Lobster: The Beauty of an Ugly Creature
Mark Kurlansky
May 2027 · Bloomsbury US Audio
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Audiobook
infoThis book will become available on May 4, 2027. You will not be charged until it is released.
About this audiobook
Joining New York Times-bestselling author Mark Kurlansky’s groundbreaking, award-winning Cod and Salt—a new classic-in-the-making.
When Mark Kurlansky was seventeen, he took his first job as a commercial fisherman in the Atlantic on a forty-five-foot, wooden-hulled, two-man lobster boat, thus igniting a lifelong fascination and kinship with the mysterious creature. Since that defining experience, the lobster’s role in cuisine and culture have changed dramatically, as it has throughout history. Once thought of as peasant food (“Lobster again?” some eighteenth century New Englanders are reported to have griped), the humble crustacean, a cornerstone of coastal cuisine and economies, is now considered a delicacy, an animal rights cause célèbre, and a scientific marvel.
In Lobster, Kurlansky examines the lobster and its biological, cultural, and culinary identities throughout history and around the world, including fiffteen historic recipes that bring to life eras and cultures devoted to capturing and cooking the crustacean.
When Mark Kurlansky was seventeen, he took his first job as a commercial fisherman in the Atlantic on a forty-five-foot, wooden-hulled, two-man lobster boat, thus igniting a lifelong fascination and kinship with the mysterious creature. Since that defining experience, the lobster’s role in cuisine and culture have changed dramatically, as it has throughout history. Once thought of as peasant food (“Lobster again?” some eighteenth century New Englanders are reported to have griped), the humble crustacean, a cornerstone of coastal cuisine and economies, is now considered a delicacy, an animal rights cause célèbre, and a scientific marvel.
In Lobster, Kurlansky examines the lobster and its biological, cultural, and culinary identities throughout history and around the world, including fiffteen historic recipes that bring to life eras and cultures devoted to capturing and cooking the crustacean.
Joining New York Times-bestselling author Mark Kurlansky’s groundbreaking, award-winning Cod and Salt—a new classic-in-the-making.
When Mark Kurlansky was seventeen, he took his first job as a commercial fisherman in the Atlantic on a forty-five-foot, wooden-hulled, two-man lobster boat, thus ig...
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About the author
Mark Kurlansky is the New York Times bestselling author of Salt, Milk!, Havana, Paper, The Big Oyster, 1968, and The Basque History of the World, among other titles. His most recent book, Cheesecake, was published by Bloomsbury in 2025. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He is a regular contributor to the Los Angeles Times and frequently contributes to the New York Times and the London Guardian. A four-time Jeopardy! clue, he lives in New York City.
www.markkurlansky.com
www.markkurlansky.com
Mark Kurlansky is the New York Times bestselling author of Salt, Milk!, Havana, Paper, The Big Oyster, 1968, and The Basque History of the World, among other titles. His most recent book, Cheesecake, was published by Bloomsbury in 2025. He has received the Dayton Literary Peace Prize, Bon Appétit...
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