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010   $a9786613588920
010   $a1-86189-994-7
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035   $a(EBL)850996
035   $a(OCoLC)775302643
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035   $a(PQKBManifestationID)12270468
035   $a(PQKBTitleCode)TC0000637964
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100   $a20120331d2011      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aLobster$b[electronic resource] /$fRichard J. King
210   $aLondon $cReaktion Books$d2011
215   $a1 online resource (218 p.)
225 1 $aAnimal series
300   $aDescription based upon print version of record.
311   $a1-86189-795-2 
320   $aIncludes bibliographical references and index.
327   $aLobster 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; Index
330   $aOther than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate? From ocean to stock pot, there are two sides to every animal story. For instance, since there are species of lobsters without claws, how exactly do you define a lobster? And how did a pauper's food transform into a meal synonymous with a luxurious splurge? To answer these questions on behalf of lobster the animal is Richard J. King, a former fishmonger and commercial lobsterman, who has chronicled the creature's long nat
410  0$aAnimal (Reaktion Books)
606   $aLobsters
606   $aLobster culture
606   $aLobster fisheries
606   $aLobster industry
606   $aCooking (Lobsters)
608   $aElectronic books.
615  0$aLobsters.
615  0$aLobster culture.
615  0$aLobster fisheries.
615  0$aLobster industry.
615  0$aCooking (Lobsters)
676   $a641.395
700   $aKing$b Richard J$0108858
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801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910457906403321
996   $aLobster$92170587
997   $aUNINA