Кіріспе
Ірі теңіз қаңқалыларының отбасысы, тырнақты лобстерлер
clawed lobsters
Лобстерлер – Nephropidae (синонимі Homaridae) отбасына жататын малакострактар. Олардың денелері ұзын, әрі күшті құйрықтары бар, теңіз түбіндегі жарықтарда немесе қуыстарда тіршілік етеді. Олардың бес жұп аяғының үшеуі тырнақты, оның ішінде бірінші жұбы, ол әдетте қалғандарынан әлдеқайда ірі болады. Теңіз тағамдары ретінде жоғары бағаланатын лобстерлер экономикалық тұрғыдан маңызды және олар қоныстанған жағалау аймақтарында көбінесе ең табысты тауарлардың бірі болып табылады. Коммерциялық маңызға ие түрлерге Солтүстік Атлант мұхитындағы Homarus туысының екі түрі және скампи (креветкаға немесе "кішкентай лобстерге" ұқсайтын) – Солтүстік жарты шардагы Nephrops туысы және Оңтүстік жарты шардагы Metanephrops туысы жатады.
Айырмашылығы
Басқа бірнеше шаяңқылар тобының аттарында "қақаңқа" сөзі болғанымен, "қақаңқа" деген термин әдетте Нефропидтер тұқымдасына жататын қысқыш қақаңқаларды білдіреді. Қысқыш қақаңқалар тікенді қақаңқалармен немесе жүзімшік қақаңқалармен, олардың қысқыштары (chelae) жоқ, немесе қоян-қолтық қақаңқалармен тығыз байланысты емес. Қысқыш қақаңқалардың ең жақын туыстары – риф қақаңқалары және тұщы су рактерінің үш тұқымы.
Денесі
Омарлар – омыртқасыз жануарлар, олардың қорғаныш экзоскелеті қатты. Көптеген буынтұқымдылар сияқты, омарлар өсу үшін қабығын түсіруі керек, бұл оларды жабық қалдырады. Қабық түсірілетін кезде, бірнеше түр түсін өзгертеді. Омардың сегіз жүру аяғы бар, алдыңғы үш жұбы қысқыштармен жабдықталған, бірінші жұбы қалғандарынан ірі. Алдыңғы қысқыштар биологиялық тұрғыдан аяқтар деп есептеледі, сондықтан олар "он аяқты" (Decapods) тобына жатады. Омарлар көптеген буынтұқымдылар сияқты екі жақты симметриялы болғанымен, кейбір түрлері әртүрлі, арнайы қысқыштарға ие. Омардың анатомиясы екі негізгі бөліктен тұрады: бас-көкірек және құрсақ. Бас-көкірек бас пен кеудені біріктіреді, екеуі де хитинді қабықпен жабылған. Омардың басында антенналар, антеннашалар, жақ, бірінші және екінші жоғарғы жақ сүйектері орналасқан. Басында сонымен қатар (көбінесе сабақты) күрделі көздер де бар. Омарлар мұхит түбіндегі тұманды ортада тіршілік ететіндіктен, олар көбінесе антенналарын сезімталдық мүшелер ретінде пайдаланады. Омардың көзінде дөңгелек торлы қабықтың үстінде жарық шағылыстыратын құрылым болады. Керісінше, көптеген күрделі көздер жарық шоғырландырғыштарды (линзаларды) және ойыс торлы қабықты пайдаланады. Омардың кеудесі жоғарғы жамбас сүйектерінен (максиллипедтер) – ауыз мүшелері ретінде қызмет ететін және жүруге, сондай-ақ тамақ іздеуге арналған жоғарғы жамбас сүйектерінен (переиоподтар) құралған. Құрсаққа жүзуге арналған плеоподтар (жүзушілер деп те аталады), сонымен қатар уроподтар мен телсоннан тұратын құйрық желпуіші кіреді. Омарлар, құрттар мен мойынұсаулар сияқты, гемоцианиннің болуына байланысты көк қанға ие, гемоцианин мыс қамтиды. Ал омыртқалы жануарлар мен көптеген басқа жануарларда темірге бай гемоглобиннен тұратын қызыл қан болады. Омарларда жасыл гепатопанкреас бар, оны шефтер томалей деп атайды, ол жануардың бауыры және ұйқы безі ретінде жұмыс істейді. Nephropidae тұқымдасына жататын омарлар жалпы пішіні жағынан бірнеше туысқан топтарға ұқсас. Олар тұщы су рактерінен кеуде сегменттерінің соңғы екісі арасындағы буынның болмауымен, ал Enoplometopidae тұқымдасына жататын риф омарларынан алдыңғы үш жұп аяқтарында толық қысқыштардың болуымен ерекшеленеді, олардың тек біреуі ғана бар.
