Book
Edible insects : a global history / Gina Louise Hunter.
"An estimated 2 billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends, and explores how they could be a solution to our current global food shortage. On the menu are beetles, butterflies, grasshoppers and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption and preservation as well as the culinary uses of creepy-crawlies across many cultures."--Back cover.
Record details
- ISBN: 1789144469
- ISBN: 9781789144468
- Physical Description: 176 pages : illustrations (chiefly color) ; 20 cm.
- Publisher: London : Reaktion Books, 2021.
- Copyright: ©2021
Content descriptions
| General Note: | Includes a selection of recipes. |
| Bibliography, etc. Note: | Includes bibliographical references (pages 150-161) and index. |
| Formatted Contents Note: | Insects as human food -- A history of insect eating -- Feast or famine -- Rustling up some grub(s) around the world -- Rearing mini-livestock -- The insectivore's dilemma. |
Search for related items by subject
| Subject: | Edible insects. Edible insects > History. |
Search for related items by series
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | GN 409.5 .H86 2021 | 30775305567167 | General Collection | Available | - |
Edible Insects : A Global History
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Summary
Edible Insects : A Global History
From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while 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. On 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 potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.
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