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The New York Times recently ran an interesting story about how researches have scoured old menus from restaurants across the country over the past 150 years in search of changing tastes in seafood.

Only by knowing how bountiful the ocean was can one determine the potential for restoring important marine fisheries, said Glenn A. Jones, an oceanographer at the Galveston campus of Texas A&M University and a leader of the research. Before fisheries agencies routinely collected data on landings and prices, he added, there was not a lot of information to go on. Menus also are one of the only tools for tracking shifting consumer demand for various species.

Dr. Jones presented initial findings last week at a meeting of marine biologists in Kolding, Denmark, that are part of an international project, the Census of Marine Life, which is an effort to create a detailed picture of past and current stocks of marine species by 2010.

You can download the full press release here (.pdf).

Don't throw out those menus!

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