Becoming Salmon: Aquaculture and the Domestication of a Fish (California Studies in Food and Culture) (Volume 55)
In Becoming Salmon, Marianne Elisabeth Lien investigates aquaculture's role in domesticating fish, focusing on salmon within the California Studies in Food and Culture series. The book explores how farming practices alter natural and cultural dimensions of food production, offering critical insights into sustainability and environmental impact in Volume 55.
About This Book
Becoming Salmon examines aquaculture and the domestication of a fish within the California Studies in Food and Culture series. It explores the processes involved in transforming wild salmon into farmed varieties.
The book addresses how aquaculture influences environmental and cultural landscapes. Through detailed analysis, it highlights the implications of fish farming practices on ecosystems and societies.
Volume 55 in the series, it provides insights into the broader context of food production and sustainability. The work underscores the complexities of domesticating aquatic species in modern agriculture.
Author Marianne Elisabeth Lien offers a scholarly perspective on these themes, drawing from interdisciplinary approaches to food and culture studies.
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