LEADER 01023nam a2200265 i 4500 001 991004367737607536 005 20250213100203.0 008 250213s2024 it r 001 0 ita 020 $a9788849555745 040 $aBibl. Dip.le Aggr. Scienze Giuridiche - Sez. Studi Giuridici$bita 082 04$a340.09 245 00$aDiritto, Storia, istituzioni :$bLiber amicorum Giancarlo Vallone /$ca cura di Francesca lamberti, Carlo Mignone, Daniele Stasi, Maria Luisa Tacelli e Ubaldo Villani-Lubelli 260 $aNapoli :$bEdizioni Scientifiche Italiane,$c2024 300 $a2 tomi ;$c24 cm. 490 1 $aCollana del Dipartimento di Scienze Giuridiche, Università del salento. Nuova serie ;$v53 600 10$aVallone, Giancarlo 650 4$aDiritto$xStudi 700 1 $aLamberti, Francesca 700 1 $aMignone Carlo 700 1 $aStasi, Daniele 700 1 $aTacelli, Maria Luisa 700 1 $aVillani-Lubelli, Ubaldo 912 $a991004367737607536 996 $aDiritto, Storia, istituzioni$94312328 997 $aUNISALENTO LEADER 03598oam 2200697Ia 450 001 9910958178303321 005 20250204190533.0 010 $a9786613588821 010 $a9781280493591 010 $a1280493593 010 $a9781861899958 010 $a1861899955 024 7 $a10.5040/9781861899958 035 $a(CKB)2550000000084056 035 $a(EBL)850997 035 $a(OCoLC)775302644 035 $a(SSID)ssj0000637965 035 $a(PQKBManifestationID)12294331 035 $a(PQKBTitleCode)TC0000637965 035 $a(PQKBWorkID)10707329 035 $a(PQKB)11647122 035 $a(MiAaPQ)EBC850997 035 $a(Au-PeEL)EBL850997 035 $a(CaPaEBR)ebr10538337 035 $a(CaONFJC)MIL358882 035 $a(OCoLC)1378771555 035 $a(UkLoBP)BP9781861899958BFoL 035 $a(EXLCZ)992550000000084056 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 $a1st ed. 210 1$aLondon :$cReaktion Books,$d2012. 210 2$aLondon :$cBloomsbury Publishing (UK),$d2023. 215 $a1 online resource (146 pages) 225 1 $vEdible 300 $aDescription based upon print version of record. 311 08$a9781861897947 311 08$a1861897944 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 606 $aFood and society$2bicssc 615 0$aFood$xHistory 615 0$aLobsters. 615 7$aFood and society 676 $a641.395 700 $aTownsend$b Elisabeth$01799919 801 0$bUkLoBP 801 1$bUkLoBP 906 $aBOOK 912 $a9910958178303321 996 $aLobster$94344349 997 $aUNINA