Түстеу
Әдетте, лобстерлердің түсі қараңғы болады, көкшіл жасыл немесе көкшіл қоңыр түстік, теңіз түбімен үйлесу үшін, бірақ оларды көптеген түстерде кездестіруге болады. Атипиялық түсі бар лобстерлер өте сирек, жыл сайын ұсталатын миллиондаған лобстердің тек бірнешеуін құрайды. Олардың сирек кездесуіне байланысты, көбінесе оларды тамақ ретінде пайдаланбайды, керісінше жабайы табиғатқа жібереді немесе аквариумдарға тапсырады. Көбінесе, ерекше түс альбинизм немесе гермафродитизм сияқты генетикалық факторларға байланысты болады. Пісірілгеннен кейін лобстердің ерекше түсі оның дәміне әсер етпейді; альбинос лобстерлерді қоспағанда, барлық лобстерлерде астаксантин болады, ол пісірілгеннен кейін лобстердің жарқын қызыл түске айналуына жауап береді. +Лобстерлердегі атипиялық түстер тізімі
Түс | Кездесу жиілігі | Ескертулер | Белгілі мысалдар
---|---|---|---
Альбинос | 1:100,000,000 | Ақ деп те аталады; мөлдір; көлгір; кристалды. | "Жұмсақ қант" (Cotton Candy) 1:100,000,000. Альбиностың кіші түрі болуы мүмкін.
Көк | 1:1,000,000 – 1:2,000,000 | | Lucky Blue (2022, Мэн), (2019, Сент-Луис)
Калико | 1:30,000,000 | | Eve (2019, Мэриленд)
Қызғылт сары | 1:30,000,000 | | Cheddar (2022, Флорида), Biscuit (2022, Миссисипи)
Екі түске бөлінген | 1:50,000,000 – 1:100,000,000 | Екі түске бөлінгеннің кіші түрі, атап айтқанда, қызғылт сары және қара. | Pinchy (2012, Массачусетс)
Қызыл | 1:10,000,000 | |
Сары | 1:30,000,000 | |
Ұзақ өмір сүру
Жабайы табиғатта лобстерлер шамамен 45-50 жыл өмір сүреді, бірақ жасын анықтау қиын: әдетте, өлшем және басқа да факторлар бойынша бағаланады. Жаңа әдістер жасты дәлірек анықтауға көмектеседі. Зерттеулер көрсеткендей, лобстерлер жасы ұлғайған сайын өмірлік белсенділігі төмендемейді, әлсіреймейді және көбею қабілетін жоғалтпайды, тіпті ересек лобстерлер жас лобстерлерге қарағанда көбірек көбейе алады. Бұл ұзақ өмір сүру хромосомалардың ұштарындағы ДНК-ның қайталанатын ұзақ бөліктерін қалпына келтіретін теломераза ферментімен байланысты болуы мүмкін. Теломераза көптеген омыртқалы жануарларда эмбриондық кезеңде белсенді болады, бірақ ересек жасында көбінесе жоқ болады. Дегенмен, көптеген омыртқалы жануарлардан айырмашылығы, лобстерлер ересек кезінде де тіндерінің көп бөлігінде теломеразаны өндіреді, бұл олардың ұзақ өмір сүруімен байланысты болуы мүмкін. Теломераза жасыл дақты лобстерлерде ерекше көп кездеседі, олардың дақтары ферменттің қабық пигментациясымен әрекеттесуі нәтижесінде пайда болады деп саналады. Лобстердің ұзақ өмір сүруі олардың мөлшерімен шектеледі. Қабық ауыстыру (мольтинг) метаболикалық энергияны қажет етеді, ал лобстер неғұрлым ірі болса, соғұрлым көп энергия керек болады; 10-15% лобстерлер қабық ауыстыру кезінде шаршап өледі, ал ересек лобстерлерде қабық ауыстыру тоқтатылып, экзоскелет бұзылады немесе толық құлайды, бұл өлімге алып келеді. Көптеген онбунақты қаңқалылар сияқты, лобстерлер өмір бойы өседі және әр қабық ауыстыру кезінде жаңа бұлшық ет жасушаларын қоса алады. Лобстердің ұзақ өмір сүруі олардың үлкен мөлшерге жетуіне мүмкіндік береді. Гиннес рекордтары бойынша, ең үлкен лобстер Канаданың Нова-Скотия провинциясында ұсталған, салмағы .
