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The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History) (Englisch) Gebundene Ausgabe – 21. März 2014

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The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History) + The Eat-a-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin + Das Insektenkochbuch: Der etwas andere Geschmack
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An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read. -- Job Ubbink, Food Concept and Physical Design of "The Mill," Switzerland Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons. -- Theresia de Vroom, Marymount Institute for Faith ...[E]ntomologists Arnold van Huis and Marcel Dicke team up with chef Henk van Gurp for a pragmatic introduction to entomophagy, covering insect farming, nutrition and cuisine. Tarte tatin with chocolate-coated grasshoppers? With 2 billion of us already popping mealworms and more, this is a case of joining the crowd. -- Barbara Kiser Nature 3/27/14 This thoroughly enjoyable entomophagy primer is much more than a cookbook and, due to its interesting vignette style, keeps the reader's attention firmly fixed throughout. It pushes the boundaries of what is acceptable - an important thing to do at a time of such radical environmental destruction... this could constitute the next great culinary revolution. Permaculture No 81

Über den Autor und weitere Mitwirkende

Arnold van Huis is professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations. Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years. Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen-City of Insects festival.

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Die hilfreichsten Kundenrezensionen auf (beta) 5 Rezensionen
4 von 4 Kunden fanden die folgende Rezension hilfreich
Inspirational 1. April 2014
Von Dr. Barton - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
The book is divided into chapters and vignettes that make it easy to read, put down, and pick back up again. It makes an excellent argument for adding insects to modern cuisine and has re-inspired me to consider food insect farming. My main objection is that it talks about food insect farming but doesn't provide quite enough detail for my tastes. Nevertheless, it is a worthy addition to my entomophagy library.
2 von 3 Kunden fanden die folgende Rezension hilfreich
Eating insects 3. Mai 2014
Von Joann Karges - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
The recipes are clearly written, easily adaptable without such things as mealworms, that is, one can use ground beef or other protein instead. But the importance is that in the future we may come to the consumption of insects --until we have eradicated them too. I was particularly interested in the way various ethnic groups use insects as food, and this subject is well presented in text and in pictures.
1 von 2 Kunden fanden die folgende Rezension hilfreich
Interesting 20. April 2014
Von Erinne_JC - Veröffentlicht auf
Format: Kindle Edition
It was a really interesting book about the way we eat, facts about insects and providing for a sustainable planet.

I enjoyed the detailed information provided about insect consumption around the world. Something, that in Australia, I previously had not been greatly exposed too.

Insects have never really appealed to me as a source of food, but after this book it has opened my eyes to the possibility.

Thank you for that.
2 von 4 Kunden fanden die folgende Rezension hilfreich
Shut up and eat it 10. April 2014
Von hereswhatithink - Veröffentlicht auf
Format: Kindle Edition
So why did I pick out this book?
Good question.

Ive been vegetarian for 30 years and you would THINK that insect cookery would be the ultimate ick factor. And it did have a bit of that "fear factor" appeal to me at first. But strangely it's really not that gross. I mean, I'm not salivating over pictures of roasted grasshoppers or anything but given the choice...I think I would eat mealy worms over chicken legs any day..

Isn't it funny though? I mean, people eat prawn cocktails all the time and when you think about it, I mean really think about it, prawns look rather insect like. It's kind of... well, icky. But we're used to it. And we eat honey which basically is bee vomit and love it. What's up with that?

I think what sealed it for me was the fact that we already eat bugs every day without even knowing it (it's in our peanut butter, chocolate, apple juice etc) and we haven't died yet, so it's not that big a deal. It's just a bit taboo. You know, like, eating bugs is for starving Ethiopians not "civilized" Americans (or some such nonsense). Fact is, in other countries people eat bugs NOT because theyre starving but because they actually taste good. Go figure. Us poor Americans are really missing out. Hey!

Anyway, I thought it was a pretty cool book. It explains the background of Entomophagy, how insects are used around the world in cooking, how they're making a showing in places like the Netherlands, San Francisco and New York, and it even has tons of recipes and full color pictures for your enjoyment. What's not to love?

Funny thing, I was with some friends today, one who is fairly open minded and a "mighty hunter" to boot. He has no problem butchering a deer or other animal and eating it. I mentioned this book and he thought it was totally gross. What a wus.

*I received this book free from Netgalley in exchange for my honest opinion.
4 von 8 Kunden fanden die folgende Rezension hilfreich
Interesting Read! 5. März 2014
Von Rachel Tsoumbakos - Veröffentlicht auf
Format: Kindle Edition
Okay, so while reading this book, I discovered something very disturbing: I have Entomophagophobia. This basically translates to ‘A fear of eating bugs’. Didn’t know I had it, but now I certainly do! I spent the first half of this book gagging at just the thought of eating the food described.

The authors have attempted to introduce a very interesting topic: how do we convince the world to eat more bugs? It’s a great idea, by doing so we could help famine stricken countries by giving them the protein they so desperately need – and in a dose that is both likely more readily available as well as containing more nutrients and iron per gram than more traditional protein sources. Added to the equation is the fact that less land will have to be cleared and there will be a significant lowering of the protein carbon footprint thanks to the consumption of insects over hamburgers.

Will the western world succumb though? The authors do their best to try and entice the reader into an entomo-enriched diet. There are plenty of recipes that cover many different cultures in an effort to tease people with their proclaimed culinary delight.

Will it work though? Honestly, I’m not so sure.

Yet something weird happened two thirds of the way through this book, once they mentioned the fact that people eat honey (which, in a nutshell, is bee vomit), I started to be okay with this concept. This probably should have been the main focal point for the authors if they want westerners to try bugs, rather than the ‘save the world‘ route they took.

At times it really felt like the authors were forcing insect cuisine on the reader. Then, at other times, there was a feeling that they were almost looking down on the readers, with their ‘we just need to trick the dumb humans into eating bugs and then we will be able to control the masses‘ attitude (at times). Yet, reading the interaction between the authors and the people they interviewed talk about their passion for bugs and treating them as a food source was inspiring.

Overall, I am giving The Insect Cookbook: Food for a Sustainable Planet by Arnold van Huis, Henk van Gurp and Marcel Dicke 3 out of 5 stars.
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