Seaweed Consumption in the Americas
For centuries and from Greenland to Chile, several seaweed species have been staple food for tribes inhabiting coastal areas. However, the current culinary use of seaweeds in the Americas, as well as in the Western world, is still rather anecdotal compared to that in Eastern countries. Most species...
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crunicaliforniap:10.1525/gfc.2019.19.4.49 2024-09-30T14:35:55+00:00 Seaweed Consumption in the Americas Pérez-Lloréns, José Lucas 2019 http://dx.doi.org/10.1525/gfc.2019.19.4.49 http://online.ucpress.edu/gastronomica/article-pdf/19/4/49/394705/gfc_2019_19_4_49.pdf en eng University of California Press Gastronomica volume 19, issue 4, page 49-59 ISSN 1529-3262 1533-8622 journal-article 2019 crunicaliforniap https://doi.org/10.1525/gfc.2019.19.4.49 2024-09-19T04:16:58Z For centuries and from Greenland to Chile, several seaweed species have been staple food for tribes inhabiting coastal areas. However, the current culinary use of seaweeds in the Americas, as well as in the Western world, is still rather anecdotal compared to that in Eastern countries. Most species are completely unexplored from the point of view of their gastronomic and nutritional potentials, since only about 150–200 species out of approximately 10,000 are commonly used in the cuisine of those Asian countries even with the longest tradition, and estimating on the high side this figure drops to just over a dozen in the Western world. In the Americas, very recently, seaweeds are being considered as part of avant-garde culinary activities or innovative gastronomy where so-called phycogastronomy is on the rise. Such culinary tendency eventually will permeate to other casual or midrange restaurants and also to home cuisine, as has already happened in Europe, contributing to the “popularization” of this wonderful and healthy marine produce. Article in Journal/Newspaper Greenland University of California Press Greenland Gastronomica 19 4 49 59 |
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University of California Press |
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crunicaliforniap |
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description |
For centuries and from Greenland to Chile, several seaweed species have been staple food for tribes inhabiting coastal areas. However, the current culinary use of seaweeds in the Americas, as well as in the Western world, is still rather anecdotal compared to that in Eastern countries. Most species are completely unexplored from the point of view of their gastronomic and nutritional potentials, since only about 150–200 species out of approximately 10,000 are commonly used in the cuisine of those Asian countries even with the longest tradition, and estimating on the high side this figure drops to just over a dozen in the Western world. In the Americas, very recently, seaweeds are being considered as part of avant-garde culinary activities or innovative gastronomy where so-called phycogastronomy is on the rise. Such culinary tendency eventually will permeate to other casual or midrange restaurants and also to home cuisine, as has already happened in Europe, contributing to the “popularization” of this wonderful and healthy marine produce. |
format |
Article in Journal/Newspaper |
author |
Pérez-Lloréns, José Lucas |
spellingShingle |
Pérez-Lloréns, José Lucas Seaweed Consumption in the Americas |
author_facet |
Pérez-Lloréns, José Lucas |
author_sort |
Pérez-Lloréns, José Lucas |
title |
Seaweed Consumption in the Americas |
title_short |
Seaweed Consumption in the Americas |
title_full |
Seaweed Consumption in the Americas |
title_fullStr |
Seaweed Consumption in the Americas |
title_full_unstemmed |
Seaweed Consumption in the Americas |
title_sort |
seaweed consumption in the americas |
publisher |
University of California Press |
publishDate |
2019 |
url |
http://dx.doi.org/10.1525/gfc.2019.19.4.49 http://online.ucpress.edu/gastronomica/article-pdf/19/4/49/394705/gfc_2019_19_4_49.pdf |
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Greenland |
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Greenland |
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Greenland |
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Greenland |
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Gastronomica volume 19, issue 4, page 49-59 ISSN 1529-3262 1533-8622 |
op_doi |
https://doi.org/10.1525/gfc.2019.19.4.49 |
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Gastronomica |
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59 |
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