Join the Island Institute for a special evening conversation with chef and author Barton Seaver, and Rob Snyder, PhD, president of the Island Institute, discussing Barton's new book, American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea, and the heritage and future of American seafood.
A cocktail reception and book signing at Archipelago, the Island Institute's store, will follow.
General admission seats are SOLD OUT.
Online participation via webinar is open. Click here for details.
Questions? Contact the Bethany at (207) 594-9209, ext. 164 for further assistance.
About Barton Seaver
Barton has spent more than 2 decades pursuing his passion for seafood both in the kitchen and on the water. As an award-winning chef, he ran highly acclaimed restaurants in Washington, DC. Following a successful culinary career, he turned his focus towards fisheries and conservation as an Explorer for the National Geographic Society. He is the author of several books on the topic of sustainable seafood and cookery. He has crewed on fishing boats and despite his best efforts is not a very good angler.
From his childhood memories of time on the Chesapeake to his far flung voyages, the salty brine of sea air evokes the closest written chapters of his life. He now lives in Maine on a working waterfront, among the fishermen he so admires and honors with his work. For more information on Barton and his work, visit http://bartonseaver.com/.
About the book
Barton Seaver, renowned author and chef, is proud to introduce his latest work. A book for foodies, anglers, cooks, and history buffs, American Seafood is the essential guide to more than 500 species, as well as a riveting history of one of our country’s most iconic industries. Through essays, masterfully written in Seaver’s elegant and authoritative prose, and thoughtfully curated artwork, this 528-page book supplies a refreshing, fascinating, and timely social history of our maritime nation, one built upon the bounty of America’s oceans and fueled by the dreams of generations of immigrants. Learn more here.