On Eating Insects: Essays, Stories and Recipes

On Eating Insects combines scientific research, culinary exploration, and cultural investigation into the practice of entomophagy (eating insects). The book presents findings from Nordic Food Lab's research project on edible insects and their role in both traditional and contemporary gastronomy. The text features essays examining the history, ethics, and cultural context of insect consumption across different societies. These are complemented by first-hand accounts of the authors' travels and encounters with insect-eating communities worldwide, plus a collection of tested recipes incorporating insects as ingredients. The work includes detailed technical information about insect species, preparation methods, and nutritional data. Photography throughout the book documents both the research process and finished dishes. This multi-layered examination raises questions about food sustainability, cultural attitudes toward eating practices, and the intersection of tradition and innovation in cuisine. The book challenges Western assumptions about acceptable food sources while exploring practical solutions for future food security.

Readers note this book focuses more on academic research and philosophy around entomophagy rather than being a practical cookbook. Many appreciate the in-depth cultural analysis and high-quality photography, with one reader calling it "a coffee table book that makes you think." Likes: - Thorough examination of cultural and environmental aspects - Professional food photography - Research-backed information - Historical context of insect consumption Dislikes: - Limited practical recipes (only 10) - Too academic/theoretical for home cooks - Complex ingredients hard to source - Price point high for content provided Ratings: Goodreads: 3.8/5 (23 ratings) Amazon: 4.1/5 (31 ratings) Several readers mentioned they expected more hands-on cooking guidance. One Amazon reviewer stated: "Beautiful book but more suited for research than kitchen use." Multiple reviews note it works better as a reference text or conversation piece than a practical guide to cooking with insects.

Edible: An Adventure into the World of Eating Insects by Daniella Martin This investigation into entomophagy combines science, cultural history, and practical information about insect consumption across global communities.

Six-Legged Soldiers: Using Insects as Weapons of War by Jeffrey A. Lockwood The text explores insects' role in human civilization through warfare, agriculture, and sustenance across different cultures and time periods.

The Insect Cookbook: Food for a Sustainable Planet by Arnold van Huis, Henk van Gurp, and Marcel Dicke This guide merges entomology research with practical recipes and preparation methods for cooking insects.

Edible Insects: Future Prospects for Food and Feed Security by Arnold van Huis The book examines insects as a food source through ecological, nutritional, and economic perspectives.

Man Eating Bugs: The Art and Science of Eating Insects by Peter Menzel This photographic journey documents insect consumption practices in 13 countries while exploring preparation methods and cultural significance.

🦗 The book was published by Phaidon Press in 2017 and is considered the first-ever cookbook from a Michelin-starred restaurant to focus exclusively on edible insects. 🔬 Nordic Food Lab, the team behind the book, was founded by René Redzepi of the world-renowned restaurant Noma and gastronomic entrepreneur Claus Meyer. 🌍 The authors traveled to 13 different countries across four continents to research traditional insect-eating cultures and gather recipes. 🍽️ The book contains over 100 original recipes, including dishes like cricket harissa, moth mousse, and bee larvae ceviche. 🌱 One key finding highlighted in the book: insects require significantly less water, feed, and land to produce the same amount of protein as conventional livestock.