Kathleen A Roberts
karobert at unm.edu
Thu Jan 8 15:07:00 PST 2009
On Thu, 08 Jan 2009 16:53:44 -0500
Johnna Holloway <johnnae at mac.com> wrote:
> There's a chapter titled "Sea Vegetables" in Cowan &
>Sexton's Irish Traditional Foods (1997).
i have that one. and like all cookbooks, they tend to
tell you how to cook it, but not the potential pitfalls.
did you know ancient ireland had laws for who and how much
dulse could be harvested? much the same as with fishing
areas. i guess you can see i am getting edu-macated in my
research for the upcoming class: Legends, Lawyers and
Landfills, Documenting Early Irish Food.
From what i have heard, perhaps dulse is best used as
seasoning and not an ingredient!
"Being Irish, he had an abiding sense of tragedy which
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