Seafood: Ocean to the Plate

About Camille C. PriceGhaith RabadiMichael CarterRichard WilkShingo Hamada

Shingo Hamada is Associate Professor of Food Studies at the Faculty of Liberal Arts at Osaka Shoin Womens University. His research revolves around the environmental history and cultural politics of seafood in coastal Japan with a special focus on fermented seafoods and commoners fish such as herring. He is the author of The Future of Food Studies in Food Culture & Society Gone with the Herring: Ainu Geographic Names and a Multiethnic History of Coastal Hokkaido in Canadian Journal of Native Studies. Richard Wilk is Provosts Professor of Anthropology and Co-director of the Food Studies program Distinguihsed Professor and Provost's Profesor Emeritus at Indiana University and former president of the Society for Economic Anthropology. His publications include more than 160 papers and book chapters and monographs including Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists which was the winner of the Society for Economic Anthropology Annual Book Prize 2008. He has collaborated with both domestic and international scholars for several edited volumes such as Fast Food/Slow Food: The Cultural Economy of the Global Food System and Rice and Beans: A Unique Dish in a Hundred Places (co-edited with Livia Barbosa). He is also co-editing with Josiah Heyman the Globalization and the Environment book series from Altamira Press and with Frank Trentmann the Consumption and Public Life series from Palgrave/Macmillan and he has co-edited several textbooks and readers including The Environment in Anthropology: A Reader in Ecology Culture and Sustainable Living (co-edited with Nora Haenn) and The Anthropology of Media: A Reader (co-edited with Kelly Askew). His textbook co-written with Lisa Cliggett Economies and Cultures is in its second edition and has been translated into six languages.