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Category: Life Sciences

Hot Off Penn Press: A scholarly summer

It doesn't feel like summer here on the East Coast, but wherever you are, you're probably beginning to put together a summer reading list. Well, Penn Press humbly submits for… READ MORE

Announcing Penn Press’s Fall 2016 catalog

Penn Press is pleased to announce the release of our Fall 2016 catalog. This season's offerings include Nicole Hemmer's Messengers of the Right: Conservative Media and the Transformation of American… READ MORE

Buddhist Medicine

Today, we have a guest blog post by C. Pierce Salguero, author of Translating Buddhist Medicine in Medieval China, published by Penn Press in 2014, who teaches Asian History and Religious… READ MORE

An Earth Day Excerpt from Making Seafood Sustainable

In many parts of the United States, seafood consisted of canned salmon and canned tuna fish. Processing seafood by freezing was in its infancy. Fresh fish was sold in grocery stores and restaurants mainly in coastal cities such as Seattle, San Francisco, Boston, and New York. Today, technological advances, such as jet airplanes and new freezing techniques, have made it possible for processors and distributors to offer people throughout the United States and in other nations a wide variety of seafood. Fresh, wild salmon from Alaska nestle next to frozen, farm-raised tilapia from China in grocers’ counters across America.
My book explains how this transformation occurred. To do so, I explore the interactions among fishers, executives of seafood-processing firms, governmental officials, scientists, and environmentalists in formulating policies that created the food chains connecting boats to consumers.