Nordic Food Lab is an open-source non-profit organization that is dedicated to understanding food diversity and its book, 'On Eating Insects: Essays, Stories and Recipes' explore the practice of both eating and cooking with insects. The concept of insects as food has been explored throughout the years but what lacks is its diverse cooking opportunities.
The book goes in depth on how the insects can taste and its diversity as ingredients, as well as the overall cooking and serving preparation. It takes on a holistic approach of eating, delivering the concept through topics that cover political, cultural, and ecological understandings of eating insects. Nordic Food Lab offers a broadened understanding of the concept by providing information about the field, its tasting notes, and recipes.
Insect Cuisine Cookbooks
On Eating Insects is a Book by Nordic Food Lab Surrounding Food Future
Trend Themes
1. Insect-based Cuisine - The book highlights the diverse cooking opportunities of insects as food and presents a holistic approach to eating and cooking with them, indicating an opportunity for disruptive innovation in the food industry.
2. Sustainable Food Practices - Nordic Food Lab's exploration of the ecological and cultural understanding of eating insects suggests an opportunity for disruptive innovation in sustainable food practices.
3. Open-source Food Innovation - Nordic Food Lab's approach as an open-source non-profit organization presents an opportunity for disruptive innovation in the food industry by encouraging collaboration, sharing of information, and communal creativity.
Industry Implications
1. Food and Beverage - The book's exploration of cooking and serving preparations of insects as food suggests a disruptive innovation opportunity for the food and beverage industry.
2. Environment and Sustainability - Nordic Food Lab's holistic approach to eating insects indicates a disruptive innovation opportunity for the environmental and sustainability industry.
3. Research and Development - Nordic Food Lab's open-source approach and holistic understanding of the practice of eating insects present a disruptive innovation opportunity for the research and development industry related to food and nutrition.