The Cod
The Cod: Biography of the Fish That Changed The World
Mark Kurlansky, the author, has worked on commercial fishing boats for several years. He also contributes a column on food history to Food & Wine; make him well suited to present the history of cod as a staple food for several nations through the past several hundred years.
Prologue: Sentry on the Headlands (So Close to Ireland)
Part 1: A Fish Tale
Part 2: Limits
Part 3: The Last Hunters
A Cook’s Tale: Six Centuries of Cod Recipes
Bibliography
Acknowledgments’
Index
Written: 1997(294 Pages)
Info: Cod is the common name for fish of the genus Gadus (family Gadidae). It is also used as the common name for a variety of closely-related fishes. In the text, cod is used usually to mean fish of the species G. morhua, or the Atlantic cod; however, it also is used more inclusively to mean any fish of the genus Gadus, including G. morhua, G. macrocephalus (the Pacific cod), and G. ogac (the Greenland cod). Occasionally the book will use cod in a generic way to refer to cod and cod-like fish including, for example, haddock and whiting
Part I - A Fish Tale: examines in considerable detail the interaction between humans and cod, nearly exclusively from the viewpoint that cod are an important food and have often been a significant commercial commodity. Several centuries ago, cod's ready availability as a desirable food item led to early commercial exploitation of cod fisheries. Early curing techniques typically used air drying of prepared fish and led to the establishment of various colonies or outposts. Later curing methods utilized salting and, with other foods, led to secondary commercial development of salt extraction. Various nationalities became ascendant in the cod trade as global markets developed or declined—the earliest dominant national force in the cod trade was focused in the Basque region of Spain; ironic, considering that Spain has never had a good local cod fishery. Cod's commercial
Mark Kurlansky, the author, has worked on commercial fishing boats for several years. He also contributes a column on food history to Food & Wine; make him well suited to present the history of cod as a staple food for several nations through the past several hundred years.
Prologue: Sentry on the Headlands (So Close to Ireland)
Part 1: A Fish Tale
Part 2: Limits
Part 3: The Last Hunters
A Cook’s Tale: Six Centuries of Cod Recipes
Bibliography
Acknowledgments’
Index
Written: 1997(294 Pages)
Info: Cod is the common name for fish of the genus Gadus (family Gadidae). It is also used as the common name for a variety of closely-related fishes. In the text, cod is used usually to mean fish of the species G. morhua, or the Atlantic cod; however, it also is used more inclusively to mean any fish of the genus Gadus, including G. morhua, G. macrocephalus (the Pacific cod), and G. ogac (the Greenland cod). Occasionally the book will use cod in a generic way to refer to cod and cod-like fish including, for example, haddock and whiting
Part I - A Fish Tale: examines in considerable detail the interaction between humans and cod, nearly exclusively from the viewpoint that cod are an important food and have often been a significant commercial commodity. Several centuries ago, cod's ready availability as a desirable food item led to early commercial exploitation of cod fisheries. Early curing techniques typically used air drying of prepared fish and led to the establishment of various colonies or outposts. Later curing methods utilized salting and, with other foods, led to secondary commercial development of salt extraction. Various nationalities became ascendant in the cod trade as global markets developed or declined—the earliest dominant national force in the cod trade was focused in the Basque region of Spain; ironic, considering that Spain has never had a good local cod fishery. Cod's commercial