Экология
Омарлар барлық мұхиттарда, жағалаудан бастап континенттік шельфтің шетінен тыс жердегі тасты, құмды немесе лайлы түбінде тіршілік етеді, бұл олардың мөлшері мен жасына байланысты. Омарлар – барлық жемді жейтін жануарлар, әдетте балық, моллюскалар, басқа да қабықтылылар, құрттар және кейбір өсімдіктер сияқты тірі жеммен қоректенеді. Қажет болған жағдайда олар қалдықтарды жейді және тұтқындық жағдайында каннибализмге баратындары белгілі. Дегенмен, омардың асқазанынан омардың терісі табылса, бұл міндетті түрде каннибализмді білдірмейді, себебі омарлар терісін қырылғаннан кейін жейді. Жалпы, жабайы омар популяциясында каннибализм болмайды деп есептелгенмен, 2012 жылы Мэн штатындағы жабайы омарларды зерттеген ғалымдар оны байқады. Бұл жабайы табиғатта омардың каннибализмінің алғашқы белгілі жағдайлары, бұл Мэн омарларының табиғи жоратындарының жоғалуына байланысты олардың жергілікті популяциясының өркендеуіне байланысты деп есептеледі. Жалпы алғанда, омарлар ұзын денелі және теңіз түбінде баяу қозғалады. Бірақ, қашқанда олар денелерін иіп-бүгіп, кері қарай жылдам жүзеді. Шамамен жылдамдық тіркелген. Бұл кариоидтық қашу реакциясы деп аталады. Симбион туысына жататын симбиоздық жануарлар, циклиофоралар тінінің жалғыз белгілі өкілі, тек омардың жабырқақтарында және ауыз мүшелерінде ғана тіршілік етеді. Симбионның әртүрлі түрлері Солтүстік Атлант мұхитының үш маңызды омар түрлерінде табылған: Nephrops norvegicus, Homarus gammarus және Homarus americanus. АҚШ-тың Азық-дәрі басқармасының (FDA) мәліметінше, 2005-2007 жылдар аралығында американдық омардағы сынаптың орташа деңгейі 0,107 ppm құрады.
