SEAWEED WALL

THE CENTER FOR GENOMIC GASTRONOMY USA/NORWAY

This cabinet of curiosity is a collection of edible seaweeds commercially available in Ireland. Each variety is displayed suspended in vinegar and served to visitors each day. Seaweed has traditionally been eaten in coastal parts of Ireland, but there is a a renewed interest in cooking with seaweed due to its nutritional properties, connection to coastal landscapes and relative abundance in relation to decreasing fish populations. Some chefs and advocates have even attempted to re-brand seaweed a ‘sea vegetable’ in order to make it more palatable to novice eaters.

The collection on display during EDIBLE was harvested by Quality Sea Veg and features: Dulse, Carrageen, Spirulina, Nori, Sweet Kombu, Kombu, Sea Spaghetti, Wakame, Pepper Dulse, Sea Lettuce, Fucus Serratus, Fucus Vesticulos, Codium Fragile, Pelvetia Canaliculata.