FISHTORIC

OBJECTIVE OF THE BOOKThe objective of "e;FISHTORIC: The Fishes of West Bengal – Ecology, Culture & Cuisine"e; is to pre-sent the fish heritage of West Bengal in a holistic way by connecting ecology, culture, history, and cuisine. The book aims to document the rich diversity of fish found in the rivers, wetlands, estuaries, ponds, and coastal waters of West Bengal, while also explaining their role in the state's food culture, economy, and daily life.It seeks to:•introduce readers to the major fish species of West Bengal in Bengali, English, and scientific names,•preserve the traditional knowledge of fishing communities and Bengali cooking practices,•highlight the cultural importance of fish in Bengali identity, especially the fish-and-rice tradition,•explain seasonal fish availability, migration, and habitat,•and create awareness about conservation, overfishing, pollution, and sustainable fisheries for the future.ABOUT THE AUTHORDr. Subhadip Majumder is a hospitality academic, corporate chef and author with more than two decades of professional and academic experience focused on food production, culinary research and hospitality education. He combines hands-on kitchen leadership and recipe engineering with curriculum design, accreditation work and applied research on food, design and sustainability.Dr. Majumder has held senior academic and leadership roles across India and Nepal, including Associate Dean and Professor at Lovely Professional University, Director-level roles at Rana Cooking School and RNB Global University, and Professor and corporate chef at Silver Mountain School of Hotel Management, Kathmandu. He has designed syllabuses and training programs, led large operational teams and run national-scale culinary projects and consultancies.He is a PhD in Hotel Management (Food Production), (2024); Master in Hotel Management (MHM) and a Diploma in Hotel Management & Catering Technology. Multiple professional awards and recognitions including Culinary Educator awards, regional excellence prizes, and records/achievements.Dr. Majumder is the author of textbooks and guidebooks used in hospitality education, and has published on topics including food production, gastronomy, food & architecture, AI in food production, and tourism and sustainability. He convenes and edits hospitality journals, contributes chapters and peer-reviewed papers, and holds copyrights and granted patents for culinary inventions and hospitality technologies.He is born and raised in West Bengal, Dr. Majumder draws inspiration from the region's rivers, markets and culinary traditions. His work aims to bridge traditional food knowledge and modern culinary science, promote sustainable food practices and make technical knowledge accessible to students, chefs and local communities. The present book is driven by that lifelong engagement with regional freshwater systems and practical fieldwork.