02710nam 2200661 a 450 991077893090332120230725055921.01-280-49369-097866135889201-86189-994-7(CKB)2550000000084055(EBL)850996(OCoLC)775302643(SSID)ssj0000637964(PQKBManifestationID)12270468(PQKBTitleCode)TC0000637964(PQKBWorkID)10684147(PQKB)10518288(MiAaPQ)EBC850996(Au-PeEL)EBL850996(CaPaEBR)ebr10538332(CaONFJC)MIL358892(EXLCZ)99255000000008405520120331d2011 uy 0engur|n|---|||||txtccrLobster[electronic resource] /Richard J. KingLondon Reaktion Books20111 online resource (218 p.)Animal seriesDescription based upon print version of record.1-86189-795-2 Includes bibliographical references and index.Lobster Cover; Imprint page; Contents; 1. What is a Lobster?; 2. Dissecting a Bug; 3. Ancient, Giant and Plentiful; 4. Building a Better Lobster Trap; 5. To Boil or Not to Boil; 6. Lobster Tales; 7. Feelers; Timeline of the Lobster; References; Bibliography; Associations and Websites; 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? From ocean to stock pot, there are two sides to every animal story. For instance, since there are species of lobsters without claws, how exactly do you define a lobster? And how did a pauper's food transform into a meal synonymous with a luxurious splurge? To answer these questions on behalf of lobster the animal is Richard J. King, a former fishmonger and commercial lobsterman, who has chronicled the creature's long natAnimal (Reaktion Books)LobstersLobster cultureLobster fisheriesLobster industryCooking (Lobsters)Lobsters.Lobster culture.Lobster fisheries.Lobster industry.Cooking (Lobsters)641.395King Richard J108858MiAaPQMiAaPQMiAaPQBOOK9910778930903321Lobster3808373UNINA