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Consider the Eel

by: Richard Schweid

Cambridge MA: Da Capo Press 2004, $16.95, Paperback
ISBN: 0-306-81331-9


Reviewed by: Jacqueline M. Newman
Summer Volume: 2011 Issue: 18(2) page(s): 21

This paperback has no recipes and is not a cookbook. Rater, it is about the history of the eel, once a staple of the American diet. It is still popular in Asia, particularly in China and Japan.

This gastronomic history shows lots about the global importance of eel. A good read, it is written with wit and wonderful information about the demand for eel worldwide. We do wonder why Schweid discusses this slippery creature but never mentions its popularity in Shanghai and environs? Not new to writing about food items, the author has written other well-received volumes such as about catfish and peppers); so why this Asian omission?

                                                                                                                                                       
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