This book proposes to replace the popular negative perception of jellyfish, with the new view as a sustainable and innovative food and nutraceutical resource. Although the book is in the format of a simple cookbook, it includes also scientific concepts, information on EU legislation on novel foods and contributions from expert scientists in the field. In addition, endorsements by an international environmentalist NGO (Marevivo) and an association linked to sustainable food concepts (SlowFood) were obtained. The Book (124 pages, 500 hard copies, 2 pdf and 2 Interactive Digital Books) in English and Italian, contains 9 original recipes based on jellyfish as main ingredient, created by 5 professional chefs, including two starred Italian chefs and a chef food blogger from Hong Kong (China). Each recipe includes the tables relating to "Nutritional facts" based on laboratory analyses by CNR-ISPA.
Europäisches Quallen- Kochbuch Erste Rezepte auf Quallen-Basis nach westlicher Art
Leone Antonella
2021
Abstract
This book proposes to replace the popular negative perception of jellyfish, with the new view as a sustainable and innovative food and nutraceutical resource. Although the book is in the format of a simple cookbook, it includes also scientific concepts, information on EU legislation on novel foods and contributions from expert scientists in the field. In addition, endorsements by an international environmentalist NGO (Marevivo) and an association linked to sustainable food concepts (SlowFood) were obtained. The Book (124 pages, 500 hard copies, 2 pdf and 2 Interactive Digital Books) in English and Italian, contains 9 original recipes based on jellyfish as main ingredient, created by 5 professional chefs, including two starred Italian chefs and a chef food blogger from Hong Kong (China). Each recipe includes the tables relating to "Nutritional facts" based on laboratory analyses by CNR-ISPA.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
