The Psychology Behind Mainstreaming Insect Cuisine

Recording: The Psychology Behind Mainstreaming Insect Cuisine, Date TBA

To feed 10 billion by 2050, we know our food culture & consumer behavior has to change. Luckily we have examples of food culture changing, with foods like tomatoes, lobster, sushi & kale as examples of foods going from strange & undesirable to haute cuisine & kitchen staples. Why then has American food culture lost touch with insect ingredients when so many other cultures around the world still consider them a perfectly normal food?
Join an entrepreneur, chef & scientist to explore how insect ingredients are being positioned to consumers, in both whole & abstracted forms. How can the way a new or unusual food is prepared & served help us normalize & even enjoy something we might otherwise be hesitant to try, & sway the hearts, minds & even stomachs of today's consumers?

Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.

Sarah Schlafly

Mighty Cricket

Arnold Van Huis

Wageningen University

Jessica Ware

American Museum of Natural History

Joseph Yoon

Brooklyn Bugs

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