Seaweeds: edible, available & sustainable

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Written by Ole G. Mouritsen

  Ole G. Mouritsen, a professor of biophysics at the University of Southern Denmark,advocates for seaweeds as a underutilized and valuable resource, taking the reader of this book on a grand tour of seaweeds--as a commodity, as nutritious food, as a potential source of biofuels, antibiotics, cosmetics, remedies and numerous other uses.  Seaweeds are abundant, can be raised in aquaculture or harvested wild and are uniquely sustainable.  Also, they taste good when properly prepared. In this book you will go on a worldwide tour, learning how various cultures, especially the Japanese, raise, harvest and use seaweeds and how to prepare gourmet meals incorporating seaweeds. And it is beautifully illustrated.  Eat seaweeds; help save the planet!

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