Abstract
How can we use taste and, conversely, disgust to educate publics about the ago-industrial food system? Edible insects, as a sustainable, healthy, yet often detested food source, offer a gateway into critical conversations about food normality and issues within the agro-industrial food system. Drawing from fieldwork behind edible insect educational booths at public events, this workshop will introduce my work on edible insects and food perception, and will walk attendees through the sensory experiences and thought processes of those who encounter my booth. The workshop will then lead attendees in a conversation about how we may better engage public audiences in critical discussions about why we eat what we eat, and what impact it may have. For those interested in public food system education, edible insects provide a tool for considering how we may best prompt publics to rethink food norms toward a more sustainable, equitable, and resilient food system.
Presenters
MacKenzie WadeStudent, PhD, University of California, Santa Barbara, California, United States
Details
Presentation Type
Theme
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
KEYWORDS
Edible Insects, Public Education, Food System, Sustainability, Disgust, Taste, Pedagogy
