The rise of seaweed gastronomy: phycogastronomy

TY - JOUR

T1 - The rise of seaweed gastronomy

T2 - phycogastronomy

AU - Mouritsen, Ole G.

AU - Rhatigan, Prannie

AU - Pérez Lloréns, Jose Lucas

PY - 2019/6/1

Y1 - 2019/6/1

N2 - Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).

AB - Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).

M3 - Review

SN - 0006-8055

VL - 62

SP - 195

EP - 209

JO - Botanica Marina

JF - Botanica Marina

IS - 3

ER -