Edible seaweed Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible
An Edible History of Humanity the Green Revolution, a breakthrough in farming technologies and techniques that occurred in the 1940s to roughly the 1970 which greatly increased crop yields. Standage told an NPR interviewer that he thinks of food, not as the central motivating force of human history, but as "an invisible fork" that prods humankind. "After all," Standage says, "everything that every person has ever done, throughout history, has literally been fueled by food." "An Edible History of Humanity" generally received both positive and mixed reviews. Tom Jaine of "The Guardian" says that Tom "makes a brilliant stab at bringing sense to the table."