The entomophagy section of this culinary manual for the doomsday prepper includes recipes for roasted crickets, grasshoppers, mealworms and cicadas, with tips on raising mealworms.

Paul V. Stock, Catherine Phillips, Hugh Campbell, and Anne Murcott on "Eating the unthinkable: the case of ENTO, eating insects and bioeconomic experimentation". Their contribution presents a case study of ENTO, a London-based start-up company using insects as the primary ingredient for novel foodstuffs.

These savory and easy to follow recipes will make you wish this feast came more often than just once every 17 years.

Wulf Schiefenhövel and Paul Blum write on "Insects: forgotten and rediscovered as food, entomophagy among the Eipo, Highlands of West New Guinea, and in other traditional societies". They discuss the nutritional value of insects as food, especially as a source of protein and essential amino acids and point out that entomophagy still constitutes an important food source for many ethnic groups around the world and one that deserves increased attention.

This book focuses on preparing cicadas for snacks, meals and desserts. High in protein and low in fat, this insect is featured in a variety of recipes from Italian to Moroccan and Asian to Mexican.

Detailed recipes for preparing a range of insects.

Traces evidence that humans and their hominin ancestors consumed insects throughout the entire course of human evolution. Because of the abundance of insects and the low risk of acquiring them, insects were a reliable food source that mothers used to feed their families over the past five million years.

Population growth and an increasing demand for animal protein deplete finite agricultural resources and bring high environmental cost. Hence the need to rethink our food habits, particularly those related to meat consumption. In this respect there is much the Western world can learn from tropical countries about an excellent alternative: edible insects.

One of the earliest insect cookbooks. The recipes, centered mainly on mealworms, crickets and bees, range from Honey Bee Granola Bars to Insect Cricket Louis.

More than a cookbook, with information on many types of edible insects and their place in various food cultures, sustainability, and education. Includes recipes from Mexican chapulines to dim sum.

Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species. This field guide includes a comprehensive list of edible insects,with information on their versatile usage and nutritional value as well as a few recipes.

Beginning with a discussion of the importance of insects in the diet of early humans, this book goes on to present an extensive anthropological survey of the entomophagous habits of indigenous cultures on various continents. It includes an extensive bibliography.

Describes mass production and incorporation of insects into the food supply at an industrial and cost-effective scale. Chapters on various aspects of the topic (including nutrient content, farming, industry, food safety, and use as animal feed) by international experts summarize the current state and future direction of insects as sustainable food sources.

Earlier civilizations considered insects as a primary protein source, and even today more than two billion people all over the world are sitting down to a hearty repast of insect cuisine." (From back cover). Includes sections on butterflies and moths, grasshoppers, cicadas, ants, bees, termites, beetles, the American cockroach and others.

The short section "Exploring entomophagy: bugs as food" in this guide to living off the grid includes ants, slugs, snails, maggots, termites, worms and earwigs.

Bruce Kraig, in "Entomophagy," gives an introduction to—and endorsement of—entomophagy, focusing on chapulines and other insects popular as food in Mexico.