Eating Grasshoppers, Dr Jeffrey H. Cohen’s new ethnography from University of Texas Press, explores the cultural, economic, and culinary significance of chapulines (toasted grasshoppers) in Oaxaca, Mexico. Through immersive fieldwork and with grant support from the OSU Institute for Population Research (IPR), National Geographic, Fulbright and the National Science Foundation, Eating Grasshoppershighlights edible insects as a symbol of tradition, resilience, and sustainability. Chapulines are a vital source of income for women vendors and a window into 3,000 years of culinary heritage. Rooted in voices of the woman who produce them, the author reveals how food embodies identity, pride, and innovation.  To learn more about the book visit its home page. Please contact Dr. Cohen directly for questions and to set up a presentation.

Image: University of Texas Press