A large and attractively produced reference book and the only comprehensive book on its subject. Intended for both amateur naturalists and professional botanists. Illustrated with the author's water-colours and including details of microscopic cell structure. The book has an introduction on distribution, ecology, collection and study of seaweeds in New Zealand, full references, glossary and index. The author is a former curator of algae at the (now) Museum of New Zealand.
A guide to New Zealand's common seaweeds, adapted from the major award-winning book SEAWEEDS OF NEW ZEALAND - AN ILLUSTRATED GUIDE. Precise yet concise descriptions of 100 of our common seaweeds, each species illustrated in watercolour.
New Zealand Seaweeds is the first photographic identification guide to New Zealands unique marine algae, by the countrys pre-eminent seaweed expert Wendy Nelson. Across three main sections covering green, brown and red algae, over 150 genera and 250 key species are described. Each species entry includes up-to-date information on nomenclature, type locality, morphology, habitat, distribution and notes on identification and key characteristics. The guide contains over 500 illustrations, with each entry illustrated by either underwater or coastal photographs and supplemented by herbarium scans, microscopic photographs or reproductions of celebrated botanical artist Nancy Adams paintings from the original Seaweeds of New Zealand: An illustrated guide. Informative introductory chapters and breakout boxes introduce New Zealands seaweeds, giving an overview of the countrys aquatic flora and its unique features, information about the coastal environment, macroalgal ecology, distribution and introduced/invasive species, plus material on the uses of macroalgae (particularly in New Zealand by Māori) and the widespread commercial applications of these diverse plants. An essential, all-new reference for professional and recreational users.
A fully revised and completely redesigned edition of the first photographic identification guide to New Zealands unique marine algae, by the countrys pre-eminent seaweed expert Wendy Nelson. Across three main sections covering green, brown and red algae, over 150 genera and 250 key species are described. Each species entry includes up-todate information on nomenclature, type locality, morphology, habitat, distribution and notes on identification and key characteristics. New Zealand Seaweeds: An Illustrated Guide has over 500 illustrations, with each entry illustrated by either underwater or coastal photographs and supplemented by herbarium scans, microscopic photographs or reproductions of celebrated botanical artist Nancy Adams paintings.
A translated, thoroughly revised, and updated edition of the German work. Part I presents the geographic distribution of seaweeds and seagrasses around the world, environmental factors, floral history, and relevant paleoceanographic considerations, covered geographically. Part II covers seaweed ecophysiology, including the relationships of light, temperature, salinity, and other abiotic factors on seaweed distribution, as well as biotic factors such as competition, herbivory, predation, and parasitism, in order to elucidate the ecophysiologic bases for the distribution patterns examined in Part I.
The papers presented in this volume reflect continuing worldwide interest in marine algae and range from results using cutting-edge laboratory techniques to simple but important field observations. Many of the contributors frequently publish in their own languages.
The 1939-45 war forced the Allied countries to seek alternative sources of raw materials and, as in the First World War, attention was paid by all belligerents to the marine algae or seaweeds. These occur in considerable quantities in various parts of the world, and attempts to make use of this cheap and readily accessible, though not so readily harvestable, raw material have been made almost from time immemorial. Much of the work on the economic utilization of seaweeds has been published only in scientific journals and has never been collected within the compass of a single book. Tressler's work on The Marine Products of Commerce contains three useful chapters on this subject, whilst Sauvageau's book, Les utilisations des Algues Marines, is a mine of valuable information, especially as regards the use of seaweeds in France. Both these volumes are, however, somewhat out of date, Tressler's being published in 1923 and Sauvageau's in 1920. Furthermore there is no book wholly on this subject in the English language, and so the present volume has been undertaken in order to fill this gap. The opportunity has also been taken to incorporate the results of researches carried out since 1920. In certain aspects of the subject it will be found that considerable advances have been made, and in the present volume particular reference to such advances will be found in the chapters on agar and alginic acid.
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 salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.
