The Future Role of Edible Insects: A Study on Perception and Acceptance among Chefs in Mersin Province
DOI:
https://doi.org/10.5281/zenodo.13982774Keywords:
Gastronomy, Edible Insects, Restaurants, Food SustainabilityAbstract
The aim of this study is to determine the approaches regarding the incorporation of edible insects into Turkish cuisine in the event of a potential food crisis. In this context, data were collected using a semi-structured survey technique. The participants of the study consist of 15 professional chefs operating in the province of Mersin. The obtained data were analyzed through content analysis using MAXQDA software. The researchers tabulated and explained the coding of participants' responses and the frequency analyses of the words used. According to the research results, it was determined that the prevailing opinion among the chefs is that edible insects would currently be negatively received by customers. However, in a scarcity situation, they could be integrated into Turkish cuisine through blending and fusion cooking techniques.
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