Seaweed Jam

Authors

  • Don Peterson Instituto de Estudos Avançados Author

DOI:

https://doi.org/10.1558/ppc.27985

Keywords:

seaweed, ingredients, food processing, algae, nutrition, prebiotics, history, fermentation, culinary traditions, recipe, pre-digestion, jam

Abstract

Provides a recipe for a jar of seaweed jam and discusses the challenges of cooking with seaweed due to the necessity of breaking down its very tough components in order to release the range of bioactive agents that seaweed contains. Turning seaweed into jam accomplishes this transformation. Provides international examples of seaweed foods that incorporate these principles.

Author Biography

  • Don Peterson, Instituto de Estudos Avançados

    Don Peterson lived in China for eight years, where he wrote for PPC about pasta and seaweed. He now lives in São Paulo where he works at the Instituto de Estudos Avançados.

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Published

2018-02-01

Issue

PPC 110 (2018)

Section

Articles

How to Cite

Seaweed Jam. (2018). Petits Propos Culinaires, 75-84. https://doi.org/10.1558/ppc.27985