Advertisement

Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study

  • Jungyoung Tiffany Shin
  • Melissa A. Baker
  • Young Wook Kim
Chapter

Abstract

The aim of this chapter is to explain changes in South Korean gastronomy involving edible insects. This chapter begins by exploring the past use of edible insects in the Korean diet; identifying the reasons for their decreasing portion of Koreans’ diets. Then, it investigates the current use of edible insects by using a case study from the Korean Edible Insect Laboratory (KEIL). Using this case study, this chapter highlights how to overcome consumer resistance and involve wider ranges of stakeholders in order to increase the sustainable edible insect food system. This chapter ends by projecting future changes in Korean gastronomy and the use of edible insects.

References

  1. Baker MA, Shin JT, Kim YW (2016) An exploration and investigation of edible insect consumption: the impacts of image and description on risk perceptions and purchase intent. Psychol Mark 33(2):94–112CrossRefGoogle Scholar
  2. Datta R, Nanavaty M (2005) Global silk industry: a complete source book. Universal Publishers, Boca RatonGoogle Scholar
  3. Donaldson T, Preston LE (1995) The stakeholder theory of the corporation: concepts, evidence, and implications. Acad Manag Rev 20(1):65–91CrossRefGoogle Scholar
  4. Doo R (2015) Insects, food of the future?: creative insect-based dishes, dessert and insect farms on the rise. The Korea Herald. Available from http://www.koreaherald.com/view.php?ud=20151120000841. Accessed 12 Oct 2016
  5. Dovey TM, Aldridge VK, Dignon W, Staples PA, Gibson EL, Halford JC (2012) Developmental differences in sensory decision making involved in deciding to try a novel fruit. Br J Health Psychol 17(2):258–272CrossRefPubMedGoogle Scholar
  6. EBS Children’s Dinning Table Production Team (2010) Children’s diet. Knowledge Channel Publication, SeoulGoogle Scholar
  7. Han R, Shin JT, Kim J, Choi YS, Kim YW (2017) An overview of the South Korean edible insect food industry: challenges and future pricing/promotion strategies. Entomol Res 47(3):141–151CrossRefGoogle Scholar
  8. Kim EH (2015) “Hope” flat bread project. Food & Healthy Life Essen. Available from http://smlounge.co.kr/essen/article/23921. Accessed 13 Oct 2016
  9. Kim YJ, Han HS, Park YG (2015) Future plans for the Korean edible insect industry. Korea Rural Economic Institute. Available from http://www.krei.re.kr/web/www/23?p_p_id=EXT_BBS&p_p_lifecycle=1&p_p_state=exclusive&p_p_mode=view&p_p_col_id=column-1&p_p_col_count=1&_EXT_BBS_struts_action=%2Fext%2Fbbs%2Fget_file&_EXT_BBS_extFileId=6001. Accessed 12 Oct 2016
  10. Kim YW (2014) The 50 ways to cook edible insects. Bumwoo Publication, SeoulGoogle Scholar
  11. Korean National Institute of Environmental Research (2012) Insects around us, Koreans. Government Printing Office, SeoulGoogle Scholar
  12. Milosevic I, McCabe RE (2015) Phobias: The Psychology of Irrational Fear: The Psychology of Irrational Fear. Santa Barbara, CA: ABC-CLIO.Google Scholar
  13. Moding KJ, Stifter CA (2016) Stability of food neophobia from infancy through early childhood. Appetite 97:72–78CrossRefPubMedGoogle Scholar
  14. Morris B (2004) Insects and human life. Berg Publishers, OxfordGoogle Scholar
  15. Pettid MJ (2008) Korean cuisine: an illustrated history. Reaktion Books, LondonGoogle Scholar
  16. Srinroch C, Srisomsap C, Chokchaichamnankit D, Punyarit P, Phiriyangkul P (2015) Identification of novel allergen in edible insect, Gryllus bimaculatus and its cross-reactivity with Macrobrachium spp allergens. Food Chem 184:160–166CrossRefPubMedGoogle Scholar
  17. Van Huis A, Van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P (2013) Edible insects: future prospects for food and feed security. Available via the Food and Agriculture Organization of the United Nations website: http://www.fao.org/docrep/018/i3253e/i3253e.pdf. Accessed 28 Sept 2016
  18. Tarkan L (2015) Why these starups want you to eat bugs. Fortune. Available from http://fortune.com/2015/08/25/edible-insects-bug-startups/. Accessed 23 June 2017

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Jungyoung Tiffany Shin
    • 1
  • Melissa A. Baker
    • 2
  • Young Wook Kim
    • 3
  1. 1.Conrad N. Hilton College of Hotel & Restaurant ManagementUniversity of HoustonHoustonUSA
  2. 2.Department of Hospitality and Tourism ManagementIsenberg School or Management, University of MassachusettsAmherstUSA
  3. 3.Korean Edible Insect LaboratorySeoulRepublic of Korea

Personalised recommendations