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Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet MP3 CD – Audiobook, MP3 Audio, Unabridged
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This book is about eating bugs—in the author’s definition, any terrestrial invertebrate—and how insects and other invertebrates just might be the answer to world hunger. Martin, a self-avowed entomophagist, ate her first bug (a fried grasshopper) while studying pre-Columbian food and medicine in Mexico. But it wasn’t until she realized that there was actually a worldwide movement afoot to add insects back into the human diet that Martin dedicated herself to educating us about the advantages of eating bugs. As the author deconstructs our modern diet, we begin to realize the inefficiency and waste that goes into the raising of meat animals. And with the ever-increasing human population and the fact that at least one in seven persons on this planet does not get enough to eat, does it not make sense to turn to insects as a food source? In this chatty, informative, and eminently readable manifesto–cum–food travelogue, Martin takes the reader along as she talks to chefs who cook with insects, muses about vegetarianism and veganism (and why being a vegan ultimately won’t work), collects corn earworms from a community farm, rhapsodizes on the flavor of sautéed waxworms, and, in general, turns us on to eating bugs. Complete with recipes and nice descriptions of edible insects. --Nancy Bent --This text refers to an out of print or unavailable edition of this title.
“Never didactic, Martin gently nudges readers toward open-mindedness at the prospect of eating bugs: ‘Why not make the best of what we have the most of?’ Regardless of readers’ culinary proclivities, Martin’s lively book poses timely questions while offering tasty solutions.” —Kirkus Reviews
“In this chatty, informative, and eminently readable manifesto–cum–food travelogue, Martin takes the reader along as she talks to chefs who cook with insects, muses about vegetarianism and veganism (and why being a vegan ultimately won’t work), collects corn earworms from a community farm, rhapsodizes on the flavor of sautéed waxworms, and, in general, turns us on to eating bugs.” —Booklist
“It’s not easy for most Americans to see this, but insects are going to be a far bigger part of our menus in the next 25 years. Daniella Martin’s Edible is a fun, articulate look at the world of entomophagy, and the arguments for adding insects to our diet.” —Josh Schonwald, author of The Taste of Tomorrow: Dispatches from the Future of Food
“Daniella Martin’s contagious ‘entosiasm’ for eating insects makes you rush to join the insect-eating movement that people in the Western world left aside by mistake in the past.” —Marcel Dicke, professor of entomology at Wageningen University, The Netherlands, and author of The Insect Cookbook: Food for a Sustainable Planet
“Daniella’s contagious enthusiasm about edible insects has the power to make you think again...Laced with anecdotes full of the wisdom of various proponents of eating insects and such rich descriptions of the taste and texture of many bug-based dishes that you will feel you have been missing out, Edible is both a quick read and a valuable resource which will certainly be consulted often by an army of new proponents of this incredible source of nutrition. Even those it cannot claim as converts will be more interesting around the dinner table after consuming this fact-filled frolic through the world of eating insects.” —Treehugger.com
“Speaking in plain, but engaging language, Daniella Martin draws us into her adventure in the world of edible insects. We follow her around the world, beginning with her quest into ancient Aztec cuisine as a cultural anthropology student and traveling up to the present moment with her as a media celebrity and an accomplished gourmet chef. This is not just an entertaining coffee-table book but a moment to ask serious questions about cultural aversions that are now stumbling blocks in our quest for healthy diets in a sustainable world.” —Florence Vaccarello Dunkel, editor of The Food Insects Newsletter and professor of entomology at Montana State University
“Through gentle suggestion, powerful facts, and a world of experience, Daniella Martin opens her readers to the notion of eating bugs for health, economics, the environment, and just plain old flavor. Open the book squeamish, settle into curiosity, and find yourself convinced." —DIY Food --This text refers to an out of print or unavailable edition of this title.