publications

ORCID

For a full overview of my publication

Books

2018 – Co- editor: Edible insects in sustainable food systems

Springer Nature Press, 2018

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species.

2017- Co author: On eating insects, Essays stories and recipes

A compelling first-hand look at one of today’s most fascinating food trends – the practice of cooking with and eating insects

The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects,

Awarded by the Guardian one of the best 10 cookbooks of 2017

Policy brief

Münke-Svendsen, C., Flore, R., Halloran, A., Roos, N. (2017) Insect gastronomy in Kenya. GREEiNSECT Technical Brief #4, Copenhagen, Denmark

Book chapters

Padulosi, S., Mareè Cawthorn, D., Meldruma, G., Flore, R., Halloran, A. Mattei, F. (2019) Leveraging Neglected and Underutilized Plant, Fungi, and Animal Species for More Nutrition Sensitive and Sustainable Food Systems In Ferranti, P., Berry, E., and Anderson, J. (Eds.) The Encyclopedia of Food Security and Sustainability. Elsevier, Cambridge.

Halloran, A & Flore, R. (2018). A new world of ingredients: aspiring chefs’ opinions on insects in gastronomy. In Halloran, A., Flore, R., Roos, N. & Vantomme, P. (Eds.) Edible Insects in Sustainable Food Systems. Springer Academic Press, New York

Flore, R. & Halloran, A. (2017). EU Parliament. In Evans, R., Flore., & Frøst, M. (Eds.) On Eating Insects: Essays, Stories and Recipes. Phaidon Press, London

Flore, R. & Halloran, A. (2017). Fieldwork in Thailand. In Evans, R., Flore., & Frøst, M. (Eds.) On Eating Insects: Essays, Stories and Recipes. Phaidon Press, London

Flore,R., (2015). Foreward. In In Sloan, P., Legrande, W., & Hindley, C. (Eds.) Sustainable Food, Beverage & Gastronomy. Routledge, London

Münke, C., Halloran, A., Flore, R., Evans, J., Reade, B., Rittman, R., Linden, A., Irving, M., Georgiadis, P. (2015). Wild ideas in food. In Sloan, P., Legrande, W., & Hindley, C. (Eds.) Sustainable Food, Beverage & Gastronomy. Routledge, London

Peer reviewed journal articles

McBride, A,. Flore, R., (2019) The changing role of the Chef: a dialogue.

Brønnum, L., Vinther Schmidt, C., Sun, Y., Faxholm, P., Flore, R., Olsen, K., Mouritsen, O., (2019) Blaekspruttebanden pa Nordic Food Lab (171-193)

Guixer, B,. Frøst, M., Flore, R., (2017) Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. 9: 1-9

J Evans, A Müller, Annette Bruun Jensen, B Dahle, Flore, R., Jørgen Eilenberg, Michael Bom Frøst (2016) A descriptive sensory analysis of honeybee drone brood from Denmark and Norway 2 (4): 277-283

Halloran, A., Roos, N., Flore, R. Hanboonsong, Y. (2016) The development of the edible cricket industry in Thailand. International Journal for Insects as Food and Feed, 2 (2): 91-100.

Evans, J., Alemu, M., Flore, R., Frøst, M., Halloran, A., et al. (2015) ‘Entomophagy’: an evolving terminology in need of review. International Journal for Insects as Food and Feed, 1 (4): 293-305.

Halloran, A., Flore, R., & Mercier, C (2015) Notes from the ‘Insects in a Gastronomic Context’ workshop in Bangkok, Thailand. International Journal for Insects as Food and Feed, 1 (3): 1-4

Evans, J. Flore, R., Astrup, J. Frøst, M. (2014) Place -based taste: geography as a staring point for deliciousness 4 (1): 7