by
Mitsuhashi, Jun.
Call Number
641.396
Publication Date
2016
Format:
Electronic Resources
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170087.9531
by
Hunter, Gina Louise.
Call Number
641.396
Publication Date
2021
Format:
Electronic Resources
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170075.9375
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by
Halloran, Afton.
Call Number
641.306
Publication Date
2018
Format:
Electronic Resources
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155271.7656
by
Sogari, Giovanni.
Call Number
641.3
Publication Date
2019
Format:
Electronic Resources
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114682.9453
by
Hanboonsong, Yupa.
Call Number
638.5709596 23
Publication Date
2013
Format:
Electronic Resources
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3.3252
6.
by
Johnsen, Andreas, film director.
Call Number
XX(298291.1)
Publication Date
2021 2017
Summary
With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format:
Electronic Resources
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3.1662
by
van Huis, Arnold.
Call Number
641.6
Publication Date
2014
Summary
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes.Insects are delicious and healthy. A large proportion of the world's population eats them as a delicacy. In Mexico, roasted ants are considered a t
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Electronic Resources
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2.3050
by
Evans, Josh, 1990-, author.
Call Number
641.696 EVA
Publication Date
2017
Summary
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 and nutritional 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 thought-provoking essays on the cultural, political and ecological significance of eating insects, alongside fascinating stories from the authors' field trips around the world (honey ants in Australia, lake flies in Kenya, giant hornets in Japan) and detailed tasting notes. The exquisite recipes are sophisticated, surprising and will make you think of eating insects in a whole new way.--COVER.
Format:
Books
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2.0540
by
Dossey, Aaron T.
Call Number
641.3
Publication Date
2016
Format:
Electronic Resources
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2.0053
by
Flood, Catherine, editor.
Call Number
641.3 FOO
Publication Date
2019
Summary
"From urban farming to public feasting and sensuous tableware, and from edible insects to lab-grown meat, the future of food is a hot topic of debate. The need for food systems that are more sustainable, healthy, and fair is recognized as a major global challenge. Food: Bigger than the Plate explores the ways in which we can harness our taste buds and edible desires in the fight to meet this challenge. It critiques our broken industrial food system and proposes ways of reassembling the pieces into something more just, biodiverse, and still delicious. Engaging with artists, designers, architects, activists, and food professionals who are examining key activities and relationships throughout the food system, this new book discusses diverse and creative ways to reimagine food waste, supply chains, and social empowerment through the politics and the pleasures of food. Food: Bigger than the Plate accompanies a major exhibition at the Victoria and Albert Museum, London"--Publisher's website.
Format:
Electronic Resources
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0.1132
by
MacClancy, Jeremy, editor.
Call Number
XX(272659.1)
Publication Date
2009
Summary
Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, inter-disciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.
Format:
Electronic Resources
Relevance:
0.0921
by
Stone, Matt.
Call Number
641.5
Publication Date
2016
Summary
A new kind of food revolution - kind to the planet, good for your body and for your soul.
Format:
Electronic Resources
Relevance:
0.0891
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