Overview

Among the oldest human foods, seaweeds are now emerging as a key food of the future, but very little is known about them. Seaweed is both the world's oldest and newest superfood. On our planet, oceans cover 71% of the globe's surface, providing a home for some 10,000 kinds of seaweed. Driven by the growing limitations of land resources, the search for new sustainable foods, pharmaceuticals and other products is turning to the sea and to seaweeds the worlds last great renewable natural resource and a culinary treasure ready for rediscovery.

Full Product Details

9781780237534

Table of Contents

Reviews

This slim volume is packed with interesting facts and takes readers on a global tour of seaweed usage and consumption from Japan through China, Korea, the Americas, the United Kingdom, and Scandinavia. While solidly researched and referenced, the book is engaging and easy to read. It touches on history, geography, ecology, nutrition, and even art, and reveals the profound importance and influence of this 'superfood' from the sea. . . . Highly recommended. -- Choice

"""This slim volume is packed with interesting facts and takes readers on a global tour of seaweed usage and consumption from Japan through China, Korea, the Americas, the United Kingdom, and Scandinavia. While solidly researched and referenced, the book is engaging and easy to read. It touches on history, geography, ecology, nutrition, and even art, and reveals the profound importance and influence of this 'superfood' from the sea. . . . Highly recommended.""-- ""Choice"""

Author Information

Kaori O' Connor was an anthropologist at University College London, author of The English Breakfast (2013) and winner of the Sophie Coe Prize for Food History (2009).

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