The world of insects is at once beneath our feet and unfathomably alien. Small and innumerable, insects surround and disrupt us even as we scarcely pay them any mind. Insects confront us with the limits of what is imaginable, while at the same time being essential to the everyday functioning of all terrestrial ecosystems. In this book, the philosopher and historian of science Jean-Marc Drouin contends that insects pose a fundamental challenge to philosophy. Exploring the questions of what insects are and what scientific, aesthetic, ethical, and historical relationships they have with humanity, he argues that they force us to reconsider our ideas of the animal and the social. He traces the role that insects have played in language, mythology, literature, entomology, sociobiology, and taxonomy over the centuries. Drouin emphasizes the links between humanistic and scientific approaches—how we have projected human roles onto insects and seen ourselves in insect form. Caught between the animal and plant kingdoms, insects force us to confront and reevaluate our notions of gender, family, society, struggle, the division of labor, social organization, and individual and collective intelligence. A remarkably original and thought-provoking work, A Philosophy of the Insect is an important book for animal studies, environmental ethics, and the history and philosophy of science.

Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.