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Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

Algae, including seaweeds and microalgae, contribute nearly 30 percent of world aquaculture production (measured in wet weight), primarily from seaweeds. Seawee

Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With t

Water plants of all sizes, from the 60-meter long Pacific Ocean giant kelp (Macrocystis pyrifera) to the micro ur-plant blue-green algae, deserve attention from

This book provides an in-depth overview of marine greens and their environmental and biotechnological applications. It addresses concepts such as the niche adap