New York : Penguin Books, 1998, c1997.
viii, 294 p. : ill., maps ; 19 cm.
Our library owns several books by Mark Kurlansky, and the last one I read by him was Salt: a World History - which was a great read. The great talent of Kurlansky is to chose a subject that at first glance might seem rather mundane (if not downright boring) and to reveal how it is a topic of great historical and cultural significance. While he's doing this he spices (salts!) his narrative with fascinating facts, anecdotes, and asides. I recall finding Salt so fascinating for how humans around the world have developed cultural tastes for extremely fermented (some might say rotten) foods - such as the Roman favorite - garum - a sauce made from fish scraps and remains fermented for months in salt.
Cod doesn't disappoint either. Whether Kurlansky is making the connections of how the colonial/early American New England economy was powered by the trade of plentiful/low-grade cod to the Caribbean (to feed the slaves being worked in the hellish sugar cane plantations) or explaining the connections between overfished cod stocks and international law of sea treaties, he manages to do it in a concise, interesting and clear way.
I would definitely recommend Cod (the book) to a student interested in US history, environmental studies, wildlife studies, or off-beat, non-fiction reads.
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