆虫由于其营养和环境优势而引起了西方的广泛兴趣。然而，消费者仍然厌恶一类传统上不被认为是食品的物品。虽然重点往往是西方的厌恶，看看消费者的看法，认为昆虫是美味的文化可以提供新的见解的心理和文化机制，支持这些评价。这项跨文化定性研究探讨了文化接触和个人经验如何有助于那些吃昆虫和不吃昆虫的人对昆虫作为食物的对比评价。在两种文化中进行了八个焦点小组，其中四个在泰国，昆虫是当地饮食文化的一部分，四个在荷兰，昆虫通常不被认为是食物。在这些文化中，两组由有食用昆虫经验的人组成，两组由很少或没有食用昆虫经验的人组成。文化曝光创建的期望，哪些物种更适合吃，他们应该如何准备，而个人的经验决定是否作出判断的基础上，过去的饮食经验的记忆或基于视觉特性和项目的关联。这项研究提供了对不熟悉的食物的接受和拒绝因素的见解，并确定了在引入文化上尚未被接受为食物的新食物时需要考虑的因素。(C)2015爱思唯尔有限公司版权所有。
Edible insects have attracted much Western interest in recent years due to their nutritional and environmental advantages. Consumers, however, remain aversive towards a class of items that is not traditionally considered to be food. While the focus is often on the Western disgust, looking at consumer perceptions in a culture that considers insects to be delicious could provide new insights into the psychological and cultural mechanisms that underpin these evaluations. This cross-cultural qualitative study explores how cultural exposure and individual experience contribute towards the contrasting evaluations of insects as food by those who do and do not eat them. Eight focus groups were conducted across two cultures four in Thailand where insects are part of the local food culture, and four in the Netherlands where insects are generally not recognised as food. Within these cultures, two groups consisted of individuals who have experience with eating insects, and two groups consisted of individuals with little or no experience with insects as food. Cultural exposure created expectations of which species were more appropriate to eat and how they should be prepared, whereas individual experiences determined whether judgements were made based on memories of past eating experiences or based on the visual properties and item associations. This study provides insights into the acceptance and rejection factors of unfamiliar food items and identifies the factors to be considered when introducing novel food items that are not yet culturally acceptable as food. (C) 2015 Elsevier Ltd. All rights reserved.