The Chapulin and Anthropology

How and why is the chapulin or grasshopper so important in the Oaxacan culture? Before we answer that question though, keep in mind the chapulin is a complex and fascinating insect that has permeated Oaxacan culture since before the Spanish Conquest.

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Chapulines (grasshoppers) cleaned or fried in a little oil, with some garlic, lime, and salt, are an important food source in the central valleys of the state of Oaxaca, Mexico.  Records suggest Oaxacans have consumed chapulines for generations since well before the Spanish conquest and today chapulines remain a key ingredient in the local diet. Nevertheless, consumption and use is not simple.  Consumption has dietary benefits as well as political, cultural, and economic meaning as it redefines gender roles and grounds tradition. Utilizing qualitative research, the current study investigates the complex culture and economy shaped by chapulin.

Francisco A. Montiel-Ishino is partnering with Professor Jeffrey Cohen to document what rural Oaxacans eat and, specifically, to explore the importance of grasshoppers (Chapulines) in the local diet. The data, collected in Oaxaca, Mexico, is part of a project on traditional food use, nutrition, and migration. This is a multimedia-rich Web site to present photos, short videos, music, and recipes that will document rural Oaxacan culture.

The data collected is part of a larger ongoing study of migration and food use by Jeffrey Cohen, Ph.D. Support for this phase of research comes from the National Geographic Society and the Fulbright program. The National Science Foundation provided previous funding. This research Web site was built and funded thanks to TELR's Research on Research.