Insects as a Delicacy: Social Sciences Coursework

Insects as a Delicacy
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Insects as a Delicacy
For thousands of years, millions of individuals globally depend on insects as a primary source of proteins. Insects have a high protein content but a low in carbon. Therefore, they are used in relieving hunger and supplementing people faced with food insecurity. However, the consumption of insects rouses a nauseous feeling in people from western cultures. The Food and Agriculture Organization (FAO) has validated edible insects and encouraged their incorporation diets worldwide. It is also projected that the global market value of eatable insects will expand from $406 million in 2018 to above $1.18 billion by 2023. Albeit certain cultures prohibit insects' eating while others support for varied reasons (Wendin, 2020; Wendin et al., 2017).
According to House (2019), the contemporary theories of practice explains the study of a society that bear the same characteristics in their social locations rather than their social structure. Concerning insect consumption as a food practice, the emphasis is placed on how individuals shop, prepare meals and eat. The concept is not based on people's values and belief systems. Cultures that avoid insects in the diet mostly perceive that the insects have poison. In this case, the insects are regarded as pests. They also feel nauseated at the thought of crushing horrible-looking crawling insects such as a caterpillar and bugs. Contrary to this, some cultures treasure insects as a special snack. Species of insects such as worms, grasshopper, and beetles are part of the diet because they are rich in proteins, essential minerals, and vitamins. Such cultures are commendable and can thrive in places where there is a shortage of animal protein (Gere et al., 2017).
For example, Mexican Giant Skippers are remarkably regarded as a delicacy. The insects are gathered from the corpulent leaves of the maguey herb. In the market, they are sold fresh, but they must be fried before eating. They can also be canned and sold in food stores. The insect protein content is reported to be 20-76% of dry matter based on the insects' developmental stage (Hurd et al., 2019). Insect consuming culture advocates for this lifestyle for environmental and soc...