Seafood : ocean to the plate / Shingo Hamada and Richard Wilk.
Hamada, Shingo, author.; Wilk, Richard R., author.; ProQuest (Firm)
2019
TX385 .H36 2019
Available Online

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Title Seafood : ocean to the plate / Shingo Hamada and Richard Wilk.
Author Hamada, Shingo, author.
ISBN 9781315640259 (electronic book)
1315640252 (electronic book)
9781317276463 (electronic book)
1317276469 (electronic book)
9781317276456 (electronic book)
1317276450 (electronic book)
9781317276449
1317276442
9781138191860
Published New York, NY : Routledge, 2019.
Copyright ©2019
Language English
Description 1 online resource.
Call Number TX385 .H36 2019
Dewey Decimal Classification 641.3/92
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users
Reproduction Electronic reproduction. Ann Arbor, MI Available via World Wide Web.
Source of Description Description based on online resource; title from digital title page (viewed on October 09, 2018).
Added Author Wilk, Richard R., author.
Added Corporate Author ProQuest (Firm)
Available in Other Form Seafood
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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Prologue: why study seafood?
Fish as food: healthy and dangerous
The environmental history of the sea and seafood
Tragedy or treasury: managing fisheries
Industrialization, markets and globalization
Fish transformers: the rise of the krabmeat
Feeding our appetites and tastes
Seafood ethics: eating and entertainment
Eco-labeled seafood: social justice or cooptation?
Postscript: preparing and eating seafood.

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