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Snails as food information


Snail dish from Toledo, Spain

Snails are considered edible in many areas such as the Mediterranean region, Africa, France and Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the French word for 'snail',[1] and the production of snails for consumption is called snail farming or heliciculture. Snails as a food date back to ancient times, with numerous cultures worldwide having traditions and practices that attest to their consumption.

The snails are collected after the rains and are put to "purge" (fasting). In the past, the consumption of snails had a marked seasonality, from April to June.[2] Now, snail-breeding techniques make them available all year. Heliciculture occurs mainly in Spain, France, and Italy, which are also the countries with the greatest culinary tradition of the snail.[3] Although throughout history the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs.[4][5]

  1. ^ "Escargot". Cambridge Dictionary. Retrieved 2022-06-22.
  2. ^ Fundación Española de la Nutrición (2019). "Caracol de tierra" [Land snail] (PDF). Crustáceos y Moluscos (in Spanish). Ministerio de Agricultura, Pesca y Alimentación: 527–528. Retrieved 2022-02-04.
  3. ^ Villegas Becerril, Almudena (2014). Cocina española e internacional: arte culinario a través de los productos, recetas e Historia (in Spanish) (1 ed.). Vigo: Ideaspropias. pp. 45–46. ISBN 978-84-9839-470-2. OCLC 898010848.
  4. ^ Barbieri, Alberto (2018-04-30). "Alimentos: Caracoles, una larga historia de amor y odio". La Vanguardia (in Spanish). Retrieved 2022-05-28.
  5. ^ Morell i Bitrià 1999, p. 12.

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