[Sca-cooks] dulse?

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 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
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