An anthropologist and certified entomophagist describes her international travels and studies to make a case for why insects may be the key to solving the world's food problems, explaining how bugs have been a long-time part of indigenous diets and can be efficiently rendered a sustainable food source. 20,000 first printing.
An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet
Author: Daniella Martin
Publisher: Houghton Mifflin Harcourt
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. 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. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. 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.
Future Prospects for Food and Feed Security
Author: Arnold van Huis,Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org
Category: Business & Economics
An introduction to the world of edible insects, complete with recipes and color photographs. Includes an historical look at the use of edible insects in indigenous cultures. Provides information on where to obtain insects and how to store and prepare them. Includes over 60 gourmet recipes, complete with stunning color photographs. The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard! Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs. Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.
The Gourmet Guide to Edible Insects
Author: Julieta Ramos-Elorduy,Peter Menzel
Publisher: Inner Traditions / Bear & Co
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.
Food for a Sustainable Planet
Author: Arnold van Huis,Henk van Gurp,Marcel Dicke
Publisher: Columbia University Press
This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students.
Author: Afton Halloran,Roberto Flore,Paul Vantomme,Nanna Roos
Category: Technology & Engineering
This high-interest title introduces readers to edible insects from around the world! From deep-fried silk worms to locust lollipops, students will not be able to put down this book that is filled with fun facts and information on the health benefits of eating insects, and how insects are grown for human consumption on bug farms. By integrating math and literacy skills, this math reader makes learning fractions simple, relevant, and fun, and the real-world examples of problem solving allow students to explore the concepts in meaningful ways. The Let's Explore Math sidebars, the extensive Problem Solving section, and the clear mathematical charts and diagrams provide numerous opportunities for students to practice what they have learned. The DOK-leveled Math Talk section includes questions that facilitate mathematical discourse and activities that students can respond to at school or home. With intriguing full-color images, the book includes text features such as a glossary, index, captions, and a table of contents to increase understanding and build academic vocabulary. Sink your teeth into the world of edible insects and learn how to compare fractions with this engaging grade 4 math reader!
Author: Molly Suzanne Bibbo
Publisher: Teacher Created Materials
Category: Juvenile Nonfiction
"This tasty little book provides an entertaining and concise introduction to the hot topic of entomophagy (the practice of eating insects, spiders and centipedes)" --
A Thought- Provoking Introduction to Edible Insects for Adventurous Teens and Adults (2nd Edition)
Author: M. K. Grassi
Everything you need to know about eating insects and more. Guaranteed to answer all your questions, this book is a must have for anybody passionate about eating or breeding insects. The author, Elliott Lang tried eating insects for the first time on holiday in Thailand and loved them. He couldn't find any good book about it and decided to write a book himself and so started to explore the world of eating insects. Edible insects and bugs, insect breeding, most popular insects to eat, cooking ideas, restaurants who serve insects and where to buy insects all covered. Including which insects are most popular to eat and tips on preparing insects for cooking The book is written in an easy to read and understandable style.
Author: Elliott Lang
Publisher: Imb Publishing
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry
Production, Processing and Food Applications
Author: Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publisher: Academic Press
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.
Essays, Stories and Recipes
Author: Joshua Evans,Nordic Food Lab,Roberto Flore,Michael Bom Frøst
Publisher: Phaidon Press
Category: Social Science
Alternative protein sources are urgently required as the available land area is not sufficient to satisfy the growing demand for meat. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. The rearing involves large scale and small scale production, facility design, the management of diseases, and how to assure that the insects will be of high quality (genetics). The nutrient content of insects will be discussed and how this is influenced by life stage, diet, the environment and processing. Technological processing requires decontamination, preservation, and ensuring microbial safety. The prevention of health risks (e.g. allergies) will be discussed as well as labelling, certification and legislative frameworks. Additional issues are: insect welfare, the creation of an enabling environment, how to deal with consumers, gastronomy and marketing strategies. Examples of production systems will be given both from the tropics (palm weevils, grasshoppers, crickets) and from temperate zones (black soldier flies and house flies as feed and mealworms and crickets as food).
From Production to Consumption
Author: Arnold van Huis,Jeffery K. Tomberlin
Author: Vincent M. Holt
Category: Cooking (Insects)
Explores the consumption of spiders, crickets, grubs, scorpions, and dragonflies in thirteen different countries, including Australia, Japan, China, Venezuela, and the United States
Author: Peter Menzel,Faith D'Aluisio
Category: Juvenile Nonfiction
With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure. For many Americans, eating a lowly insect is something you’d only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious! Now you can impress, enlighten, and entertain your family and friends with Gordon’s one-of-a-kind recipes. Spice things up at the next neighborhood potluck with a big bowl of Orthopteran Orzo—pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They’re so tasty, the kids will be begging for seconds!) Today, there are more reasons than ever before to explore entomophagy (that’s bug-eating, by the way). It’s an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs. Mail-order bugs are readily available online—but if you’re more of a DIY-type, The Eat-A-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own. Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.
40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin
Author: David George Gordon
Publisher: Ten Speed Press
Eat Grub features more than 55 exciting 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. Learn how to use insect flours to make healthy, gluten-free and protein-rich dishes, and discover how to grill, puree, grind and fry various insects for maximum flavour. Entomophagy – eating insects – isn't 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 and health benefits, and the economic sense behind incorporating entomophagy into our lives.
The Ultimate Insect Cookbook
Author: Shami Radia,Neil Whippey,Sebastian Holmes
Publisher: Frances Lincoln
Building on Tradition to Enhance Food Security
Author: Yupa Hanboonsong,Patrick B. Durst
Category: Edible insects