Consider the Eel: A Natural and Gastronomic History

€ 18,99
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Januar 2004



A culinary and cultural history of how the eel, once a staple of the world's diet, has become despised in America and a delicacy abroad


Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.


"'Richard Schweid imparts his freshly acquired knowledge in the words of those directly involved in the industry.... a fine piece of archival writing.... No fishery enthusiast should be without it.' - Times Literary Supplement"
EAN: 9780306813313
ISBN: 0306813319
Untertitel: Sprache: Englisch.
Verlag: DA CAPO PR
Erscheinungsdatum: Januar 2004
Seitenanzahl: 200 Seiten
Format: kartoniert
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