seafood

Shrimps, Lobsters, and Crabs

Many of us may think of Old Bay and/or butter when we think of shrimp, lobster, and crabs, but for the scientists at the Smithsonian Environmental Research Center (SERC), these creatures are viewed as part of food webs, as ecological invaders, or as proxies for understanding ecosystem dynamics.

American Fishes

Ichthyologist George Brown Goode (1851-1896) spent his entire career at the Smithsonian Institution as an assistant to Spencer F. Baird, primarily responsible for administering the National Museum (when the Smithsonian had only the one location in what is now the Arts and Industries Building, next to the Smithsonian Castle on the National Mall).  Despite that workload, he also led research for the U.S. Fish Commission and published more than 100 scientific reports and papers.  This copy of his American fishes is inscribed by Goode to Otis T.

The Edible Mollusks of Great Britain and Ireland

Equal parts science and culture, this charming book provides a scientific and gastronomic tour of the British Isles through the lens of Mollusca. The book describes both the appearance and habitat of various species of ‘British mollusks’ using their Latin (taxonomic) names, while also providing the reader with numerous variations on preparing these creatures for consumption. Recipes hail from all across Europe. The book features 12 colored plates and its cover is adorned with a golden snail upon a leaf.