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FOUR FISH: THE FUTURE OF THE LAST WILD FOOD
Item #:104256
Your Price:$16.00
 
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FOUR FISH: THE FUTURE OF THE LAST WILD FOOD

Author: Paul Greenberg
Publisher: PENGUIN/PUTNAM (PENGUIN ACCT), Jul 2011
Binding: Softcover
ISBN: 0-14-311946-X

Synopsis
Takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod & tuna-& examining where each stands at this critical moment in time. Fish, Greenberg reveals, are the last truly wild food. Shows how we can start to heal the oceans & fight for a world where healthy & sustainable seafood is the rule rather than the exception. 6x9 inches, 304 pgs.

More Information
Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild & farmed fish occupy equal parts of a complex & 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 & lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod & tuna-& examining where each stands at this critical moment in time. He visits Norwegian mega farms 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 investigates the way PCBs & 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 & a wild cod; & 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 & fight for a world where healthy & sustainable seafood is the rule rather than the exception.

ABOUT THE AUTHOR:
Paul Greenberg
has been fishing since childhood, & writing for The New York Times, National Geographic & GQ since adulthood. In 2005, his New York Times Magazine article on Chilean Sea Bass received the International Association of Culinary Professionals' award for excellence in food journalism. Greenberg has also received both a National Endowment for the Arts Literature Fellowship & a Food & Society Policy Fellowship.

Greenberg lives in Manhattan, New York, speaks Russian & French, & most recently went fishing off the Connecticut coast with his daughter this summer.


 
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