Publication in English and international presentation of the work ‘Those Curious and Delicious Seaweeds’ of Editorial UCA label 1 June 2018
Best book in the world at the ‘2016 International Gourmand Cookbook Awards’, its authors are the professors J. Lucas Pérez, Ignacio Hernández, Juan J. Vergara and Fernando G. Brun and the chef Ángel León
The Editorial UCA label, in co-edition with the Ibero-American University Area (AUI), has just published the book Those Curious and Delicious Seaweeds: a Fascinating Voyage from Biology to Gastronomy, which is volume 18 of the monograph collection of the Campus of Excellence International of the Sea (CEI.Mar). This is the translation into English of the award-winning work ¿Las algas se comen? a journey through biology, history, curiosities and gastronomy, published in 2016 and whose authors are the professors of the Faculty of Marine and Environmental Sciences: José Lucas Pérez Lloréns, Ignacio Hernández Carrero, Juan José Vergara Oñate and Fernando G Brun Murillo, in collaboration with the four-michelin-stars Cádiz-born chef Ángel León, the Chef del Mar
The book has been presented to the scientific community at the 1st Seaweed for Health Conference in Galway, Ireland. An expanded and completely updated version with a view to its international launch, especially after the recent signing of the agreement between UCA and Podprint that allows printing on demand from anywhere in the world.
This work won in 2016 in Yantai (China) as the best book in the world in the category of Nutrition and Health Institutions in the prestigious International Gourmand Cookbook Awards, considered as the Nobel for gastronomic literature. Later, it was also recognized as the best book of 2016 for scientific dissemination in the XX National University Edition Awards of the Association of Spanish University Publishers (UNE).
The book gathers the experience of more than 25 years in research and teaching of the authors in aspects of biology and ecology of these marine organisms. In addition, it also includes much of the material collected and used during the preparation of the various sessions of the specialization course The Amazing World of Seaweeds: an Unforgettable Journey from Biology to Gastronomy, within the training program of the International Summer School, co-organized by CEI · Mar and the General Directorate of International Relations of the University of Cádiz.