MARC Record from marc_columbia

LEADER: 04826cam a2200373 a 4500
001 7897861
005 20221201043034.0
008 100129t20102010nyua b 001 0 eng
010 $a 2010001276
020 $a9781594202568
020 $a1594202567
024 $a99938529759
035 $a(OCoLC)ocn466335791
035 $a(NNC)7897861
035 $a7897861
040 $aDLC$cDLC$dBTCTA$dYDXCP$dC#P$dCDX$dEINCP$dB2A$dLMR$dABG$dOrLoB-B
050 00 $aSH167.S17$bG74 2010
082 00 $a333.95/6$222
100 1 $aGreenberg, Paul,$d1967-$0http://id.loc.gov/authorities/names/n2001038322
245 10 $aFour fish :$bthe future of the last wild food /$cPaul Greenberg.
260 $aNew York :$bPenguin Press,$c[2010], ©2010.
300 $a284 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references and index.
505 00 $tSalmon --$tThe Selection of a King --$tSea Bass --$tThe Holiday Fish Goes to Work --$tCod --$tThe Return of the Commoner --$tTuna --$tOne Last Bite.
520 1 $a""Finally we have learned that food is best when produced on a small scale in accordance with the rhythms of our planet. Paul Greenberg's warm and witty Four Fish takes this concept to the ocean. Seafood deserves the same kind of respect and political awareness as food from the land. Maybe more."---Alice Waters" ""Four Fish is not only the best analysis I've seen of the current state of both wild and farmed fish---it's a terrific read."---Mark Bittman, author of How to Cook Everything and Food Matters" ""We are lucky to have the exceptional journalist and writer Paul Greenberg turn his attention to one of the greatest threats to our food supply, the depeletion of the world's fisheries. By deftly drawing together the strands of a pressing global crisis, Greenberg will change the way you think about the fish you eat." --- Amanda Hesser, New York Times food columnist and a founder of food52.com" ""If you've ever ordered salmon, if you've ever slurped a bowl of chowder, if you've ever sat down for sushi, Paul Greenberg's friendly and thoughtful book will lure you in, surprise you, probably shock you, and certainly make you think. Revelatory and colorful, Four Fish provides a ringside seat for one of the biggest culinary events of the day: the unfolding human drama of constructing a science-fiction future for our seafood that might actually work, while also reviving the natural majesty and abundance of the seas. Read this book---you will stand before the fish case at your local market or monger, and order you next restaurant dinner from the ocean, with vastly more knowledge and wisdom than you possessed before."---Trevor Corson, bestselling author of the Secret Life of Lobsters and the Story of Sushi: An Unlikely Saga of Raw Fish and Rice" "Our relationship with the ocean is undergoing a profound transformation. Just three decades ago nearly everything we ate from the sea was wild. Today rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there is a distinct possibility that our children's children will never eat a wild fish that has swum freely in the sea." "In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on 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. He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade-certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna." "Fish, Greenberg reveals, are the last truly wild food---for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception."--BOOK JACKET.
650 0 $aSalmon$xCultural control.
650 0 $aSea basses$xCultural control.
650 0 $aCodfish$xCultural control.
650 0 $aTuna$xCultural control.
650 0 $aFish culture.$0http://id.loc.gov/authorities/subjects/sh85048622
650 0 $aFishery management.$0http://id.loc.gov/authorities/subjects/sh85048696
852 00 $bmil$hSH167.S17$iG74 2010