The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet 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, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

About the Author

Nordic Food Lab is a non-profit, open-source organisation that investigates food diversity and deliciousness. Established in 2008, they combine scientific and humanistic approaches with culinary techniques from around the world to explore the edible potential of the Nordic region ― the flavours that say something about us and imbue the foods we eat with a connection to this place and this time. They work to broaden their taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating.

Josh Evans studied literature and philosophy at Yale University. He worked with the Yale Sustainable Food Project, Edible Schoolyard NYC and other food initiatives before joining Nordic Food Lab in 2012. After four years as a researcher at the Lab and managing the Insect Project, he is now a postgraduate student at the University of Cambridge.

Roberto Flore is a Sardinian explorer and has been head of culinary research and development at Nordic Food Lab since 2014. During his travels, he has gathered techniques and stories from around the world. He has travelled extensively with the goal of understanding how insects are collected, prepared and celebrated in other cultures. He plays a fundamental role in redefining and pushing the boundaries of deliciousness.

Michael Bom Fr�st is director of Nordic Food Lab. He has a background as a sensory scientist. Since 2007 his research has focussed on the interface between gastronomy and science. He has been pivotal in building up culinary research with a scientific approach at the University of Copenhagen's Department of Food Science. Here he is Associate Professor in the research group Food Design and Consumer Behaviour.

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