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 accessible ethnography, Eating Grasshoppers tells their story alongside the broader history of chapulines. For tourists, chapulines are an experience-a gateway to the “real” Oaxaca.For locals, they are ordinary fare, but also a reminder of Indigenous stability and rural survival.In a sense, eating chapulines is a declaration of independence from a government that has condemned eating insects as backward.Yet, while chapulines are a generations-old favorite, eating them is not an act of preservation.Cohen shows that the business of this allegedly traditional food is thoroughly modern and ever evolving, with entrepreneurial chapulineras responding nimbly to complex and dynamic markets.From alfalfa fields to online markets, Eating Grasshoppers takes readers inside one of the world’s most fascinating food cultures.