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‘Entomophagy’: an evolving terminology in need of review

In: Journal of Insects as Food and Feed
Authors:
J. Evans Nordic Food Lab, University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Copenhagen, Denmark

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M.H. Alemu University of Copenhagen, Department of Food and Resource Economics, Rolighedsvej 25, 1958 Frederiksberg C, Denmark

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R. Flore Nordic Food Lab, University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Copenhagen, Denmark

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M.B. Frøst Nordic Food Lab, University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Copenhagen, Denmark

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A. Halloran University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

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A.B. Jensen University of Copenhagen, Department of Plant and Environmental Sciences, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark

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G. Maciel-Vergara University of Copenhagen, Department of Plant and Environmental Sciences, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark

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V.B. Meyer-Rochow Research Institute of Luminous Organisms, Hachijojima, Tokyo 100-1623, Japan
Department of Biology, Oulu University, Oulu, Finland

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C. Münke-Svendsen Stenderupgade 5, 1738 Copenhagen V, Denmark

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S.B. Olsen University of Copenhagen, Department of Food and Resource Economics, Rolighedsvej 25, 1958 Frederiksberg C, Denmark

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C. Payne University of Oxford, British Heart Foundation Centre on Population Approaches for Non-Communicable Disease Prevention, Nuffield Department of Population Health, Old Road Campus, Roosevelt Drive, Oxford, OX3 7LF, United Kingdom

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N. Roos University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

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P. Rozin University of Pennsylvania, Department of Psychology, Solomon Labs, 3720 Walnut St, Room B15, Philadelphia, PA 19104-6241, USA

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H.S.G. Tan Wageningen University, Food Quality and Design, P.O. Box 17, 6700 AA Wageningen, the Netherlands

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A. van Huis Wageningen University, Laboratory of Entomology, Building 107, P.O. Box 8031, 6700 EH Wageningen, the Netherlands

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P. Vantomme Food and Agriculture Organisation of the United Nations, Forest Economic, Policy and Products Division, Forestry Department, Vialle delle Terme do Caracalla, 00100 Rome, Italy

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J. Eilenberg University of Copenhagen, Department of Plant and Environmental Sciences, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark

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Open Access

There is growing interest in insects as human food in academia, food and agricultural industries, public institutions and the public at large. Yet many of the words and concepts used to describe these organisms and the human practices surrounding them are still rudimentary, compared to the diversity of the organisms themselves and the existing complexity and rapid evolution of the practices they aim to describe. The goals of this paper are to: (1) show how the roots of the term ‘entomophagy’ and its uses have evolved over time; (2) illustrate some of the term’s problems that necessitate its review; and (3) offer recommendations for use of the term in future research and other practice. Our paper offers a brief historical review of insect eating as described by certain Western cultural sources, explores some of the taxonomic ambiguities and challenges surrounding the category ‘insects’, and ultimately argues for more precise and contextual terminology in this both richly traditional and rapidly developing field.

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