Edible Insects: A Global History

✍ Scribed by Gina Louise Hunter

Publisher: Reaktion Books
Year: 2021
Tongue: English
Leaves: 177
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world.

An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.

✦ Table of Contents

Cover
Title Page
Copyright Page
Contents
Introduction
1: Insects as Human Food
2: A History of Insect Eating
3: Feast or Famine
4: Rustling Up Some Grub(s) around the World
5: Rearing Mini-livestock
6: The Insectivore’s Dilemma
Recipes
References
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index

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