World cuisine of seaweeds: science meets gastronomy

Ole G. Mouritsen; Prannie Rhatigan; José Lucas Pérez-Lloréns

doi:10.1016/j.ijgfs.2018.09.002

World cuisine of seaweeds: science meets gastronomy

Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns

18 Citations (Scopus)

Abstract

Seaweeds are an integral and highly appreciated component of regional cuisines around the world, in particular in South East Asia and Polynesia where they have been part of the daily fare for millennia. In Europe and the Americas there are many coastal areas which have traditionally consumed seaweeds, and have in recent years witnessed an increased interest in reviving seaweed cuisine as well as introducing seaweeds in simple modern dishes as well as in both molecular and modernist cuisines. In the latter case, development was fuelled by fruitful interactions between chefs and scientists, not least with a focus on seaweeds’ potential for umami taste and their particular mouthfeel (organoleptic texture). In the present review, we consider this development as a particular recent trend in the emerging field of phycogastronomy.

Original language	English
Journal	International Journal of Gastronomy and Food Science
Volume	14
Pages (from-to)	55-65
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2018.09.002
Publication status	Published - Dec 2018

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title = "World cuisine of seaweeds: science meets gastronomy",

abstract = "Seaweeds are an integral and highly appreciated component of regional cuisines around the world, in particular in South East Asia and Polynesia where they have been part of the daily fare for millennia. In Europe and the Americas there are many coastal areas which have traditionally consumed seaweeds, and have in recent years witnessed an increased interest in reviving seaweed cuisine as well as introducing seaweeds in simple modern dishes as well as in both molecular and modernist cuisines. In the latter case, development was fuelled by fruitful interactions between chefs and scientists, not least with a focus on seaweeds{\textquoteright} potential for umami taste and their particular mouthfeel (organoleptic texture). In the present review, we consider this development as a particular recent trend in the emerging field of phycogastronomy.",

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T1 - World cuisine of seaweeds

T2 - science meets gastronomy

AU - Mouritsen, Ole G.

AU - Rhatigan, Prannie

AU - Pérez-Lloréns, José Lucas

PY - 2018/12

Y1 - 2018/12

N2 - Seaweeds are an integral and highly appreciated component of regional cuisines around the world, in particular in South East Asia and Polynesia where they have been part of the daily fare for millennia. In Europe and the Americas there are many coastal areas which have traditionally consumed seaweeds, and have in recent years witnessed an increased interest in reviving seaweed cuisine as well as introducing seaweeds in simple modern dishes as well as in both molecular and modernist cuisines. In the latter case, development was fuelled by fruitful interactions between chefs and scientists, not least with a focus on seaweeds’ potential for umami taste and their particular mouthfeel (organoleptic texture). In the present review, we consider this development as a particular recent trend in the emerging field of phycogastronomy.

AB - Seaweeds are an integral and highly appreciated component of regional cuisines around the world, in particular in South East Asia and Polynesia where they have been part of the daily fare for millennia. In Europe and the Americas there are many coastal areas which have traditionally consumed seaweeds, and have in recent years witnessed an increased interest in reviving seaweed cuisine as well as introducing seaweeds in simple modern dishes as well as in both molecular and modernist cuisines. In the latter case, development was fuelled by fruitful interactions between chefs and scientists, not least with a focus on seaweeds’ potential for umami taste and their particular mouthfeel (organoleptic texture). In the present review, we consider this development as a particular recent trend in the emerging field of phycogastronomy.

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DO - 10.1016/j.ijgfs.2018.09.002

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SP - 55

EP - 65

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

ER -

World cuisine of seaweeds: science meets gastronomy

Abstract

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