Abstract
Entomophagy, or eating insects, has been present through major part of human evolution, and is still in practice in various cultures around the world. In Western societies, however, entomophagy is viewed negatively and associated with death, decay and disease, and is the subject of food taboos.
Despite that, there have been efforts in recent years to bring forward the idea of insects as a source of food, both on a theoretical and practical level: on one hand, there are studies dealing with the technology and logistics, on the other, practical experiments are being done in creating new foods using insects. This food is then presented as a highend commodity, aimed at those invested in ecology and healthy lifestyle.
However, if entomophagy is to reach broader ranges of society, it is necessary to take into account not only the above mentioned aspects, but also the cultural ones: Strong antipathy towards entomophagy is to a large extent a learnt behaviour. It solidifies during the process of socialization and enculturation, strengthens social cohesion and fosters the recreation and sustenance of individual and collective identity.
The feelings of disgust are tightly woven into the ways of perceiving the world, and represent a firm, seemingly impenetrable psychological boundary.