24 | Sensing Seaweed with Ole G. Mouritsen
On 'coming to senses' and how we can weave our way back into the fabric of life through our senses
The loss of communal eating and sensory attentiveness
Dashi and Japanese food culture
The science of umami synergy; investigating why there are few plant based sources of ribonucleotides
Favourite seaweeds, discussion of dulse & winged kelp
Comparison of UK and Danish food markets and their receptivity to seaweed products
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