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100   $a20230509e20122023  uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aLobster $ea global history /$fElisabeth Townsend
205   $aFirst edition.
210  1$aLondon :$cReaktion Books,$d2012.
210  2$aLondon :$cBloomsbury Publishing (UK),$d2023.
215   $a1 online resource (146 pages)
225 1 $vEdible.
300   $aDescription based upon print version of record.
311   $a1-86189-794-4 
320   $aIncludes bibliographical references and index.
327   $aIntroduction: 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 Index
330   $aFrom pauper's food to cultural icon, this book tells the story of our relationship with the lobster, from coastal hunter-gatherers through the Industrial Revolution to modern times. As lobsters became a status symbol for the rich, they became the subjects of both artists and writers. The lobster has been depicted in Egyptian temples and Pompeiian feasts; Dutch still lifes and Japanese woodcuts; Lewis Carroll's Alice's Adventures in Wonderland and Salvador Dali?'s Lobster Telephone. And the social history of its consumption takes us from the Stone Age, through the early European settlers in New England and Australia, to today's Japanese live lobster sashimi.    The lobster has been transformed from a peasant food into a luxurious delicacy that reflects our changing ideas about diet and human consumption. Today's consumer is concerned about the ethics of eating lobster, and controversy rages about methods of killing them. Though scientists continue to debate whether lobsters can feel pain, concerns about cruelty have led to the invention of new machines that are intended to kill them humanely. There are also efforts to farm lobsters, to re-stock the seas with juveniles and to fish them sustainably.    Lobster will appeal to anyone who loves this fascinating crustacean, or who has chased a lobster across a kitchen floor.
410  0$aEdible  .
606   $aFood$xHistory
606   $aLobsters
615  0$aFood$xHistory
615  0$aLobsters.
676   $a641.395
700   $aTownsend$b Elisabeth$01622382
801  0$bUkLoBP
801  1$bUkLoBP
906   $aBOOK
912   $a9910818167703321
996   $aLobster$93956212
997   $aUNINA