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Author: Nordic Food Lab
Publisher: Phaidon Press
ISBN: 9780714873343
Category : Social Science
Languages : en
Pages : 0
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Book Description
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
Author: Nordic Food Lab
Publisher: Phaidon Press
ISBN: 9780714873343
Category : Social Science
Languages : en
Pages : 0
Get Book Here
Book Description
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
Author: Gina Louise Hunter
Publisher: Reaktion Books
ISBN: 1789144477
Category : Cooking
Languages : en
Pages : 177
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Book Description
From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.
Author: Julie J. Lesnik
Publisher: University Press of Florida
ISBN: 0813065089
Category : Social Science
Languages : en
Pages : 192
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Book Description
Researchers who study ancient human diets tend to focus on meat eating because the practice of butchery is very apparent in the archaeological record. In this volume, Julie Lesnik highlights a different food source, tracing evidence that humans and their hominin ancestors also consumed insects throughout the entire course of human evolution. Lesnik combines primatology, sociocultural anthropology, reproductive physiology, and paleoanthropology to examine the role of insects in the diets of hunter-gatherers and our nonhuman primate cousins. She posits that women would likely spend more time foraging for and eating insects than men, arguing that this pattern is important to note because women are too often ignored in reconstructions of ancient human behavior. Because of the abundance of insects and the low risk of acquiring them, insects were a reliable food source that mothers used to feed their families over the past five million years. Although they are consumed worldwide to this day, insects are not usually considered food in Western societies. Tying together ancient history with our modern lives, Lesnik points out that insects are highly nutritious and a very sustainable protein alternative. She believes that if we accept that edible insects are a part of the human legacy, we may have new conversations about what is good to eat—both in past diets and for the future of food.
Author: Mary Boone
Publisher: Chicago Review Press
ISBN: 1641605405
Category : Juvenile Nonfiction
Languages : en
Pages : 141
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Book Description
Most North Americans would rather squish a bug than eat it. But mopane worms are a tasty snack in Zimbabwe, baby bees are eaten right out of the can in Japan, and grasshopper tacos are popular in Mexico. More than one-fourth of the world's population eats insects—a practice called entomophagy. Bugs for Breakfast helps middle-grade readers understand the role insects fill in feeding people around the world. Readers will be introduced to the insect specialties and traditions around the globe. They'll discover how nutritious bugs can be and why dining on insects is more environmentally friendly than eating traditional protein sources. Kids will see how making small changes in their own diets could help ensure no one goes hungry. It even includes 13 insect recipes! No doubt about it: teachers, librarians, and parents are hungry for books that entice young readers to be active participants in science. Bugs for Breakfast may not completely remove the yuck-factor from the notion of eating bugs, but it will open young readers' minds to what is happening in the world around them.
Author: Shami Radia
Publisher: White Lion Publishing
ISBN: 1781012067
Category : Cooking
Languages : en
Pages : 323
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Book Description
Entomophagy - eating insects - is hardly a new phenomenon. We've eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco benefits and the economic sense behind incorporating entomophagy into our lives. This book by the founders of Grub - a company which sells and promotes edible insects - features 55 accessible recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. It explores where edible insects come from, how they're farmed and how to grill, pruree, grind and bake them.
Author: Arnold van Huis
Publisher: Columbia University Press
ISBN: 0231166842
Category : Cooking
Languages : en
Pages : 218
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Book Description
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Author: M.G. Leonard
Publisher: Chicken House
ISBN: 1911077376
Category : Juvenile Fiction
Languages : en
Pages : 268
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Book Description
Cruel beetle fashionista, Lucretia Cutter, is at large with her yellow ladybird spies - and she has a devious plan. Darkus, Virginia and Bertolt are determined to stop her, but Darkus's dad is dead set against their involvement. Hope rests on Novak, Lucretia's daughter and a Hollywood actress, but the beetle diva is always one scuttle ahead ...
Author: Arnold van Huis
Publisher: Bright Sparks
ISBN: 9789251075951
Category : Conservation of natural resources
Languages : en
Pages : 0
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Book Description
Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.
Author: Heimo Mikkola
Publisher: BoD – Books on Demand
ISBN: 1789856353
Category : Technology & Engineering
Languages : en
Pages : 100
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Book Description
Insect protein production through ‘mini-livestock farming’ has enormous potential to reduce the level of malnutrition in critical areas across the world. It has been estimated that insect eating is practised regularly by over two billion people, mostly in China and in most tropical countries in Africa, South America, and Asia. However, eating insects has been taboo in many western nations. Reasons for this are discussed in this book with examples from Finland and the UK. The enormous boom of insect farming in Finland started in September 2017 when the business type was legalized. However, a large part of the population found the insect food too expensive and exotic. UK research outlines a multitude of promising strategies to overcome ‘western’ resistance to eating insects. This book also includes a chapter on the potential of insect farming to increase global food security. It shows that Africa is a hotspot of edible insect biodiversity and there more than 500 species consumed daily. We have several examples of viable insect farming businesses that can fight poverty and malnutrition in developing countries and provide profit and wealth to rural farmers. The chapters of the book cover countries such as Cameroon, Ecuador, Finland, Ghana, India, Mexico, the UK, and the US.
Author: Daniella Martin
Publisher: Houghton Mifflin Harcourt
ISBN: 0544114353
Category : Cooking
Languages : en
Pages : 267
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Book Description
In the tradition of Michael Pollan and Eating Animals by Jonathan Safran Foer, an anthropologist makes the case for why insects are the key to solving the world's food problems.
