What we've published:

Frøst, M.B., Evans, J., Flore, R. 2017. On eating insects. Phaidon.
<http://www.phaidon.com/store/food-cook/on-eating-insects-9780714873343/#tab-4>

Damsbo-Svendsen, M. , Frøst, MB , & Olsen, A. (2017). A review of instruments developed to measure food neophobia . Appetite , 113 , 358-367. DOI: 10.1016 / j.appet.2017.02.032

Damsbo-Svendsen, M., Frøst, M. B., & Olsen, A. (2017). Development of novel tools to measure food neophobia in children. Appetite113, 255-263. DOI: 10.1016/j.appet.2017.02.035

DeCosta, P. E. I., Møller, P., Frøst, M. B., & Olsen, A. (2017). Changing children's eating behaviour - A review of experimental research. Appetite113, 327-357. DOI: 10.1016/j.appet.2017.03.004

Mouritsen, OG , Duelund, L., Calleja, G. , & Frøst, MB (2017). Flavor of fermented fish, insect, game, and pea sauces: garum revisited . International Journal of Gastronomy and Food Science , 9 , 16-28. DOI: 10.1016 / j.ijgfs.2017.05.002

Jensen AB, Evans J, Jonas-Levi A, Benjamin O, Martinez I, Dahle B, Roos N, Lecocq A, Foley, K. 'Standard methods for Apis mellifera brood as human food'. In Dietemann V, Ellis JD & Neumann P (Eds.) (2017)  Journal of Apicultural Research 56 (?). Taylor & Francis. <http://www.tandfonline.com/doi/full/10.1080/00218839.2016.1226606>

Evans J, Müller A, Jensen AB, Dahle B, Flore R, Eilenberg J, Frøst MB. A descriptive sensory analysis of honeybee drone brood from Denmark and Norway. Journal of Insects for Food and Feed. 2 (2016), 277 - 283. <http://www.wageningenacademic.com/doi/10.3920/JIFF2016.0014>.

Müller A, Evans J, Payne C, Roberts R. 2016. Entomophagy and Power. Journal of Insects for Food and Feed. <http://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2016.0010>.

Evans J, Alemu MH, Flore R, Frøst MB, Halloran A, Jensen AB, Maciel-Vergara G, Meyer-Rochow VB, Münke-Svendsen C, Olsen SB, Payne C, Roos N, Rozin P, Tan HSG, van Huis A, Vantomme P, Eilenberg J. 2015. 'Entomophagy': an evolving terminology in need of review. Journal of Insects for Food and Feed. <http://www.wageningenacademic.com/doi/abs/10.3920/JIFF2015.0074>.

Evans, J. "Bee Bread". Books, Health, and History: The New York Academy of Medicine. 1.10.2015. <http://nyamcenterforhistory.org/2015/10/01/bee-bread/>.

Reade, B, de Valicourt, J, Evans, J. "Fermentation art and science at the Nordic Food Lab". In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.228-241. [pdf]

Münke, C, Halloran, A, Vantomme, P, Reade, B, Evans, J, Flore, R, Rittman, R, Lindén, A, Georgiadis, P, Irving, M. "Wild ideas in food". In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.206-213. [pdf]

Halloran, A, Münke, C, Vantomme, P, Reade, B, Evans, J.  "Broadening Insect Gastronomy". In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.199-205. [pdf]

Halloran A, Flore R, Mercier C. 'Notes from the 'Insects in a gastronomic context' workshop in Bangkok, Thailand'. Journal of Insects for Food and Feed. 4.6.2015. <http://www.wageningenacademic.com/doi/10.3920/JIFF2015.0070>.

Frøst, M.B., Giacalone, D., Rasmussen, K.K. "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://www.madfeed.co/2015/nordic-food-lab-on-the-hunt-for-honey-ants-in-the-australian-outback/>.

Evans, Josh. "Dispatches from the Lab: exploring the deliciousness of insects in Africa". The MADFeed. 19. Feb 2014. <http://www.madfeed.co/2015/dispatches-from-the-lab-exploring-the-deliciousness-of-insects-in-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. [pdf]

Evans, Josh. "cereal killing". Wolf Magazine. vol. 2. UK. 10 June 2013. <http://issuu.com/wolffoodjournal/docs/wolf_magazine_issue_2/17?e=7052941/3249800>.

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>.