Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study

  • Jungyoung Tiffany ShinEmail author
  • Melissa A. Baker
  • Young Wook Kim


The aim of this chapter is to explain changes in South Korean gastronomy involving edible insects. This chapter begins by exploring the past use of edible insects in the Korean diet; identifying the reasons for their decreasing portion of Koreans’ diets. Then, it investigates the current use of edible insects by using a case study from the Korean Edible Insect Laboratory (KEIL). Using this case study, this chapter highlights how to overcome consumer resistance and involve wider ranges of stakeholders in order to increase the sustainable edible insect food system. This chapter ends by projecting future changes in Korean gastronomy and the use of edible insects.


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Jungyoung Tiffany Shin
    • 1
    Email author
  • Melissa A. Baker
    • 2
  • Young Wook Kim
    • 3
  1. 1.Conrad N. Hilton College of Hotel & Restaurant ManagementUniversity of HoustonHoustonUSA
  2. 2.Department of Hospitality and Tourism ManagementIsenberg School or Management, University of MassachusettsAmherstUSA
  3. 3.Korean Edible Insect LaboratorySeoulRepublic of Korea

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