Seaweeds, Edible, Available, and Sustainable, University of Chicago Press, Ole G. Mouritsen,General,SCIENCE, gastronomy, ecology, biology, seaweed, japanese cuisine, nutrition, beach, ocean, nature, foraging, sushi, maki, miso soup, salad, food, algae, construction, fertilizer, cosmetics, medicine, salt, fodder, recipes, raw, polyunsaturated fatty acids, dietary fiber, vitamins, protein, minerals, sustainability, natural resources, world hunger, famine, poverty, obesity, diet,, , United States, en-UShttps://press.uchicago.edu/index.htmlgastronomy, ecology, biology, seaweed, japanese cuisine, nutrition, beach, ocean, nature, foraging, sushi, maki, miso soup, salad, food, algae, construction, fertilizer, cosmetics, medicine, salt, fodder, recipes, raw, polyunsaturated fatty acids, dietary fiber, vitamins, protein, minerals, sustainability, natural resources, world hunger, famine, poverty, obesity, diet, [BLURB],[CITY],IL,books, ebooks, biblet, Book2look