Eels, a Natural and Unnatural History PDF Download

Author: Christopher Moriarty
Publisher: Universe Publishing(NY)
ISBN:
Category : Nature
Languages : en
Pages : 200

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Author: Jan Bondeson
Publisher: Cornell University Press
ISBN: 1501722271
Category : Science
Languages : en
Pages : 332

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In his new collection of essays, Jan Bondeson tells ten fascinating stories of myths and hoaxes, beliefs and Ripley-like facts, concerning the animal kingdom. Throughout he recounts—and in some instances solves—mysteries of the natural world which have puzzled scientists for centuries. Heavily illustrated with photographs and drawings, the book presents astounding tales from across the rich folklore of animals: a learned pig more admired than Sir Isaac Newton by the English public, an elephant that Lord Byron wanted to employ as his butler, a dancing horse whose skills in mathematics were praised by William Shakespeare, and, of course, the extraordinary creature known as the Feejee Mermaid. This object became the foremost curiosity of London in the 1820s and later in the century toured the United States under the management of P. T. Barnum. Bearing a striking resemblance to a wizened and misshapen monkey with a fishtail, the mermaid was nonetheless proclaimed a genuine specimen by 'experts.' Bondeson explores other zoological wonders: toads living for centuries encased in solid stone, little fishes raining down from the sky, and barnacle geese growing from trees until ready to fly. In two of his most fascinating chapters, he uncovers the origins of the basilisk, considered one of the most inexplicable mythical monsters, and of the Vegetable Lamb of Tartary. With the head and body of a rooster and the tail of a snake, the basilisk was said to be able to kill a person with its gaze. Bondeson demonstrates that belief in this fabulous creature resulted from misinterpretations of rare events in natural history. The vegetable lamb, a mainstay of museums in the seventeenth century, was allegedly half plant, half animal: it had the shape of a little lamb, but grew from a stem. After examining two vegetable lambs still in London today, Bondeson offers a new theory to explain this old fallacy.

Author: Richard Schweid
Publisher: Reaktion Books
ISBN: 1861897472
Category : Nature
Languages : en
Pages : 186

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When pulled from the mud of creeks, ponds, rivers, or the sea, the eel, with its slick, snake-like body, emerges as an extremely mundane and even unappealing fish. But don’t let the appearance fool you—the eel has been one of the world’s favorite foods since ancient Greece, and the eel’s life cycle is one of the most remarkable on the planet—during the middle ages, impoverished Londoners survived on eel and the eel later saved the Mayflower pilgrims from starvation on American shores. In Eel, RichardSchweid chronicles the many facets of these slippery creatures from their natural history to their market value and contemporary consumption to their appearance in art and literature and finally to their present threatened status. So far, eels have steadfastly refused to reproduce in captivity, apparently requiring the vastness of the open ocean to successfully mature—which has imperiled the species’ long-term survival. Schweid explains that freshwater eels are born in remote ocean depths and make a journey of thousands of miles to fresh water where they spend most of their lives before making a return journey to the ocean to mate and die. Well-illustrated and containing many little-known facts about this surprising fish, Eel will appeal to general readers of natural history and others wishing to discover something more about the common unagi on the sushi menu.

Author: Richard Schweid
Publisher: Univ of North Carolina Press
ISBN: 0807899267
Category : Nature
Languages : en
Pages : 196

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Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.

Author: Christopher Moriarty
Publisher:
ISBN: 9780715374580
Category : Eel fishing
Languages : en
Pages : 192

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Author: James Arnold Higginbotham
Publisher: UNC Press Books
ISBN: 9780807823293
Category : History
Languages : en
Pages : 324

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Pisciculture_the process of raising fish_held a lasting fascination for the people of ancient Rome. Whether bred for household consumption, cultivated for sale at market, or simply kept in confinement for reasons of aesthetic appreciation, fish remained a

Author: Katsumi Tsukamoto
Publisher: Springer Science & Business Media
ISBN: 4431545298
Category : Science
Languages : en
Pages : 186

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This book explains much of what is known currently about freshwater eels, focusing on social and cultural aspects as well as science. A wealth of eel-related material is presented by scientists from around the world, including information on eel fishing, resources, distribution, aquaculture, economics, cuisine, environment and ecosystems, idioms, arts and crafts, tradition, legends, mythology, archaeology and even memorial services. Eels are important as food for humankind and are an interesting model for scientists studying animal migration and reproductive ecology. Their snake-like morphology differentiates them from most other fish, and their unpredictable behaviour that allows them to move over wet land and climb rocks adjacent to waterfalls attracts attention and evokes curiosity. Eels are therefore considered to be enigmatic creatures or metaphysical entities beyond human intelligence; indeed, they have been deified in parts of the world. In recent decades, however, with global populations of eels in sharp decline, some species face a real threat of extinction, and effective conservation strategies and measures are needed. Comparisons across these issues between various countries provide an image of a long-lasting relationship between eels and humankind, and encourage comprehensive and detailed understanding of eels from the perspectives of social, cultural and natural sciences. By promoting understanding of the close relationship between eels and humans, the broader public is engaged and public awareness of eel importance raised, helping to conserve these unique but endangered fish.

Author: John R. Stilgoe
Publisher: Yale University Press
ISBN: 9780300030464
Category : History
Languages : en
Pages : 454

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Looks at the ways Americans have altered the landscape from the arrival of early Spanish settlers to the beginning of the country's rapid urbanization

Author: Roy E. Martin
Publisher: CRC Press
ISBN: 1482293978
Category : Science
Languages : en
Pages : 984

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Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of

Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 1174

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