- Series: Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover: 216 pages
- Publisher: Columbia University Press (March 4, 2014)
- Language: English
- ISBN-10: 0231166842
- ISBN-13: 978-0231166843
- Product Dimensions: 7 x 0.5 x 10 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 10 customer reviews
- Amazon Best Sellers Rank: #969,366 in Books (See Top 100 in Books)
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The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – March 25, 2014
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An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read. (Job Ubbink, Food Concept and Physical Design of "The Mill," Switzerland)
Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons. (Theresia de Vroom, Marymount Institute for Faith)
Tarte tatin with chocolate-coated grasshoppers? With 2 billion of us already popping mealworms and more, this is a case of joining the crowd. (Barbara Kiser Nature)
This thoroughly enjoyable entomophagy primer is much more than a cookbook and, due to its interesting vignette style, keeps the reader's attention firmly fixed throughout. It pushes the boundaries of what is acceptable - an important thing to do at a time of such radical environmental destruction... this could constitute the next great culinary revolution. (Permaculture)
Excellent and fascinating... Insects have the potential to come to the rescue and the sooner we get used to the idea, the better! (Food Security)
The Insect Cookbook is a fascinating read and an excellent introduction to the topic of entomophagy. It offers not only an unusual lens through which to view broader debates and food security and the resource efficiency of our current food system, but also a recipe for fried tarantulas. (Gastronomica)
Our food future is here and needs to be embraced. This book will... start you down the road of culinary adventures. (Explorer's Journal)
About the Author
Arnold van Huis is emeritus professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations.
Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years.
Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen–City of Insects festival.