Food: Our Food, Our World

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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