It was back in 2014 while attending the 2014 convention of the Entomological Society of America being held that year in Portland, Oregon that I first became aware of both the possibilities for, and scope of interest in, entomophagy. Intrigued by its traditional practice as well as by its potential for sustainability if expanded to a large scale, since that time I have never passed up an opportunity to learn more about it.
Thus, when Aaron Dossey, author of the new book Insects as Sustainable Food Ingredients from Elsevier, sent me a press release about it, I was most certainly intrigued. While I ordinarily don’t write news entries about books I haven’t yet had the opportunity to read or at least peruse first hand, after having read the free PDF of the first chapter, I was left confident that it is indeed a book worthy of mention.
