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 Anthropology in the News

ANTH 3888: Calendar Summer 2024

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Anthropology of Food

to Sweet Treats around the World

What FoodAnthro is Reading Now . . .
World Food and Water Clock
OWL logo, Online Writing Lab, Purdue University.    
Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.
"Palermo, Sicily
A Fistful of Rice.
A Fistfull of Rice
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs

Eating rat.
"Eating Rat At The New Year"
National Geographic
Desert People, boy eating "grub worm"
Desert People

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Anthroplogy of Food




Scientific classification
Kingdom: Animalia
Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Infraorder: Astacidea
Family: Nephropidae
Dana, 1852

Subfamilies and Genera




 In the News

American lobster, Homarus americanus.
see also

American lobster, Homarus americanus

see also:

1. Any of several edible marine crustaceans of the family Homaridae, especially of the genus Homarus, having stalked eyes, long antennae, and five pairs of legs, the first pair of which is modified into large pincers. 2. Any of several crustaceans, such as the spiny lobster, that are related to the lobsters. 3. The flesh of a lobster used as food.
Middle English lopster, lobstere, from Old English loppestre, alteration (perhaps influenced by loppe, lobbe, spider) of Latin locusta.
OTHER FORMS:   lobtbaster·er — NOUN
A lobster and a locust may share a common source for their name, that is, the Latin word locusta, which was used for the locust and also for a crustacean that was probably a kind of lobster. We can see that locusta would be the source of locust, but it looks like an unlikely candidate as the source of lobster. It is thought, however, that Old English loppestre, the ancestor of lobster, was formed from locusta and the suffix –estre used to make agent nouns (our –ste). The change from Latin locusta to Old English loppestre may have been influenced by Old English loppe, meaning “spider.”
The American Heritage® Dictionary of the English Language, Fourth Edition.
Copyright © 2000 by Houghton Mifflin Company.
Published by the Houghton Mifflin Company. All rights reserved.

Google Search: Society > Food >
Google Search: Recreation > Outdoors > Fishing



search lobster on JSTOR

In the News . . .

From The Scout Report
(5 September 2008)

As the price of a popular New England delicacy falls, fishermen and others grow concerned

Demand and Price Are Falling for Lobster [Free registration may be required]

Shellfish Disease Plaguing Lobster Industry [Windows Media Player]

Rock lobster season 'prosperous' in south

Gulf of Maine Research Institute: Lobster Den [Macromedia
Flash Player]

The Lobster Institute [Real Player, pdf]

How To Eat Lobster

For centuries, Homarus americanus (also known as the American lobster) was considered food for the poor, and it wasn't until the 1840s that members of the upper crust began to consume these crustaceans in significant quantities. Now, when people visit states like Maine and Massachusetts, sitting down to eat lobster can be the sine qua non of their entire trip to New England. The entire world of lobster consumption in that corner of the United States has been rent asunder in recent months as fewer people are choosing to order this delicacy as part of their dining experience. Like diamond-encrusted skulls by Damien Hirst and pied-a-terre in Manhattan's Upper West Side, lobsters are often thought of as a luxury item, and many people can be quick to cut such an indulgence out of their discretionary budget. Record lobster catches around New England haven't helped the economic situation for lobster fishermen as prices for this aquatic morsel continue to drop, while the price of fuel and bait remains high. Commenting on the situation, Bob Bayer of the Lobster Institute at the University of Maine remarked, "This means hard times, and it means some [fishermen] are not going to make it." [KMG]

The first link will take visitors to an article by the New York Times' Katie Zezima on the recent fortunes of the lobster industry. The second link leads to a recent piece from the
Maine Public Broadcasting Network which discusses the shellfish disease that has begun to impact the lobster population in both Maine and Rhode Island. On a more positive note, the third link will take visitors to a news story from this Tuesday's Southland Times about the very fruitful harvest that rock lobster fishermen are enjoying this season in New Zealand. The fourth link will whisk users away to an intriguing video of a lobster den, provided courtesy of the Gulf of Maine Research Institute. Moving on, the fifth link will take interested parties to the homepage of the Lobster Institute at the University of Maine. Here visitors can learn about lobster biology, take a lobster quiz, and even learn about their popular "Lobster College". Finally, the last link leads to a bit of helpful information on how to eat a lobster, which answers such questions as "Should you have a soft-shell or hard-shell lobster?" and "What is the nutritional value of lobster?" as well as other items of lobster interest. [KMG]

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