‘Visiting Jeju Island, South Korea, with the legendary Haenyeo divers while shooting for our new book was the most inspiring experience,’ says Corey Lee, chef-patron at San Francisco’s three-Michelin-starred Benu restaurant. ‘These ladies, mostly in their 60s or 70s, free dive in rough, cold water for six or eight hours at a time collecting seafood to support their families. It’s incredibly hard work and there is a melancholy in their demeanour. They also showed me how to prepare a traditional Jeju soup of conch and radish thickened with buckwheat. It recalibrated my idea of what makes a food experience memorable and beautiful.’
World view: Diving for sea urchins on Jeju Island, South Korea
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