Тарих
Адамдар ежелден-ақ лобстер жегені айтылады. Балық аулаумен айналысатын елді мекендердің жанындағы лобстер қабықтарының көптеп табылуы осы кезеңде оның қаншалықты танымал болғанын көрсетеді. Дәлелдер лобстердің Ұлыбритания жағалауындағы балықшы қауымдастықтарында тұрақты түрде желінгенін көрсетеді.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Лобстер Рим империясының ортасы мен соңында танымал орташа деликатес болып саналды. Бағасы түрлі факторларға байланысты өзгеруі мүмкін, бірақ лобстердің халыққа қажеттілігін қанағаттандыру үшін алыс жерлерге тасымалданғанына дәлелдер бар. Помпея қираған жерлерінен табылған мозаика Рим империясының ерте кезеңінде тікенді лобстерге римдіктердің қызығушылығы болғанын көрсетеді. 50-800 жылдары Перудегі моче халқы лобстерді жиі жеген. Лобстер қабықтарынан тамақпен қатар, ашық қызғылт түсті бояу, әшекей бұйымдары мен құралдар да жасалған. Осы кезеңге жататын, лобстер пішіндес ыдыстардың көптеп өндірілуі оның сол кезде танымал болғанын көрсетеді, бірақ ыдыстың мақсаты әлі анықталмаған. Викинг дәуірінде Солтүстік Еуропалықтар арасында лобстер және басқа да моллюскаларды жеу көбейді. Бұл кемелердің жақсаруы және кеме жасау мен теңізшілерді даярлауға мәдени инвестициялардың артуына байланысты теңіз шаруашылығының жалпы өсуімен байланысты болуы мүмкін. Теңіз өнімдерін тұтыну осы кезеңде жалпы өсті, ал лобстерді тұтыну осы үрдіспен бірге өсті. Алайда, балықтан айырмашылығы, лобстер тұзды судан алынғаннан кейін екі күн ішінде пісірілуі керек болды, бұл оның ішкі аймақтарда қолжетімділігін шектеді. Осылайша, лобстер балықтан гөрі, жағалауда тұрмайтын адамдар үшін салыстырмалы түрде байларға ғана қолжетімді тағамға айналды.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Лобстер алғаш рет орта ғасырларда ас дайындау кітаптарында айтылған. Шамамен 1300 жылы жазылған француздық рецепттер жинағы Le Viandier de Taillevent лобстерді (солы судағы раковина деп те аталады) «Шарап пен суда пісіріңіз немесе пеште пісіріңіз; сірке суымен жеңіз» деп ұсынады. Le Viandier de Taillevent алғашқы «жоғары тағам» кітаптарының бірі болып саналады, ол кезең үшін өте күрделі болатын тағамдарды қалай дайындау керектігін және қымбат және алуы қиын ингредиенттерді пайдалануды ұсынады. Лобстер рецептін қамтыған түпнұсқа басылым француздық сарай аспазы Гийом Тирел туғанға дейін жарық көргенімен, Тирел кейіннен осы рецепттер жинағын кеңейтіп, қайта жариялады, бұл екі басылымда да қамтылған рецепттер француз дворяндарының жоғарғы топтарында, соның ішінде король Филипп VI арасында танымал болғанын көрсетеді. Осы кітапта лобстер рецептісінің болуы, әсіресе басқа қымбат ингредиенттерді пайдаланбауы, байлар арасында лобстердің танымал екенін көрсетеді. 1393 жылы жарық көрген француздық үй шаруашылығы туралы нұсқаулық Le Ménagier de Paris лобстерді қамтитын кем дегенде бес рецепт ұсынады, олардың дайындалуы әртүрлі. Жоғарғы таптағы әйелдерге кеңес беру үшін жасалған нұсқаулық, лобстердің жоғарғы тап арасында танымал екенін көрсетеді.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Лобстер алғаш рет 1300 жылдары ас дайындау кітаптарында айтылғаны және осы ғасырда тек екі рет айтылғаны лобстердің осы уақытқа дейін немесе осы уақытта кеңінен желмегенін білдірмейді. Рецепттер жинақтары 1300 жылдарға дейін іс жүзінде болмаған, ал орта ғасырлық кезеңнен бастап тек бірнеше ғана қол жетімді. 