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Entomophagy: Edible Insects and the Future of Food
Insects as a protein alternative and solution to our world's food crisis.
Curated by Ana C. Day
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Gastronomic food travel adventures Bizarre food fests around the globe - eTurboNews.com

Gastronomic food travel adventures Bizarre food fests around the globe - eTurboNews.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Scouring the globe to discover some of the world’s more bizarre food festivals, cheapflights.com.au, has investigated food festivals devoted to ...
Ana C. Day's insight:

BugFest, Raleigh, North Carolina, United States
Only for those with an ironclad stomach (or fans of "Fear Factor"), the annual BugFest, sponsored by the North Carolina Museum of Natural Sciences, incorporates insects and creepy crawlers in all of its featured dishes. This festival, on September 21, encourages participants to try bug-inspired foods prepared by local chefs, and fine-tune their entomophagy skills - the practice of eating bugs. Some of last year’s popular dishes included superworm enchiladas and cinnamon-sugar crickets.

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Weird food special feature

Weird food special feature | Entomophagy: Edible Insects and the Future of Food | Scoop.it
3D printing and technologies such a synthetic biology or eating insect larvae as ideas for weird food proposed by designers and companies.
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JIMINI’S, l’apéro tendance à base d’insectes - MTI Review - Management, Innovation, Technologie & Economie

JIMINI’S, l’apéro tendance à base d’insectes - MTI Review - Management, Innovation, Technologie & Economie | Entomophagy: Edible Insects and the Future of Food | Scoop.it
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How then shall we eat? Insect-eating attitudes and sustainable foodways - Online First - Springer

How then shall we eat? Insect-eating attitudes and sustainable foodways - Online First - Springer | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Ana C. Day's insight:

Abstract

Negative attitudes toward invertebrates are a deep-seated, visceral response among Western peoples. These internalized aversions toward insects and other terrestrial arthropods, both in general and specifically as a food source, subtly and systemically contribute to unsustainable global foodways. Insect cuisine is, for Westerners, emblematic of the alien, a threat to our psychological and cultural identity. Yet failure to embrace entomophagy prevents us from seeing the full humanity of those of other classes, races, and cultures, and leads to agricultural and food policy decisions that fail in their objectives to improve nourishment for all people. Key to enabling the world’s peoples to live sustainably with the land are: (1) awareness of the psychological and cultural barriers to a more insect-positive perspective (2) embracing insects as a desirable food resource, (3) understanding the processes by which those barriers are constructed, their negative consequences, and (4) identifying strategies for transforming our attitudes.

 

Purchase on Springer.com

$39.95 / €34.95 / £29.95 *

* Final gross prices may vary according to local VAT.

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Les insectes dans notre alimentation, rêve ou réalité ?

Les insectes dans notre alimentation, rêve ou réalité ? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
L’accroissement exponentiel de la population entraine son lot de défis planétaires. Ce fait, régulièrement rappelé, incite à la réflexion pour mieux préserver notre planète et ses ressources.
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Recent Unknown node types | eyebeam.org

Recent Unknown node types | eyebeam.org | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Ana C. Day's insight:

The attendance figures for these events are truly staggering, according to Dunkel. As many as 50,000 people attended last year's entomophagy events at the L'Insectarium de Montréal. Around 10,000 insect epicures flock to the annual Big Bug Bake-off, part of Purdue University's annual Bug Bowl in April. Other events at Iowa State University, New Orleans' Audubon Zoo, and the North Carolina State Museum of Natural History in Raleigh attract equally enthusiastic if somewhat smaller crowds.

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Would You Eat a Fly Larva Taco?

Would You Eat a Fly Larva Taco? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
These creepy crawlies are full of protein and are taking over your dinner plate.
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Eat insects to mitigate deforestation and climate change

Eat insects to mitigate deforestation and climate change | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A new 200-page-report by the UN Food and Agriculture Organization (FAO) urges human society to utilize an often-ignored, protein-rich, and ubiquitous food source: insects.
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Two major contributions to understanding entomophagy - Springer

Two major contributions to understanding entomophagy - Springer | Entomophagy: Edible Insects and the Future of Food | Scoop.it
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Purchase on Springer.com

$39.95 / €34.95 / £29.95 *

* Final gross prices may vary according to local VAT.

