Insects trigger disgust reactions and are excluded from the western food model and particularly from mainland France model. An interdisciplinary project to better understand the socio-anthropological, educational, and neurocognitive factors involved in the acceptance of this food, their categorisation, the triggering of emotional reactions is being developed.  The purpose of the study is to capture the plasticity of food registers and examine the educational strategies in order to tamper the negative reactions to edible insects for sustainable food. This article focuses on the implementation of innovative methodological protocols and tools for studying entomophagy in France and the practices existing in many geographical and cultural areas.  The introduction of insects in food models in France - from the forms of socialization, commensality of rituals and social relations (in terms of class, gender, generations) - will be discussed on the basis of a review of literature on entomophagy, emotions, taste and disgust and on the basis of of methodological protocols and exploratory results. The paper will propose an epistemological approach of the survey techniques to be considered to submit this project in the context of OVALIE in order to analyze: i) taste-related emotions in different contexts ii) emotional contagion phenomena, iii) the emotion work and performative utterances.