On Eating Insects: Essays, Stories and Recipes
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.
Customer Reviews
On Eating Insects: Essays, Stories and Recipes Mentions in Our Blog
We chose "Blood and Muffins" as October's theme on account of #Halloween (and because it's #fun), but we had no idea you can use blood IN muffins. As an egg swap. (Gross, we know, but stay with us.) The joke is on us, because it turns out that their protein compositions are so similar they behave almost identically. We're not advocating a return to the old ways when it comes to cooking with blood, but the science nerds in us were curious about this new development, so if yours is too, read on to learn what we discovered about blood (and other strange substitutes).
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
