Those tasty weeds

Ole G. Mouritsen*

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    Abstract

    A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has been an uphill battle in the Western world to enhance ordinary consumers’ interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19–24, 2016.

    OriginalsprogEngelsk
    TidsskriftJournal of Applied Phycology
    Vol/bind29
    Udgave nummer5
    Sider (fra-til)2159–2164
    ISSN0921-8971
    DOI
    StatusUdgivet - 2017
    Begivenhed22nd International Seaweed Symposium - Købenavn, Danmark
    Varighed: 19. jun. 201624. jun. 2016
    Konferencens nummer: 22

    Konference

    Konference22nd International Seaweed Symposium
    Nummer22
    Land/OmrådeDanmark
    ByKøbenavn
    Periode19/06/201624/06/2016

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