"The work not only delves into the historical role of insects as human food, but their contribution to sustainable future food systems. . . . Edible Insects highlights stories of traditional methods of insect collection, preparation, consumption, and preservation. It also explores the role of world-class chefs in making insects palatable to consumers in the West. The book includes recipes for beetles, butterflies, grasshoppers, grubs, and more."
— Illinois State University News, Redbird Scholar
"Dr. Hunter’s book is a combination of a culinary eye-opener with a more serious explanation of how insects may provide a sustainable and healthy source of food for a number of presently under-nourished societies around the world."
— The Well-Read Naturalist
"Hunter contributes a needed book on the global history of insects as food... Highly Recommended."
— Choice
"If you have never considered insects as food, this book will change your mind. Gina Louise Hunter, a food anthropologist at Illinois State University, will take you on a lovely ride across space and time in the steps of entomologists, historians, and anthropologists who have studied and tasted insects. . . . this little book might inspire you. Maybe not to eat insects, but certainly to question your relationship with them and the food we eat."
— Community Ecology