Gathering and Cooking Seaweeds in Contemporary Ireland : Beyond Plant Foraging and Trendy Gastronomies
Zocchi, Dauro Mattia (Università di Scienze Gastronomiche di Pollenzo)
Mattalia, Giulia (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Santos Nascimento, Jeovana (Università di Scienze Gastronomiche di Pollenzo)
Grant, Ryan Marley (Università di Scienze Gastronomiche di Pollenzo)
Martin, Jack Edwin (Università di Scienze Gastronomiche di Pollenzo)
Sexton, Regina (University College Cork)
Romano, Chiara (Università di Scienze Gastronomiche di Pollenzo)
Pieroni, Andrea (Tishk International University. Medical Analysis Department)

Data:	2024
Resum:	Seaweed has historically been essential for coastal communities worldwide. Following a period of decline in the last century, Ireland has seen a recent resurgence in the appreciation and use of seaweed. This research explores the evolution in seaweed foraging practices, with a specific focus on gastronomical uses in two Irish regions: the southwest and the west and midwest. It examines the diversity of seaweed and its present and past uses, comparing abandonment, continuation and revitalisation trajectories. Qualitative data were gathered through semi-structured interviews with 27 individuals who forage seaweed for commercial or personal use. We identified 22 seaweed species across the study areas, predominantly from the Fucaceae, Laminariaceae and Ulvaceae families. There was a fair divergence between the seaweed species used in the two study areas (16 seaweed species in the southwest region and 17 seaweed species in the west and midwest region), with 11 species mentioned in both areas. Different trajectories of resurgence were identified. In the west and midwest region, the revitalisation of local ecological and gastronomic knowledge related to seaweeds seems to be deeply entrenched in the territory's historical legacy, showing a sort of continuation with the past and having followed a more commercially oriented path. Conversely, in the southwest region, the revival seems to be fostered by new knowledge holders with a contemporary interest in reconnecting with the marine landscape and promoting educational activities centred around seaweed. This research contributes to discussions on sustainable food systems and food heritage promotion, emphasising seaweed's potential role in Irish coastal communities' foodscapes.
Nota:	Unidad de excelencia María de Maeztu CEX2019-000940-M
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Algae ; Ethnobotany ; Food heritage ; Sustainable revitalisation ; Wild food
Publicat a:	Sustainability, Vol. 16, Issue 8 (April 2024) , art. 3337, ISSN 2071-1050

DOI: 10.3390/su16083337

30 p, 4.7 MB

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