OP: Seafood of Southeast Asia

Federal Publications, Singapore, 1977. Hardcover. Very Good. Alan Davidson (1924–2003), who is most remembered as a leading figure in the field of food history, also had an abiding interest in the world of fish and seafood. His first book, Mediterranean Seafood, appeared in 1972. In 1973, he entered the British diplomatic service and became the ambassador to Laos, serving until 1975. In what may have been a somewhat undemanding job, he applied himself while there to studying the marine species of the Mekong River region.  His first book to emerge from this effort was The Fish and Seafood of Laos (1975), followed by this much more ambitious Seafood in South-East Asia, self published in paperback in 1976. It is an authoritative, substantial 366-page volume organized in two parts. Part I is a catalog, some 225 profiles of fish, crustaceans, and mollusks, each accompanied by specially commissioned artwork. In addition, there are sixteen excellent color plates. Each profile has a paragraph