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Le monde de demain selon Hervé This | SoonSoonSoon.com

Le monde de demain selon Hervé This | SoonSoonSoon.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Hervé This confie à SoonSoonSoon ce qu'il pense du monde de demain.
Ana C. Day's insight:

Mon collègue Pierre Fayet [chercheur au Laboratoire de Physique Théorique
de l’École Normale Supérieure, ndlr] publiera bientôt un article dans un magazine spécialisé sur le sujet. Tout le monde parle du fait de manger bientôt des insectes mais ce n’est pas réaliste. Le sujet fait du buzz et l’intention est bonne mais les insectes ne suffiront pas à nourrir les gens : ils ne contiennent pas assez d’énergie et de nutriments…

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UN Popularizes Insects on Mexican Menus

Anyone for an insect taco? Mexico's taste for eating creepy crawlies -- originating from the Pre-Columbian era -- could be the answer to ending hunger. Unite...
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Big News Major funding awarded for edible insect research in Denmark

Big News Major funding awarded for edible insect research in Denmark | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Our official press release: Normal 0 false false false EN-US JA X-NONE Major funding awarded for edible insect research in Denmark Velux Foundation to support Nordic Food Lab’s development of Western insect gastronomy...
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Grow-Your-Own Insects: The Latest Trend in Sustainable Eating

Grow-Your-Own Insects: The Latest Trend in Sustainable Eating | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The insect-eating trend has inspired designers around the world to create grow-your-own insect machines
Ana C. Day's insight:

"

The West is starting to catch up on the trend, however, with world-renowned Noma chef René Redzepi and Brazilian celebrity chefAlex Atala both exploring insect gastronomy on this seasons’ menus.

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"Eat Bug a Bug" Book Talk and Buffet Burke Museum of Natural History and Culture:

The Burke Museum is the premier museum of natural history and culture in the Pacific Northwest. Located on the UW campus
Ana C. Day's insight:

Author and naturalist David George Gordon, AKA The Bug Chef, gives an up-close and personal introduction to what many are calling the Food of the Future—edible insects. Following a 45-minute presentation where Gordon discusses the environmental and health benefits of a bug-based diet, The Bug Chef will host an edible insect buffet with delicacies such as cricket kabobs, wax moth flan, and patanga (grasshopper) pizza prepared by Seattle’s Café Racer.

Admission to the talk is $5 at the door (FREE to members of the Burke Museum and Scarabs the Bug Society). The buffet may be enjoyed free with the purchase of The Eat-A-Bug Cookbook Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin, or with an a $10 donation to Café Racer Love (a memorial fund for the victims of the Cafe Racer shooting in May 2012.

Date: Wednesday, September 18, 2013 
Time: 7:00 PM - 9:00 PM

If you'd like to attend this event, you can register online.

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4 Business Ideas: How to Sell "De-growth" & Profit in the Process

4 Business Ideas: How to Sell "De-growth" & Profit in the Process | Entomophagy: Edible Insects and the Future of Food | Scoop.it
'4 Business Ideas: How to Sell
Ana C. Day's insight:
3. Entomophagy 

Although containers of crickets or grasshoppers won’t be sold in U.S. grocery stores anytime soon, consumers have shown that they are quite willing to eat strange things when embedded in a frozen patty—whether its soy protein concentrate, the fungus Fusarium venenatum (better known as Quorn), or ground Tenebrio molitor (better known as mealworms).

As cultural taboos weaken over time and the price of hamburger skyrockets to $20 per pound, entrepreneurs in the edible-insect industry will stand to do very well. Indeed, the Dutch government recently invested €1 million to draft legislation that oversees the development of insect farms for human consumption. Such policy will position the Dutch as a leading producer of insect protein, and at the forefront of a burgeoning industry.

- See more at: http://www.csrwire.com/blog/posts/536-4-business-ideas-how-to-sell-de-growth-profit-in-the-process#sthash.esGnH60a.dpuf


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Dad's Gastro Farm - I’m taking my entomophagy to the next level. This...

Dad's Gastro Farm - I’m taking my entomophagy to the next level. This... | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I’m taking my entomophagy to the next level.
This... (Photo: I’m taking my entomophagy to the next level. This time I’m going to be asking willing participants to...

