In an essay published in The Washington Post titled “Beyond disgust: How to get eaters to try insects or cultured meats,” Associate Professor of Philosophy Alexandra Plakias replied, “The answer depends in part on what foods Westerners can be persuaded to eat.” A philosopher who studies food and disgust, she observed that global demand for meat currently outpaces supply. Alternatives include lab-grown meat, insects, and plant-based imitation meats.
In discussing shifts in food habits, Plakias pointed out two possible paths to adopting these alternative proteins. “The safe route downplays novelty, using familiar forms and tastes. For example, one possibility would be to “grind crickets into flour for cookies or protein bars.”
Sushi provides an example of the second possible approach: the novelty route. “Sushi gained popularity by appealing to the desire for new and exciting experiences rather than by appealing to the housewife preparing comfort foods.”
Plakias’ essay was written for the Conversation, a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists. Published originally by the Post on Oct. 30, the guest column has since appeared in publications around the world including Fast Company, MSN, Salon, and Slate.
