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Seaweeds: Edible, Available, and Sustainable, by Ole G. Mouritsen
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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.
- Sales Rank: #250330 in Books
- Brand: Brand: University Of Chicago Press
- Published on: 2013-06-14
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.00" w x 7.00" l, 2.72 pounds
- Binding: Hardcover
- 304 pages
- Used Book in Good Condition
Review
“A well-written presentation for the general reader of an underused resource, this volume fills a niche among seaweed cookbooks such as J. Gusman’s Vegetables from the Sea, specialized scientific treatises (C. Wiencke’s Seaweed Biology), and field guides to the seaweed of specific locales.” (Library Journal)
“Seaweeds�is�not quite an academic book, not quite a field guide, and not quite a cookbook—it’s the best of all worlds.” (theKitchn)
“[A] beautifully illustrated guide for the non-specialist to the immense nutritional, medicinal, industrial and environmental properties of seaweed. A passionate evangelist—and self-confessed obsessive—Mouritsen has travelled the world in his search for the ‘seaweed people’ who make their lives out of this astonishing stuff.” (Spectator)
“A very approachable and rather enjoyable read. . . . As you look at the photos, it’s hard to deny the surprising physical beauty to all the edible marine algae. And you’ll marvel at the tasting notes Mouritsen provides. Of course, for food lovers interested in actually preparing seaweeds, Mouritsen shares with readers a number of recipes, including Miso, St. Patrick’s Cabbage Soup (using carrageen), Guacamole with Dried Seaweeds, and Seaweed Pesto. There’s a lot to admire about Seaweeds, and much that it has to offer.” (Epicurious)
“Seaweeds is an excellent book, deserving the serious attention of marine resource managers—and certainly also, that of the more adventurous seaside cook.” (Richard Shelton Times Literary Supplement)
“[Mouritsen’s] immense knowledge and enthusiasm are . . . imparted in a series of fascinating chapters that encompass biology, cultural history, ecology, medicine, and cookery. . . . [T]his beautifully produced book explains the industrial, health, and culinary properties of seaweeds.” (Mary Miers Country Life)
“[T]he photos are ethereal.” (Shelf Awareness)
“There is much to enjoy in Ole G. Mouritsen’s beautifully illustrated book.” (BioScience)
“A fascinating book, filled with illustrations of algae and examples of seaweed cuisine, . . . . [that] will open your eyes to another world, where seaweed is valued and cherished.” (Adele Kleine, Chicago Botanic Garden Current Books on Gardening & Botany)
“Mouritsen . . . brings his passion and inquisitiveness to the exploration of past, present, and potential uses of seaweeds. His approach can best be described as artistic, gastronomic, and scientific. Seaweeds is a visual feast. Bright photographs, reproduced ancient illustrations, and line drawings compete with a well-researched text for the reader’s attention. . . . Seaweeds, unique in its presentation and orientation, equally at home on the coffee table and in the office, is a must for your phyco edification and entertainment.” (Journal of Phycology)
“An enjoyable and stimulating book.” (Food Security)
�“A great exploration of the wonderful world of seaweed and, more importantly, its potential for adding deliciousness to any meal.”
(Ren� Redzepi, author of Time and Place in Nordic Cuisine)
“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)
“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)
�“Ole G. Mouritsen has done it again! Seaweeds parallels his Sushi in excellence of presentation.�The depth of his historic, biologic, economic, and culinary notes, including nutritional facts, is stunning. The layout and illustrations are a visual feast. What a fine exploration of marine meadow, forest, and garden plants. Having read Seaweeds, you will be compelled to further explore this unique and diverse group of plants. Personally, I’ll be following his recipes.” (Louis D. Druehl, author of Pacific Seaweeds)
About the Author
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.
Most helpful customer reviews
8 of 9 people found the following review helpful.
A must for those who eat seaweed
By FJM
Ole G. Mouritsen is a scientist and Professor of Biophysics at the University of Southern Denmark. Be impressed but rest assured this book is not one that will be pushed to the back of a highbrow academic library shelf; it is a delightfully easy read and is beautifully illustrated with superb photographs. Mouritsen charts the history of seaweed and Brits will enjoy mention of the fact that Dr Kathleen Mary Drew Baker (1901-57) discovered a property of porphyra (more familiar to us as laver or nori), which enabled it to be cultivated. Indeed the Japanese hold Kathleen Drew Baker in high regard referring to her as the `Mother of the Sea.'
Understandably there is a heavy focus on the cultivation of seaweed in Japan but as lovers of nori and sushi this is to be expected. They might not however, have known without reading this book that harvesting carrageen (a red seaweed) in Zanzibar enables mothers there to support their families.
"Seaweeds are marine algae" heads many a page as Mouritsen seeks to direct the reader's understanding of the colloquial term `seaweed'.
There are chapters on Seaweed folklore, its technical uses (from gunpowder, soda and early glass making to biofuels) and its use in medicine, health care and cosmetics.
My favourite chapter was obviously going to be `Seaweeds in the kitchen' and the cooks amongst you will be pleased to learn that it is a long and comprehensive one:
* Seaweeds in the Home Kitchen
* Seaweeds As Seasonings
* Seaweeds In Soups
* Seaweeds In Salads And Sauces
Seaweeds in Omelettes and in Fish and Vegetable dishes
* Seaweeds and Sushi
* Seaweeds in Bread, Pasta and Savoury Tarts
* Seaweeds in Desserts and Cakes
* Seaweeds in Drinks
* Seaweeds in Snacks
* Seaweed in Gastronomy
There has to be something for everyone in this amazing collection. The recipes are clearly written and the ingredient lists not extensive. You could simply take your tried and tested Guacamole recipe and add 5 tbsps of dried sea lettuce or dulse or even try the same with Mayonnaise. Come to think of it I have such a recipe in the Forager's Kitchen. My book is not academic but in neither book do the recipes require a science degree. A professor who is an accomplished cook, is a rarity but one who has the foresight to write for an international readership while keeping measurements accessible, must be nigh on unique.
I love Mouritsen's book. In this kitchen it certainly won't be collecting dust, metaphorical or otherwise, but it might get enhanced by splashes from slimy wet seaweed and other ingredients. It's on my list of "don't lend to anyone unless they are your best friend" editions.
I highly recommend that you buy this book.
2 of 2 people found the following review helpful.
Fabulous Seaweed Book
By driftless
A fabulous book even if you already have a library of seaweed titles. We've been eating seaweeds from around the world for 30 years and using them for a compost additive in our garden. If you use mostly sea salt without Iodine added, you'll want to make sure seaweeds are in your diet. Dried seaweed rehydrates in a couple of minutes and is delicious with anything except desert. A Korean brand of dried wakame is especially nice in that it has the entire fronds without the stem.
1 of 1 people found the following review helpful.
Five Stars
By JK
Fabulous book! Ranges across science, cooking, global markets - the whole world of seaweeds in human culture.
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