Chapter 10. The History of Fish

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch10

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) The History of Fish, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch10

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135

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Keywords:

  • drying, smoking or salting of fish - large part of the African diet;
  • Mesolithic site of La Baume de Montclus, having installation for drying and smoking fish;
  • trout-farming, a small-scale industry;
  • Bohemian fish farming;
  • drying, salting and smoking fish;
  • extravagance and economy in eating fish;
  • fish-shaped amulets, as good luck charms

Summary

This chapter contains sections titled:

  • The Fish of the Ancient World

  • Extravagance and Economy in Eating Fish

  • The Providential Nature of Salt Fish

  • Table of the Nutritional values of Fish

  • Aquaculture and Pisciculture: Fish Farming

  • Blue Europe, or the Common Fish Market

  • Table of the Economic and Social Potential of a Common Fishing Zone