1400 жылдардың басында лобстер жоғарғы тап арасында әлі де танымал тағам болды. Бұл кезде беделді үйлер байлық пен мәртебесін көрсету үшін тойларда ұсынылатын түрлі-түсті тағамдарды пайдаланды. Лобстер осы тағамдардың арасында жиі кездесетін, оның байлар арасында жоғары бағаланатынын көрсетеді. Бір қызықты жағдайда Солсбери епископы тоғыз ай бойы өткізген тойларда кем дегенде 42 түрлі балық пен қаңқалы жануарларды, соның ішінде бірнеше түрлі лобстерді ұсынды. Алайда лобстер тек байларға ғана қолжетімді тағам емес еді. Жағалауда тұратын халық мұхитпен қамтамасыз етілген әртүрлі азық-түлік көздерін пайдаланды, ал моллюскалар, әсіресе, тамақтанудың танымал көзі болды. Жалпы халық арасында лобстерді 15 ғасырдың ортасында қайнатып жеген, бірақ жоғары қоғамның тағамдарының әсерінен оны сірке суымен бірге суық жеу де кең таралды. Бұл уақытта ішкі аймақтардағы шаруалар лобстермен таныс болмаған.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Лобстер 17 ғасырдың соңына дейін деликатес және жағалаудағы қауымдастықтар арасында негізгі тағам ретінде желіп келді. Осы кезеңде шіркеу мен үкіметтің кейбір кезеңдерде ет тұтынуын реттеуі және тіпті тыйым салуы теңіз өнімдерін, әсіресе моллюскаларды, барлық таптар үшін етке балама ретінде танымал етуге ықпал етті. Осы кезеңде лобстерді жаңа, тұздалған және соленген түрде жеген. 17 ғасырдың соңынан бастап балық аулау, көліктік және тағам дайындау технологияларының дамуы лобстердің ішкі аймақтарға оңай жеткізілуіне мүмкіндік берді, ал лобстерді қолдану және оны дайындау әдістері кеңейді. Алайда, осы дамулар лобстер популяциясының төмендеуімен бірге жүрді, ал лобстер аспаптық тағамға айналды, байлар үшін мәртебе символы ретінде бағаланды және жалпы халықтың рационында сирек кездесетін болды.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Еуропалық отарлаушылар Солтүстік Америкада лобстерді жақсы көретін емес. Бұл ішік аймақтардағы еуропалықтардың лобстерді жақсы емес тұздалған теңіз өнімдерімен байланыстыруының және теңіз өнімдері етке қарағанда нашар балама екені туралы мәдени пікірдің салдары болды. Бұл отарлаушылар келген кезде лобстердің өте көп болуына байланысты, бұл лобстерді ең нашар шаруалардың тағамы деп санауға себеп болды. Американдық лобстер 19 ғасырдың ортасында Нью-Йорк және Бостон тұрғындары оның дәміне келгенге дейін танымал болған жоқ, ал коммерциялық лобстер балық аулауы лобстерді тасымалдау кезінде оларды тірі ұстауға арналған палубада ашық ұялары бар арнайы жасалған лобстер кемелерінің дамуынан кейін ғана гүлденді. Осыған дейін лобстер Мэн, Массачусетс және Канаданың теңіз жағалауларында кедейлердің тағамы немесе мерзімі біткен қызметкерлердің тағамы ретінде қарастырылатын. Кейбір қызметкерлер жұмысқа орналасу шартында лобстерді аптасына екі рестен артық жемейтінін көрсеткен, бірақ осыған байланысты деректер шектеулі. Лобстер түрмелерде де жиі берілетін, бірақ тұтқындар оған наразылық білдіретін. Американдық лобстер бастапқыда тыңайтқыш немесе балық аулауға қолданылатын еді, және 20 ғасырдың басына дейін оны арзан консервіленген тағамнан артық деп санамады.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Қаңқалы жануар ретінде лобстерді еврейлік және ислам діндерінің тағамдық заңдарында табу етілген тағам деп есептейді. Сондай-ақ қараңыз: Кашрут, Халал және Халал және кошер балықтар тізімі.
