The small but mighty shrimp, or prawn, has lured diners to the table for centuries. These primordial-looking creatures spend their short lives out of sight, deep on the ocean floor, yet they have inspired an immense passion among many cultures. They are also at the centre of some of our most pressing environmental and human rights concerns. In this lively and entertaining book, Yvette Florio Lane embarks on a culinary and historical tour of the production and consumption of the beloved crustacean from earliest times to the present day, incorporating fascinating lore, unusual recipes and compelling images. Essential reading for foodies and food historians, Shrimp demonstrates that the enormous desire for this favourite shellfish has always come with a high price tag.
