van Huis / van Gurp / Dicke The Insect Cookbook

Food for a Sustainable Planet
1. Auflage 2014
ISBN: 978-0-231-53621-9
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 216 Seiten, Format (B × H): 178 mm x 254 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

No detailed description available for "The Insect Cookbook".

Autoren/Hrsg.

van Huis, Arnold

van Gurp, Henk

Dicke, Marcel

Weitere Mitwirkende

Takken-Kaminker, Françoise

Blumenfeld-Schaap, Diane

Fachgebiete

• Naturwissenschaften Biowissenschaften Tierkunde / Zoologie Wirbellose (Invertebrata) Insekten (Entomologie)
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Foreword
Preface
Acknowledgments
1. Insects: Essential and Delicious
Six Legs and Other Features
Eating Insects: "A Question of Education", by Kofi Annan
Cooking with Edible Insects
"You Have to Eat Away the Fear", by Pierre Wind
Everyone Eats Insects
Shrimp or Grasshopper?
"I Could Eat Insects Anytime, Day or Night", by Harmke Klunder
Weaver Ants in Asia
Wasp Larvae in Japan
Termites: A Royal Meal
Lake Flies in East Africa
"The Tortillas from Way Back When", by Edoardo Ramos Anaya
Spirited Caterpillars in Mexico
Long-Horned Grasshoppers in East Africa
"Insects Are Buzzing All Around Me", by Johan Verbon
Recipes: Five Snacks
Mexican Chapulines
Dim Sum
Bitterbug Bites
Bugsit Goreng (Fried Wontons)
Mini Spring Rolls
2. Is It Healthy?
Fish Friday, Meatloaf Wednesday, Insect Tuesday, by Margot Calis
"A World That Works", by Marian Peters
Eating Insects Safely
What Kinds of Insects Can Be Eaten?
Insect Consumption and Health
Recipes: Five Appetizers
Flower Power Salad
Thai Salad
Vegetable Carpaccio
Pumpkin Soup
Couscous Salad
3. Eating Insects: Naturally!
"Some People Won't Try Anything New", by Jan Ruig
Recipes: Eleven Entrées
Minestrone
Tagliatelle with Creamy Herb Sauce
Ravioli
Wild Mushroom Risotto
Hakuna Matata
Chili con Carne
Chop Suey
Jambalaya
Insect Burgers
Vols-au-vent
Quiche
"Valuable, Abundant, and Available to Everybody", by Daniella Martin
"Bonbon Sauterelle", by Robèrt Van Beckhoven
Cochineal from Peru
Maggot Cheese in Sardinia
Palm Beetles in the Tropics
Dragonfly Larvae in China
Recipes: Five Festive Dishes
Chebugschichi
Hopper Kebabs
Pizza
Bugitos
Crêpes
"An Exploration of Deliciousness", by René Redzepi
"The Next Generation's Shrimp Cocktail", by Katja Gruijters
Spiders in Cambodia
Moths in Italy and Australia
Recipes: Six Desserts
Chocolate Cupcakes
Buglava
Tarte Tatin
Chocolate Cake
Buffalo Snaps
Buffalo Cinnamon Cookies
4. On the Future and Sustainability
Mopane Caterpillars in Southern Africa
Silk Moth Pupae in China
Food for Astronauts
"I've Always Put Everything in My Mouth", by Jan Fabre
Shellac from India
Jumping Plant Lice in South Africa and Australia
Insects: A Sustainable Alternative to Meat
"A New Episode in the History of Our Civilization", by Herman Wijffels
Insect Consumption: A Global Perspective, by Paul Vantomme
Insect Consumption: The Future
Resources and Suppliers
Index

Leseproben

Learn how to make Hopper Kebabs and Buglava:

Read an excerpt from The Insect Cookbook:

Über Autor(innen)

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.