Description

Book Synopsis

A beautifully illustrated ode to the most sensuous family of water plants.

Seaweed is so familiar, and yet we know so little about it. Even its names—pepper dulse, sea lettuce, bladderwrack—are mystifying.

In this exquisitely illustrated portrait, poet and artist Miek Zwamborn shares discoveries of seaweed’s history, culture, and science. We encounter its medicinal and gastronomic properties and long history of human use, from the Neolithic people of the Orkney islands to sushi artisans in modern Japan. We find seaweed troubling Columbus on his voyages across the Atlantic and intriguing Humboldt in the Sargasso Sea. We follow its inspiration for artists from Hokusai to Matisse, its collection by Victorians as pressed specimens in books, its adoption into fashion and dance, and its potential for combating climate change, as a sustainable food source and a means of reducing methane emissions in cattle.

And, of course, we learn how to eat seaweed, through a fabulous series of recipes based around these “truffles of the seas.”


Seaweed, an Enchanting Miscellany

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    A Hardback by Miek Zwamborn, Michele Hutchison

    £17.06

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    Order before 4pm today for delivery by Fri 6 Nov 2026.

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      Book details

      Publisher Greystone Books,Canada
      Published 1 December 2020
      ISBN-13 9781771645997
      978-1771645997
      ISBN-10 1771645997

      Description

      Book Synopsis

      A beautifully illustrated ode to the most sensuous family of water plants.

      Seaweed is so familiar, and yet we know so little about it. Even its names—pepper dulse, sea lettuce, bladderwrack—are mystifying.

      In this exquisitely illustrated portrait, poet and artist Miek Zwamborn shares discoveries of seaweed’s history, culture, and science. We encounter its medicinal and gastronomic properties and long history of human use, from the Neolithic people of the Orkney islands to sushi artisans in modern Japan. We find seaweed troubling Columbus on his voyages across the Atlantic and intriguing Humboldt in the Sargasso Sea. We follow its inspiration for artists from Hokusai to Matisse, its collection by Victorians as pressed specimens in books, its adoption into fashion and dance, and its potential for combating climate change, as a sustainable food source and a means of reducing methane emissions in cattle.

      And, of course, we learn how to eat seaweed, through a fabulous series of recipes based around these “truffles of the seas.”


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