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200 10$aGravity data from the San Pedro River Basin, Cochise County, Arizona /$fby Jeffrey R. Kennedy and Daniel Winester
210  1$aReston, Virginia :$cU.S. Department of the Interior, U.S. Geological Survey,$d2011.
215   $a1 online resource (iv, 11 pages) $ccolor illustrations +$e4 appendixes
225 1 $aOpen-file report ;$v2011-1287
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200 10$aLobster /$fRichard J. King
205   $a1st ed.
210   $aLondon $cReaktion Books$d2011
215   $a1 online resource (218 p.)
225 1 $aAnimal series
300   $aDescription based upon print version of record.
311 08$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   $aCooking (Lobsters)
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615  0$aLobster culture.
615  0$aLobster fisheries.
615  0$aLobster industry.
615  0$aCooking (Lobsters)
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