February 27, 2006
Lecture on Thursday, March 2, explores links
between red tides and culinary traditions
By Tim Stephens
"Red Tides, Shellfish, and Cultural Dietary Traditions"
is the title of the Winter 2006 Synergy Lecture featuring Mary
Silver, professor of ocean sciences. The talk will take place
at 4 p.m. on Thursday, March 2, in the Current Periodicals Room
of the Science & Engineering Library.
Dietary traditions of seafood-consuming cultures suggest that
people have recognized waterborne toxins and avoided them for
millennia. Since the early- to mid-1900s, governments in western
countries have also used shellfish-monitoring programs to assure
the safety of mussels and other shellfish for human consumption.
In her talk, Silver will discuss her research on the aquatic
microbes that produce the toxins responsible for deaths of local
marine birds and mammals. She will review the phenomenon of
"red tides" and will speculate on possible links between
marine toxins and culinary traditions in seafood-consuming cultures.
Light refreshments will be available at the event.
Additional information is available on the S&E Library's
Series web site.