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The Food Insects Newsletter
Chronicle of a Changing Culture
All 13 volumes of the Food Insects Newsletter bound as a single book!
Edited by Gene DeFoliart, Florence Vaccarello Dunkel, and David Gracer

      The Food Insects Newsletter, published from 1988 until 2000, is the most comprehensive collection of food insect information in print, now conveniently available as a single book.

• 414 pages, including illustrations
• includes all thirteen volumes of the Food Insects Newsletter
• 7 lush color plates
• an entertaining collection of food insects festival photos
• nutritional tables
• invaluable indexes
• plus forewords and afterword by the editors

      Content features accurate biochemistry, basic biology, recipes, and examples illustrating the global and personal aspects of entomophagy. It carries a strong message about the importance of insects in some cultures as an essential part of everyday food consumption, especially for the young, and therefore the benefits of continuing healthy choices.

Sample on-line articles from the Food Insects Newsletter:

• March 1998: Fried Grasshoppers for Campouts or at Home
• November 1997: Food Insect Festivals of N.A.
• March 1996: Raising Mealworms (including recipes!)
• July 1995: Allergies Related to Food Insect Production and Consumption
• November 1994: Some Insect Foods of the American Indians
• March 1993: Food Conversion Efficiencies of Insect Herbivores
• July 1992: Large-scale Feed Production from Manures with a Non-Pest Native Fly
• November 1991: They Ate What?
• November 1990: Collecting Ant Pupae for Food
• July 1989: Hunter-gatherers were sometimes very labor-efficient
• November 1988: Commercial Availability of Food Insect Products in the U.S.

The Food Insects Newsletter Book

$35.00

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Man Eating Bugs
The Art and Science of Eating Insects
by Peter Menzel & Faith D'Aluisio
Forward by Tim Cahill

      The title Man Eating Bugs makes this book sound like a bad movie about over-grown, flesh-eating bugs. The reality , however, is that this is one first-class book documenting the primitive and contemporary traditions of eating insects all around the world.

      The color plates featured on every page of this book are simply stunning. With crystal clarity, authors Peter Menzel and Faith D'Aluisio take the reader around the world to witness the bug-eating traditions in places like Peru, Venezuela, South Africa, Botswana, Uganda, Thailand, Cambodia, Indonesia, China, Australia, Japan, Mexico, and even the United States. The text of the book is a narration of the authors' experiences in their world-wide pursuit of entomophagy.

      Man Eating Bugs is more like a "coffee table" book than a how-to manual. This text is a tool to alter perceptions and increase awareness about the idea of eating insects as food. Whether the book is intended for yourself, a friend, or a class of students, the reader will be fixated on the photography. You simply cannot open and close this book without broadening your horizons about the world we live in. 1998. 191 pages.

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The Eat-A-Bug Cookbook
33 ways to cook grasshoppers, ants, water bugs, spiders, centipedes, and their kin
by David George Gordon

      The Eat-A-Bug Cookbook covers a wider range of edible bugs than Entertaining with Insects or Creepy Crawly Cuisine, including grasshoppers, crickets, ants, termites, cockroaches, water bugs, silkworms, hornworms, spiders, centipedes, dragonflies and moths.

      The Eat-A-Bug Cookbook also includes current information about where to order all the bugs you could ever eat, plus fascinating trivia some tips on how to harvest your own.

      Gordon has gone to the ends of the earth, to his backyard, and under the refrigerator to find culinary inspiration, and now, after years of experimentation with entomophagy (that's bug-eating, for those of you in the cheap seats), he presents the results with relishŠor at least a light cream sauce.

      Now you too can tantalize and terrify your family and friends with Gordon's one-of-a-kind recipes, including Really Hoppin' John (grasshoppers add that little extra kick), Pest-O (common garden weevils get their comeuppance in a delicate basil sauce) and Fried Green Tomato Hornworm (the Whistle Stop Cafe was never like this!)

      Anecdotes, insights and culinary tips (such as the right wine to serve with scorpions) make this truly a book like no other. Follow the detailed instructions, and your guests will ask for seconds, just like folks at David's notorious cooking demos. Open your culinary horizons. Buy this book. Eat a bug. 1998. 101 pages.