Intro -- Dedication -- Preface -- Acknowledgements -- Introduction -- References -- Contents -- Part I: Introduction to Insects -- Insects: Key Biological Features -- 1 What Are Insects? -- 2 The Insect Exoskeleton -- 2.1 Cuticle Microstructure -- 2.2 Cuticle Chemistry -- 3 Insect Growth and Development -- 4 The Insect Gut -- 5 Establishing an Insect Colony: Field Collection of Live Insects -- 6 Insect Rearing: Purposes, Scales and Cautions -- 7 Conclusions -- References -- Part II: Culture -- Insect Consumption in the Arctic -- 1 Introduction -- 2 Inuit Migration -- 3 Inuit and Insects -- 4 Inuit Land -- 5 Inuit Food-Ways -- 6 Observations of Traditional Consumption of Insects in the Arctic -- 6.1 What Is an Oestridae Fly? -- 6.2 Nutritional Composition of Oestridae Larvae -- 6.3 Other Insects and Insect Products Eaten in the Arctic -- 6.3.1 Blowfly Maggots -- 6.3.2 Bumblebees and Their Honey -- 6.3.3 Sawflies Larvae -- 7 Transition from Traditional Inuit Diet to Westernized Dietary Patterns -- 8 Considerations for Insect Farming in the Arctic -- 9 Parting Thoughts -- References -- An Ethnographic Account of the Role of Edible Insects in the Adi Tribe of  Arunachal Pradesh, North-East India -- 1 Introduction -- 2 Material and Methods -- 3 Result and Discussion -- 3.1 Nomenclature of Insects by Adi -- 3.2 Insects in Myths and Beliefs -- 3.3 Belief System of Insects as Weather and Season Forecasters -- 3.4 Insects in the Sayings and Proverbs -- 3.5 Insects in Connection with Songs and Music of the Adi -- 3.6 Insects in the Short Stories of Adis -- 3.7 The Role of Insects in Hunting Activities and in Festivals -- 3.8 Insects in Recreation and Decoration -- 3.9 Entomophagy of Adi -- 3.10 Insects in Traditional Health and Medicine -- 3.11 Insects Perceived as a Nuisance -- 4 Conclusion -- References -- Edible Insects and Their Uses in North America.

Past, Present and Future -- 1 Introduction -- 2 Indigenous History of Insect Eating -- 2.1 Canada -- 2.2 Mexico and Latin America -- 2.2.1 Diversity of Edible Insect Species -- 2.2.2 Entomophagy in Estado de Mexico -- 2.2.3 Entomophagy in Oaxaca -- 2.3 United States of America -- 2.3.1 Great Basin -- 2.3.2 Southeast -- 2.3.3 Midwest and Northeast -- 3 Entomophagy in the Twentieth Century -- 3.1 Food Insects Research and Development Project -- 3.2 Food Insects Newsletter -- 3.3 Modern Edible Insect Use in Mexico -- 4 Edible Insects in the Twenty-First Century -- 4.1 Academic Interest Accelerates in North America -- 4.2 Shifting Popular Perceptions to Value Insects -- 4.2.1 Abstraction for Hesitant Western Consumers -- 4.2.2 First Consumer Products -- 4.3 From Academia to the Popular Imagination -- 4.4 Crowdfunding -- 4.5 From Ideas to Production -- 4.6 2016, Year of the Cricket -- 4.7 Entomophagy's First American Trade Association -- 5 Farming -- 5.1 Crickets Over Mealworms -- 6 Common Processing Methods -- 6.1 Dry Roasting and Grinding -- 6.2 Slurry, Spray Dry, Dehydrate -- 6.3 Other -- 7 Regulations, Investments and Marketing Trends -- 7.1 Regulatory Landscape -- 7.2 Investments in the Food Insects Industry -- 7.3 Market Trends -- 8 Media and Public Exposure -- 8.1 Chefs Lend Credibility -- 8.2 Celebrities Make Eating Bugs Cool -- 8.3 Getting Past the Ick Factor -- 9 Edible Insects in the Future -- References -- Part III: Nutrition and Health -- Insects and Human Nutrition -- 1 The Nutritional Composition of Insects -- 2 The Nutritional Role of Edible Insects in Traditional Diets -- 3 What Do We Know About Nutritional Composition of Insects -- 4 The Nutritional Quality of Insects -- 4.1 Protein Quality -- 4.2 Fat Quality -- 4.3 Vitamins and Minerals -- 4.4 Insects as Ingredient in Processed Foods -- 5 Conclusion -- References.

