On Eating Insects – Essays, stories and recipes. A book by Nordic Food Lab published by Phaidon available for pre–order now.
Insects have been the center of many of our activities during the last years. In May 2016 we finished the Velux-funded project ‘Deliciousness of insects’, and naturally there has been many outcomes from that in the recent year – talks, press, publications, and very importantly a feature length-documentary film BUGS by Andreas Johnsen.
The last milestone we lay down for the project is the publication of a book. On eating Insects – Essays. Stories and recipes. The book is published by Phaidon, and it will be out in bookstores May 1st. It can be pre-ordered from the publisher through this link, or from major retailers. We list Nordic Food Lab as author, as we find that first and foremost this book is a result of the lab’s work. We know that this is not the conventional way of authorship. The authors from the lab are Josh Evans, Roberto Flore and Michael Bom Frøst. Many other people contributed to the project and we are genuinely thankful for their work. This brief blogpost is not the right place to list all of them – they are mentioned in the book. But in particular we need to thank Chris Tønnesen for the beautiful images, Rene Redzepi and Mark Bomford of Yale’s Sustainable Food Program for writing foreword and introduction. Lastly we thank our editors at Phaidon, Sophe Hodgkin and Ellie Smith.
We really look forward to bring this book to the world.
The end of the project also meant that Josh moved on from the lab after being four years with us. We wish him all the best with his future studies at University of Cambridge.
The Nordic Food Lab will continue to investigate the gastronomic potential of insects in the coming years. Michael and Roberto will be involved in a new large insect project – InValuable – with many partners in Denmark and abroad. Here our role is smaller but as essential – the creation of delicious insect foods.