1 option
Seafood : ocean to the plate / Shingo Hamada and Richard Wilk.
- Format:
- Book
- Author/Creator:
- Hamada, Shingo, author.
- Wilk, Richard R., author.
- Series:
- Routledge series for creative teaching and learning in anthropology
- The Routledge series for creative teaching and learning in anthropology
- Language:
- English
- Subjects (All):
- Fish as food.
- Seafood--Health aspects.
- Seafood.
- Environmental protection--Moral and ethical aspects.
- Environmental protection.
- Physical Description:
- xvii, 138 pages : illustrations, maps ; 26 cm.
- Place of Publication:
- New York, NY : Routledge, 2019.
- Summary:
- Seafood draws on controversial themes in the interdisciplinary field of food studies, with case studies from different eras and geographic regions. Using familiar commodities, this accessible book will help students understand cutting-edge issues in sustainability and ask readers to think about the future of an industry that has lain waste to its own resources. Examining the practical aspects of fisheries and seafood leads the reader through discussions of the core elements of anthropological method and theory; the book concludes with discussions of sustainable seafood and current efforts to save what is left of marine ecosystems. Students will be encouraged to think about their own seafood consumption through project assignments that challenge them to trace the commodity chains of the seafood on their own plates--back cover.
- Contents:
- Prologue: why study seafood?
- Fish as food: health and danger
- The environmental history of the sea and seafood
- Tragedy or treasury: managing fisheries
- Industrialization, markets and globalization
- Fish transformers: the rise of the krabmeat
- Feeding our appetites and tastes
- Seafood ethics: eating and entertainment
- Eco-labeled seafood: social justice or co-optation?
- Postscript: preparing and eating seafood.
- Notes:
- Includes bibliographical references and index.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.
- Other Format:
- Online version: Wilk, Richard R. Seafood.
- ISBN:
- 9781138191860
- 1138191868
- 9781138191877
- 1138191876
- OCLC:
- 1041193429
- Publisher Number:
- 40028528157
- 99978797062
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.