Broadening insect gastronomy

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Standard

Broadening insect gastronomy. / Halloran, Afton Marina Szasz; Münke, Christopher ; Vantomme, Paul; Reade, Benedict; Evans, Joshua David.

The Routledge Handbook of Sustainable Food and Gastronomy. red. / Philip Sloan; Willy Legrand; Clare Hindley. New York : Routledge, 2015. s. 199-205.

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Harvard

Halloran, AMS, Münke, C, Vantomme, P, Reade, B & Evans, JD 2015, Broadening insect gastronomy. i P Sloan, W Legrand & C Hindley (red), The Routledge Handbook of Sustainable Food and Gastronomy. Routledge, New York, s. 199-205.

APA

Halloran, A. M. S., Münke, C., Vantomme, P., Reade, B., & Evans, J. D. (2015). Broadening insect gastronomy. I P. Sloan, W. Legrand, & C. Hindley (red.), The Routledge Handbook of Sustainable Food and Gastronomy (s. 199-205). New York: Routledge.

Vancouver

Halloran AMS, Münke C, Vantomme P, Reade B, Evans JD. Broadening insect gastronomy. I Sloan P, Legrand W, Hindley C, red., The Routledge Handbook of Sustainable Food and Gastronomy. New York: Routledge. 2015. s. 199-205

Author

Halloran, Afton Marina Szasz ; Münke, Christopher ; Vantomme, Paul ; Reade, Benedict ; Evans, Joshua David. / Broadening insect gastronomy. The Routledge Handbook of Sustainable Food and Gastronomy. red. / Philip Sloan ; Willy Legrand ; Clare Hindley. New York : Routledge, 2015. s. 199-205

Bibtex

@inbook{967f25c5e1c04b4ab8f5cc9cee34aecc,
title = "Broadening insect gastronomy",
abstract = "In recent years there has been a trend among chefs to diversify their ingredients and techniques, drawing inspiration from other cultures and creating new foods by blending this knowledge with the flavours of their local region. Edible insects, with their plethora of taste, aromatic, textural and visual characteristics, is an example of an area of nature that requires further gastronomic exploration. Many parts of the world consume insects, neither as a novelty nor as a fall-­back famine food (FAO, 2013). Insect-­consuming populations often eat them as a delicacy, seeing each insect as an ingredient in its own right – not collectively as ‘insects’, as it is easy for many uninitiated to do. Many of these insects frequently fetch higher prices than other meat sources in the market, and it is this approach of investigating insects as a delicious gastronomic product that interests us. Indeed, if people might be expected to adopt a new food, it is necessary that it tastes good!",
author = "Halloran, {Afton Marina Szasz} and Christopher M{\"u}nke and Paul Vantomme and Benedict Reade and Evans, {Joshua David}",
note = "CURIS 2015 NEXS 443",
year = "2015",
language = "English",
isbn = "978-0-415-70255-3",
pages = "199--205",
editor = "Philip Sloan and Willy Legrand and Clare Hindley",
booktitle = "The Routledge Handbook of Sustainable Food and Gastronomy",
publisher = "Routledge",
address = "United Kingdom",

}

RIS

TY - CHAP

T1 - Broadening insect gastronomy

AU - Halloran, Afton Marina Szasz

AU - Münke, Christopher

AU - Vantomme, Paul

AU - Reade, Benedict

AU - Evans, Joshua David

N1 - CURIS 2015 NEXS 443

PY - 2015

Y1 - 2015

N2 - In recent years there has been a trend among chefs to diversify their ingredients and techniques, drawing inspiration from other cultures and creating new foods by blending this knowledge with the flavours of their local region. Edible insects, with their plethora of taste, aromatic, textural and visual characteristics, is an example of an area of nature that requires further gastronomic exploration. Many parts of the world consume insects, neither as a novelty nor as a fall-­back famine food (FAO, 2013). Insect-­consuming populations often eat them as a delicacy, seeing each insect as an ingredient in its own right – not collectively as ‘insects’, as it is easy for many uninitiated to do. Many of these insects frequently fetch higher prices than other meat sources in the market, and it is this approach of investigating insects as a delicious gastronomic product that interests us. Indeed, if people might be expected to adopt a new food, it is necessary that it tastes good!

AB - In recent years there has been a trend among chefs to diversify their ingredients and techniques, drawing inspiration from other cultures and creating new foods by blending this knowledge with the flavours of their local region. Edible insects, with their plethora of taste, aromatic, textural and visual characteristics, is an example of an area of nature that requires further gastronomic exploration. Many parts of the world consume insects, neither as a novelty nor as a fall-­back famine food (FAO, 2013). Insect-­consuming populations often eat them as a delicacy, seeing each insect as an ingredient in its own right – not collectively as ‘insects’, as it is easy for many uninitiated to do. Many of these insects frequently fetch higher prices than other meat sources in the market, and it is this approach of investigating insects as a delicious gastronomic product that interests us. Indeed, if people might be expected to adopt a new food, it is necessary that it tastes good!

M3 - Book chapter

SN - 978-0-415-70255-3

SP - 199

EP - 205

BT - The Routledge Handbook of Sustainable Food and Gastronomy

A2 - Sloan, Philip

A2 - Legrand, Willy

A2 - Hindley, Clare

PB - Routledge

CY - New York

ER -

ID: 150175870