Grub Kitchen
Everything you need to know to join the small-protein revolution
Seiten
2018
Robinson (Verlag)
978-1-4721-3989-4 (ISBN)
Robinson (Verlag)
978-1-4721-3989-4 (ISBN)
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With an introduction and recipes from Dr Sarah Beynon and Andy Holcroft, the entomologist and chef respectively behind Britain's first dedicated insect restaurant, explore everything you need to know to join the small-protein revolution that could play a big part in our sustainable future.
With our planet undergoing huge change as a result of a rapidly-growing population, the demand for food is reaching unprecedented levels - but our reliance on livestock protein is unsustainable. This book will be the guide that makes insects as food a perfectly sensible, rational and tasty idea for the green consumer, and will outline and illustrate the steps they need to take in order to start to eat like they care.
According to the World Wildlife Federation, by the year 2050, the Earth will be home to nine billion people and the demand for food will have doubled. In 2013, a report from the United Nations' Food and Agriculture Organisation claimed that our reliance on livestock protein, with its massive resource demands, pollution and greenhouse gas production, is killing the planet. At least two billion people worldwide eat insects. Highly nutritious, insects generate ten to 100 times fewer greenhouse gases than pigs when farmed, need less land, less water, and yield much more protein from much less feed.
With our planet undergoing huge change as a result of a rapidly-growing population, the demand for food is reaching unprecedented levels - but our reliance on livestock protein is unsustainable. This book will be the guide that makes insects as food a perfectly sensible, rational and tasty idea for the green consumer, and will outline and illustrate the steps they need to take in order to start to eat like they care.
According to the World Wildlife Federation, by the year 2050, the Earth will be home to nine billion people and the demand for food will have doubled. In 2013, a report from the United Nations' Food and Agriculture Organisation claimed that our reliance on livestock protein, with its massive resource demands, pollution and greenhouse gas production, is killing the planet. At least two billion people worldwide eat insects. Highly nutritious, insects generate ten to 100 times fewer greenhouse gases than pigs when farmed, need less land, less water, and yield much more protein from much less feed.
Trisha Telep has interviewed a myriad of players in the burgeoning edible insect industry, which is currently developing new markets with unfamiliar but curious potential bug-eating consumers in the west including natural history TV presenter and speaker (BBC, ITV, Channel 5, Animal Planet, Channel 4 and Sky Television) Dr Sarah Beynon and her partner, chef Andy Holcroft. Together, they run Grub Kitchen from The Bug Farm, an award-winning scientific research centre on a 100-acre family farm in St Davids, Pembrokeshire, Wales, carrying out world-class, cutting-edge scientific research on environmentally-friendly food production, and serving up innovative dishes to visitors hungry for a taste of the future of sustainable food.
| Co-Autor | Dr Sarah Beynon, Andy Holcroft |
|---|---|
| Zusatzinfo | TBC |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 126 x 198 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-4721-3989-5 / 1472139895 |
| ISBN-13 | 978-1-4721-3989-4 / 9781472139894 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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Buch | Hardcover (2025)
Edition Michael Fischer (Verlag)
CHF 49,90
