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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)
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  • The Eat-a-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin
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Produktinformation

Produktbeschreibungen

Pressestimmen

The book is beautifully presented, well-written, and 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, Loyola Marymount University

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

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...[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" (01/01/0001)

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" (01/01/0001)

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

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

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- (01/01/0001)

Über den Autor und weitere Mitwirkende

Arnold van Huis is emeritus 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 Amazon.com (beta)

Amazon.com: 4.1 von 5 Sternen 7 Rezensionen
6 von 6 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Inspirational 1. April 2014
Von Dr. Barton - Veröffentlicht auf Amazon.com
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.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great book for one as curious as I was 8. Oktober 2015
Von uglyduckling1313 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Great book for one as curious as I was. Gave a lot of background info, lots of pics, and lots of recipes. If you are looking for just ONE book on bugs and dining, I'd advise this one!
5.0 von 5 Sternen wife loved it 25. Januar 2017
Von Jacob Kloutier - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
A gift that was well received
3 von 5 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Eating insects 3. Mai 2014
Von Joann Karges - Veröffentlicht auf Amazon.com
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.
7 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Shut up and eat it 10. April 2014
Von hereswhatithink - Veröffentlicht auf Amazon.com
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.
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