Nordic Food Lab is a non-profit, open-source organisation that investigates food diversity and deliciousness. Established in 2008, they combine scientific and humanistic approaches with culinary techniques from around the world to explore the edible potential of the Nordic region — the flavours that say something about us and imbue the foods we eat with a connection to this place and this time. They work to broaden their taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating.
Josh Evans studied literature and philosophy at Yale University. He worked with the Yale Sustainable Food Project, Edible Schoolyard NYC and other food initiatives before joining Nordic Food Lab in 2012. After four years as a researcher at the Lab and managing the Insect Project, he is now a postgraduate student at the University of Cambridge.
Roberto Flore is a Sardinian explorer and has been head of culinary research and development at Nordic Food Lab since 2014. During his travels, he has gathered techniques and stories from around the world. He has travelled extensively with the goal of understanding how insects are collected, prepared and celebrated in other cultures. He plays a fundamental role in redefining and pushing the boundaries of deliciousness.
Michael Bom Frøst is director of Nordic Food Lab. He has a background as a sensory scientist. Since 2007 his research has focussed on the interface between gastronomy and science. He has been pivotal in building up culinary research with a scientific approach at the University of Copenhagen's Department of Food Science. Here he is Associate Professor in the research group Food Design and Consumer Behaviour.
"Phaidon's On Eating Insects: Essays, Stories and Recipes might be the most authoritative book to explore the science, ethics, culture, and increasingly popular gastronomy of insects."—A.V. Club
"From Bee Bread Butter to Moth Mousse, On Eating Insects will change the way you look at Nature's most plentiful animals... absolutely crawling with data and details, providing a rich wealth of insights into infinite possibilities."—CraveOnline
"[M]eticulously document[s] tasting notes and flavors of insects in a way never previously done."—New Worlder
"[On Eating Insects] looks to dispel discomfort at the thought of chowing down on crunchy crickets and the like, through its collection of recipes, stories and essays. The authors takes a holistic look at the subject, including a look at the cultural, political and ecological significance of choosing to eat insects, and argue that to eat something which disgusts us is the height of eating mindfully."—TheWeek.co.uk
"Once every decade or so there is a book that deserves to be read, and read carefully and considered seriously by people and policymakers from a wide spectrum of backgrounds... Insects will not save us, but that doesn't mean they shouldn't be eaten; we just have to be realistic about them and the role they could play. This book has the ability to start a truthful conversation about the issue. Chefs, food professionals, and those interested in ecosystems, sustainability and cultural and human diversity will find it engaging and of huge interest."—InGoodTastesUK.com
"Hailed as the future of eating, insect gastronomy is creating a real (ahem) buzz in Europe's fine-dining circles."—Easyjet Traveller
"A vast-ranging study into the culture and cuisines that already eat insects and what we can learn from them as well as investigating the sustainable issues around what would happen if we all switched to eating grubs and grasshoppers."—PebbleMag.com
"After school last Wednesday, I watched my five-year-old daughter pop a dead cricket on to her tongue and proclaim it: 'Like fishy popcorn!' 'MMMm, delicious!' squealed her friend... Compared to beef and pork, insects are also a healthy choice: low in fat and high in calcium... [A] beautiful new book... The chefs and academics of the non-profit Nordic Food Lab collective have assembled a series of essays, travelogues and recipes designed to take readers on a journey... I was gripped... [The book has an] elegantly illustrated recipe section... The travel section is fascinating, though, exposing the absurdities of every culture's arbitrary ideas of what's edible (when and for whom) and what's not... When Amazonian people first tried ginger they exclaimed: 'It's just like ants!'"—Spectator
"[A]cts as a guide for those looking to navigate the field of bugs... includes a range of thoughtful essays that investigate the greater cultural significance of eating insects. This is no passing craze. From toasted cricket bitters to the book's Moth Mousse, insects will continue to be a food source. And this is an ideal way to familiarize oneself with where we're at." —Cool Hunting
"The book looks at eating bugs from pretty much every perspective you could want to look at eating bugs from... doesn't treat it as a cultural novelty, an odd little quirk, or a taboo subject, but instead it takes it as a serious consideration in the future of food." —Food & Wine Online
"The first publication to take a comprehensive culinary view on eating insects and how to prepare, cook and enjoy them." —Port-Magazine.com