Lobster: A Global History

Front Cover
Reaktion Books, Jan 1, 2012 - Cooking - 144 pages

Other 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? Food writer Elisabeth Townsend here charts the global rise of the lobster as delicacy.

Part of the Edible Series, Lobster: A Global History explores the use and consumption of the lobster from poor man’s staple to cultural icon. From coastal fishing in the Middle Ages to the Industrial Revolution and modern times, Townsend describes the social history of the consumption of lobsters around the world. As well, the book includes beautiful images of rarely seen lobsters and both old and contemporary lobster recipes.

Whether you want to liberate lobsters from their supermarket tanks or crack open their claws, this is an essential read, describing the human connection to the lobster from his ocean home to the dinner table.


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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
Select Bibliography
Websites and Associations
Photo Acknowledgements

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About the author (2012)

Elisabeth Townsend lives in Concord, Massachusetts, and writes regularly on food and travel for publications such as the Boston Globe and Gastronomica.

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