The rise of seaweed gastronomy: phycogastronomy

Abstract

Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).

Saved by seaweeds: phyconomic contributions in times of crises

“…‘Umamification’ of vegetables may be one route to eating more greens, either by using dashi or seaweeds as whole foods and as a condiment to green dishes. Seaweeds and seaweed gastronomy, recently coined as phycogastronomy (Pérez-Lloréns et al 2018 ; Mouritsen et al 2018 , 2019b ), should be counted on to provide for more sustainable eating based on the phyconomic principles and prospects of sustainable seaweed aquaculture (Hurtado et al 2019 ; Barbier et al 2020 ).…”

The Importance and Prospects of the Use of Algae in Agribusiness

“…It is known to have a high vitamin content and also a high protein content, although the proteins of dulse lack essential amino acids. Dried Palmaria palmata is served as a salty cocktail snack in the bars of Nova Scotia and Maine, and in Ireland is eaten raw or cooked [89].…”

“…Durvillaea dominates the southern New Zealand and Chilean shores. It is very popular in Chilean cuisine as the stem (known as hulte) is used for different recipes, such as salads and stews [89].…”

“…The shallow sea areas are the habitat of this species and it is consumed mainly in salads in the Australasia region, especially Thailand, Fiji, the Philippines and Japan. This seaweed is very rich in proteins, fiber, minerals such as calcium and magnesium, and vitamins such as folic acid, ascorbic acid, vitamin A and vitamin B1 [89].…”

“…Nostoc can be found in soil, on moist rocks, at the bottom of lakes and springs rather than in marine habitats. Rich in protein and vitamins, especially ascorbic acid, Nostoc communes are cultivated and consumed as a foodstuff, usually in the form of salad in the Philippines, Indonesia, Japan and China [89].…”