Paul Greenberg

"An award-winning food journalist brilliantly dissects the relationship between humans and the four fish that dominate the seafood market.... The narrative is grounded in common sense and anchored by first-rate, on-scene reporting from the Yukon and Mekong Rivers, Lake Bardawil in the Sinai Peninsula and the waters off the coasts of Long Island, Greece, Hawaii and the Shetland Islands. Hugely informative, sincere and infectiously curious and enthusiastic."
-Kirkus (starred review)

"Finally we have learned that food is best when produced on a small scale in accordance with the rhythms of our planet. Paul Greenberg's warm and witty Four Fish takes this concept to the ocean. Seafood deserves the same kind of respect and political awareness as food from the land. Maybe more."
-Alice Waters

"Four Fish is not only the best analysis I've seen of the current state of both wild and farmed fish - it's a terrific read."
-Mark Bittman, author of How to Cook Everything and Food Matters

Author Info: Paul Greenberg's seafood writing has appeared in The New York Times, National Geographic, GQ, and many other publications. His 2005 New York Times Magazine article on Chilean sea bass received the International Association of Culinary Professionals' Award for excellence in food journalism, and he has received both a National Endowment for the Arts Literature Fellowship and a Food and Society Policy Fellowship.

Photo by Laura Straus

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