Four Fish

Four Fish

“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul ...

Author: Paul Greenberg

Publisher: Penguin

ISBN: 9781101442296

Category: Nature

Page: 304

View: 223

“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. 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 marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
Categories: Nature

Food Lit

Food Lit

Greenberg, Paul Four Fish: The Future of the Last Wild Food. New York: Penguin Press, 2010. 284pp. ISBN 9781594202568. Pollution, habitat destruction, and overfishing have caused a big decline in wild fish populations, but aquaculture ...

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 9781598847062

Category: Cooking

Page: 374

View: 158

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food--a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.
Categories: Cooking

Food and Communication

Food and Communication

... L.) since the Last Ice Age', Millennium Report of the Museum of Natural History (Aarhus, Denmark: Museum of Natural History, 1991), qtd. in Paul Greenberg, Four Fish: The Future of the Last Wild Food (New York: Penguin 2010), pp.

Author: Mark McWilliams

Publisher: Oxford Symposium

ISBN: 9781909248496

Category: Social Science

Page: 399

View: 895

The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Categories: Social Science

Fishing Gone

Fishing  Gone

Paul Greenberg, Four Fish: The Future of the Last Wild Food A substantial part of the problem with the catch-share argument is the issue of access and ownership. Catch-share proponents argue that controlled commercial harvest provides ...

Author: Sid Dobrin

Publisher: Texas A&M University Press

ISBN: 9781623497583

Category: Nature

Page: 290

View: 871

Humans have a rapacious relationship with the world’s ocean, extracting immeasurable quantities of its inhabitants and resources, while simultaneously depositing unbound sums of pollution into it. If we are to move toward sustainable practices, then we must first move toward ways of thinking about fish and fisheries beyond mere economic agendas. And there is one group in particular who could make an impact: saltwater anglers. Recreational saltwater fishing is big business and big culture. The industry is one of the largest in the United States, but that has not translated into a cohesive effort, agenda, or ethic. Saltwater anglers, a diverse group with a range of motivations, do not belong to a single organization through which to galvanize significant voting or lobbying power toward conservation regulation. As a result, federal policymakers have traditionally focused on commercial harvesting interests. Dubbed the “most contemplative of pastimes,” recreational fishing provides a valuable perspective on how humans interact with saltwater environments. Fishing, Gone? builds on this tradition of reflection and opens up the saltwater sportfishing life as a method for thinking through the current status of marine fisheries and environment. Author Sid Dobrin calls on fellow saltwater anglers to reconsider their relationship to fishes and the ocean—the sport can no longer be only about the joy and freedom of fishing, but it must also be about living for the ocean, living with the ocean, and living through the ocean. It is about securing the opportunity to fish on while meeting the economic and environmental challenges that lie ahead.
Categories: Nature

Feeding the World Well

Feeding the World Well

Paul Greenberg, Four fish: The Future of the Last Wild Food (New York: Penguin Press, 2010). 69. Greenberg, Four Fish. 70. Greenberg, Four Fish. 71. John H. Tibbetts, “In Booming Aquaculture Industry, a Move to PlantBased Food for Fish, ...

Author: Alan M. Goldberg

Publisher: Johns Hopkins University Press

ISBN: 9781421439341

Category: Medical

Page: 389

View: 901

Silbergeld, Paul B. Thompson, Paul Willis, Sylvia Wulf
Categories: Medical

Eating to Extinction

Eating to Extinction

The World's Rarest Foods and Why We Need to Save Them Dan Saladino ... Four Fish: The Future of the Last Wild Food (Penguin Group, 2011) Naomichi Ishige, History of Japanese Food (Routledge, 2011) Mark Kurlansky, Salmon: A Fish, ...

Author: Dan Saladino

Publisher: Farrar, Straus and Giroux

ISBN: 9780374605339

Category: Social Science

Page: 293

View: 783

A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Categories: Social Science

Understanding Aquaculture

Understanding Aquaculture

Indeed, this is consistent with the history of many fisheries, as chronicled by such authors as Paul Greenberg (Four Fish: The Future of the Last Wild Food, 2010), Mark Kurlansky (Cod: A Biography of the Fish that Changed the World, ...

