THOSE CURIOUS AND DELICIOUS SEAWEEDS (Libro en papel)

A FASCINATING VOYAGE FROM BIOLOGY TO GASTRONOMY

de PÉREZ LLORÉNS, JOSÉ LUCAS

Sinopsis

The ?blue planet?, Earth, with three quarters of its surface coveredby oceans and seas, remains unexplored and undiscovered. Thiscircumstance, leading to myths and legends, has relegated many marinespecies to undeserved exclusion, disregard or even contempt. A clearexample of this is the seaweeds??sea vegetables?, as they are calledin the media for their similarity to their land counterparts?, amarine flora of great variety in size, shape and colour, with littleawareness of their applications dating back to the dawn ofcivilization. They have been used in the East mainly as medicines andfood, and have been venerated there for millennia. In the West, on the other hand, they have been reviled for their historical link to times of hunger and hardship, a view that fortunately has been changing inrecent times. They are now on the menu in many restaurants and homes,thanks to their organoleptic and nutritional properties.This culinary use for seaweeds was touched upon in our previous bookFlora marina del litoral gaditano. Biología, ecología, usos y guía deidentificación [Marine Flora of the Cádiz Coastline. Biology, Ecology. Uses and ldentification Cuide] (winner in Spain's XVlth NationalUniversity Publishing Awards 2012). In this new book, we decided totake up where we left off and target a much wider readership, assisted by Ángel León, the Chef of the Sea, and 16 other internationallyrenowned chefs who offered us their recipes, genuine works of art,with seaweed as their key ingredient. Since it was first published inSpanish, it has already won two awards: the title of "Best in t heWorld" in t he category of Nutrition & Health lnstitutions at theGourmand World Cookbook Awards 2017: and first prize in the categoryof "outreach publications" in Spain's XXth National UniversityPublishing Awards 2016.