‘¿Las algas se comen?’ wins the award for the best cookbook in the world of the prestigious ‘Gourmand Awards’ 29 May 2017



Edited by the University of Cádiz and the Campus of International Excellence of the Sea (CEI·Mar), it has won the award for the best cookbook in the world of the prestigious Gourmand Awards. This choral work, that takes a tour of the history and universe of algae by the four researchers of the UCA together with the chef Ángel León, has stood out in the category of Health and Nutrition, thus reinforcing excellence and the international dimension of research, transfer and scientific dissemination of marine-maritime studies carried out within the framework of the CEI·Mar.

The Gourmand Awards are like the Oscars of the gastronomy books worldwide. The recognition is even more relevant as it is a work written entirely in Spanish. The authors are currently working to publish an English-language edition shortly as experts in the field of algae throughout the world have shown their interest in translating this work. The University of Cadiz and the CEI·Mar, under the label Editorial UCA of the Publications Service of the University of Cádiz, published in July this reference work that puts in value the culinary potential of algae, even in the haute cuisine.

In this way, professors and researchers from the University of Cadiz José Lucas Pérez Lloréns, Ignacio Hernández Carrero, Juan José Vergara Oñate and Fernando Brun Murillo – from the Department of Biology (Ecology) of the Faculty of Marine and Environmental Sciences – and the Chef Ángel León made a rigorous and surprising tour of the biology, the history, the curiosities and the gastronomy of algae. A work of scientific dissemination that also has the participation of 17 prestigious national chefs with about 50 Michelin stars to their credit. This is the number 16 publication of the monographic collection CEI·Mar.


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