Description:
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? 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 natural history.
Part of the Animal series, King's Lobster takes us on a journey through the history, biology, and culture of lobsters, including the creature's economic and environmental status worldwide. He describes the evolution of technologies to capture these creatures and addresses the ethics of boiling them alive. Along the way, King also explores the salacious lobster palaces of the 1920s, the animal's thousand-year status as an aphrodisiac, and how the lobster has inspired numerous artists, writers, and thinkers including Aristotle, Dickens, Thoreau, Dalí, and Woody Allen.
Whether you want to liberate lobsters from their supermarket tanks or crack open their claws, this book is an essential read, describing the human connection to the lobster from his ocean home to the dinner table.
Brief description: Richard J. King is visiting professor with the Sea Education Association, founding coeditor of Searchable Sea Literature, and a research associate with the Coastal and Ocean Studies Program of Williams College-Mystic Seaport. Most recently, he is the author of Ahab's Rolling Sea: A Natural History of "Moby-Dick" and coeditor of Audubon at Sea: The Coastal and Transatlantic Adventures of John James Audubon, both also published by the University of Chicago Press. He lives with his family in Santa Cruz, CA.
Review Quotes: "[An] elegant little history of the world's pre-eminent crustacean. . . . King's witty and erudite portrait, illustrated with a wealth of images that demonstrate his passionate knowledge of his subject, may leave us feeling that the lobster deserves to be treated with more dignity. But provided our dinner has been traditionally caught, rapidly delivered and responsibly prepared, this book should only enhance our enjoyment."-- "New York Times Book Review"