icon of luxury and fascination to the general public drawing thousands from all

Icon of luxury and fascination to the general public

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icon of luxury and fascination to the general public drawing thousands from all corners of the country towards this high social standard of dining. The analysis then takes a twist where Wallace states that “up until sometime in the 1800’s though, lobster was literally low-class food, eaten only by the poor and institutionalized”. It is emphasized that feeding prisoners lobster was even considered a horrible sentence. Throughout time however, the lobster has moved up the social class especially during the mid-1800’s. Lobster was turned into an industry in the mid-1800’s when “a dozen such seaside canneries in the 1840’s, from which lobster was shipped as far away as California… it was cheap and high in protein,”. Wallace uses these points to counter the social stereotype of the lobster as well as uses more modern research to show how lobsters do in fact challenge their own stereotype as a food product in general.
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Wallace then proceeds to consider the process of cooking the lobster. He first looks at it from a basic face value by saying, “lobster is supposed to be alive when you put it in the kettle. This is part of the lobster’s modern appeal: It’s the freshest food there is,”. Then, however, Wallace takes a darker turn diving deeper into the minute details of the lobster’s captivity. He does this by diving into the small detail of the Lobsters claws and how they are “pegged or banded to keep them from tearing one another apart under the stresses of captivity,”. Wallace continues to examine and analyze the Lobster as a source of food
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  • Fall '15
  • Thomas Miller
  • David Foster Wallace, American lobster, Lobster

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