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Journal of Applied Phycology

, Volume 29, Issue 5, pp 2159–2164 | Cite as

Those tasty weeds

  • Ole G. Mouritsen
22ND INTERNATIONAL SEAWEED SYMPOSIUM, COPENHAGEN

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.

Keywords

Seaweed Weeds Wracks Food Taste Mouthfeel Gastronomy History Education 

Notes

Acknowledgments

The author’s work is supported by Lundbeckfonden (re: R95-A10447) and Nordea-fonden via a grant to the Danish National Center for Taste Smag for Livet. Prannie Rhatigan is gratefully acknowledged for her authoritative assistance during my delivery of the evening speech at the XXII International Seaweed Symposium.

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Copyright information

© Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.MEMPHYS–Center for Biomembrane Physics, Danish Center for Taste: Taste for Life, Department of Physics, Chemistry, and PharmacyUniversity of Southern DenmarkOdense MDenmark

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