Those tasty weeds

Ole G. Mouritsen*

*Corresponding author for this work

    Research output: Contribution to journalConference articleResearchpeer-review

    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.

    Original languageEnglish
    JournalJournal of Applied Phycology
    Volume29
    Issue number5
    Pages (from-to)2159–2164
    ISSN0921-8971
    DOIs
    Publication statusPublished - 2017
    Event22nd International Seaweed Symposium - Købenavn, Denmark
    Duration: 19. Jun 201624. Jun 2016
    Conference number: 22

    Conference

    Conference22nd International Seaweed Symposium
    Number22
    Country/TerritoryDenmark
    CityKøbenavn
    Period19/06/201624/06/2016

    Keywords

    • Education
    • Food
    • Gastronomy
    • History
    • Mouthfeel
    • Seaweed
    • Taste
    • Weeds
    • Wracks

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