Ole G Mouritsen- Flavour Launch

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Flavour Launch Seminar, 28th March 2012: Seaweeds for flavour by Ole Mouritsen, Director of the Centre for Biomembrane Physics, University of Southern Denmark.

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Ole G Mouritsen- Flavour Launch

  1. 1. London Gastronomy SeminarsMarch 28, 2012 : Flavour launch
  2. 2. Eating from the tree of life
  3. 3. + 10.000
  4. 4. Green (Chlorophyta) 1000-2000Red (Rhodophyta) 5000-6000Brown (Phaeophyceae) 1500-2000
  5. 5. Weeds ?Algae, bright order!By Cryptogamists defended –Translate marine plantsas Linnaeus intended.You collect and admire us,we amuse leisure hours;“Then call us not weeds,we are Ocean’s gay flowers.” Curtis
  6. 6. Can you really eat this ?Saccharina latissima Fucus vesiculosus (sugar kelp) (bladder wrack)
  7. 7. There is nothing more disgusting than seaweedSeaweed is appropriate for distinguished guests – even kings www.tangbog.dk
  8. 8. Søl (Palmaria palmata) Wakame (Undaria pinnatifida) Bull kelp (Nereocystis luetkeana)
  9. 9. dashiKikunae Ikeda (1864-1936)
  10. 10. Konbu (Saccharina japonica) Katsuobushi
  11. 11. The physiologyof taste Synergy
  12. 12. Macrokelp (Macrocystis integrifolia)
  13. 13. Dulse (Palmaria palmata)
  14. 14. Dashi
  15. 15. Nordic dashi at Nordic Food LabMouritsen, Vildgaard, Westh & Williams:GASTRO 51, 72-75 (2010)Mouritsen, Williams, Bjerregård& Duelund:Flavour 1:4 (2012)
  16. 16. Mouritsen, Williams, Bjerregaard & DuelundSeaweeds for umami flavour in the New Nordic Cuisine, Flavour 1:4 (2012)
  17. 17. Irish moss (Chondrus crispus) Ernst Haeckel’s Florideae (1834-1919) Spinosum
  18. 18. Ulva spp. & Monostroma spp.(sea lettuce) ao-nori ; hitoegusa
  19. 19. Sugar kelp (Saccharina latissima)
  20. 20. Important nutrients in seaweed• Protein, essentiel amino acids (7-35%)• Dietary fibers (45-75%, soluble, insoluble)• Vitamins: A, B (B1, B2, B3, B6, B12 og folate), C, E• Iodine• More K-salts than Na-salts• Minerals: (~ 10x land plants) Fe (>spinach, egg yolk), Ca (> milk), P, Mg, Cl• Trace compounds: Zn, Cu, Mn, Se, Mb, Cr• Essentiel fatty acids (2-5%), omega-3, omega-6 EPA (no DHA) omega  3 1 omega  6
  21. 21. Seaweedsin gastronomy
  22. 22. Lars Williams (Nordic Food Lab, Noma) Flavour 1:4
  23. 23. Fresh shrimp and pickled sea lettuce, stonecrop, and rhubarb juice Lars Williams, Restaurant Noma
  24. 24. Jakob Mielcke RestaurantMielcke & Hurtigkarl
  25. 25. Klavs StyrbækRestaurant Kvægtorvet
  26. 26. `The enlightened kitchen’ (shōjin ryori)

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