Microalgae: From staple foodstuff to avant-garde cuisine

Abstract

Humankind has used algae for many purposes including foodstuff. Consumption of algae, or phycophagy, developed thousands of years ago in many cultures around the world. This habit was mostly related to macroalgae since they were easier to collect and handle than microalgae. However, some microalgal species such as Arthrospira spp. or Nostoc spp. have also been historically used as staple food, or even as a delicacy, from South America to Asia. Microalgae are still used in traditional dishes in rural regions, although this culinary heritage is endangered in many urban communities because of the cultural changes in eating habits. Recently, there has been a growing interest in most Western avant-garde restaurants in so-called phycogastronomy. That is, including edible algae in their menus because of their special culinary properties and nutritional content. In contrast to macroalgae, the culinary potential of microalgae has been much less explored probably because many of them lack the texture or visual appeal of macroalgae, or they may even have some level of toxicity. Currently, microalgae are being used mostly as ingredients in healthy foods because they are a valuable natural source of highly valuable bioactive compounds, rather than being just culinary ingredients. Several successful attempts have been made to include them in the menus at several fine dining restaurants, whose celebrated chefs (e.g. Ángel León, Gastón Acurio or Virgilio Martínez) are committed to the further ideals of sustainability, ethnicity, authenticity, or exotic appeal. Therefore, as has already occurred with macroalgae, avant-garde restaurants can be the ‘main entrance’ or the way to popularize the use of microalgae as an additional ingredient in casual, or midrange restaurants, as well as at home cuisine.