Edible Natural History

Seaweed

Seaweeds: Edible, Available & Sustainable (Chicago) presents a tasteful hybrid of natural history, culture, commerce and cuisine. Author Ole G. Mouritsen notes that people have supped on macroalgae for a long time. Just how long remains a mystery; algae leaves no trace in the prehistoric dietary record. (Photo by Yann Fontana, from Seaweeds.)