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From 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 Dalí'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.
- Sales Rank: #1897207 in eBooks
- Published on: 2012-05-26
- Released on: 2012-05-26
- Format: Kindle eBook
Review
“Elisabeth Townsend’s concise but rich Lobster: A Global History offers a journey through lobster’s prehistoric and recorded history, exploring scientific, environmental and culinary matters. . . . She also does an outstanding job of documenting and explaining the modern controversy over the treatment of lobster: Is boiling alive inhumane, for instance, and if so what method might be better? . . . Most of all, [this books reminds] us that our long relationship with lobsters is tied up with our relationships with one another.” —Jasper White, Wall Street Journal
(Wall Street Journal)
“We are quite taken with the short but engagingly readable Edibles series of handsome little books on basic, well, edibles, as in the cultural and global history of one type of food or beverage. Originating in England from Reaktion Books but written by foodie journalists or food science academics on both sides of the Atlantic, these spritely, much-illustrated books are a peruser’s delight.” (Toronto Star)
“A fun, smartly written series appropriate for a popular audience that likes to eat . . . the Edible series books provide level-headed and enjoyable overviews of food culture . . . These will create a little library that any foodie will be proud to show off . . . aesthetically pleasing volumes with decent content that would make good presents.”—Winterthur Portfolio, on the Edible series
(Winterthur Portfolio)
“A frothy confection of lobster history, lore, and art, with an emphasis on cooking and consuming the crustaceans. There are plenty of entertaining moments.” (Gastronomica)
“Elisabeth Townsend considers the creature that inspired mosaic artists in ancient Pompeii, reclined like a cardinal in still life paintings, gave Salvador Dalí a telephone handle, fed the indigent poor and later the spoiled rich and became a partial success in shellfish farming. . . . Reading its 128 pages inclusive of recipes will leave almost anyone considerably more clued up about lobsters than they were before.” (Fay Maschler Spectator)
About the Author
Elisabeth Townsend lives in Concord, Massachusetts, and writes regularly on food and travel for publications such as the Boston Globe and Gastronomica.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Bring them back alive
By Bill Robinson
"Now the various species of whales need some sort of popular comprehensive classification," Herman Melville wrote in "Cetology", Chapter 32 of Moby Dick. Melville wanted his readers to appreciate the wonder and diversity of these marine mammals---from sperm whale to right whale, from fin-back to razor-back. His intent was to inspire awe and respect. "But it is a ponderous task, no ordinary letter-sorter in the Post-office is equal to it," Melville writes. You must "grope down into the bottom of the sea after them."
No Great Whites are evident in Elisabeth Townsend's Lobster: A Global History, though she does introduce Fiona, "a rare polka-dotted lobster...found near Rockport, Maine in 2004." Also cited are incidents of 45-pound, large-clawed monsters captured in the 1930`s off the Atlantic coast. (None are reported to have sunk ships.) Townsend's entertaining book is filled with facts, history, anecdote, and lively lobster lore. Great recipes are included, but this is not simply a "food book." It falls squarely and successfully in the newly-emerging "Cultural history - foodways" category. The reader becomes a lobster expert, learning about these fascinating creatures in all their numerous incantations. Also communicated is a clear sense of how politics, economics, geography, and ecology intersect at the dinner table.
Melville was pessimistic concerning his whale classification project. He saw it as overwhelming, a never-ending task. Lobsters, like whales, are complicated and mysterious creatures. (This is the nature of Nature and probably Melville's point.) However, Townsend has gone down deep groping after these curious crustaceans. And, she brings them back alive.
0 of 0 people found the following review helpful.
Could be more in-depth
By Kari Lavalli
This book and another on the Lobster (by Richard King) came out at about the same time. King's book was better. There is enough of a difference between the two books that they are both worth having -- if you like lobsters -- but I wish this had gone more into ancient history.
2 of 2 people found the following review helpful.
Strange and succulent denizens of the deep
By Tallpine
Elisabeth Townsend's definitive book on the global history of lobsters calls to mind the question, "who was the first human to dare to eat this large insect-like phenomenon?!" She comes close to answering this, tracing the history of consumption of all types of lobsters throughout the world. Don't be surprised when you learn that evidence of lobsters - their shells - goes back as far as 250 million years!
The book is replete with fascinating anecdotes and factoids. Who wouldn't be amazed at Diamond Jim Brady's appetite for lobsters? Townsend's description of his eating habits brings alive the excesses of our very own American Gilded Age. You also meet the lobstermen "down Maine" who remind us what a precious resource these crustaceans are. And you learn why some lobsters are clawed and others are not.
The author has included a awesome range of fabulous illustrations that emphasize the ubiquitous and timeless nature of these ancient creatures. Her excellent index reflects the long worldwide history of the lobster. There is no doubt you will enjoy the wonderful section on recipes for lobster; don't miss Lobster Tail Souffle in the Shell (from South Africa).
Townsend is an author who cares deeply about the sustainability of flora and fauna, and she reminds us that the future of lobsters lies directly in our hands. Citing a variety of information, she provides us with tools that we can use to ensure these strange and succulent denizens of the deep remain with us. The first step is to read and savor this delightful publication.
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