Global Fat Resources

Based on a workshop at the University of Bergen and guest edited by Elena Kochetkova, Matthias Heymann, and Ines Prodöhl, the latest issue of 'Global Environment' not only turns it attention to the worlds of fat resources, but is also available open access. Sasha's contribution, "Cod and Its Oil, Cuisine and its Supplements," spotlights her ongoing research in Newfoundland to probe the boundaries between food and medicine to ask: What makes a resource "natural"?

Image Credit: Publicité pour l'huile de foie de morue (1914), Le Cri de Toulouse, Skblzz1 via Wikimedia Commons