Lobster became a popular mid range delicacy during the mid to late Roman period. The price of lobster could vary widely due to various factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. Lobster was a popular food among the Moche people of Peru between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to lobster's popularity at this time, though the purpose of this vessel has not been identified. The Viking period saw an increase in lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase in marine activity due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster, more than fish, became a food primarily available to the relatively well off, at least among non coastal dwellers. Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have been quite elaborate for the period and making usage of expensive and hard to obtain ingredients. Though the original edition, which includes the recipe for lobster, was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI. The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy. The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration. A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. That lobster was first mentioned in cookbooks during the 1300s and only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist from the medieval period. During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over nine months, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living on the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid 15th century, but the influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. Lobster continued to be eaten as a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning meat consumption during certain periods continued to encourage the popularity of seafood, especially shellfish, as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded. However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food. The American lobster did not achieve popularity until the mid 19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom made boat with open holding wells on the deck to keep the lobsters alive during transport. Before this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week, however there is limited evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. See also: Kashrut, Halal, and List of halal and kosher fish
Степендеу
Ауланған лобстерлер қабығының жай-күйіне қарай жаңа қабықты, қатты қабықты немесе ескі қабықты деп сараланады. Жақында қабығын тастаған лобстерлер ең нәзік болғандықтан, американ лобстерінің бағасы мен дәмі арасында кері байланыс бар. Жаңа қабықты лобстерлердің қабығы қағаздей жұқа болып келеді және етінің қабыққа қатынасы нашар, бірақ еті өте тәтті. Дегенмен, олар соншалықты нәзік тіршіліктер, тіпті Бостонға тасымалдаудың өзі оларды қорқытып жіберуі мүмкін, сондықтан жаңа қабықты лобстерлер нарығы олар түсірілген балықшы қалаларымен шектеледі. Қатты қабықты лобстерлердің қабығы берік, бірақ еті аз тәтті болады, оларды Бостонға, Нью-Йоркке және тіпті Лос-Анджелеске тасымалдауға болады, сондықтан олар жаңа қабықты лобстерлерден қымбатқа сатылады. Ал, өткен маусымнан бері қабығын тастамаған және дәмі дөңгелек лобстерлерді әлемнің кез келген жеріне әуемен тірі жеткізіп беруге болады, осылайша олар ең қымбат лобстерлерге айналады.
Өлтіру әдістері мен жануарлардың әл-ауқаты
Омарды өлтірудің бірнеше тәсілі бар. Омарды өлтірудің ең көп таралған тәсілі – оларды тірідей қайнап тұрған суға салу, кейде оларды алдымен тоңазытқышқа біраз уақытқа қояды. Тағы бір тәсіл – омардың денесін бойлық бағытта екіге бөлу немесе жартылай кесу. Сондай-ақ, омарды қайнату алдында миын тесіп өлтіру немесе оны қозғалмайтын етуге болады, мұның азапты тоқтатады деп есептеледі. Дегенмен, омардың миы бір ғана емес, бірнеше ганглиядан тұрады, және тек алдыңғы ганглияны жою көбінесе өлімге алып келмейді. Кейбір елдерде, мысалы Италияда, оларды қайнату әдісі заңсыз, және бұл ережені бұзғандар 495 евроға дейін айып төлейді. Омарларды CrustaStun деп аталатын құрылғы арқылы пісіру алдында электр тогымен өлтіруге болады. 2018 жылдың наурыз айынан бастап Швейцарияда омарларды қайнату алдында дереу өлтіру немесе есінен айыру қажет. Олар тасымалдау кезінде де қосымша қорғау шараларын алады.
Балық шаруашылығы және аквакультура
Лобстерлерді әртүрлі жемдермен толтырылған, бір жақты тұзақтар арқылы ұстайды, ал тұзақтарды белгілеу үшін түсті кодталған маркерлік буй қолданылады. Лобстерлердің қоныстану ортасының температурасы аралығында, бірақ кейбір лобстерлер тіршілік етеді. Тұзақтар пластик қапталған мырышталған болаттан немесе ағаштан жасалады. Бір лобстер аулаушы 2000-ға дейін тұзаққа қарай алады. 2000 жылға қарай, тым көп аулау және жоғары сұранысқа байланысты лобстерлерді өсіру кеңейді.