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Edible
- An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet
- Narrated by: Daniella Martin
- Length: 6 hrs and 28 mins
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Publisher's Summary
Insects. They’re what’s for dinner. Can you imagine a world in which that simple statement is not only true but in fact an unremarkable part of daily life? Daniella Martin, entomophagist and blogger, can. In this rollicking excursion into the world of edible insects, Martin takes us to the front lines of the next big trend in the global food movement and shows us how insects just might be the key to solving world hunger. Along the way, we sample moth larvae tacos at the Don Bugito food cart in San Francisco, travel to Copenhagen to meet the experimental tasters at Noma’s Nordic Food Lab, gawk at the insects stocked in the frozen food aisle at Thailand’s Costco, and even crash an underground bug-eating club in Tokyo. Martin argues that bugs have long been an important part of indigenous diets and cuisines around the world, and investigates our own culture’s bias against their use as a food source. She shines a light on the cutting-edge research of Marcel Dicke and other scientists who are only now beginning to determine the nutritional makeup of insects and champion them as an efficient and sustainable food source. Whether you love or hate bugs, Edible will radically change the way you think about the global food crisis and perhaps persuade you that insects are much more than a common pest. For the adventurous, the book includes a list of edible insects, recipes, and instructions on how to raise bugs at home.
What listeners say about Edible
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall
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Performance
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Story
- Andy
- 02-17-14
a cross between eating bugs and stand up comedy
This book is hilarious. Daniella Martin delivers a very high energy narration, along with the good, bad and ugly of eating bugs. With all the first hand knowledge she provides, the info is very digestible. Martin did a fine job helping me better understand how the personal journey progresses from gross-out to trying-it-out.
I'm poised to take tiny (insect?) steps now to locate and begin to eat some of this stuff.
2 people found this helpful
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Performance
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Story
- ATN
- 08-25-16
A vibrant narrator makes a strong case for eating bugs
Daniella is a vibrant narrator whose perky delivery fits well the upbeat and interesting tone of this treatise on why to eat bugs. The combination of biological environmental and social reasons delivered with entertaining anecdotes makes this a pleasure to listen to.
1 person found this helpful
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Performance
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Story
- Jessen Lopes
- 03-26-15
Great information
I was surprised about how much informative content was present. I'm very
impressed and satisfied.
1 person found this helpful
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Performance
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- David
- 06-22-17
Excellent read
The author makes this "foreign (to westerners) concept" shockingly accessible. Edible is a logical, humorous, compelling, well-researched case for eating insects. The author/narrator manages to defend the topic from a wide variety of naysaying angles, without truly indicting any other dietary preferences. I recommend this book highly.
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Performance
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- Crystal
- 06-22-17
Amazing book! Great story telling and narration.
As a dietitian(expertise in Good Security) there was enough humor and nutrition to suck me in! Love!
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Performance
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Story
- Gena S.
- 02-18-17
Just ok
Is not a book to hold u on the edge of your seat but does get u to think about eating a more earth friendly economical source of protein that most the world consumes
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- shotgunman006
- 09-09-14
so so
Would you say that listening to this book was time well-spent? Why or why not?
I thought this would be more interesting. I like the stuff about eating insects and why its a better solution than farming animals but that is relatively little of this story. I found much of the rest unintersting.
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Story
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
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In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
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The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
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Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
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I don't think I'm the intended market for the book
- By Steve Word on 06-03-14
By: Dan Barber
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
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We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
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Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
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One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
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A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
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Harvest for Hope
- A Guide to Mindful Eating
- By: Jane Goodall, Gary McAvoy, Gail Hudson
- Narrated by: Tippi Hedren
- Length: 6 hrs and 19 mins
- Abridged
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Renowned scientist and best-selling author Jane Goodall delivers an eye-opening and empowering book that explores the social and personal significance of what we eat. In Harvest for Hope, Jane Goodall presents an empowering and far-reaching vision for social and environmental transformation through the way we produce and consume the foods we eat.
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boring...
- By Jennifer on 05-14-06
By: Jane Goodall, and others
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.Â
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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Cultured
- How Ancient Foods Can Feed Our Microbiome
- By: Katherine Harmon Courage
- Narrated by: Brittany Pressley
- Length: 8 hrs and 43 mins
- Unabridged
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These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome - and what is a microbiome, anyway? In this engaging book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut.
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More vegan propaganda. Skip it.
- By mottdog2002 on 09-18-19
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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The Bizarre Truth
- How I Walked Out the Door Mouth First...and Came Back Shaking My Head
- By: Andrew Zimmern
- Narrated by: Andrew Zimmern
- Length: 8 hrs and 48 mins
- Unabridged
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Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of locales.
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If you are a Zimmern fan, you will love this book!
- By Steven on 05-25-12
By: Andrew Zimmern
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Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
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Â
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
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Must read
- By Morgan German on 10-06-22
By: Dan Saladino