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‘Seaweeds: Edible, Available & Sustainable’

A dried specimen of red alga from "Seaweeds: Edible, Available & Sustainable."

Jacob Thue

A dried specimen of red alga from "Seaweeds: Edible, Available & Sustainable."

Scientist Ole G. Mouritsen is a big fan of seaweed, proclaiming that the applewood smoked dulse produced by Maine Coast Sea Vegetables is so good that he eats it as if it were candy. His “Seaweeds: Edible, Available & Sustainable” (University of Chicago) is a scientific, cultural, and gastronomic study, with recipes and gorgeous images. Nothing is lost in the translation from the Danish, as Mouritsen writes in such an accessible manner about the science and nutritional value of seaweeds. Yet he is at his best in the occasional first-person essays about his visits to remote places where seaweeds are harvested. JAN GARDNER

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