關於這本電子書
An inside look at the history and traditions behind this New England delicacy.
Since the first recorded lobster catch in 1605, the Maine lobster fishery has grown into a multibillion-dollar force. In this book, Cathy Billings of the University of Maine Lobster Institute embarks on a journey from trap to plate, introducing readers to lobstermen, boat builders, bait dealers, marine suppliers, and the expansive industry that revolves around the fishery.
Maine lobster families extend for generations back, and strides in sustainability have been a hallmark of the Maine fishery throughout the centuries—from the time lobstermen themselves introduced conservation measures in the mid-1800s. Today, Maine’s lobster fishery is a model of a co-managed, sustainable fishery. The people who work Maine’s lobster fishery have developed a coastal economy with an international influence and deep history, and this book takes you behind the scenes.
Since the first recorded lobster catch in 1605, the Maine lobster fishery has grown into a multibillion-dollar force. In this book, Cathy Billings of the University of Maine Lobster Institute embarks on a journey from trap to plate, introducing readers to lobstermen, boat builders, bait dealers, marine suppliers, and the expansive industry that revolves around the fishery.
Maine lobster families extend for generations back, and strides in sustainability have been a hallmark of the Maine fishery throughout the centuries—from the time lobstermen themselves introduced conservation measures in the mid-1800s. Today, Maine’s lobster fishery is a model of a co-managed, sustainable fishery. The people who work Maine’s lobster fishery have developed a coastal economy with an international influence and deep history, and this book takes you behind the scenes.
關於作者
Cathy Billings is the associate director for communications and development for the Lobster Institute at the University of Maine. She's previously served as the vice-president for membership and fundraising for the University of Maine Alumni Association. She also serves on the board of directors for the Maine Lobster Promotion Council and is an instructor with Lobster Academy, an educational program for industry partners. Dr. Bob Bayer has been the executive director of the University of Maine Lobster Institute since 1995. He is a professor of animal and veterinary sciences. He has been involved in lobster research for thirty years, studying lobster nutrition, management and pathology. He has provided outreach services to lobster-related businesses, received University of Maine's public service award and has educated the general public about lobsters and the lobster industry.
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