Seafood: ocean to the plate
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...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Routledge
2019
|
| Schriftenreihe: | The Routledge series for creative teaching and learning in anthropology
Routledge series for creative teaching and learning in anthropology |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 online resource (138 pages) illustrations, maps |
| ISBN: | 9781315640259 1315640252 9781317276463 1317276469 9781317276456 1317276450 9781317276449 1317276442 |
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| 650 | 4 | |a Fish as food | |
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Datensatz im Suchindex
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| author | Hamada, Shingo Wilk, Richard R. |
| author_facet | Hamada, Shingo Wilk, Richard R. |
| author_role | aut aut |
| author_sort | Hamada, Shingo |
| author_variant | s h sh r r w rr rrw |
| building | Verbundindex |
| bvnumber | BV047013642 |
| collection | ZDB-7-TFC |
| ctrlnum | (ZDB-7-TFC)9781315640259 (DE-599)BVBBV047013642 |
| dewey-full | 641.3/92 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3/92 |
| dewey-search | 641.3/92 |
| dewey-sort | 3641.3 292 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV047013642 |
| illustrated | Illustrated |
| index_date | 2024-07-03T15:58:13Z |
| indexdate | 2024-07-10T09:00:09Z |
| institution | BVB |
| isbn | 9781315640259 1315640252 9781317276463 1317276469 9781317276456 1317276450 9781317276449 1317276442 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032421179 |
| open_access_boolean | |
| physical | 1 online resource (138 pages) illustrations, maps |
| psigel | ZDB-7-TFC |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Routledge |
| record_format | marc |
| series2 | The Routledge series for creative teaching and learning in anthropology Routledge series for creative teaching and learning in anthropology |
| spelling | Hamada, Shingo Verfasser aut Seafood ocean to the plate Shingo Hamada and Richard Wilk New York, NY Routledge 2019 © 2019 1 online resource (138 pages) illustrations, maps txt rdacontent c rdamedia cr rdacarrier The Routledge series for creative teaching and learning in anthropology Routledge series for creative teaching and learning in anthropology 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 Fish as food Seafood / Health aspects Environmental protection / Moral and ethical aspects Wilk, Richard R. aut https://www.taylorfrancis.com/books/9781315640259 Verlag URL des Erstveroeffentlichers Volltext |
| spellingShingle | Hamada, Shingo Wilk, Richard R. Seafood ocean to the plate Fish as food Seafood / Health aspects Environmental protection / Moral and ethical aspects |
| title | Seafood ocean to the plate |
| title_auth | Seafood ocean to the plate |
| title_exact_search | Seafood ocean to the plate |
| title_exact_search_txtP | Seafood ocean to the plate |
| title_full | Seafood ocean to the plate Shingo Hamada and Richard Wilk |
| title_fullStr | Seafood ocean to the plate Shingo Hamada and Richard Wilk |
| title_full_unstemmed | Seafood ocean to the plate Shingo Hamada and Richard Wilk |
| title_short | Seafood |
| title_sort | seafood ocean to the plate |
| title_sub | ocean to the plate |
| topic | Fish as food Seafood / Health aspects Environmental protection / Moral and ethical aspects |
| topic_facet | Fish as food Seafood / Health aspects Environmental protection / Moral and ethical aspects |
| url | https://www.taylorfrancis.com/books/9781315640259 |
| work_keys_str_mv | AT hamadashingo seafoodoceantotheplate AT wilkrichardr seafoodoceantotheplate |