Publisher Description

Salmon takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland, tracking the salmon's history from earliest records to the present. The salmon courses through the world's culinary history with the same power as do the globe's rivers and streams. This book tells the story of how the salmon was transformed from an abundant food found seasonally along coastal regions, to food canned and transported the world over, to a highly-prized culinary delight served in many of Europe and Asia's top restaurants.

Notes

Part of The Edible series, these books provide fascinating overviews of some of our most popular foods and their role in history and modern culture.

Author Biography

Nicolaas Mink is Urban Sustainable Foods Fellow at Butler University, Indianapolis.

Table of Contents

Prologue: Looking Back from Sitka, Alaska 1 A Natural History of Salmon Eating 2 Cured 3 Canned 4 Fresh Epilogue: The Future of Edible Salmon Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

Review

'Books in Reaktion's Edible series are paragons of their type; concise and flavourful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to "do it yourself". I recommend these books to foodies and academics alike.' - Robert Sietsema, restaurant critic for The Village Voice 'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street Journal

Long Description

Salmon takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland, tracking the salmon's history from earliest records to the present. The salmon courses through the world's culinary history with the same power as do the globe's rivers and streams. This book tells the story of how the salmon was transformed from an abundant food found seasonally along coastal regions, to food canned and transported the world over, to a highly-prized culinary delight served in many of Europe and Asia's top restaurants.

Review Quote

"Part of the admirable 'Edible' series, this is more a celebration of the King of Fish than an angling book-a sparkling essay on the methods of culture and capture, plus the comestible qualities of Pacific and Atlantic salmon, from the mighty King to the humble Humpie. Eclectically illustrated, it includes a (literally) potted history of fish canning, some good anecdotes, and several unusual recipes."

Details