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Insects as food show a large variation in traditional use over the world. This high variation between countries in combination with current ideas of insects as part of a solution to feed a growing global population raises interesting questions. The aim of this paper is to investigate what has been perceived as food historically and how this changes over time with focus on insects. Insects and their products have been used for food and medicine within and outside Europe for as long as we have records. They have not been a staple food but a rare addition to the diet. The frequency of use in Europe, even in times of food crisis, points to reluctance towards this food source. Based on behavioral history and perception of insects as food we suggest the terms entomophobic (insect despising) and entomophilic (insect loving) to describe the eating behavior of societies. If societies are to change their food consumption patterns, new food habits and traditions needs to be created. Altering a predominantly entomophobic society to an entomophilic, changes are needed to take place and many are linked to consumption tradition. Change is likely; history teaches us that aversion to ingredients is possible to overcome. [ABSTRACT FROM AUTHOR]

This survey focuses on food history writing on nineteenth and twentieth-century Europe, by using a selection of book introductions, colloquium papers, critical reviews, and papers from specialized journals. It provides a chronological survey that starts in the 1980s, and ends with recent trends. It explores tensions between socioeconomic traditions and ethnological approaches, looks for the cultural, linguistic and other turns, and puts forward as a promising field of study the integrated approach of the food chain. [ABSTRACT FROM AUTHOR]