Title: Lobster
Description: 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, Dali, and Woody Allen.
Subjects: Lobsters, Animals in literature, Animals and civilization, Lobster fisheries, Cooking (Lobsters), Lobster culture, Shellfish in art, Human-animal relationships, Social aspects, New York Times reviewed, Cooking (shellfish)