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Blue Foods: Appraising and Cooking the Marine Larder
Hardcover
Technology & EngineeringAgricultureEnvironmental Studies
Publisher Price: $37.99
ISBN13: 9783032331526
Publisher: Springer
Published: Nov 27 2026
Language: English
Written by world-leading experts in each their respective fields related to marine foods, this comprehensive 24-chapter volume focuses on the immense importance of Blue Foods from the Marine Larder for the sustained livelihood of humankind. Each curated chapter includes aspects of biology, ecology, fisheries, anthropology, nutrition, culinary sciences, food culture, gastronomy, as well as all important issues of sustainable practices pertaining to seafood for today and the future.
The book brings together a variety of articulate voices - scientists, historians, and chefs - who share their belief that knowledge is an important aspect that can enrich the sensory experience of responsibly consuming Blue Foods. These voices transform hard data into personal narratives and relatable stories of the human connection to the sea over millennia.
Being a tribute to Blue Foods and the sea, richly illustrated and multidisciplinary facetted, the book covers the diversity of species in the world's oceans: marine micro and macroalgae, plants, echinoderms, molluscs, crustaceans, fish, as well as reptiles and mammals. The book demonstrates how these organisms may be served as food for humans with respect for the nature and the health of the ecosystems that sustain us all.
By combining science with culinary history and techniques, the book offers a blueprint for a future in which cuisine - both household and fine dining - and ocean health each reinforces the other. Gastronomy thereby becomes an act of authentic cultural and environmental stewardship.
Blue Foods: Appraising and Cooking the Marine Larder will serve as a definitive guide to understanding and appreciating that, when we cook with ingredients from the sea, we are engaging with the very essence of life on our planet, not just preparing a meal.
Blue Foods is an authoritative yet delightfully readable survey of the oceans' astounding edible resources: their natural histories, needs for careful management, and contributions to human nourishment and pleasure. Highly recommended.
Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen
This book begins from a simple conviction: understanding the sea - and the food it provides - is essential to building a sustainable relationship between humans and the ocean.
Poul Holm, Professor of Environmental History, Trinity College Dublin, Ireland
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