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On Eating Insects

Essays, Stories and Recipes
BuchGebunden
336 Seiten
Englisch
Phaidon Press Ltderschienen am01.05.2017
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insectsmehr

Produkt

KlappentextA compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects
Details
ISBN/GTIN978-0-7148-7334-3
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2017
Erscheinungsdatum01.05.2017
Seiten336 Seiten
SpracheEnglisch
MasseBreite 215 mm, Höhe 279 mm, Dicke 32 mm
Gewicht1260 g
Artikel-Nr.41387095
Rubriken
GenreKochen & Geniessen

Autor


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 Frøst 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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