Cod: A Biography of the Fish that Changed the WorldPenguin, 1. júl. 1998 - 304 síđur “A charming fish tale and a pretty gift for your favorite seafood cook or fishing monomaniac. But in the last analysis, it’s a bitter ecological fable for our time.” –Los Angeles Times An unexpected, energetic look at world history via the humble cod fish from the bestselling author of Salt and The Basque History of the World Cod is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. 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. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? “Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” –David McCullough |
Efni
Sentry on the Headlands So Close to Ireland | 1 |
The Race to Codlandia | 17 |
With Mouth Wide Open | 32 |
The Cold Rush | 48 |
1620 The Rock and the Cod | 62 |
Certain Inalienable Rignts | 78 |
A Cod War Heard Round the World | 92 |
A Few New Ideas Versus Nine Million Eggs | 111 |
Iceland Discovers the Finite Universe | 144 |
Three Wars to Close the Open Sea | 158 |
Requiem for the Grand Banks | 177 |
The Dangerous Waters of Natures Resilience | 191 |
Bracing for the Spanish Armada | 207 |
Bracing for the Canadian Armadu | 219 |
SIX CENTURIES OF COD RECIPIES | 235 |
The Last Two Ideas | 127 |
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American Atlantic cod bacalao Basque became boat boiled Boston butter Cabot Canada Canadian Cape Caribbean catch century chopped chowder Coast Guard cod fishery cod grounds cod head cod stocks codfish cold colonies commercial cook cured cod dish dory draggers dried eggs England European fillets fish fleet foundland France French fresh cod gadiform garlic Georges Bank Gloucester Gorton's Grand Banks Grindavík groundfish haddock hake harbor hauled huge Iceland Icelandic Coast Guard inshore fishermen island Labrador land liver longlining Massachusetts merchants molasses moratorium morue nation Newfoundland North America North Atlantic North Sea Nova Scotia onions overfishing pepper Petty Harbour pork ports Portuguese potatoes recipe Revolution Reykjavík sail salt cod saltfish Sam Lee sauce schooners seafood companies seal ships side skin slaves sliced soaked Spain Spanish spawning species stockfish town trade trawl trawlers vessels West Indies whale