The book “A Whole Ocean in Your Plate: Science, Cuisine and Algae Production” was presented on 27 September at the 22nd Culinary Congress in Oeiras, showcasing new ways of looking at algae and bringing it to the table.
Algae served as the meeting point between science, production and gastronomy at the presentation of A Whole Ocean in Your Plate: Science, Cooking and Algae Production. The launch took place in the Gardens of the Palace of the Marquis of Pombal, before an audience packed with participants keen to discover the world of this marine resource.
The session brought together Margarida Eustáquio, from PROALGA, who was responsible for editorial coordination; Chef Leonel Pereira, from the CHECKin restaurant and co-author of the book; and Jorge Simão, the photographer responsible for the book’s images. In an informal conversation with the audience, they shared different perspectives on the book’s creation, the creativity involved in preparing the dishes, and the photographic work that brings them to life on the pages.
Written by Hugo Pereira, João Navalho and Leonel Pereira, the book takes readers on a journey through the world of algae, tracing its path from production to the laboratory and into the gastronomy. Scientific content is interwoven with recipes and photographs, demonstrating how knowledge and expertise from different fields can contribute to the exploration of new ingredients, flavours and possibilities.
In addition to its gastronomic aspect, the book explores the potential of algae for innovation, sustainability and the blue bioeconomy, bringing these themes to a wider audience.
Co-ordinated by GreenCoLab and PROALGA, A Whole Ocean in the Plate” is the result of the Vertical Algas project, which forms part of the Blue Bioeconomy Pact and is funded by the PRR – Recovery and Resilience Plan. The presentation at the Culinary Congress provided an opportunity to share this work and to highlight the contributions of the individuals and organisations who made the book possible.
