Those curious and delicious seaweeds: a fascinating voyage from biology to gastronomy

Abstract

The use of seaweeds for food is the main axis around which the different chapters in this book revolve and interlock. They encompass key questions on biology and ecology; historical (ethnologic) aspects of consumption; harvesting and cultivation techniques; nutritional aspects; forms of marketing and consumption; the predominant species consumed in Spain and around the world; and basic topics relating to sense perception and gastronomy that will help us enjoy the 36 recipes (true works of art) contributed by a most significant line-up of the best chefs in Spain. This last chapter is undoubtedly the perfect port of call at which our book can finally lay anchor. The whole of this veritable “marine logbook” is accompanied by numerous photographs, original illustrations and curious facts that will entertain us on our voyage through the pages of our journal. It is targeted at a very broad audience, not only those who possess some prior knowledge of the subject, but those who want to take an initial plunge into Poseidon’s fascinating universe and obtain their first taste of his marine garden.