Seaweeds

Edible, Available, and Sustainable

Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen

$62.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

University of Chicago Press
14 June 2013

Marine biology; Phycology, algae & lichens

Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.

By: Ole G. Mouritsen
Translated by: Mariela Johansen
Filmed/photographed by: Jonas Drotner Mouritsen
Imprint: University of Chicago Press
Country of Publication: United States
Edition: 1
Dimensions: Height: 27mm, Width: 20mm, Spine: 3mm
Weight: 1.191kg
ISBN: 9780226044361
ISBN 10: 022604436X
Pages: 304
Publication Date: 14 June 2013
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ole G. Mouritsen is professor of biophysics at the University of Southern Denmark. His previous books include Life-As a Matter of Fat and Sushi: Food for the Eye, the Body and the Soul. Mariela Johansen holds an MA in history and language. She lives in Vancouver.

Reviews for Seaweeds: Edible, Available, and Sustainable

"""Ole G. Mouritsen's Seaweeds is a wonderfully wide-ranging, beautifully illustrated introduction to these strange, underappreciated, delicious forms of life."" -Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen ""Seaweeds is by far the most comprehensive, informative, and creative offering on macroalgae I have ever seen. And to this wealth of information, Ole G. Mouritsen has added many personal anecdotes, unusual recipes, and beautiful pictures. Anyone with simple curiosity or extensive knowledge about marine algae will enjoy this extraordinary book."" -Shep Erhart, author of Sea Vegetable Celebration"""