Grasshoppers (chapulines) are an important part of rural Oaxacan (Mexico) cuisine and they play a key role in the local diet and market. In this paper, and using data collected over several years of interviewing and ethnographic research in the state, we describe how rural Oaxacan women manage the harvest and prepare chapulines. Second, we examine how chapulines are consumed in the rural households and their nutritional value. Finally, we turn to the important role chapulines play in the market system and entrepreneurial activities of rural Oaxacan women who sell this much valued food source.
Chapulines and Food Choices in Rural Oaxaca
jeffrey h. cohen is an associate professor of anthropology at The Ohio State University. His research focuses on migration, remittances, development, nutrition, and food. He has published articles in American Anthropologist and Human Organization and is the author of Cooperation and Community (1999) and The Culture of Migration in Southern Mexico (2004), both from the University of Texas Press.
francisco montiel-ishino, an anthropology major completing his undergraduate studies at The Ohio State University, has developed a Web site for the chapulines project. See http://digitalunion.osu.edu/r2/summer06/montiel%2Dishino/.
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jeffrey h. cohen, nydia delhi mata sáánchez, francisco montiel-ishino; Chapulines and Food Choices in Rural Oaxaca. Gastronomica 1 February 2009; 9 (1): 61–65. doi: https://doi.org/10.1525/gfc.2009.9.1.61
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