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British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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Insect Cuisine Changing the Future of Food, Farming, and Nutrition

By: Robert Nathan Allen(Author), Justin Butner(Author)
256 pages, 25 b/w photos and b/w illustrations
Insect Cuisine
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  • Insect Cuisine ISBN: 9781623174033 Paperback Dec 2021 Publication cancelled #252000
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About this book

Learn about the health and environmental benefits of eating insects, as well as the chefs, farmers, and consumers who are spearheading a culinary revolution in insect consumption.

Insects are on the forefront of a food revolution in America. A long-time gastronomical staple for many cultures around the world, only recently have they begun to find their way onto the plates of conscientious consumers looking for sustainable and ethical food sources. Dense in protein, minerals, and vitamins, insects are a healthy alternative to meat. They are produced cheaply, safely with minimal impact on our natural resources. It should come as no surprise that many are turning to consumable insects as the key to environmentally-conscious eating. Grasshoppers and scorpions have begun showing up on restaurant menus. Cricket chips and garlic super-worms are making their way onto supermarket snack aisles. Insect Cuisine makes the case for insect agriculture from the perspective of history, biology, nutrition, animal welfare, business, technology, and fine dining. The authors bring us the stories of chefs, farmers, scientists, and food lovers who aim to ignite a new wave of insect consumption. These are the food entrepreneurs who see insects as our greatest untapped nutritional resource, and the key to building a futuristic food system for the 21st century. Included in Insect Cuisine are tasty recipes, a simple home farming guide, and other valuable resources.

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Robert Nathan Allen founded Little Herds in 2013 as an educational resource to the public about the nutritional benefits and resource efficiency of edible insects. Allen has been cited in over 40 news articles and publications from outlets such as Bloomberg, Newsweek, NPR, Reuters, Associated Press, PSFK, Popular Science, Outside Magazine, National Geographic, Xconomy, Food Tank, and Pacific Standard. In 2016 he co-organized Eating Insects Detroit, where he helped start the North American Coalition for Insect Agriculture (NACIA), a trade association for Insects as Food and Feed focused on forming a better public understanding of insect agriculture and spurring scientific research. He regularly consults with companies and organizations interested in the growing Bug-Ag movement.

Justin Butner, a chemist by education (Duke University), is the Media Correspondent for both Little Herds, an educational non-profit, and Brooklyn Bugs, an events organization. Butner serves on the Board of Directors for the NACIA, helped organize Eating Insects Athens conference, and has spoken at multiple Insect Agriculture events.

By: Robert Nathan Allen(Author), Justin Butner(Author)
256 pages, 25 b/w photos and b/w illustrations
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