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On Eating Insects

On Eating Insects Author Joshua Evans
ISBN-10 0714873349
Release 2017-05-01
Pages 336
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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.



Edible

Edible Author Daniella Martin
ISBN-10 9780544114357
Release 2014
Pages 250
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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.



Eat Grub

Eat Grub Author Shami Radia
ISBN-10 9781781012062
Release 2016-04-07
Pages 192
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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.



Man Eating Bugs

Man Eating Bugs Author Peter Menzel
ISBN-10 0613237382
Release 1998-09-01
Pages 191
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Explores the consumption of spiders, crickets, grubs, scorpions, and dragonflies in thirteen different countries, including Australia, Japan, China, Venezuela, and the United States



Insects

Insects Author Stefan Gates
ISBN-10 9781473550735
Release 2017-06-15
Pages 144
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Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species. For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book. This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.



Edible Insects in Sustainable Food Systems

Edible Insects in Sustainable Food Systems Author Afton Halloran
ISBN-10 9783319740119
Release 2018-05-14
Pages 479
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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.



The Insect Cookbook

The Insect Cookbook Author Arnold van Huis
ISBN-10 9780231166843
Release 2014-03-04
Pages 216
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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.



Edible Insects and Human Evolution

Edible Insects and Human Evolution Author Julie J. Lesnik
ISBN-10 0813056993
Release 2018
Pages 208
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Edible Insects and Human Evolution investigates insects in the human diet from an evolutionary perspective. This book argues that insects were just as important as meat in the past and that today they offer a sustainable alternative to meat.



Wicked Bugs

Wicked Bugs Author Amy Stewart
ISBN-10 1616200634
Release 2011-05-03
Pages 288
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In this darkly comical look at the sinister side of our relationship with the natural world, Stewart has tracked down over one hundred of our worst entomological foes—creatures that infest, infect, and generally wreak havoc on human affairs. From the world’s most painful hornet, to the flies that transmit deadly diseases, to millipedes that stop traffic, to the “bookworms” that devour libraries, to the Japanese beetles munching on your roses, Wicked Bugs delves into the extraordinary powers of six- and eight-legged creatures. With wit, style, and exacting research, Stewart has uncovered the most terrifying and titillating stories of bugs gone wild. It’s an A to Z of insect enemies, interspersed with sections that explore bugs with kinky sex lives (“She’s Just Not That Into You”), creatures lurking in the cupboard (“Fear No Weevil”), insects eating your tomatoes (“Gardener’s Dirty Dozen”), and phobias that feed our (sometimes) irrational responses to bugs (“Have No Fear”). Intricate and strangely beautiful etchings and drawings by Briony Morrow-Cribbs capture diabolical bugs of all shapes and sizes in this mixture of history, science, murder, and intrigue that begins—but doesn’t end—in your own backyard



Mother India at Home

Mother India at Home Author Monir Mohammed
ISBN-10 9781409052463
Release 2014-09-18
Pages 288
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Mother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants. The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.



3 Ingredient Cocktails

3 Ingredient Cocktails Author Robert Simonson
ISBN-10 9780399578557
Release 2017-09-26
Pages 176
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A collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients. 3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.



Gastronaut

Gastronaut Author Stefan Gates
ISBN-10 0156030977
Release 2006
Pages 257
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An irreverent journey through the exotic and bizarre regions of the culinary world begins with the author's vow to enjoy the portion of his life devoted to food and considers such offbeat topics as the dishes most likely to cause gastrointestinal upset, the elements of a bacchanalian orgy, and the prospects for teaching one's grandma to suck eggs. Original. 50,000 first printing.



Edible Insects

Edible Insects Author Arnold van Huis
ISBN-10 9251075956
Release 2013
Pages 187
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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.



66 Square Feet

66 Square Feet Author Marie Viljoen
ISBN-10 9781613125557
Release 2013-09-03
Pages 224
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South Africa–born Marie Viljoen captures the hearts of her readers as she blogs about cooking and gardening on her tiny 66-square-foot terrace in Brooklyn. Named one of the top 10 gardening blogs by Apartment Therapy and the Discovery Channel, 66 Square Feet has also been covered in the New York Times. The book draws the reader into Viljoen’s beautiful world of unfolding city seasons as she forages through New York City and harvests from her garden to create elegant and inspiring meals that encourage the reader to pause and savor life. Each chapter is a month, and ends in the kitchen, with a menu inspired by her terrace and roof gardens, farmer’s markets, and the occasional weed. Set against a backdrop of growing up in South Africa and moving to the United States, meeting her French husband, and finding a culinary and emotional home in Brooklyn, Viljoen’s book is a love letter to living seasonally in the most famous city on the planet. Praise for 66 Square Feet “The book is easy to love. The photos are alluring, the typography and graphics are charming and the menus, divided by month, offer beautiful, seasonal delights.” —San Jose Mercury News



Unmentionable Cuisine

Unmentionable Cuisine Author Calvin W. Schwabe
ISBN-10 0813911621
Release 1979-01-01
Pages 476
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Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.



George s Marvelous Medicine

George s Marvelous Medicine Author Roald Dahl
ISBN-10 9780425290101
Release 2017-09-05
Pages 112
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This collectable hardcover edition will feature a beautiful cover and deluxe packaging, including color interior text and illustrations! From the bestselling author of Charlie and the Chocolate Factory and Matilda comes the story of a not-so-lovely grandma, a boy, and a magical medicine. George is alone in the house with Grandma. The most horrid, grizzly old grunion of a grandma ever. She needs something stronger than her usual medicine to cure her chronic grouchiness. A special grandma medicine, a remedy for everything. And George knows just what to put into it. Grandma's in for the surprise of her life-and so is George, when he sees the results of his mixture!



How Not to Be Eaten

How Not to Be Eaten Author Gilbert Waldbauer
ISBN-10 9780520269125
Release 2012-01-14
Pages 221
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Examines the adaptations of insects to avoid being eaten as well as being able to find food for themselves