Edible Insects: A Global History

Description

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. 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. We encounter in this book the culinary uses of creepy crawlies across many cultures, and also learn of the potential of insects to alleviate global food shortage and natural resource overexploitation, as well as the role of world class chefs in making insects palatable to consumers in the West.

Gina Louise Hunter is Associate Professor of Anthropology at Illinois State University.

"If you have never considered insects as food, this book will change your mind. Gina Louise Hunter, a food anthropologist at Illinois State University, will take you on a lovely ride across space and time in the steps of entomologists, historians, and anthropologists who have studied and tasted insects. . . . this little book might inspire you. Maybe not to eat insects, but certainly to question your relationship with them and the food we eat."-- "Community Ecology" "Hunter contributes a needed book on the global history of insects as food... Highly Recommended." -- "Choice" "Dr. Hunter's book is a combination of a culinary eye-opener with a more serious explanation of how insects may provide a sustainable and healthy source of food for a number of presently under-nourished societies around the world."-- "The Well-Read Naturalist" "The work not only delves into the historical role of insects as human food, but their contribution to sustainable future food systems. . . . Edible Insects highlights stories of traditional methods of insect collection, preparation, consumption, and preservation. It also explores the role of world-class chefs in making insects palatable to consumers in the West. The book includes recipes for beetles, butterflies, grasshoppers, grubs, and more."-- "Illinois State University News, Redbird Scholar"