Femme vendant des collations locales : les noix, les figues et les sauterelles comestibles (chapulines de diverses saveurs) à partir d'un seau. Près de Cholula, Puebla, Mexique. Jun 2019
6016 x 4016 px | 50,9 x 34 cm | 20,1 x 13,4 inches | 300dpi
Date de la prise de vue:
6 juin 2019
Lieu:
Cholula, Puebla, Mexico
Informations supplémentaires:
Chapulines (or chapulín) are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. Insect-eating was long regarded with shame and disgust by elite Mexicans, who viewed the practice as a vestige of rural backwardness. But bugs have crawled onto the menus of some of the country’s most celebrated eateries in recent years as top chefs seek out esoteric regional ingredients for cuisine known as “alta mexicana” (high-end Mexican). “These are foods that were eaten in pre-Hispanic times because there wasn’t meat, but now they’re seen as luxurious, ” said Lesley Téllez, a food writer who leads tours of Mexico’s markets and kitchens. “It’s part of a larger trend of bringing traditional Mexican elements back to the table and giving them [the] value they deserve, ” she said. Mexico has 300 to 550 species of edible insects, more than any other country, according to the U.N. Food and Agriculture Organization (FAO), which issued a 200-page report this year in praise of entomophagy — insect-eating — as a promising source of sustainable protein. Source: https://www.washingtonpost.com/world/the_americas/mexicos-squishy-crunchy-ancestral-eats/2013/07/12/92f978de-ea6b-11e2-818e-aa29e855f3ab_story.html?noredirect=on
