[X6S1x6Okd1st]

If you're interested in adaptation in food systems I really enjoyed The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World.

I'm currently working through Whole Earth Discipline which calls for work on three different fronts: Reduction (of emission), Adaptation (to unavoidable change) and Geoengineering (to prevent the worst of it).

Without significant government ran/funded geoengineering projects we'll be living with at least ~1.5 C above pre-industrial levels. We'll need to do some adaptation as is.

[wahern]

> The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World.

One of my favorite quotes in this vein is "We are eating bait and moving on to jellyfish and plankton", referring to overfishing and climate change changing Americans' seafood diet. From http://articles.latimes.com/2006/jul/30/local/la-me-ocean30j....

Of course, many cultures have always eaten and enjoyed jellyfish, but that's beside the point. The ethnocentrism is what sells it to the conservative American audience.[1] ;)

[1] Well, older conservative audience. Many younger conservatives grew up only eating trash fish, at best.

[X6S1x6Okd1st]

> Of course, many cultures have always eaten and enjoyed jellyfish

From my brief search it looks like most edible jellyfish is sold heavily salted. Like higher than average beef jerky salty.

You'd need to change preservation techniques to really use jellyfish a lot of your daily protein intake.

Jellyfish: > Protein 6.67 g > Sodium, Na 2081 mg

https://fdc.nal.usda.gov/fdc-app.html#/food-details/396504/n...

> Beef jerky > Protein 33.2 g > Sodium, Na 2081 mg

> Those headed for the table have their tentacles cut off; it is their upper dome, dried and preserved in salt, which is used in cooking. These jellyfish arrive at the restaurant in stacks of parchment paper, doused in rock salt

https://www.theguardian.com/lifeandstyle/2006/jan/27/foodand...

[wahern]

At least in Chinese cuisines, alot of seafood and other foodstuffs are still preserved with salt. But you normally soak it first, like with salt cod in European cuisines.