How to Eat Ethically in A World of Vanishing SeafoodBook - 2008/04/29
A tour of the lucrative seafood industry, which occurred as a result of the author's search for both satisfying and humane seafood, reports on his discoveries about the consequences of pollution, unregulated fishing, and climate change, in an account that also identifies which fish varieties are the healthiest for the body and the environment.
An eye-opening look at aquaculture that does for seafood what Fast Food Nation did for beef.
Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and humane—plate of seafood. What he discovered shocked him. From North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industry. Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plate. More than a screed against a multibillion-dollar industry, however, this is also a balanced and practical guide to eating, as Grescoe explains to readers which fish are best for our environment, our seas, and our bodies.
At once entertaining and illuminating, Bottomfeeder is a thoroughly enjoyable look at the world's cuisines and an examination of the fishing and farming practices we too easily take for granted.
Blackwell North Amer
Just when opting for omega-3-rich seafood is being recognized as one of the healthiest dietary choices a person can make, the news seems to be full of stories about mercury-laden tuna, shrimp contaminated with antibiotics, and diminishing fish stocks. In a world of endangered cod, pirate-caught Chilean sea bass, and sea-lice-infested salmon, can we really continue to order the catch of the day in good conscience? Is it still even good for us? Bottomfeeder is the story of a seafood lover's round-the-world quest for a truly decent meal. From a strip-mall Red Lobster to the rotary-sushi bars of Tokyo, Taras Grescoe travels to the end of the seafood supply chain and back. What he discovers is shocking: how out-of-control pollution, unregulated fishing practices, and climate change are affecting the fish that end up on our plate.
A tour of the seafood industry reports on the author's discoveries about the consequences of pollution, unregulated fishing, and climate change, in an account that also identifies which fish varieties are the healthiest for the body and the environment.