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008 180612s2018 nyu sb 001 0 eng d;

010 a| 2018015291;

020 a| 9781138191860 (hardback);

020 a| 9781138191877 (pbk.);

035 a| (WaSeSS)ssj0002063426;

040 a| DLCb| engc| DLCd| WaSeSS;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TX385b| .W55 2018;

082 00 a| 641.3/922| 23;

100 1 a| Wilk, Richard R.=| ^A180839;

245 10 a| Seafoodh| [electronic resource] :b| ocean to the plate /c| Richard Wilk and Shingo Hamada.;

260 a| New York :b| Routledge,c| 2018.;

263 a| 1808;

300 a| pages cm;

504 a| Includes bibliographical references and index.;

505 0 a| 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.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Fish as food.=| ^A168923;

650 00 a| Seafoodx| Health aspects.=| ^A98973;

650 0 a| Environmental protectionx| Moral and ethical aspects.=| ^A139011;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Hamada, Shingo.=| ^A1372558;

856 40 z| Full text available from Taylor & Francis eBooksu| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.taylorfrancis.com%2Fbooks%2F9781315640259;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

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998 a| 6686056;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6686056-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 12/19/2025x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6686056-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 12/19/2025x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6686056-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 12/19/2025x| EBOOKz| JERESOURCE;

Seafood ocean to the plate / Richard Wilk and Shingo Hamada.

Author/creator	Wilk, Richard R.
Other author	Hamada, Shingo.
Format	Electronic
Publication Info	New York : Routledge, 2018.
Description	pages cm
Supplemental Content	Full text available from Taylor & Francis eBooks
Subjects	Fish as food. Seafood--Health aspects. Environmental protection--Moral and ethical aspects.

Contents	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.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2018015291
ISBN	9781138191860 (hardback)
ISBN	9781138191877 (pbk.)

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Seafood ocean to the plate / Richard Wilk and Shingo Hamada.

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