Squids of the North: Gastronomy and gastrophysics of Danish squid

Research output: Contribution to journalJournal article – Annual report year: 2018Researchpeer-review

Standard

Squids of the North: Gastronomy and gastrophysics of Danish squid. / Faxholm, Peter Lionet; Schmidt, Charlotte Vinther; Brønnum, Louise Beck; Sun, Yi Ting; Clausen, Mathias P.; Flore, Roberto; Olsen, Karsten Bæk; Mouritsen, Ole G.

In: International Journal of Gastronomy and Food Science, Vol. 14, 2018, p. 66-76.

Research output: Contribution to journalJournal article – Annual report year: 2018Researchpeer-review

Harvard

Faxholm, PL, Schmidt, CV, Brønnum, LB, Sun, YT, Clausen, MP, Flore, R, Olsen, KB & Mouritsen, OG 2018, 'Squids of the North: Gastronomy and gastrophysics of Danish squid', International Journal of Gastronomy and Food Science, vol. 14, pp. 66-76. https://doi.org/10.1016/j.ijgfs.2018.11.002

APA

Faxholm, P. L., Schmidt, C. V., Brønnum, L. B., Sun, Y. T., Clausen, M. P., Flore, R., ... Mouritsen, O. G. (2018). Squids of the North: Gastronomy and gastrophysics of Danish squid. International Journal of Gastronomy and Food Science, 14, 66-76. https://doi.org/10.1016/j.ijgfs.2018.11.002

CBE

MLA

Vancouver

Author

Faxholm, Peter Lionet ; Schmidt, Charlotte Vinther ; Brønnum, Louise Beck ; Sun, Yi Ting ; Clausen, Mathias P. ; Flore, Roberto ; Olsen, Karsten Bæk ; Mouritsen, Ole G. / Squids of the North: Gastronomy and gastrophysics of Danish squid. In: International Journal of Gastronomy and Food Science. 2018 ; Vol. 14. pp. 66-76.

Bibtex

@article{90de5d3526604f86972b69deb3026949,
title = "Squids of the North: Gastronomy and gastrophysics of Danish squid",
abstract = "Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes{\^a}€™ traditional diet. However, if Danes can eat octopus, squid, and cuttlefish when visiting Southern Europe why do they hesitate to eat Danish cephalopods at home? Cephalopods are a nutritious, healthy, and sustainable source of seafood. Moreover, the populations of all species of cephalopods are globally on the rise in stark contrast to the dwindling traditional fisheries. Eating more of them is a way to a more insightful and sustainable use of the marine food resources. The challenge is how to prepare them into delicious food and how to make the Danish population, the fishermen, and the retailers aware of their great potential and value as sustainable and delicious food. We have combined scientific gastrophysical investigations of various squid preparations with gastronomical design, innovation, development of recipes, and inventive product design to furnish a solid basis for spreading knowledge, appreciation of flavour, and a desire to consume Danish squid in Denmark.",
keywords = "Flavour, Gastronomy, Gastrophysics, Recipes, Squid, Texture, Umami",
author = "Faxholm, {Peter Lionet} and Schmidt, {Charlotte Vinther} and Br{\o}nnum, {Louise Beck} and Sun, {Yi Ting} and Clausen, {Mathias P.} and Roberto Flore and Olsen, {Karsten B{\ae}k} and Mouritsen, {Ole G.}",
year = "2018",
doi = "10.1016/j.ijgfs.2018.11.002",
language = "English",
volume = "14",
pages = "66--76",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Squids of the North: Gastronomy and gastrophysics of Danish squid

AU - Faxholm, Peter Lionet

AU - Schmidt, Charlotte Vinther

AU - Brønnum, Louise Beck

AU - Sun, Yi Ting

AU - Clausen, Mathias P.

AU - Flore, Roberto

AU - Olsen, Karsten Bæk

AU - Mouritsen, Ole G.

PY - 2018

Y1 - 2018

N2 - Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes’ traditional diet. However, if Danes can eat octopus, squid, and cuttlefish when visiting Southern Europe why do they hesitate to eat Danish cephalopods at home? Cephalopods are a nutritious, healthy, and sustainable source of seafood. Moreover, the populations of all species of cephalopods are globally on the rise in stark contrast to the dwindling traditional fisheries. Eating more of them is a way to a more insightful and sustainable use of the marine food resources. The challenge is how to prepare them into delicious food and how to make the Danish population, the fishermen, and the retailers aware of their great potential and value as sustainable and delicious food. We have combined scientific gastrophysical investigations of various squid preparations with gastronomical design, innovation, development of recipes, and inventive product design to furnish a solid basis for spreading knowledge, appreciation of flavour, and a desire to consume Danish squid in Denmark.

AB - Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes’ traditional diet. However, if Danes can eat octopus, squid, and cuttlefish when visiting Southern Europe why do they hesitate to eat Danish cephalopods at home? Cephalopods are a nutritious, healthy, and sustainable source of seafood. Moreover, the populations of all species of cephalopods are globally on the rise in stark contrast to the dwindling traditional fisheries. Eating more of them is a way to a more insightful and sustainable use of the marine food resources. The challenge is how to prepare them into delicious food and how to make the Danish population, the fishermen, and the retailers aware of their great potential and value as sustainable and delicious food. We have combined scientific gastrophysical investigations of various squid preparations with gastronomical design, innovation, development of recipes, and inventive product design to furnish a solid basis for spreading knowledge, appreciation of flavour, and a desire to consume Danish squid in Denmark.

KW - Flavour

KW - Gastronomy

KW - Gastrophysics

KW - Recipes

KW - Squid

KW - Texture

KW - Umami

U2 - 10.1016/j.ijgfs.2018.11.002

DO - 10.1016/j.ijgfs.2018.11.002

M3 - Journal article

VL - 14

SP - 66

EP - 76

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -