Hunter (anthropology, Illinois State Univ.) contributes a needed book on the global history of insects as food to the publisher's "Edible" series, edited by Andrew Smith. In the interests of full disclosure, this reviewer is the coauthor, with Megan Elias, of Barbecue, published in the same series (2014). As other series volumes do, this text focuses on the global history and culture of one type of food or beverage. The book is organized into six illustrated chapters, beginning with examples of insect eating surmised from prehistoric times, extending through exploration of insects as food in various world cuisines today, up to insect farming and the predicted importance of bugs in future food supplies. Recipes, both historical and contemporary, follow. Hunter's research is thorough and well documented. She concludes by introducing her personal experiences as a cook, consumer, and home farmer of insects. The tone of Hunter's writing is approachable and respects diverse cultural traditions, past and present. Chapter notes and supplementary resources end the book. This is an accessible, much-needed complement to F. S. Bodenheimer's seminal Insects as Human Food (1951), recently reissued as a paperback. Equally important, Hunter provides a more scholarly complement to the popular Man Eating Bugs, by Peter Menzel and Faith D'Aluisio (1998). Summing Up: Highly recommended. All readers. --Jonathan M Deutsch, Drexel University