Kathleen Drew, the first president of the
British Phycological Society.
The Japanese love affair with
nori is well known, if only through sushi, but the Japanese affection for the
British phycologist, Dr Kathleen Mary Drew Baker (1901-57) is probably less
widely recognised. In Japan, Kathleen Drew (Baker was her married name) is
known as Mother of the Sea. After researching laver, a British seaweed akin
(but not the same as) to nori, Baker published a very brief note in the
1949 journal ‘Nature’ titled, ‘Conchocelis phase in the life history of Porphyra
umbilicalis’; it was described as 100 lines that should change the
world (Michanek 1996). This is because Kathleen Drew identified the missing
link in the life cycle of porphyra. Heteromorphy is the alteration of
generations, which means that in the case of porphyra it takes on different
appearances during its life cycle. In 1948 a series of typhoons led to the
collapse of Japan’s production of nori and many famers lost their livilhood. Prior to Drew’s discovery porphyra
life stages were thought to be two different species. Kathleen Drew’s research
changed the way that nori was cultivated and resulted in a guaranteed harvest. Japanese scientists built on Drew’s research
to develop the nori industry.Previously the nori harvest varied and as a
consequence, the seaweed was known as ‘Gamblers’ Grass.’ Grateful nori farmers
contributed posthumously to a statue in Kathleen Drew’s honour, and each year
on April 14th (Drew’s birthday) in Sumiyoshi Shrine Park,
Osaka, nori farmers celebrate the Drew Festival. Today, (April 14th)
the park will be decorated with flowers and visited by leaders in the Nori
industry. The demand
for nori increased after the Second World War, resulting in improved farming
techniques and nori becoming the largest aquamarine industry in Japan.
Laver is found on the middle shore on beaches around Britain. It resembles black plastic firmly clad to a rock. Cut the seaweed with scissors and wash it very well. It retains sand and harbours seaside dwellers. Dry the seaweed and use to enhance flavour (it is a mild seaweed) and thicken. There are lots of recipe ideas in Seaweed in the Kitchen
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Saturday, 14 April 2018
The Mother of the Sea
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