The Psychology Behind Mainstreaming Insect Cuisine
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.