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Cephalopods usually have large and mobile eyes with which they constantly scan their environment. The eyes of cephalopods are single-chamber eyes which show resemblance to vertebrate eyes. However there are marked differences such as the cephalopod eye having an everted retina instead of an inverted retina found in vertebrates. Their visual system allows the cephalopods, depending on species, to discriminate objects on the basis of their shapes or sizes, images from mirror images or to learn from the observation of others. The cephalopod visual system is also polarization sensitive and controls camouflage, an extraordinary ability almost exclusive to all cephalopods; they are capable of rapidly adapting their body coloration as well as altering their body shape to any background, in almost any condition and even during self-motion. Visual scene analysis ultimately leads to motor outputs that cause an appropriate change in skin coloration or texture by acting directly on chromatophores or papillae in the skin. Mirroring these numerous functions of the visual system, large parts of the cephalopod brain are devoted to the processing of visual information. This research topic focuses on current advances in the knowledge of cephalopod vision. It is designed to facilitate merging questions, approaches and data available through the work of different researchers working on different aspects of cephalopod vision. Thus the research topic creates mutual awareness, and facilitates the growth of a field of research with a long tradition - cephalopod vision, visual perception and cognition as well as the mechanisms of camouflage. This research topic emerged from a workshop on “Vision in cephalopods” as part of the COST Action FA1301.

visual system --- cuttlefish --- visual ecology --- visually guided locomotion --- MRI --- octopus --- optic lobes --- eye development --- camouflage --- visual cognition

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Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

Invertebrates. --- Food—Biotechnology. --- Food Science. --- Invertebrata --- Animals --- Edible mollusks. --- Octopuses. --- Squids. --- Chondrophora --- Myopsida --- Myopsina --- Oegopsida --- Oegopsina --- Squid --- Teuthida --- Teuthidida --- Teuthoida --- Teuthoidea --- Cephalopoda --- Devilfishes (Mollusks) --- Octopi --- Octopodidae --- Octopus --- Octopoda --- Mollusks --- Shellfish as food --- Cefalòpodes --- Aliments d'origen animal --- Recursos marins --- Pesca sostenible --- Desenvolupament sostenible --- Aspectes econòmics del mar --- Recursos de l'oceà --- Recursos del mar --- Recursos oceànics --- Recursos marítims --- Biologia marina --- Mercaderies --- Oceanografia --- Recursos naturals --- Aigua de mar --- Energia maremotriu --- Indústria pesquera --- Productes pesquers --- Recursos pesquers --- Recursos minerals marins --- Sal --- Animals (Aliment) --- Animals com a aliment --- Animals comestibles --- Productes animals comestibles --- Aliments --- Carn --- Llet --- Marisc --- Peix --- Ous --- Productes lactis --- Mol·luscs --- Cefalòpodes fòssils