WINNER OF THE JOHN AVERY AWARD AT THE ANDRÉ SIMON AWARDS If we can save the salmon, we can save the world Over the centuries, salmon have been a vital resource, a dietary staple and an irresistible catch. But there is so much more to this extraordinary fish. As international bestseller Mark Kurlansky reveals, salmon persist as a barometer for the health of our planet. Centuries of our greatest assaults on nature can be seen in their harrowing yet awe-inspiring life cycle. Full of all Kurlansky’s characteristic curiosity and insight, Salmon is a magisterial history of a wondrous creature. ‘An epic, environmental tragedy’ Spectator ‘These creatures have nurtured our imagination as surely as our bodies. This book does them justice!’ Bill McKibben
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The internationally bestselling author says if we can save the salmon, we can save the world
‘Mark Kurlansky’s book is an epic, environmental tragedy, with the salmon at its centre as the abused hero… one of the great strengths of Kurlanksy’s book is the way he links the fish’s plight to so many major environmental concerns… Kurlanksy is at his best when illuminating the lives of people who have been disregarded in the name of progress.’
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In his new global food history, the internationally bestselling author says if we can save the salmon, we can save the world
Superlead title Kurlansky is the award-winning author of half-a-dozen international bestsellers, including the global food histories Salt and Cod Success of titles such as David Wallace-Wells’s The Uninhabitable Earth speak to increased reader interest in how life on earth is threatened As ever, Kurlansky packs his book with amazing facts, as well as giving us a new way to view the history of our relationship with the natural world
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Produktdetaljer

ISBN
9780861541256
Publisert
2021-10-07
Utgiver
Vendor
Oneworld Publications
Høyde
198 mm
Bredde
129 mm
Dybde
25 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
336

Forfatter

Biographical note

Mark Kurlansky is the author of international bestsellers Cod, Salt, 1968, Food of a Younger Land and The Basque History of the World. He has received the Dayton Literary Peace Prize, Bon Appetit’s Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. His most recent book was Milk!: A 10,000-Year Food Fracas. He lives in New York. www.markkurlansky.com