Ole G.

Mouritsen

Ole G. Mouritsen
as done it again!  Seaweeds
“Ole G. Mouritsen his Sushi
parallels has done it again!  Seaweeds parallels his Sushi
entation.  The depth
in excellence
of his historic,
of presentation.  The
biologic, depth of his historic, biologic,
ary notes, including
economic,
nutritional
and facts,
culinary
is stun-
notes, including nutritional facts, is stun-
d illustrations arening.  The
a visual feast.  What
layout and illustrations
a fine are a visual feast.  What a fine
ne meadow, forest,exploration
and gardenofplants.  Having
marine meadow, forest, and garden plants.  Having
ill be compelled toread Seaweeds,
further explore
youthis
willunique
be compelled to further explore this unique

Seaweeds
Seawee
plants. Personally,and
I’lldiverse
be following
grouphis
of recipes.”
plants. Personally, I’ll be following his recipes.”
Louis D. Druehl, author of Pacific Seaweeds Louis D. Druehl, author of Pacific Seaweeds

Seaweeds

Seaweeds
Seaweeds is a wonderfully
“Ole G. Mouritsen’s Seaweeds
wide-ranging, beau- is a wonderfully wide-ranging, beau-
roduction to thesetifully
strange,
illustrated
underappreciated,
introduction to these strange, underappreciated,
e.” delicious forms of life.” edible, available edible, availa
Harold McGee, author of On Food and Cooking:
Harold McGee, author of On Food and Cooking:
The Science and Lore of the Kitchen The Science and Lore of the Kitchen & sustainable & sus
he most comprehensive,
“Seaweedsinformative
is by far the
andmost
cre- comprehensive, informative and cre-
croalgae I have ever
ativeseen.
offering
Andon to macroalgae
this wealth I have ever seen. And to this wealth
G. Mouritsen hasofadded
information,
many personal
Ole G. anec-
Mouritsen has added many personal anec-
es, and beautiful pictures.
dotes, unusual
Anyone recipes,
with simple
and beautiful pictures. Anyone with simple
ve knowledge aboutcuriosity
marineor algae
extensive
will enjoy
knowledge about marine algae will enjoy
ook.” this extraordinary book.”
Shep Erhart, author of Sea Vegetable Celebration
Shep Erhart, author of Sea Vegetable Celebration and
and
founder of Maine Coast Sea Vegetables founder of Maine Coast Sea Vegetables

edible, available & sustainable

edible, available & sustainable

of the wonderful world
“A great
ofexploration
seaweeds and,
of the
more
wonderful world of seaweeds and, more
otential for addingimportantly,
deliciousness
their
to any
potential
meal.”for adding deliciousness to any meal.”
or of Time and Place in Nordic
RenéCuisine
Redzepi,
andauthor of Time
founder and and Place in Nordic Cuisine and founder and
head chef at award-winning Restaurant Nomahead chef at award-winning Restaurant Noma

masterpiece. Seaweeds
“A rare isphycological
must read formasterpiece.
any- Seaweeds is must read for any-
, or just interestedone
in this
studying,
fascinating
eating,group
or just
ofinterested in this fascinating group of
ne organisms. Thephotosynthetic
book will be a reference
marine organisms.
for The book will be a reference for
come.” a number of years to come.”
Alan T. Critchley, coeditor of World Seaweed Resources
Alan T. Critchley, coeditor of World Seaweed Resources

university of chicago press the university of chicago press

www.press.uchicago.edu www.press.uchicago.edu

Ole G. Mouritsen
Ole G. Mourit
Chicago Chicago
Seaweeds edible, available
& sustainable
www.seaweedbook.net

This unique book takes readers on a comprehensive

tour of seaweeds, describing what seaweeds actually
are — marine algae, not plants — and how people of Ole G. Mouritsen
different cultures have utilized them since prehistoric
University of Chicago Press
times for a whole array of purposes — as food and
Chicago & London, 2013
fodder, for the production of salt, in medicine and
cosmetics, as fertilizer, in construction, and for a ISBN-13: 978-0-226-04436-1 (cloth)
number of industrial end uses, to name just a few. The ISBN-13: 978-0-226-04453-8 (e-book)
book describes the vast abundance of minerals, trace
US$ 35.00; 304 pp
elements, proteins, vitamins, dietary fiber, and pre-
cious polyunsaturated fatty acids found in seaweeds,
and provides instructions and recipes on how to
“Ole G. Mouritsen’s Seaweeds
prepare a variety of dishes that incorporate raw and is a wonderfully wide-ranging,
processed seaweeds. beautifully illustrated introduc-
With hundreds of superb illustrations depicting the tion to these strange, underappre-
wealth of species, colors, and shapes of these marine ciated, delicious forms of life.”
algae, Seaweeds: Edible, Available, and Sustainable
makes a strong case for granting these ‘vegetables Harold McGee, author of On Food and
from the sea’ a prominent place in our kitchens. Cooking: The Science and Lore of the
Kitchen

The author
Ole G. Mouritsen is a scientist and professor of biophysics at the University of Southern Denmark where
he is director of memphys-Center for Biomembrane Physics. He is an elected fellow of the Royal Danish
Academy of Sciences and Letters, the Danish Academy of Technical Sciences, and the Danish Gastronomical
Academy. His research is directed towards a broad range of basic science questions as well as their applica-
tions within biotechnology, biomedicine, and food science. He is the recipient of a number of prestigious
prizes for his work, most recently the Danish National Prize for Research Communication (2007), the Brit-
ish Royal Society of Chemistry Bourke Award (2008), and the European Lipid Science Award (2011).
In his spare time, the author cooks and furthers his knowledge of food science and gastronomy. In ad-
dition he writes popular articles and books about the science of cooking and taste, often in collabora-
tion with well-known chefs.