The rise of seaweed gastronomy: phycogastronomy
By Ole G. Mouritsen, Prannie Rhatigan, J. L. Pérez-Lloréns. Botanica Marina, 2018
106 citations recorded by the source corpus.
Abstract 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).
Subfields: Aquatic Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/2a012b0d6efffed469d066aa5c4f60ff09ca8567
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Citations in the corpus
- Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, background): “The use of brown seaweeds to flavour food may therefore, via the rising phycogastronomy (Mouritsen et al., 2018), possibly help to encourage a larger intake of greens, stimulate appetite, regulate food intake, and hence improve nutrition and health (Kondoh et al., 2009; Mouritsen, 2012; Cornish et…”