GOURMET

Come mangiare insetti

Phaidon pubblica un bel volume illustrato con storie e ricette, un viaggio appassionante nell’ultimo trend gastronomico

Phaidon pubblica un bel volume illustrato con storie e ricette, un viaggio appassionante nell’ultimo trend gastronomico

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A compelling exploration of one of today’s most fascinating food trends – the practice of cooking with and eating insects.
Once so taboo that they bordered on the impossible to serve, the concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate pieces about the economic and nutritional benefits. More recently consumer interest in the topic has grown rapidly, with mid-level restaurants beginning to serve insects, and supermarkets even stocking insect-based snacks and seasonings. Yet until now little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food.

On Eating Insects is the first book to take a holistic look at the subject. Opening with a foreword by René Redzepi and an introduction by Mark Bomford, director of the Yale Sustainable Food Program, it presents thought-provoking essays on the cultural, political and ecological significance of eating insects, whilst deftly avoiding the over-hyped claims that edible insects will solve the challenge of feeding the world’s ever-growing population.

Alongside the essays are fascinating stories from the Nordic Food Lab’s field trips exploring insect gastronomy in a wide variety of cultures – in Kenya and Uganda, across Australia, in Mexico and Peru, Japan and Thailand and, closer to home, in Denmark, Norway, The Netherlands and Sardinia. The authors describe building termite traps, digging for witchetty grubs and shopping for bugs in local markets, showing how common eating insects is in many societies. On Eating Insects also features exquisite recipes; sophisticated and surprising, they show just how delicious insects can be. From Bee Larvae Ceviche to Spicy Crickets and Asparagus,
these are elegant dishes for foodies and gourmands that will make readers think of eating insects in a whole new way. At the same time, the authors acknowledge that the idea of eating insects can elicit initial fear or disgust and as such is challenging for many of us but argue that this forces us to question what we consume and be more conscious of how diversity in food choice leverages resilience in all matters related to food production.

The fascinating subject matter combined with beautiful photography and sophisticated recipes make On Eating Insects essential reading for chefs and food world professionals, as well as all those with an interest in ecosystems, sustainability and the diversity of cultural practices around the world.

On Eating Insects: Essays, Stories and Recipes by Josh Evans, Roberto Flore, Michael Bom Frøst and Nordic Food Lab is published by Phaidon 1 May 2017

Hardback £39.95 | 120 colour illustrations | 336 pages | 270 x 205 mm | ISBN: 978 0 7148 7334 3

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