Via C.J. prabhakar
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FARM 432 : INSECT BREEDING

FARM 432 : INSECT BREEDING | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FARM 432 : INSECT BREEDING By 2050 meat production will have to increase by 50%.
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Plats pas piqués des hannetons

Plats pas piqués des hannetons | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Les insectes s’invitent à nos tables. Pour l’heure, on teste et on expérimente. Mais très bientôt, ils débouleront dans les cuisines.
Ana C. Day's insight:

"Damien Huysmans a créé la première entreprise belge qui commercialisera des insectes sous forme de pâte à tartiner ou en purée pour accompagner des pâtes ou du riz. Mais «Green Kow», sa firme, ne peut toujours rien proposer de concret dans les rayons : la législation européenne n’a toujours pas donné les autorisations officielles à cette forme d’alimentation millénaire."

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Alt-Meat Lunch: In the Netherlands, a Lab for Low-Impact Alternatives to Livestock | @pritheworld

Alt-Meat Lunch: In the Netherlands, a Lab for Low-Impact Alternatives to Livestock | @pritheworld | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Demand for animal protein is surging, and so are the environmental costs of producing it. So researchers in the Netherlands are exploring alternatives to livestock, from insects to faux cuts of beef to lab-grown meat.
Ana C. Day's insight:

“Insects,” entomologist Marcel Dicke said, “turn out to be an excellent alternative.”

Dicke says insect meat and cow meat are virtually the same when it comes to nutrition. But to produce a pound of beef you need about 20 pounds of feed. For insects, it’s less than two pounds.

“So with the same amount of feed you can produce much, much more in terms of proteins,” he said. “But not in this crazy way in which we’re producing regular meat now, with all the burden for our planet.”

The hurdle, of course, is the gross-out factor. Dicke likes his bugs straight up, the way folks do in Asia and Africa and Latin America. But Europeans and Americans tend to prefer them less conspicuous. So he’s looking at disguising them by pounding them into flour, or mixing them into processed meat.

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Why Eating Insects Makes Sense

Why Eating Insects Makes Sense | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I’m grateful to have our friend Gabi Lewis, founder of Exo, pen today’s guest post. Exo is running a Kickstarter campaign to bring an insect protein bar to market.
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Les insectes passent à table !

Les insectes passent à table ! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Le monde des insectes est d?une incroyable diversité. Et ces insectes passent en ce moment à table au Cabinet d?Histoire du Jardin des Plantes à Paris. Les plus beaux spécimens du Muséum National d?Histoire Naturelle sont exposés jusqu?
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La cuisine moléculaire est « terminée intellectuellement »

La cuisine moléculaire est « terminée intellectuellement » | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Chimiste chef de file de la gastronomie moléculaire, Hervé This nous a confié sa vision de la gastronomie du futur avec le franc-parler qui le caractérise.
Ana C. Day's insight:

Pensez-vous que manger des insectes soit une voie d’avenir pour l’alimentation ?

Mon collègue Pierre Fayet [chercheur au Laboratoire de Physique Théorique de l'École Normale Supérieure, ndlr] publiera bientôt un article dans un magazine spécialisé sur le sujet. Tout le monde parle de manger des insectes mais ce n’est pas réaliste. Le sujet fait du buzz et l’intention est bonne mais les insectes ne suffiront pas à nourrir les gens : ils ne contiennent pas assez d’énergie et de nutriments.

 

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Entomophagy: The art of eating bugs – The Cascade l UFV's Student Press Since 1993

UFV's Student Press Since 1993
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OPINIÓN: Pues sí, una dieta de insectos podría limitar el cambio climático - PlanetaCNN, canal - CNNMexico.com

OPINIÓN: Pues sí, una dieta de insectos podría limitar el cambio climático - PlanetaCNN, canal -  CNNMexico.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
No solo son una fuente confiable de proteínas sino que su crianza como alimento podría reducir las emisiones contaminantes hasta en un 60%
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René Redzepi Makes Unprecedented Push for Insect Gastronomy

Putting the grubs back into Grub Street.
Ana C. Day's insight:

René Redzepi and entrepreneur Claus Meyer announced that their Nordic Food Lab just received 3.6 million Danish Kroner to investigate all the potential ways insects might end up on your dinner plate in the near future.

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