On Eating Insects

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A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has

The Noma Guide to Fermentation

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At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor

Wild Fermentation

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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

Edible Insects in Sustainable Food Systems

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This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture an

Eat Grub

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Entomophagy - eating insects - is hardly a new phenomenon. We've eaten bugs for centuries, and many countries around the world continue to enjoy them in modern