In this lively and entertaining book, Yvette Florio Lane embarks on a lively historical tour of the production and consumption of Earth's beloved crustacean. Over the centuries, shrimp have been hailed as an indulgence, a luxury, and even an aphrodisiac. They have been served to show hospitality, demonstrate status, and celebrate special occasions. They can also be culinary ambassadors, inspiring novel cooking techniques and the introduction of new tastes around the world. Demand for the creatures, however, has now exceeded supply. Whether fished from the ocean with nets or deep-sea trawlers, or raised in modern aquaculture farms, the world produces and eats more (and cheaper) shrimp than ever before, but often at great cost. Shrimp is a delicious, fascinating, and troubling history of a culinary favorite.