id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
humanimalia-10060	Bayer, Ellen	What's in It for the Lobster? Review of Richard J. King, Lobster & Elisabeth Townsend, Lobster: A Global History	2011	7	.pdf	application/pdf	2838	111	54	Townsend also expresses her concern that new technology designed to kill lobsters more quickly and humanely than current standard methods of boiling or slicing live lobsters will divorce us “from the primal experience of killing our dinner,” which puts us “in danger of losing the connection between the food we ingest and its origin” (8).3 While it’s true that most humans are dangerously disconnected from the food they eat, ultimately Townsend’s principal worry stems from the possibility that, “The idyllic experience of eating a freshly boiled lobster on a coastal dock may become extinct” (8). Her discussion of new “imitation” lobsters (seafood sold as lobster-like or passed off as lobster) serves as an interesting counterpoint to King’s insistence on the difficulty of defining lobsters; Townsend explores this question in terms of the difficulty diners may have in determining whether what they are eating is truly lobster.	cache/humanimalia-10060.pdf	txt/humanimalia-10060.txt