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On Eating Insects: Essays, Stories and Recipes
62,66 €
In stock
On Eating Insects – essays, stories and recipes
On Eating Insects is an in-depth and nuanced book about the use of insects as food. The book is among the first to address the topic as a whole and seriously, moving beyond headlines about trends and sensation. Instead, it explores flavour, diversity, application and cultural significance.
The content combines essays on the cultural, political and ecological perspectives of eating insects with personal accounts from fieldwork, tasting notes and concrete recipes developed by Nordic Food Lab. The focus is on insects as a raw material and ingredient, and on how they can be understood and used gastronomically.
The book is aimed at chefs, food professionals, researchers and readers with an interest in sustainability, food culture and new culinary horizons.
About the authors and Nordic Food Lab
Nordic Food Lab is a non-profit, open-source organisation founded in 2008 with a focus on food diversity and flavour. The organisation works at the intersection of gastronomy, science and culture and explores the potential of ingredients through both analytical and culinary methods.
The author team consists of Josh Evans, Roberto Flore and Michael Bom Frøst, who together represent literary analysis, culinary fieldwork and sensory research. Their work has had great significance for the development of gastronomic research with a scientific foundation.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 336
Language: English
On Eating Insects – essays, stories and recipes
On Eating Insects is an in-depth and nuanced book about the use of insects as food. The book is among the first to address the topic as a whole and seriously, moving beyond headlines about trends and sensation. Instead, it explores flavour, diversity, application and cultural significance.
The content combines essays on the cultural, political and ecological perspectives of eating insects with personal accounts from fieldwork, tasting notes and concrete recipes developed by Nordic Food Lab. The focus is on insects as a raw material and ingredient, and on how they can be understood and used gastronomically.
The book is aimed at chefs, food professionals, researchers and readers with an interest in sustainability, food culture and new culinary horizons.
About the authors and Nordic Food Lab
Nordic Food Lab is a non-profit, open-source organisation founded in 2008 with a focus on food diversity and flavour. The organisation works at the intersection of gastronomy, science and culture and explores the potential of ingredients through both analytical and culinary methods.
The author team consists of Josh Evans, Roberto Flore and Michael Bom Frøst, who together represent literary analysis, culinary fieldwork and sensory research. Their work has had great significance for the development of gastronomic research with a scientific foundation.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 336
Language: English
SKU: 10106249
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