| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:359235334:1531 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:359235334:1531?format=raw |
LEADER: 01531cam a2200373 a 4500
001 012514889-5
005 20101118142121.0
008 100129s2010 nyua b 001 0 eng
010 $a 2010001276
020 $a9781594202568
020 $a1594202567
035 0 $aocn466335791
040 $aDLC$cDLC$dBTCTA$dYDXCP$dC#P$dCDX$dEINCP$dB2A$dLMR$dABG$dYAM
050 00 $aSH167.S17$bG74 2010
082 00 $a333.95/6$222
100 1 $aGreenberg, Paul,$d1967-
245 10 $aFour fish :$bthe future of the last wild food /$cPaul Greenberg.
260 $aNew York :$bPenguin Press,$c2010.
300 $a284 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. [265]-277) and index.
505 0 $aSalmon : the selection of a king -- Sea bass : the holiday fish goes to work -- Cod : the return of the commoner -- Tuna : one last bite.
520 $a"Award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus -- salmon, sea bass, cod, and tuna -- and investigating where each stands at this critical moment in time." -- Dust jacket.
650 0 $aSalmon$xCultural control.
650 0 $aSea basses$xCultural control.
650 0 $aCodfish$xCultural control.
650 0 $aTuna$xCultural control.
650 0 $aSustainable fisheries.
650 0 $aSeafood$xHistory.
650 0 $aFish culture.
650 0 $aFishery management.
899 $a415_565658
899 $a415_565171
988 $a20100623
906 $0DLC