02707nam 2200637 a 450 991077893070332120230725055947.01-280-49359-397866135888211-86189-995-5(CKB)2550000000084056(EBL)850997(OCoLC)775302644(SSID)ssj0000637965(PQKBManifestationID)12294331(PQKBTitleCode)TC0000637965(PQKBWorkID)10707329(PQKB)11647122(MiAaPQ)EBC850997(Au-PeEL)EBL850997(CaPaEBR)ebr10538337(CaONFJC)MIL358882(EXLCZ)99255000000008405620120331d2011 uy 0engur|n|---|||||txtccrLobster[electronic resource] a global history /Elisabeth TownsendLondon Reaktion Books20111 online resource (146 p.)EdibleDescription based upon print version of record.1-86189-794-4 Includes bibliographical references and index.Lobster Cover; Imprint page; Contents; Introduction: What is a Lobster?; 1. From Fertilizer to the Dinner Table; 2. From Main Course to Mass Market; 3. Lobster Takes Centre Stage; 4. Lobster Controversies; 5. Killing and Cooking (Humanely); 6. The Future of Lobsters; Recipes; Select Bibliography; Websites and Associations; Acknowledgements; Photo Acknowledgements; IndexOther than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate? Food writer Elisabeth Townsend here charts the global rise of the lobster as delicacy. Part of the Edible Series, Lobster: A Global History explores the use and consumption of the lobster from poor man's staple to cultural icon. From coastal fishing in the Middle Ages to the Industrial Revolution and modern times, Townsend describes the social history of the consumption of lobsters around the world.Edible.LobstersLobster fisheriesHistoryCooking (Lobsters)Cooking (Lobsters)HistoryLobsters.Lobster fisheriesHistory.Cooking (Lobsters)Cooking (Lobsters)History.641.395Townsend Elisabeth1549934MiAaPQMiAaPQMiAaPQBOOK9910778930703321Lobster3808372UNINA