Description
On Eating Insects presents a multifaceted investigation into entomophagy, the practice of eating insects, offering readers a fresh perspective on sustainable food sources. Featuring contributions from the Nordic Food Lab and leading researchers, the book combines academic essays with compelling narratives and practical recipes.
The collection addresses the environmental benefits of insect farming, nutritional advantages, and the culinary innovations emerging from this ancient practice. Through diverse cultural lenses, the authors explore how insects have been consumed for centuries across Asia, Africa, and Latin America, while challenging Western taboos. The practical recipes demonstrate how insects can be integrated into modern cuisine, from everyday meals to fine dining experiences.
Beautifully illustrated and thoughtfully curated, this volume serves as both an educational resource and an invitation to reconsider food systems and sustainability for the future.
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