Eating Grasshoppers: Chapulines and the Women Who Sell Them

An approachable ethnography of how grasshoppers are harvested, sold, and consumed in Oaxaca.

Chapulines (toasted grasshoppers) are not a delicacy in Oaxaca. They are just food—good food—and a protein-rich seasonal snack that is the product of a long-standing industry based overwhelmingly on the labor of women. Jeffrey Cohen has interviewed dozens of these chapulineras, who harvest insects from corn and alfalfa fields, prepare them, and sell them in urban and rural marketplaces. An accessibl...