Eat Grub

Entomophagy - eating insects - is hardly a new phenomenon. We've eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco benefits and the economic sense behind incorporating entomophagy into our lives. This book by the founders of Grub - a company which sells and promotes edible insects - features 55 accessible recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. It explores where edible insects come from, how they're farmed and how to grill, pruree, grind and bake them.

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production. Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. The title They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.

Contains it's Proceedings.

Contains it's Proceedings.

The Selected Works of Andrew Lang: Volume 1Anthropology: Fairy Tale, Folklore, the Origins of Religion, Psychical ResearchEdited by Andrew Teverson, Alexandra Warwick and Leigh WilsonThis is the first critical edition of the works of Andrew Lang (1844-1912), the Scottish writer whose enormous output spanned the whole range of late-nineteenth century intellectual culture. Neglected since his death, partly because of the diversity of his interests and the volume of his writing, his cultural centrality and the interdisciplinary nature of his work make him a vital figure for contemporary scholars.This volume covers Lang's wide and influential engagement with the central areas of late nineteenth-century anthropology. Lang made decisive interventions in debates around the meaning of folk tales and the origins of religion, as well as being an important figure in the investigation of spiritualist claims through psychical research. The work reproduced here includes journalism, essays, extracts from books and previously unpublished letters which together articulate and challenge some of the central ideas and discussions of the period, including evolution, the relation between modern and non-modern cultures, the nature of scientific claims to truth, and the consequences of materialism. The volume will provide new and illuminating ways of understanding and assessing the period for scholars across a range of disciplines, including those interested in the histories of the fairy story, of science, of the occult, of colonialism and of anthropology.Key Features: Unpublished archival materialCritical introductions to the major areas of his workFull explanatory notesAndrew Teverson is Professor of English Literature and Associate Dean for the Faculty of Arts and Social Sciences at Kingston University, London. His research centres on the use and meaning of fairy tales, and he has published both on the employment of them in contemporary writing and on the historical development of the form. He is the author of Fairy Tale (Routledge, 2013).Alexandra Warwick is Professor of English Studies and Head of the Department of English, Linguistics and Cultural Studies at the University of Westminster. Her research is on Victorian culture, in particular the fin de sicle. Leigh Wilson is Reader in Modern Literature in the Department of English, Linguistics and Cultural Studies at the University of Westminster. Her research focuses on modernism, on the place of supernatural and occult beliefs and practices in the late nineteenth and early twentieth centuries, and on the contemporary British novel. She is the author of Modernism and Magic: Experiments with Spiritualism, Theosophy and the Occult (EUP, 2013).

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.