Insect Cuisine

Learn about the health and environmental benefits of eating insects, as well as the chefs, farmers, and consumers who are spearheading a culinary revolution in insect consumption

Insects are on the forefront of a food revolution in America. A long-time gastronomical staple for many cultures around the world, only recently have they begun to find their way onto the plates of conscientious consumers looking for sustainable and ethical food sources. Dense in protein, minerals, and vitamins, insects are a healthy alternative to meat. They are produced cheaply, safely with minimal impact on our natural resources. It should come as no surprise that many are turning to consumable insects as the key to environmentally-conscious eating. Grasshoppers and scorpions have begun showing up on restaurant menus. Cricket chips and garlic super-worms are making their way onto supermarket snack aisles. Insect Cuisine makes the case for insect agriculture from the perspective of history, biology, nutrition, animal welfare, business, technology, and fine dining. The authors bring us the stories of chefs, farmers, scientists, and food lovers who aim to ignite a new wave of insect consumption. These are the food entrepreneurs who see insects as our greatest untapped nutritional resource, and the key to building a futuristic food system for the 21st century. Included in this volume are tasty recipes, a simple home farming guide, and other valuable resources.

Aflati despre beneficiile pentru sanatate si mediu ale consumului de insecte, precum si despre bucatarii, fermierii si consumatorii care conduc o revolutie culinara in consumul de insecte. Insectele sunt pe primul plan al unei revolutii alimentare in America. O baza gastronomica indelungata pentru multe culturi din intreaga lume, abia recent au inceput sa-si gaseasca drumul pe farfuriile consumatorilor constiinciosi care cauta surse de hrana durabile si etice.