06/06/2019
Today, we have a guest post from Jaime Marroquín Arredondo, Associate Professor of Spanish at Western Oregon University and co-editor with Ralph Bauer of Translating Nature: Cross-Cultural Histories of Early… READ MORE
03/12/2019
Today we have a guest post from Liz Bellamy, who teaches English at City College Norwich and the Open University and is the author of The Language of Fruit Literature… READ MORE
06/08/2017
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
05/17/2017
Penn Press is thrilled to announce our Fall 2017 catalog. Exciting new titles this season include Women at the Wheel by Katherine J. Parkin, which traces the gendered history of… READ MORE
05/27/2016
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
05/20/2016
Today we have a guest post from Benjamin Gregg, author of The Human Rights State: Justice Within and Beyond Sovereign Nations. Gregg's book challenges the conviction that the nation state… READ MORE
04/27/2016
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
01/25/2013
The Roman Inquisition: A Papal Bureaucracy and Its Laws in the Age of Galileo Thomas F. Mayer 392 pages | 6 x 9 Cloth 2013 | ISBN 978-0-8122-4473-1 | $79.95… READ MORE
04/18/2012
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.
04/09/2012
Making Seafood Sustainable: American Experiences in Global Perspective Mansel G. Blackford 296 pages | 6 x 9 | 20 illus. Cloth 2012 | ISBN 978-0-8122-4393-2 | $45.00 | £29.50 A… READ MORE
