On Eating Insects: Essays, Stories and Recipes

On Eating Insects: Essays, Stories and Recipes documents the work of Nordic Food Lab researchers as they explore entomophagy (insect eating) across cultures and cuisines. The book combines scientific research, culinary experimentation, and anthropological fieldwork to examine insects as a sustainable protein source. The text moves between research findings, first-hand accounts of insect-gathering expeditions, and practical recipes developed in the Nordic Food Lab kitchen. Traditional insect-eating practices from multiple continents are presented alongside modern culinary innovations and techniques. Cultural attitudes toward insect consumption receive analysis through both historical context and contemporary perspectives. The book includes photographs and detailed preparation instructions for dishes featuring crickets, ants, grasshoppers, and other edible insects. Beyond its practical applications, the work raises questions about food security, sustainability, and the intersection of tradition and innovation in modern cuisine. The research suggests paths forward for expanding human food systems while respecting cultural heritage.

Readers describe this as a comprehensive look at entomophagy that balances scientific research with practical cooking applications. Most reviews highlight the high-quality photography and detailed exploration of insects as a sustainable food source. Likes: - Clear explanations of insect biology and nutrition - Professional-grade photos and presentation - Mix of recipes, cultural insights, and scientific data - Focus on sustainability and future food systems Dislikes: - Recipes require hard-to-source ingredients - Heavy academic tone in some sections - High price point for a niche topic - Some found the philosophical sections too lengthy Ratings: Goodreads: 4.3/5 (62 ratings) Amazon: 4.4/5 (31 ratings) Multiple reviewers note it works better as a coffee table book than a practical cookbook. One Amazon reviewer said: "Beautiful book but not very useful for actually cooking insects." A Goodreads reviewer praised it as "the most thorough examination of eating insects I've encountered."

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🦗 Author Josh Evans spent three years researching edible insects at the Nordic Food Lab in Copenhagen, collaborating with world-renowned restaurant Noma. 🐜 The book features over 60 original recipes, including Black Ant Cocktails and Cricket Ice Cream, developed by top chefs and food innovators. 🌍 According to research cited in the book, insects are part of traditional diets in over 130 countries, with more than 2,000 documented edible species. 🌱 Insects require significantly less feed than traditional livestock - crickets need 12 times less feed than cattle to produce the same amount of protein. 🔬 The book combines scientific research, culinary exploration, and anthropological studies, making it one of the first comprehensive works to examine insects as food from multiple perspectives.