7 thoughts on “Glorious Violence: How to Prepare and Deconstruct 19th Century Poverty Food

  1. Please let me know where to send my expense report for Ordinary Times!

    I love lobster! I mostly broil tails only in the oven.

    For home boiling though, it cannot be stressed enough: the pot has to be quite large to boil more than one lobster at a time.Report

  2. I miss the old days when you could get the grocery store to throw these suckers in the steamer for you. I can’t remember the last time I saw live lobsters in the fish department. What I DO frequently see are tails. My local Kroger has them on sale for $6 each right now. Poach them and eat as above. Less work (I’m lazy.)Report

  3. Most lower-class foods that are now delicacies have this in common: they start will lower-quality ingredients, and then process it in labor-intensive or time-consuming ways to make. Now they’re expensive because we’re paying for the labor. (Think pastrami.)

    But lobsters just have to be boiled and server with butter to be delicious, so I don’t see what changed.Report

      1. Transportation as well. The railroads allowed lobster to be shipped in land to say Chicago and they became luxury food there because of the transportation costs.the practice then spread back East.Report

  4. I enjoyed this article quite a bit. However, in the interest of full disclosure, my father is a lobsterman who lives on an island off the coast of Portland, Maine. So, I’m pretty much in the pocket of Big Lobster.Report

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