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What we’ve published:

Evans J, Alemu MH, Flore R, Frøst MB, Halloran A, Jensen AB, Maciel-Vergara G, Meyer-Rochow VB, Münke-Svendsen C, Olsen SB, Payne C, Roos N, Rozin P, Tan HSG, van Huis A, Vantomme P, Eilenberg J. 2015. ‘Entomophagy’: an evolving terminology in need of review. Journal of Insects for Food and Feed. <>.

Evans, J. “Bee Bread”. Books, Health, and History: The New York Academy of Medicine. 1.10.2015. <>.

Reade, B, de Valicourt, J, Evans, J. “Fermentation art and science at the Nordic Food Lab”. In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.228-241. [pdf]

Münke, C, Halloran, A, Vantomme, P, Reade, B, Evans, J, Flore, R, Rittman, R, Lindén, A, Georgiadis, P, Irving, M. “Wild ideas in food”. In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.206-213. [pdf]

Halloran, A, Münke, C, Vantomme, P, Reade, B, Evans, J.  “Broadening Insect Gastronomy”. In Sloan P, Legrand W, Hindley C (eds.) The Routledge Handbook of Sustainable Food and Gastronomy. London and New York: Routledge, 2015. pp.199-205. [pdf]

Halloran A, Flore R, Mercier C. ‘Notes from the ‘Insects in a gastronomic context’ workshop in Bangkok, Thailand’. Journal of Insects for Food and Feed. 4.6.2015. <>.

Frøst, M.B., Giacalone, D., Rasmussen, K.K. “Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters”. In Delarue, J, Ben Lawlor, J., Rogeaux, M. (Eds.) Rapid Sensory Profiling Techniques and Related Methods – Applications in New Product Development and Consumer Research, Cambridge: Woodhead Publishing, 2015. pp. 353-382. [pdf]

Deroy O, Reade B, Spence C. ‘The insectivore’s dilemma, and how to take the West out of it’. Food Quality and Preference 44 (2015) 44-55. 12 March 2015. <>.

Evans J, Flore R, Pedersen JA, Frøst MB. ‘Place-based taste: geography as a starting point for deliciousness’. Flavour Journal. 2 March 2015. <>.

Evans, Josh. “Labre larver og lækre insekter”. Dansk Magisterforening. 12.1.15. 12.1.15. <>.

Evans, Josh. “Insects as a delicacy: the value of diversity in deliciousness”. moMentum+. Copenhagen: Jordbrugs Akademikere, nr. 4, Nov 2014. [pdf] [english manuscript]

Evans, Josh. “Observations from the Frontier of Deliciousness”. MAD Dispatches: what is cooking?. Copenhagen: MAD, 2014. [pdf]

Barthouil, Guillemette. “The MADFeed Guide to smoking Foods”. The MADFeed. 27 May 2014. <>.

Evans, Josh. “Dispatches from the Lab: on the hunt for honey ants in the Australian outback”. The MADFeed. 17 April 2014. <>.

Evans, Josh. “Dispatches from the Lab: exploring the deliciousness of insects in Africa”. The MADFeed. 19. Feb 2014. <>.

Evans, Josh. “Нормы от “Номы”, или красиво есть не запретишь. Новая Нордическая кухня” (”Nomas normer eller der er intet forbud mod at spise smukt og sundt”). Ankerhjerte I/S, 2013, 208 s.

Barthouil, Guillemette. “Spis flere af biernes produkter”. Tidsskrift For Biavl. vol. 8. Danmark: Danmarks Biavler Forening, 2013.

Reade, Ben. “Bog Butter”. Proceedings of the Oxford Symposium on Food and Cookery 2012: Wrapped and Stuffed. UK: Prospect Books, 2013.

Evans, Josh. “Insect Gastronomy”. Cereal Magazine. vol. 3. UK: Taylor Brothers, 2013. [pdf]

Evans, Josh. “cereal killing”. Wolf Magazine. vol. 2. UK. 10 June 2013. <>.

Risbo, Jens et al. “Culinary Science in Denmark: Molecular Gastronomy and Beyond”. Journal of Culinary Science and Technology. 7 May 2013. 11:2, 111-30.

Evans, Josh. “Non-Trivial Pursuit – New approaches to Nordic deliciousness”. Anthropology of Food, S7 2012. 10 January 2013. <>.

Hermansen, Mark Emil. “Creating Terroir – An Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity”. Anthropology of Food, S7 2012. 22 December 2012. <>.

Mouritsen, Ole G et al. “Seaweeds for umami flavour in the New Nordic Cuisine”. Flavour Journal. 21 March 2012. <>.


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