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001436569 001__ 1436569
001436569 003__ OCoLC
001436569 005__ 20230309004033.0
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001436569 007__ cr\cn\nnnunnun
001436569 008__ 210517s2021\\\\sz\a\\\\ob\\\\001\0\eng\d
001436569 019__ $$a1255772173
001436569 020__ $$a9783030580278$$q(electronic bk.)
001436569 020__ $$a303058027X$$q(electronic bk.)
001436569 020__ $$z9783030580261$$q(print)
001436569 0247_ $$a10.1007/978-3-030-58027-8$$2doi
001436569 035__ $$aSP(OCoLC)1250637237
001436569 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dOCLCO$$dYDX$$dOCLCF$$dAU@$$dEBLCP$$dN$T$$dWAU$$dOCLCO$$dOCLCQ
001436569 049__ $$aISEA
001436569 050_4 $$aSH371
001436569 08204 $$a641.394$$223
001436569 1001_ $$aMouritsen, Ole G.,$$eauthor.
001436569 24510 $$aOctopuses, squid & cuttlefish :$$bseafood for today and for the future /$$cOle G. Mouritsen, Klavs Styrbæk.
001436569 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2021]
001436569 300__ $$a1 online resource (xiv, 278 pages) :$$billustrations (black and white, and colour)
001436569 336__ $$atext$$btxt$$2rdacontent
001436569 337__ $$acomputer$$bc$$2rdamedia
001436569 338__ $$aonline resource$$bcr$$2rdacarrier
001436569 504__ $$aIncludes bibliographical references and index.
001436569 5050_ $$aIntroduction -- Strange beings from the depths of the sea -- Such abundance, so much diversity -- Cephalopod anatomy -- How cephalopods are caught -- Cephalopods are nutritional and tasty, too -- Buying, preparing, and storing cephalopods -- Cephalopod cuisine -- its global reach -- Gastrophysics and 'the squid squad' -- Sustainability in the anthropocene epoch -- a special role for cephalopods.
001436569 506__ $$aAccess limited to authorized users.
001436569 520__ $$aHumans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also taste using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen, president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbk is a chef and leader of the gastronomic enterprise STYRBKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.
001436569 588__ $$aDescription based on print version record.
001436569 650_0 $$aEdible mollusks.
001436569 650_0 $$aOctopuses.
001436569 650_0 $$aSquids.
001436569 650_0 $$aCuttlefish.
001436569 650_0 $$aSeafood.
001436569 650_6 $$aMollusques comestibles.
001436569 650_6 $$aPoulpes.
001436569 650_6 $$aCalmars.
001436569 650_6 $$aSépiidés.
001436569 650_6 $$aFruits de mer.
001436569 655_0 $$aElectronic books.
001436569 7001_ $$aStyrbæk, Klavs,$$eauthor.
001436569 77608 $$iPrint version:$$tOCTOPUSES, SQUID & CUTTLEFISH.$$d[Place of publication not identified] : SPRINGER, 2020$$z3030580261$$w(OCoLC)1178896382
001436569 852__ $$bebk
001436569 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-58027-8$$zOnline Access$$91397441.1
001436569 909CO $$ooai:library.usi.edu:1436569$$pGLOBAL_SET
001436569 980__ $$aBIB
001436569 980__ $$aEBOOK
001436569 982__ $$aEbook
001436569 983__ $$aOnline
001436569 994__ $$a92$$bISE