Those taste weeds

Ole G. Mouritsen

doi:10.1007/s10811-016-0986-1

Those taste weeds

22 Citations (Scopus)

Abstract

A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has been an uphill battle in the Western world to enhance ordinary consumers’ interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19–24, 2016.

Original language	English
Journal	Journal of Applied Phycology
Volume	29
Pages (from-to)	2159-2164
Number of pages	6
ISSN	0921-8971
DOIs	https://doi.org/10.1007/s10811-016-0986-1
Publication status	Published - 1 Oct 2017
Externally published	Yes
Event	22nd International Seaweed Symposium - København, Denmark Duration: 19 Jun 2016 → 24 Jun 2016

Conference

Conference	22nd International Seaweed Symposium
Country/Territory	Denmark
City	København
Period	19/06/2016 → 24/06/2016

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10.1007/s10811-016-0986-1

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abstract = "A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has been an uphill battle in the Western world to enhance ordinary consumers{\textquoteright} interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19–24, 2016.",

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AU - Mouritsen, Ole G.

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AB - A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has been an uphill battle in the Western world to enhance ordinary consumers’ interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19–24, 2016.

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T2 - 22nd International Seaweed Symposium

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ER -

Those taste weeds

Abstract

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