Description
“Probably the most best new Insect books” – BookAuthority
From grasshoppers to grubs, an eye-opening take a look at insect cuisine world wide.
From grasshoppers to grubs, an eye-opening take a look at insect cuisine world wide.
An estimated two billion people {worldwide|world wide} continuously consume insects, yet bugs are rarely eaten in the West. Why are some disgusted on the thought of eating insects at the same time as 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. At 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 possibility of insects to alleviate global food shortages and natural resource overexploitation, in addition to the role of world-class chefs in making insects palatable to consumers in the West.
