Lobster: A Global History (Edible)
Lobsters are in the same phylum as bugs and can grow over 2 feet long and weigh up to 44 lbs. The Atlantic Lobster ranges from the waters of Labrador to Cape Hatteras, North Carolina. During colonial times lobster were plentiful and easy to catch and were use as fertilizer and fed the poor. In Lobster: A Global History (Edible) New England food writer Elisabeth Townsend how lobster ascends from its lowly status to a delicacy for the elite to the series of innovations that made lobster a mass market food to mark special occiasions aand she describes the dishes that its new elevated status inspired. Townsend also takes firm hold to Lobster controversies starting with whether or not lobster is a fish, which has a major impact on various fishing treaties around the world. Next, the issue of whether or not lobsters feel pain which impacts the morality of how we kill and cook them. She delves into the debate and does justice to both sides. Fletcher devotes a chapter to killing and cooking lobsters humanely and a chapter on the future of lobsters. Townsend finishes up with a section of recipes for lobster favorites and a list of internet resources. Townsend writes well and concisely. She treats lobster boiling objectively and rovides alternatives to allow the reader to choose a course they are comfortable with.