Would you eat a grasshopper? In Oaxaca, it’s been a tasty tradition for thousands of years
- Written by Jeffrey H. Cohen, Professor of Anthropology, The Ohio State University
Billions of people regularly eat insects. In the southern Mexican state of Oaxaca, chapulines – toasted grasshoppers – stand out as a beloved seasonal treat that follows the start of the rainy season, a period that runs from late May through September.
My new book, “Eating Grasshoppers: Chapulines and the Women who Sell Them,&rdqu...