The Role of Edible Insects in Diets and Nutrition in East Africa -- 1 Introduction -- 2 Harvesting, Handling and Processing of Edible Insects in East Africa -- 2.1 Harvesting -- 2.2 Traditional Processing for Human Consumption -- 2.3 Industrial Processing -- 2.4 Storage and Preservation -- 2.5 Cultural Preferences Influencing Consumption of Insects -- 2.5.1 Appreciation for Edible Insects -- 2.5.2 Barriers to Consumption of Edible Insects -- 3 Nutrient Profile of Edible Insects -- 4 Challenges Associated with the Quality of Nutrients from Edible Insects -- 4.1 Digestibility -- 4.2 Mineral Bioavailability -- 5 Edible Insect Opportunities as Food Throughout the Lifespan -- 5.1 Preventing and Treating Malnutrition in Children -- 5.2 Contribution of Edible Insects to Health -- 6 Conclusion -- References -- Edible Insects in a Food Safety Perspective -- 1 Introduction -- 2 Epidemiology of Insect Consumption -- 3 Analytical Way -- 3.1 Biological Hazards -- 3.2 Chemical Hazards -- 3.2.1 Endogenous Substances -- 3.2.2 Undesirable Substances and Contaminants in Insect Feeding and Farming -- 3.2.3 Discussion: Setting Regulatory Limits for Chemical Hazards in Edible Insects -- 4 Discussion -- References -- Part IV: Gastronomy -- A New World of Ingredients: Aspiring Chefs' Opinions on Insects in Gastronomy -- 1 Introduction -- 2 Methods -- 3 Results -- 3.1 The Most Convincing Argument for Insects in Modern Gastronomy -- 3.2 Barriers to the Use of Barriers in Modern Gastronomy -- 3.3 Likelihood of Using Insects in a Gastronomic Context -- 3.4 Most Convincing Argument for Consuming Insects -- 4 Discussion -- 5 Conclusion -- References -- Casu Marzu: A Gastronomic Genealogy -- 1 Introduction -- 1.1 Western Society's Reactions to Eating Insects -- 1.1.1 Su Casu Marzu: A Gastronomic and Cultural Product -- References.

Edible Insects Uses in South Korean Gastronomy: "Korean Edible Insect Laboratory" Case Study -- 1 South Korean Gastronomy, History, and Insects as Food -- 2 Present Use of Insects: Evidence from the Korean Edible Insect Laboratory (KEIL) Case -- 2.1 Justification for the Case Selection -- 2.2 Company Introduction and Business Portfolio -- 2.3 Commercialization of Edible Insects: Overcoming Barriers and Adopting a Stakeholder Approach -- 2.4 Implications from the Case Study -- 3 Future Use of Insects -- References -- Part V: Environmental Impacts, Conservation and Future Challenges -- Comparing Environmental Impacts from Insects for Feed and Food as an Alternative to Animal Production -- 1 Introduction -- 2 Acidification -- 2.1 Ammonia -- 2.1.1 Animal Production -- 2.1.2 Insect Production -- 3 Climate Change -- 3.1 Methane Gas Emissions -- 3.1.1 Animal Production -- 3.1.2 Insect Production -- 3.2 Nitrous Oxide Emissions -- 3.2.1 Animal Production -- 3.2.2 Insect Production -- 3.3 Carbon Dioxide Emissions and Carbon Sequestration -- 3.3.1 Animal Production -- 3.3.2 Insect Production -- 4 Ecotoxicity and Human Toxicity -- 4.1 Soil Contamination -- 4.1.1 Animal Production -- 4.1.2 Insect Production -- 5 Freshwater, Marine and Terrestrial Eutrophication -- 5.1 Freshwater, Marine and Terrestrial Eutrophication -- 5.1.1 Animal Production -- 5.1.2 Insect Production -- 5.2 Manure Handling -- 5.2.1 Animal Production -- 5.2.2 Insect Production -- 6 Water Depletion -- 6.1 Indirect Water Footprint of the Feed -- 6.1.1 Animal Production -- 6.1.2 Insect Production -- 6.2 Direct Water Footprint Related to the Drinking Water -- 6.2.1 Animal Production -- 6.2.2 Insect Production -- 6.3 Service Water Consumed During the Farming Stage -- 6.3.1 Animal Production -- 6.3.2 Insect Production -- 7 Resource Extraction -- 7.1 Animal Production -- 7.2 Insect Production.

8 Direct and Indirect Land Use and Land Use Change -- 8.1 Animal Production -- 8.2 Insect Production -- 9 Biodiversity Loss -- 9.1 Animal Production -- 9.2 Insect Production -- 10 Conclusion -- References -- Conservation of Edible Insects in Sub-Saharan Africa -- 1 Introduction -- 1.1 Money Spinners -- 1.2 Informal Conservation of Habitat and Insects -- 1.3 Formal Conservation of Habitat and Insects -- 2 Drivers of Environmental Change in Relation to Encosternum delegorguei -- 2.1 Local Economic Development and Land-Use Transformation -- 2.2 Cultural Values and Beliefs -- 2.3 Climate Change, Biodiversity and Ecosystem Services -- 3 Conclusions -- References -- Sustainable Proteins? Values Related to Insects in Food Systems -- 1 Introduction: Why Insects for Food and Feed? -- 2 Sustainability: A Complicated Concept with Ethical Implications -- 3 Are Insects for Food and Feed More Sustainable Than Other Forms of Protein? -- 4 Ethical Aspects of Changing Eating Habits -- 5 Conclusion -- References -- Marketing Insects: Superfood or Solution-Food? -- 1 Introduction -- 2 Methodology -- 2.1 Superfood Media Studies -- 2.2 Literature Review of Edible Insects in the West -- 2.3 Marketing Claim Study -- 3 What Makes a Food 'Super'? -- 3.1 Promises of Health and Well-Being -- 3.2 The 'Life of a Superfood' Model -- 3.2.1 Phase 0: Traditional State -- 3.2.2 Phase 1: Entering the West -- 3.2.3 Phase 2: Superfood Hype -- 3.2.4 Phase 3: Contested Frame -- 3.2.5 Phase 4: Stabilization -- 3.2.6 Short Summary of the 'Life of a Superfood' Model -- 4 Insects: A Sustainable Superfood? -- 4.1 Adding Value Locally -- 4.2 Involvement of Sustainably-Driven Actors in the Beginning of Industry Formation -- 5 Marketing Claim Study: Exploring Marketing Tactics in Superfood- and Solution-Frames -- 6 The Sustainable Superfood Frame.

6.1 Can Markets Solve Social and Environmental Problems?.