Food: Our Food, Our World

On Simplicity

El País
Madrid, November 2017, 780 words
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In 2017 I was commissioned by El Pais to contribute to "Carta Blanca", a long-standing weekly column in which each author sends a message to anyone they choose. My carta or message, published in Spanish, connected back to my time living in Vanuatu where marine life was an everyday part of existence. So, too, for visitors, was island-learning that shed new perspectives on European views of life. I decided to dedicate my carta to Sempel, a fisherman who unknowingly left a lasting impression on my work. In 2019 I was delighted when Madrid Fusion picked the subject of my article as a focus for a 2020 Congress while shifting its context to a food-business perspective. At the end of the article I've suggested some recommended listening, a CD of wonderful ni-Vanuatu music.

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Green, Slimy and Delicious: Eating Seaweed

Sunday Telegraph Magazine
London, 1986,1,500 words; extracts
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When I wrote this article French chefs were beginning to play with seaweed, taking their inspiration from Japanese cooking. It was another ten years or so before agar agar became the basis for hot gelatines and foams and there is still such a long way to go - for example, who has yet captured the  marine aromas of the sea's own greenery?

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