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Project Goals

Project Goals. Presentation Overview. Introduction Origin and Culture Cultural Benefits Additional Cultural Benefits Specific examples and details Conclusion and review Impact of this project References. Entomophagy in Latin America. By Trevor Borkin and Nick Wietecha. 3.

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Project Goals

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  1. Project Goals

  2. Presentation Overview • Introduction • Origin and Culture • Cultural Benefits • Additional Cultural Benefits • Specific examples and details • Conclusion and review • Impact of this project • References

  3. Entomophagy in Latin America By Trevor Borkin and Nick Wietecha 3

  4. Origin & Culture • Entomophagy • The consumption of insects as a source of nourishment. • Millions of years ago, early humans relied almost exclusively on insects for sustenance. • Today, 80% of world population regularly consumes some type of insect as a source of food.

  5. Cultural Benefits • Edible insects are usually high in protein, cleaner than other living organisms, low in cholesterol, and low in fat. • Requires very little land to produce and sustain edible insects. • Most edible insects are inexpensive and are sold in bulk-style packaging.

  6. Additional Cultural Benefits • Edible insects can be used for hundreds of recipies and many edible insects mix well with other edible insects. • Most insects are edible. • Not hard to locate edible insects in areas where this is a common practice. • Edible insects have multiple perspectives on their consumption and the surrounding practices.

  7. The Grasshopper • Popular in Mexico • Inexpensive, reliable nutrition • Often sold in bulk • Flexible storage and preparation methods • Mixes well with other combinations of edible insects

  8. The Ant • Popular in upper-class areas of Columbia • Compared to French truffles or Russian caviar in terms of elegance. • Mix very well with other flavors and even foods from other cultures.

  9. The Caterpillar • Found and popular in central Mexico • High in calories • Considered a delacacy by less fortunate Mexicans. • Said to be delicious, especially when deep-fried.

  10. Conclusion and Review • Entomophagy is a regular and normal practice in many cultures. It is particularly popular in Hispanic cultures. • Entomophagy adds diversity and opportunity to world economy and local economy. • Entomophagy is a clean and safe practice that has been utilized for millions of years by many different cultures.

  11. How this project benefits our classroom learning • Promotes diversity • Enhances understanding of other cultures • Informs of unique and creative practices • Promotes well-being and cultural harmony • Introduces new ideas and perspectives

  12. References (informal citation)‏ • http://ohioline.osu.edu/hyg-fact/2000/2160.html • http://nationalzoo.si.edu/Publications/ZooGoer/2005/4/edibleinsects.cfm • http://lifeandhealth.guardian.co.uk/food/story/0,,2242044,00.html • http://www.nytimes.com/2008/02/10/magazine/10wwln-essay-t.html?_r=1&ref=magazine&oref=slogin • http://www.pbs.org/wgbh/nova/ants/bugs-flash.html • http://www.slshrimp.com/TheStory.html • http://www.ag.auburn.edu/aaes/webpress/1999/entomophagy.htm • http://www.hollowtop.com/finl_html/magazines.htm

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