LEADER 02162nam  2200625Ia 450 
001 9910809462203321
005 20200520144314.0
010   $a1-282-79612-7
010   $a9786612796128
010   $a1-86189-747-2
035   $a(CKB)2670000000061587
035   $a(EBL)618773
035   $a(OCoLC)671648528
035   $a(SSID)ssj0000416537
035   $a(PQKBManifestationID)11294499
035   $a(PQKBTitleCode)TC0000416537
035   $a(PQKBWorkID)10422488
035   $a(PQKB)11039716
035   $a(MiAaPQ)EBC618773
035   $a(Au-PeEL)EBL618773
035   $a(CaPaEBR)ebr10430655
035   $a(CaONFJC)MIL279612
035   $a(EXLCZ)992670000000061587
100   $a20081030d2009      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aEel /$fRichard Schweid
205   $a1st ed.
210   $aLondon $cReaktion$dc2009
215   $a1 online resource (186 p.)
225 0 $aAnimal
300   $aDescription based upon print version of record.
311   $a1-86189-423-6 
320   $aIncludes bibliographical references and index.
327   $aEel Cover; Imprint page; Contents; Introduction; 1 The Eel Question; 2 Endangered Eel; 3 Classical Eel; 4 Puritans and Victorians; 5 Sniggling; 6 Cultured Eel, Cultural Eel; Timeline of the Eel; References; Select Bibliography; Associations and Websites; Acknowledgements; Photo Acknowledgements; Index
330   $aWhen pulled from the mud of creeks, ponds, rivers, or the sea, the eel, with its slick, snake-like body, emerges as an extremely mundane and even unappealing fish. But don't let the appearance fool you-the eel has been one of the world's favorite foods si
410  0$aAnimal (Reaktion Books)
606   $aEels
606   $aOsteichthyes
615  0$aEels.
615  0$aOsteichthyes.
676   $a597.43
676   $a597.432
676   $a597/.432
700   $aSchweid$b Richard$f1946-$01136498
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910809462203321
996   $aEel$94022352
997   $aUNINA