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Author:
Publisher:
ISBN:
Category : Edible insects
Languages : en
Pages : 136
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Book Description
Author:
Publisher:
ISBN:
Category : Edible insects
Languages : en
Pages : 136
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Book Description
Author: Vincent M. Holt
Publisher:
ISBN:
Category : Cooking (Insects)
Languages : en
Pages : 108
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Book Description
Author: Jun Mitsuhashi
Publisher: CRC Press
ISBN: 1315350882
Category : Science
Languages : en
Pages : 199
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Book Description
The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects. For the reader’s convenience, insect names are arranged much like a dictionary, first by taxonomic group and then by country. In addition to taxonomic and location information, entries contain applicable details about the history of entomophagy, collecting, cooking, and medicinal uses.
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: 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: F. S. Bodenheimer
Publisher: Springer
ISBN: 9401761590
Category : Science
Languages : en
Pages : 353
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Book Description
Author: P. J. Gullan
Publisher: John Wiley & Sons
ISBN: 1405144572
Category : Science
Languages : en
Pages : 530
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Book Description
TO ACCESS THE ARTWORK FROM THE BOOK, PLEASE VISITwww.blackwellpublishing.com/gullan. This established and popular textbook is the definitive guide tothe study of insects; a group of animals that represent over halfof the planet’s biological diversity. Completely updated and expanded, this new edition examines allaspects of insect biology including anatomy and physiology, ecologyand evolution of insects, insect behaviours such as sociality,predation, parasitism and defense, medical and veterinaryentomology and methods of collection, preserving and identifyinginsects. Features new chapters on the methods and results of studies ofinsect phylogeny and a new review of insect evolution andbiogeography. Includes expanded sections on species diversity, socialbehaviour, pest management, aquatic entomology, parasitology andmedical entomology. Successful strategies in insect conservation are also coveredfor the first time, reflecting the increasing threat to naturalecosystems from environmental changes. Boxes highlighting key themes, suggestions for further readingand illustrations, including specially commissioned drawings andcolour plates, are included throughout. The artwork from the text is available for instructors eithervia CD-ROM or by visiting www.blackwellpublishing.com/gullan.
Author: Giovanni Sogari
Publisher: Springer Nature
ISBN: 3030225224
Category : Science
Languages : en
Pages : 128
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Book Description
This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in Western countries rejects the idea of adopting insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown significantly, mainly in North America and Europe. This trend is mostly due to increasing attention and involvement from the scientific network and the food and feed industries, as well as governments and their constituents. The book explores the current state of entomophagy and identifies knowledge gaps to inform primary research institutions, students, members of the private sector, and policymakers to better plan, develop, and implement future research studies on edible insects as a sustainable source of food. The case studies and issues presented in this book cover highly up-to-date topics such as aspects of safety and allergies for human consumption, final meat quality of animals fed with insects, the legislative framework for the commercialization of this novel food, and other relevant issues.
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: Sudarshan Nadathur
Publisher: Elsevier
ISBN: 0323916538
Category : Technology & Engineering
Languages : en
Pages : 717
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Book Description
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality
