Bottomfeeder: How to Eat Ethically in a World of Vanishing SeafoodDividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, world-wide search for a delicious-and humane-plate of seafood. Along the way, he explains the cultural and commercial implications of fish production on our environment, our health, and our seas. At once entertaining and illuminating, Bottomfeeder is a thoroughly enjoyable narrative about the world's cuisines and an examination of the fishing and farming practices we take too easily for granted. |
Other editions - View all
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood Taras Grescoe No preview available - 2009 |
Common terms and phrases
abalone algae American antibiotics aquaculture Asian Atlantic salmon blue bluefin tuna boats bottom bouillabaisse British Columbia bycatch catch caught Caulerpa chefs Chesapeake China coast coastal collapse consumers crabs dead zones ecosystems farmed salmon farmers feed fillets fins fish farming fisheries fishermen fisherpeople flavor flesh food chain frozen global grouper haddock human hundred industry Island Japan Japanese jellyfish killed live lobster longlines looked mackerel mangroves marine Marine Stewardship Council Marseilles meal Mediterranean menu mercury miles million monkfish nets North Atlantic numbers oceans overfished oysters Pacific Pauly percent pollution population port pounds prawn predators protein pufferfish rascasse reefs restaurants River salmon farms sardines sauce scientists sea bass sea lice seafood sell served shark ship shrimp farms sold soup species stocks supermarket sushi sustainable swordfish Tamil Nadu taste thousand tonnes toro trawlers trawls trophic level Tsukiji tsunami vessels whales wild salmon York