Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries
Sarah Schumann, Kate Masury, Marie-Joelle Rochet. Recipes by Rizwan Ahmed. Art by Lea Tirmant-Desoyen. Published by University of Rhode Island with Eating with the Ecosystem, 2018. 100 pages.
You’ve heard that variety is the spice of life, but did you know that eating a wide assortment of seafood can actually help sustain ocean ecosystems?
Simmering the Sea is an underwater culinary adventure where you will meet (and learn how to prepare) forty underappreciated fish and shellfish that populate the Northwest Atlantic Ocean. Sample species as varied as the coastal slipper limpet to the deep-water Acadian redfish, while learning how each one contributes to a flourishing ecosystem in the sea. Produced through a partnership between the University of Rhode Island, the nonprofit Eating with the Ecosystem, and Johnson & Wales University College of Culinary Arts, this is a beautiful, one-of-a-kind cookbook that can serve as your manual for a more intimate and balanced relationship with the marine ecosystems off New England’s shores.
Rhode Island's Shellfish Heritage: An Ecological History
Sarah Schumann. Published by Rhode Island Sea Grant, University of Rhode Island Coastal Institute, and University of Rhode Island Coastal Resources Center, 2015. 186 pages.
The shellfish in Narragansett Bay and Rhode Island’s salt ponds have provided humans with sustenance for over 2,000 years. Over time, shellfish have gained cultural significance, with their harvest becoming a family tradition and their shells offered as tokens of appreciation and represented as works of art.
This book delves into the history of Rhode Island’s iconic oysters, quahogs, and all the well-known and lesser-known species in between. It offers the perspectives of those who catch, grow, and sell shellfish, as well as of those who produce wampum, sculpture, and books with shellfish — particularly quahogs — as their medium or inspiration.