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9781861897954

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'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'These little morsels of books are part of a delightful and new imprint known as the Edible series ... The history of each foodstuff is set out compactly and with erudition ... in each case, it's when the history moves closer to current day that revelation and delight meet.' - Diplomat magazine

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[an] elegant little history . . . Kings 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. * <i>New York Times</i> * In Lobster, Richard King, a self-proclaimed lobsterologist (a word he invented, I think - I love it), offers a more personal excursion into the subject . . . Mr. King also introduces a great deal of cultural history, touching on a broad range of topics related to lobsters, including the lives of fishermen (or lobstermen, as we call them in New England), lobster-fishing techniques, and the role of lobsters in art . . . skilfully written. * Jasper White, <i>Wall Street Journal</i> * King offers a fascinating view of the life of a culinary delicacy . . . If youre a fan of the garlic-buttered king of crustaceans, then get hold of Lobster . . . I cant say I was that interested in lobsters before reading this book. But I am now. * <i>The Scotsman</i> * The 41st title in one of our favourite series, the small, short but richly illustrated Animal books from Reaktion, is Lobster. Joining a roster that so far ranges alphabetically and in size of subject from Ant to Whale, Lobster considers the tasty crustaceans culinary, natural and social history. * <i>Toronto Star</i> * a welcome appetizer for this years stack of summer reading . . . sit back and savor this book of lobsteriana with a glass of zinfandel and a shore dinner. Just be careful not to drip any butter on the pages - others in the family will want to read it, too. * <i>Natural History</i> * King clearly loves his subject. He spins a good yarn (weaving together taxonomy, fishing methods, lobster history, future threats to lobster stocks, and lobsters in art, poetry, legend, and popular culture), aided along the way by well-chosen illustrations. * <i>Gastronomica</i> * engaging and very well written * <i>The Age</i>, Melbourne * King has worked aboard New England lobster boats, and his firsthand experience with his subject shows in his engaging and well researched volume . . . His chapters on the history of fishing are excellent, as is his examination of contemporary lobster fisheries. In addition, he has included a well-written, amusing, and informative chapter on lobsters and culture. New England QuarterlyLobster takes its readers on a thoroughly researched, engagingly written tour of the anatomy of both the creature and our imaginings of it. The lobster, King explains, has existed simultaneously as the poor man&#39s bread and the rich mans butter for centuries - a symbol of both hard life and decadence, as illustrated by the books rich offering of glossy 19th-century anatomical drawings, water-colored portraits, and photographs of seamen at work, trawling for bugs. * <i>Sierra Magazine</i> * Lobster is the latest in a series of books dissecting the life histories of various animals . . . There are no recipes, but you&#39ll learn about other lobster species worldwide and how they are used for food, and see lots of fun lobster-related memorabilia, from a lobster telephone to photos of naked women (one with Salvador Dali) with lobsters covering their private parts. * <i>Portland Press Herald</i> * The lobsterman with 40 years of hauling under his belt, the marine biologists with a career of research behind them, and the lobster-loving diner who enjoys a well placed arcane anecdote at a dinner table with friends and family, will all likely find something they didnt know about lobster in Lobster . . . packed with facts and in-depth coverage of various lobster topics Fishermans VoiceKing ranges widely and deeply . . . He is particularly good at conveying something of the dedication and enthusiasm of those people who have over the years devoted themselves to studying the lobster * Inside.org.au *

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Richard J. King is Lecturer in Literature of the Sea at the Maritime Studies Program of Williams College and Mystic Seaport, Connecticut. He has written widely on maritime culture and literature.

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