Abstract
Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).
About the authors
Ole G. Mouritsen, PhD DSc, is a biophysicist and professor of gastrophysics and culinary food innovation at the University of Copenhagen. His fields of research include computational statistical physics, membrane biophysics, and culinary sciences, specifically gastrophysics. His is currently interested in exploring the use of macroalgae and cephalopods within gastronomy.
Prannie Rhatigan MB, BCh, BAO, MICGP, D.Obs, B.A hons (psychology) is a medical doctor and general practitioner working as a senior medical officer in health protection, public health medicine. Her work with seaweeds stems from a lifetime spent on the north-west coast of Ireland, harvesting, cooking organically and gardening with seaweeds, and she has always been fascinated by the connections between food and health. Her work with seaweeds is lifelong, personal and unfunded, and is separate from her medical career.
José Lucas Pérez-Lloréns, PhD, is a biologist and Professor of Marine Ecology at the University of Cádiz (Spain). His field of research encompasses from seagrass and seaweed ecology and ecophysiology to seaweed aquaculture. In addition, he is very much interested in the culinary ethnology of seaweeds including its use in the avant-garde cuisine.
Acknowledgments
The work by OGM was supported by Nordea-fonden via a centre grant to the national Danish centre Taste for Life. JLPLL acknowledges the support of the Junta de Andalucia Excellence Project Ealga (RNM-1235).
Conflict of interest statement: The authors declare that they have no conflicts of interest regarding this article.
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Article note
This article is part of the special issue series of Botanica Marina: Seaweed resources of the world: a 2020 vision, starting publication in Botanica Marina 2019, vol. 62, issue 3. The series will be guest-edited by Alan T. Critchley, Anicia Hurtado, Leonel Pereira, Melania Cornish, Danilo Largo and Nicholas Paul.
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