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This is the first book to take a proper, no-nonsense look at insects as food, rather than treating them as a curiosity or a spreadsheet exercise in sustainability. The anthology was put together with Nordic Food Lab, Joshua Evans, Roberto Flore and Michael Bom Frøst, and it opens with essays on the cultural, political and ecological angles of the topic. Then come the recipes, developed in the lab. What the book actually asks is how insects taste and how they differ as an ingredient, a question that has remained oddly unexplored given how much has been written about the subject otherwise. Three hundred and thirty-six pages, and considerably more serious than the title lets on.
Format: Hardcover
Number of pages: 336
Language: English
First published: 2017
