Insects are not 'the new sushi
Theories of Practice and the Acceptance of Novel Foods
Bibliographic Data
| ID | 3977246 |
|---|---|
| Authors | Jonas House (0000-0002-6003-8276, Sociology of Consumption and Households Group, Wageningen University, Wageningen, Netherlands, corresponding author) |
| Year | 2019 |
| Volume | 20 |
| Issue | 9 |
| Pages | 1285-1306 |
| Publication date | 2019-11-22 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Social & Cultural Geography (JOURNAL) |
| Journal identifiers | ISSN: 1464-9365 • E-ISSN: 1470-1197 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/14649365.2018.1440320 |
| OpenAlex | W2788956518 |
| Language | EN |
| Citations received | 23 |
| References cited | 37 |
Food geographies have long grappled with the interplay between production and consumption. Theories of practice offer productive new ways of conceptualising the mutual implication of supply and demand in shaping food consumption, yet little work has approached the subject of novel foods from this perspective. This paper applies practice-theoretic analysis to two novel foods, aiming to demonstrate the utility of the approach for a number of substantive areas and to extend conceptual and theoretical debates within food geographies. The paper compares sushi (a novel food successfully established in the US in the 1960s) and insects (a novel ‘sustainable’ protein source for Western markets, which to date has been relatively unsuccessful). Many accounts portray sushi’s success as the result of marketing efforts and the role of a ‘gateway dish’, arguing that insects – as ‘the new sushi’ – can follow this model to achieve widespread acceptance. It is argued that sushi’s initial Western establishment was instead due to pre-existent practices ‘carried’ to a new location, where the practices’ relevant constituent elements were also present. Conversely, European food insects are not clearly assimilable within pre-existing practices; instead, integration into existing food practices has been attempted. Such efforts are demonstrably problematic
Business · Consumption (sociology · Economics · Gateway (web page · Perspective (graphical · Production (economics · Social science · Sociology · Subject (documents · Sustainable consumption · Work (physics · Computer Science · Culinary Culture and Tourism · Insect Utilization and Effects · Organic Food and Agriculture · Marketing
A social practice perspective on meat reduction in Australian households
Halophytes as novel marine products – A consumers’ perspective in Portugal and policy implications
Exploring knowledge and acceptance of edible insects in New Zealand
Edible insects, what about the perceptions of Belgian youngsters
Towards plantification
Making alternative proteins edible
Cooking Across Cultures
Researching wild meat consumption in contemporary Nanxiong, South China
Understanding plastic packaging
Promises of meat and milk alternatives
Eat Prairie Lobster”
Intentions to consume foods from edible insects and the prospects for transforming the ubiquitous biomass into food
From the exotic to the everyday
Insects as food in the Netherlands
A wing in the throat’
The emergence of the Finnish edible insect arena
Almost but not quite”
Animal geographies II
Making meals and replacing meat with insects
Modes of Eating and Phased Routinisation
Making insects tick
Tasting as a social practice
Production and consumption in agri-food transformations
Shaping technology/building society
The psychology of eating insects
Profiling consumers who are ready to adopt insects as a meat substitute in a Western society
The Routledge Companion to Latina/o Popular Culture
The Site of the Social
The Dynamics of Social Practice
Vegan Killjoys at the Table—Contesting Happiness and Negotiating Relationships with Food Practices
Methodological challenges in using practice theory in consumption research. Examples from a study on handling nutritional contestations of food consumption
Networks of practices in critical consumption
Consumers, Producers and Practices
Food consumption as social practice
Bringing the immigrant back into the sociology of taste
Consumer acceptance of insect-based foods in the Netherlands
Consumer Responses to the Carbon Labelling of Food
Making practice theory practicable
A General Inductive Approach for Analyzing Qualitative Evaluation Data
Qualitative Analysis for Social Scientists
Eating for the post-Anthropocene
Sushi in the United States, 1945-1970
Rethinking Food Production-Consumption
Transactions of the Institute of British Geographers
Up, Down, round and round
Go Home Jamie
Re-naturalizing sugar
Toward a Theory of Social Practices
| Unique citing works | 23 |
|---|---|
| Citations per year | 2,88 |
| Citation span | 2018 - 2026 (9) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 22 |