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Author: Alan Davidson
Publisher:
ISBN:
Category : Cooking (Seafood)
Languages : en
Pages : 0
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Book Description
Author: Alan Davidson
Publisher:
ISBN:
Category : Cooking (Seafood)
Languages : en
Pages : 0
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Book Description
Author: Michael J. Moore
Publisher: University of Chicago Press
ISBN: 022680304X
Category : Nature
Languages : en
Pages : 234
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Book Description
"Marine scientist Michael J. Moore says we are all whalers, but we don't have to be. Eating fish leads to North Atlantic right whales' entanglement and death. Buying goods made around the world requires global shipping routes, which do not accurately consider right whale breeding and feeding sites, leading to collision. To explain this, Moore conveys to readers scenes from over thirty years' worth of fieldwork, performing whale necropsies for animals stranded on beaches, working as an independent researcher alongside whalers using explosive harpoons, and tracking injured pregnant whales to deliver antibiotics. Despite these sometimes disturbing experiences, Moore has written a hopeful book. He uses these stories to show we can change and to tell us how; the technology for rope-less fishing and tracking whale migrations already exist to protect both right whales and the people who depend on shipping and fishing for their livelihoods"--
Author: Barton Seaver
Publisher: Sterling Epicure
ISBN: 9781454919407
Category : COOKING
Languages : en
Pages : 528
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Book Description
From prestigious writer, chef, and environmental advocate Barton Seaver comes a seminal reference that will be the go-to source on seafood. American Seafood looks at maritime history, fishing technology, the effect of imports on our diet, economy, and seas; the biology of taste; and the evolution of seafood cuisine. Although this isn't a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume.
Author: Alan Davidson
Publisher: Prospect Books (UK)
ISBN: 9781903018941
Category : Cooking
Languages : en
Pages : 432
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Book Description
This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them.
Author: W. Jeffrey Bolster
Publisher: Harvard University Press
ISBN: 0674070461
Category : History
Languages : en
Pages : 413
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Book Description
Since the Viking ascendancy in the Middle Ages, the Atlantic has shaped the lives of people who depend upon it for survival. And just as surely, people have shaped the Atlantic. In his innovative account of this interdependency, W. Jeffrey Bolster, a historian and professional seafarer, takes us through a millennium-long environmental history of our impact on one of the largest ecosystems in the world. While overfishing is often thought of as a contemporary problem, Bolster reveals that humans were transforming the sea long before factory trawlers turned fishing from a handliner's art into an industrial enterprise. The western Atlantic's legendary fishing banks, stretching from Cape Cod to Newfoundland, have attracted fishermen for more than five hundred years. Bolster follows the effects of this siren's song from its medieval European origins to the advent of industrialized fishing in American waters at the beginning of the twentieth century. Blending marine biology, ecological insight, and a remarkable cast of characters, from notable explorers to scientists to an army of unknown fishermen, Bolster tells a story that is both ecological and human: the prelude to an environmental disaster. Over generations, harvesters created a quiet catastrophe as the sea could no longer renew itself. Bolster writes in the hope that the intimate relationship humans have long had with the ocean, and the species that live within it, can be restored for future generations.
Author:
Publisher:
ISBN:
Category : Shellfish trade
Languages : en
Pages : 60
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Book Description
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
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Book Description
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: United States. Congress. Senate. National Ocean Policy Study
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 132
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Book Description
Author: United States. Congress. Senate. Committee on Commerce, Science, and Transportation. Subcommittee on Science, Technology, and Space
Publisher:
ISBN:
Category : Business enterprises
Languages : en
Pages : 800
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Book Description
Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 1654
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Book Description
