To see accurate pricing, please choose your delivery country.
 
 
United States
£ GBP
All Shops

British Wildlife

8 issues per year 84 pages per issue Subscription only

British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

Subscriptions from £33 per year

Conservation Land Management

4 issues per year 44 pages per issue Subscription only

Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

Subscriptions from £26 per year
Academic & Professional Books  Botany  Non-Vascular Plants  Algae

Algues Marines: Propriétés, Usages, Recettes [Seaweeds: Edible, Available, & Sustainable]

By: Ole G Mouritsen(Author), Jonas Drotner Mouritsen(Illustrator)
304 pages, colour photos, b/w line drawings, tables
Algues Marines: Propriétés, Usages, Recettes [Seaweeds: Edible, Available, & Sustainable]
Click to have a closer look
  • Algues Marines: Propriétés, Usages, Recettes [Seaweeds: Edible, Available, & Sustainable] ISBN: 9782603021781 Hardback Sep 2015 Not in stock: Usually dispatched within 1-2 weeks
    £39.99
    #226310
Price: £39.99
About this book Customer reviews Related titles Recommended titles

About this book

Language: French

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 simultaneously 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. He argues that 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, Algues Marines: Propriétés, Usages, Recettes makes a strong case for granting these "vegetables from the sea" a prominent place in our kitchens.


Summary in French:
Les algues jouent un rôle de plus en plus important dans nos vies quotidiennes et leur introduction dans nos habitudes alimentaires a permis de populariser leur usage.

Le livre décrit l’histoire culturelle des algues ainsi que leur biologie et écologie. Leur rôle dans le domaine de la santé et la beauté est également traité. D’autres usages dont les débouchés pourraient s’avérer prometteurs dans les années à venir sont détaillés : cultures destinées à l’éradication de la faim dans le monde, fertilisants, construction, usages industriels…

Les aspects nutritionnels des algues, riches en minéraux, oligo-éléments, protéines, vitamines, fibres alimentaires, acides gras polyinsaturés rares sont abordés de manière approfondie. Par ailleurs, 60 recettes à base d’algues brutes ou préparées y sont minutieusement décrites.

Un livre élégamment illustré et à la pointe des connaissances.

Customer Reviews

By: Ole G Mouritsen(Author), Jonas Drotner Mouritsen(Illustrator)
304 pages, colour photos, b/w line drawings, tables
Current promotions
New and Forthcoming BooksNHBS Moth TrapBritish Wildlife MagazineBuyers Guides