Salted Fish
Author | : Wei-Wei Yeo |
Publisher | : |
Total Pages | : 48 |
Release | : 2010 |
Genre | : Art museums |
ISBN | : 9789810864446 |
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Author | : Wei-Wei Yeo |
Publisher | : |
Total Pages | : 48 |
Release | : 2010 |
Genre | : Art museums |
ISBN | : 9789810864446 |
Author | : Arvill Wayne Bitting |
Publisher | : |
Total Pages | : 78 |
Release | : 1911 |
Genre | : Cod |
ISBN | : |
Author | : Mark Kurlansky |
Publisher | : Vintage Canada |
Total Pages | : 306 |
Release | : 2011-03-04 |
Genre | : History |
ISBN | : 0307369803 |
Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.
Author | : Harden Franklin Taylor |
Publisher | : |
Total Pages | : 24 |
Release | : 1922 |
Genre | : Fishery products |
ISBN | : |
Author | : Henry Frank Moore |
Publisher | : |
Total Pages | : 10 |
Release | : 1917 |
Genre | : Cooking (Fish) |
ISBN | : |
Author | : Donald Kiteley Tressler |
Publisher | : |
Total Pages | : 58 |
Release | : 1920 |
Genre | : Fisheries |
ISBN | : |
Author | : Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing |
Publisher | : Food & Agriculture Org. |
Total Pages | : 388 |
Release | : 1997 |
Genre | : Technology & Engineering |
ISBN | : 9789251040355 |
Author | : |
Publisher | : |
Total Pages | : 846 |
Release | : 1965 |
Genre | : Fish trade |
ISBN | : |
Author | : PeterE. Doe |
Publisher | : Routledge |
Total Pages | : 270 |
Release | : 2017-11-13 |
Genre | : Technology & Engineering |
ISBN | : 1351448528 |
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author | : |
Publisher | : |
Total Pages | : 90 |
Release | : 1985 |
Genre | : |
ISBN | : |