From the article “The Best Books on Food 2017” by Bee Wilson for The Guardian. Click here to read the full story.

One person’s comfort is another’s discomfort. There has been much debate recently about eating insects, which offer a sustainable form of protein if we could get over the disgust factor. On Eating Insects (Phaidon) by Josh Evans, Roberto Flore, Michael Bom Frøst and Nordic Food Lab, the most thought-provoking food book I’ve read all year, approaches the issue from a fresh angle.


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