東京農業大学　生物産業学部図書館
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東京農業大学　生物産業学部図書館

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Seaweeds : edible, available & sustainable

Ole G. Mouritsen ; photography, layout & design, Jonas Drotner Mouritsen ; translation & adaptation to English, Mariela Johansen ; : cloth. -- University of Chicago Press, 2013. <BB20000640>
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Seaweeds : edible, available & sustainable

Ole G. Mouritsen ; photography, layout & design, Jonas Drotner Mouritsen ; translation & adaptation to English, Mariela Johansen ; : cloth. -- University of Chicago Press, 2013. <BB20000640>
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No. 巻冊次等 所蔵館 配置場所 資料ID 請求記号 禁帯出区分 状態 返却期限日 予約件数
0001 : cloth 生産図 集密一般洋書 0961945 664.8||Mo96 帯出可 整理済 0件
No. 0001
巻冊次等 : cloth
所蔵館 生産図
配置場所 集密一般洋書
資料ID 0961945
請求記号 664.8||Mo96
禁帯出区分 帯出可
状態 整理済
返却期限日
予約件数 0件
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標題および責任表示 Seaweeds : edible, available & sustainable / Ole G. Mouritsen ; photography, layout & design, Jonas Drotner Mouritsen ; translation & adaptation to English, Mariela Johansen
出版・頒布事項 Chicago : University of Chicago Press , c2013
形態事項 ix, 287 p. : ill. (chiefly col.) ; 27 cm
巻号情報
巻次等 : cloth
国際標準図書番号 9780226044361
その他の標題 原タイトル:Tang : grontsager fra havet
要約 Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, "Seaweeds: Edible, Available, and Sustainable" makes a strong case for granting these "vegetables from the sea" a prominent place in our kitchens.
注記 Includes bibliographical references (p. 252-255) and index
学情ID BB1432778X
本文言語コード 英語
著者標目リンク *Mouritsen, Ole G. <> author
著者標目リンク Mouritsen, Jonas Drotner <>
著者標目リンク Johansen, Mariela <> translator
統一書名標目リンク Tang <> English
分類標目 LCC:QK570.2
分類標目 DC23:579.8/177
件名標目等 Marine algae
件名標目等 Marine algae as food
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