Seafood : Ocean to the Plate /
Hamada, Shingo,
Seafood : Ocean to the Plate / by Shingo Hamada and Richard Wilk. - First edition. - 1 online resource (156 pages) : 79 illustrations, text file, PDF. - Routledge Series for Creative Teaching and Learning in Anthropology . - Routledge Series for Creative Teaching and Learning in Anthropology. .
Includes bibliographical references and index.
Series Forward -- Acknowledgments -- Prologue: Why Study Seafood? -- Chapter 1: Fish as Food: Healthy and Dangerous -- Chapter 2: The Environmental History of the Sea and Seafood -- Chapter 3: Tragedy or Treasury: Managing Fisheries -- Chapter 4: Industrialization, Markets and Globalization -- Chapter 5: Fish Transformers: the Rise of the Krabmeat -- Chapter 6: Feeding Our Appetites and Tastes -- Chapter 7: Seafood Ethics: Eating and Entertainment -- Chapter 8: Eco-labeled Seafood: Social Justice or Cooptation? -- --Postscript: Preparing and Eating Seafood -- Glossary of fish names.
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, and 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.Seafood is an ideal book for courses on food and culture, economic anthropology, and the environment.
9781315640259
Fish as food.
Seafood--Health aspects.
Environmental protection--Moral and ethical aspects.
Electronic books.
Seafood : Ocean to the Plate / by Shingo Hamada and Richard Wilk. - First edition. - 1 online resource (156 pages) : 79 illustrations, text file, PDF. - Routledge Series for Creative Teaching and Learning in Anthropology . - Routledge Series for Creative Teaching and Learning in Anthropology. .
Includes bibliographical references and index.
Series Forward -- Acknowledgments -- Prologue: Why Study Seafood? -- Chapter 1: Fish as Food: Healthy and Dangerous -- Chapter 2: The Environmental History of the Sea and Seafood -- Chapter 3: Tragedy or Treasury: Managing Fisheries -- Chapter 4: Industrialization, Markets and Globalization -- Chapter 5: Fish Transformers: the Rise of the Krabmeat -- Chapter 6: Feeding Our Appetites and Tastes -- Chapter 7: Seafood Ethics: Eating and Entertainment -- Chapter 8: Eco-labeled Seafood: Social Justice or Cooptation? -- --Postscript: Preparing and Eating Seafood -- Glossary of fish names.
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, and 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.Seafood is an ideal book for courses on food and culture, economic anthropology, and the environment.
9781315640259
Fish as food.
Seafood--Health aspects.
Environmental protection--Moral and ethical aspects.
Electronic books.