Author: Jesse Trushenski

Publisher: 5m Books Ltd

ISBN: 9781789180633

Category: Science

Page: 268

View: 792

Roughly half the seafood we eat comes from farms, and yet many consumers remain hesitant, even resistant to buying farmed fish. Aquaculture is compared with both terrestrial agriculture and capture fisheries and has endured considerable, often unfounded, criticism. Understanding Aquaculture addresses the controversial aspects of aquaculture, answering common questions about the industry and farmed seafood. Are farmed fish safe to eat? Are wild fish more nutritious? Do fish farms pollute the environment? Understanding Aquaculture sets the record straight for the world's most important source of seafood. Aquaculture is critical to food security, both now and in the future, and an informed and supportive public is needed to ensure its potential is fully realized. Informative and engaging, this book is a thoroughly researched resource for students and practitioners, but manages to put the facts within reach of casual readers.
Categories: Science

Insult to Our Planet The Florida Keys

Insult to Our Planet   The Florida Keys

... Four Fish, the Future of the Last Wild Food: “estuaries and river systems are vital zones of food production and not simple, natural spaces.” Greenberg makes the point that most superb “top of the food chain” wild fish depend on ...

Author: Jerrold J. Weinstock

Publisher: Dog Ear Publishing

ISBN: 9781457559082

Category: Nature

Page: 448

View: 823

Explore the Wonders... Face the Reality The medical definition of INSULT is: to cause some kind of physical or mental injury. Through the eyes of this psychiatrist and his raw, existential passion for the planet, a web of insult is untangled to expose environmental degradation we face today, and its impact on the human spirit. definition of INSULT is: to cause some kind of physical or mental injury. Through the eyes of this psychiatrist and his raw, existential passion for the For over fifty years Dr.Weinstock has lived in the Florida Keys fishing the Atlantic and the Gulf waters off of Key West. A prize-winning angler, he shares exciting stories of the past in this sport-fishing mecca. You’ll feel the humidity as he fights the Permit on Boca Chica beach, hear the screeching of the terns while bonefishing on Marvin Key. Through twist and turns, and stories of the mind, the author demonstrates the healing power of nature. Hundreds colorful photos display the glorious diversity of fish, and natural beauty from Key West to Alaska, exploring the uplifting and the dismal view. At the helm are many years of research that uncover abuses of nature in the Florida Keys as a metaphor for global environmental tragedies.
Categories: Nature

Eat a Little Better

Eat a Little Better

Right now, more than half of the seafood we buy is tuna, salmon, and shrimp—this, when there are hundreds of ... turns out to be the wrong one, according to Paul Greenberg, author of Four Fish: The Future of the Last Wild Food and ...

Author: Sam Kass

Publisher: Clarkson Potter

ISBN: 9780451494955

Category: Cooking

Page: 288

View: 296

Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through 90 delicious, simple recipes. JAMES BEARD AWARD WINNER • IACP AWARD FINALIST This book lays out Kass's plan to eat a little better. Knowing that sustainability and healthfulness come most, well, sustainably when new habits and choices seem appealing rather than drastic and punitive, Kass shares his philosophy and methods to help make it easy to choose, cook, and eat delicious foods without depriving yourself of agency or pleasure. He knows that going organic, local, and so forth all the time is just not realistic for most people, and that's ok--it's all about choosing and doing a little better, and how those choices add up to big change. It's the philosophy he helped the Obamas instill in their home, both in Chicago and that big white one in Washington.
Categories: Cooking

The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues

Four fish: The future of the last wild food. New York, NY: Penguin Books. Jones, G. A. (2008). “Quite the choicest protein dish”: The costs of consuming seafood in American restaurants, 1850–2006. In D. J. Starkey, P. Holm, ...

Author: Ken Albala

Publisher: SAGE

ISBN: 9781452243016

Category: Reference

Page: 1635

View: 755

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Categories: Reference