Bottomfeeder: How to Eat Ethically in a World of Vanishing SeafoodBloomsbury Publishing USA, 2011年1月15日 - 336 頁 Dividing 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. |
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algae American antibiotics aquaculture Atlantic salmon Barents Sea blue bluefin bluefin tuna boats bottom bottom-trawling bouillabaisse bycatch catch caught Caulerpa certified chefs Chesapeake China coast coastal collapse crabs dead zones ecosystems farmed salmon farmers feed fields fifty figured filled fillets find fins first fish fish and chip fish farming fished fisheries fishermen fisherpeople fishing five flavor fleet flesh floating food chain frozen global grouper haddock hundred industry Japan Japanese jellyfish lobster longlines mangroves marine Marine Stewardship Council Marseilles Mediterranean menu million monkfish nets numbers oceans official omega-3s overfished oysters Pacific percent pollution ponds population port pounds prawn predators protein rascasse reefs restaurants River salmon farms sardines sauce scientists sea bass sea lice seafood shark shellfish ship shrimp farms sold species stocks sushi sustainable swordfish Tamil Nadu there’s thousand tonnes toro trawlers trawls trophic trophic level Tsukiji tuna vessels whales wild salmon wild-caught