Search Results for chefs - Narrowed by: Edible insects.

Bugs.

2024-05-11T22:26:33Z

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
A Kanopy streaming video Cover Image

Insects As Sustainable Food Ingredients : Production, Processing and Food Applications.

2024-05-11T22:26:33Z

by Dossey, Aaron T.
Call Number 641.3
Publication Date 2016
Format: Electronic Resources
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The Insect Cookbook [electronic resource] : Food for a Sustainable Planet

2024-05-11T22:26:33Z

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
Format: Electronic Resources
Click here to view book