Episode 24 4th October 2019
Sensing Seaweed with Ole G. Mouritsen
Whether you are an edible seaweed connoisseur, been somewhat tempted by seaweed in the local health food shop, or have never considered that slimy stuff lying on the beach as anything but a slippery hazard - this podcast is for you.
This week, we speak with food scientist Ole G. Mouritsen about tasty edible seaweeds, how to use them in preparations like dashi, what is umami synergy, the decline in communal eating, and the importance of 'coming back to our senses'...
'We can use seaweed flavours and aromas to make everything more interesting and delicious'
- Ole G. Mouritsen, episode 24
About Ole G. Mouritsen
Ole G. Mouritsen is a professor of Gastrophysics and Food Innovation at the University of Copenhagen. He is the head of the Taste for Life centre, a collaborative research project between varied academics and practitioners within education and gastronomy on the importance of taste and flavour in food. He is the author of many books, notably Seaweeds: Edible, Available, and Sustainable (2013), Umami: Unlocking the Secrets of the Fifth Taste (2014), and Mouthfeel: How Texture Makes Taste (2017).
About the show
We offer a series of conversations to tap into the wildness within ourselves and to uncover what is possible when we do. It is our hope that through the WorldWild Podcast we can contribute to the revitalisation of wild food culture and conversation around the world.
Through people who know their landscapes intimately, we gather the threads to weave a rich tapestry. Piece by piece the vision of a wilder world comes into view. The wild embrace of nature welcomes us back and offers us a seat at the table. A feast, no less!