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.
- Nordic Food Lab is a non-profit, open-source organization that investigates food diversity and deliciousness. It combines scientific and humanistic approaches with international culinary techniques to explore the Nordic region's edible potential. Josh Evans (lead researcher 2012-2016), Roberto Flore (head of culinary research and development) and Michael Bom Frøst (director) have been researching eating insects for three and a half years.
Key Selling Points - The fascinating subject matter combined with beautiful photography and recipes make this book perfect for chefs, foodies, and those interested in the ecological and cultural aspects of eating insects - Consumer interest in this topic has grown rapidly over the last few years, with mid-level restaurants beginning to serve insects on their menus, and supermarkets stocking insect-based snacks and seasonings - Features a foreword by René Redzepi and an introduction by Mark Bomford, director of the Yale Sustainable Food Project
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