Seaweeds: Edible, Available & Sustainable

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9780226044361: Seaweeds: Edible, Available & Sustainable

Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, "Seaweeds: Edible, Available, and Sustainable" makes a strong case for granting these "vegetables from the sea" a prominent place in our kitchens.

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Ole G. Mouritsen, Mariela Johansen, and Jonas Drotner Mouritsen
Editore: University of Chicago press
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro University of Chicago press. Condizione libro: New. Brand New. Codice libro della libreria 022604436X

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Mouritsen, Ole G.
ISBN 10: 022604436X ISBN 13: 9780226044361
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Mouritsen, Ole G.
Editore: University Of Chicago Press
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro University Of Chicago Press. Hardcover. Condizione libro: New. 022604436X Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 16250266

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Ole G. Mouritsen
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ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro The University of Chicago Press, United States, 2013. Hardback. Condizione libro: New. Jonas Drotner Mouritsen (illustratore). Translation. 266 x 196 mm. Language: English . Brand New Book. Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these vegetables from the sea a prominent place in our kitchens. Codice libro della libreria AAS9780226044361

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5.

Ole G. Mouritsen
Editore: The University of Chicago Press, United States (2013)
ISBN 10: 022604436X ISBN 13: 9780226044361
Nuovi Rilegato Quantità: 1
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Descrizione libro The University of Chicago Press, United States, 2013. Hardback. Condizione libro: New. Jonas Drotner Mouritsen (illustratore). Translation. 266 x 196 mm. Language: English . Brand New Book. Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these vegetables from the sea a prominent place in our kitchens. Codice libro della libreria AAS9780226044361

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OLE G. MOURITSEN
Editore: Univ of Chicago
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro Univ of Chicago. Condizione libro: BRAND NEW. BRAND NEW Hardcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Codice libro della libreria 2093878

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Mouritsen, Ole G.
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Descrizione libro Univ of Chicago. Condizione libro: BRAND NEW. BRAND NEW Hardcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Codice libro della libreria 2261753

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Ole G. Mouritsen
Editore: The University of Chicago Press 2013-07-02, Chicago, IL (2013)
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro The University of Chicago Press 2013-07-02, Chicago, IL, 2013. hardback. Condizione libro: New. Codice libro della libreria 9780226044361

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Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen
Editore: The University of Chicago Press
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro The University of Chicago Press. Hardback. Condizione libro: new. BRAND NEW, Seaweeds: Edible, Available, and Sustainable, Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen, Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, "Seaweeds: Edible, Available, and Sustainable" makes a strong case for granting these "vegetables from the sea" a prominent place in our kitchens. Codice libro della libreria B9780226044361

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Mouritsen, Ole G.; Johansen, Mariela; Mouritsen, Jonas Drotner
Editore: Univ of Chicago Pr (2013)
ISBN 10: 022604436X ISBN 13: 9780226044361
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Descrizione libro Univ of Chicago Pr, 2013. Condizione libro: New. Codice libro della libreria TH9780226044361

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