What we've published:

Frøst, M.B., Giacalone, D., & Rasmussen, K.K. (2015) "Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters". In Delarue, J, Ben Lawlor, J., Rogeaux, M. (Eds.) Rapid Sensory Profiling Techniques and Related Methods - Applications in New Product Development and Consumer Research, Cambridge: Woodhead Publishing, 2015. pp. 353-382. [pdf]

Deroy O, Reade B, Spence C. 'The insectivore's dilemma, and how to take the West out of it'. Food Quality and Preference 44 (2015) 44-55. 12 March 2015. <http://www.sciencedirect.com/science/article/pii/S0950329315000385>.

Evans J, Flore R, Pedersen JA, Frøst MB. 'Place-based taste: geography as a starting point for deliciousness'. Flavour Journal. 2 March 2015. <http://www.flavourjournal.com/content/4/1/7>.

Evans, Josh. "Labre larver og lækre insekter". Dansk Magisterforening. 12.1.15. 12.1.15. <http://dm.dk/FagligtForum/NaturvidenskabSundhedMiljoe/Artikler/LabreLarver>.

Evans, Josh. "Insects as a delicacy: the value of diversity in deliciousness". moMentum+. Copenhagen: Jordbrugs Akademikere, nr. 4, Nov 2014. [pdf] [english manuscript]

Evans, Josh. "Observations from the Frontier of Deliciousness". MAD Dispatches: what is cooking?. Copenhagen: MAD, 2014. [pdf]

Barthouil, Guillemette. "The MADFeed Guide to smoking Foods". The MADFeed. 27 May 2014. <http://madfeed.co/post/86988562205/mad-guide-to-smoking-foods>.

Evans, Josh. "Dispatches from the Lab: on the hunt for honey ants in the Australian outback". The MADFeed. 17 April 2014. <http://madfeed.co/post/82996128280/nordic-food-lab-honey-ants-outback>.

Evans, Josh. "Dispatches from the Lab: exploring the deliciousness of insects in Africa". The MADFeed. 19. Feb 2014. <http://madfeed.co/post/77181381534/nordic-food-lab-mad-insects-africa>.

Evans, Josh. "Нормы от "Номы", или красиво есть не запретишь. Новая Нордическая кухня" (”Nomas normer eller der er intet forbud mod at spise smukt og sundt"). Ankerhjerte I/S, 2013, 208 s.

Barthouil, Guillemette. "Spis flere af biernes produkter". Tidsskrift For Biavl. vol. 8. Danmark: Danmarks Biavler Forening, 2013.

Reade, Ben. "Bog Butter". Proceedings of the Oxford Symposium on Food and Cookery 2012: Wrapped and Stuffed. UK: Prospect Books, 2013.

Evans, Josh. "Insect Gastronomy". Cereal Magazine. vol. 3. UK: Taylor Brothers, 2013.

Evans, Josh. "cereal killing". Wolf Magazine. vol. 2. UK. 10 June 2013.

Risbo, Jens et al. "Culinary Science in Denmark: Molecular Gastronomy and Beyond". Journal of Culinary Science and Technology. 7 May 2013. 11:2, 111-30.

Evans, Josh. "Non-Trivial Pursuit - New approaches to Nordic deliciousness". Anthropology of Food, S7 2012. 10 January 2013. <http://aof.revues.org/7262>.

Hermansen, Mark Emil. "Creating Terroir - An Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity". Anthropology of Food, S7 2012. 22 December 2012. <http://aof.revues.org/7249>.

Mouritsen, Ole G et al. “Seaweeds for umami flavour in the New Nordic Cuisine”. Flavour Journal. 21 March 2012. <http://www.flavourjournal.com/content/1/1/4>.