Those tasty weeds

Ole G. Mouritsen*

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftKonferenceartikelForskningpeer review

Abstrakt

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
LandDanmark
ByKøbenavn
Periode19/06/201624/06/2016

Fingeraftryk Dyk ned i forskningsemnerne om 'Those tasty weeds'. Sammen danner de et unikt fingeraftryk.

Citationsformater