| Author: | Elisabeth Townsend | ISBN: | 9781861899958 |
| Publisher: | Reaktion Books | Publication: | January 1, 2012 |
| Imprint: | Reaktion Books | Language: | English |
| Author: | Elisabeth Townsend |
| ISBN: | 9781861899958 |
| Publisher: | Reaktion Books |
| Publication: | January 1, 2012 |
| Imprint: | Reaktion Books |
| Language: | English |
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.
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.
