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Seaweeds: Edible, Available, and Sustainable
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 sal ...more
Hardcover, 304 pages
Published June 14th 2013 by University Of Chicago Press
(first published April 22nd 2013)
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