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1. How does Wallace feel about eating lobsters? Does it shift through the essay?
In his essay, Wallace does not take a clear stance on whether he does or doesn’t support eating lobsters. But from context clues, I believe that he does or has partaken in eating lobster because he says that he believes that “animals are less morally important than human beings” (470). And on the same page, he states that “I like to eat certain kinds of animals and want to be able to keep doing it”. Another context clue that has led me to conclude this is he states on page 466 “It is, at any rate, uncomfortable for me, and just about everyone…. My own main way of dealing with this conflict has been to avoid thinking about the whole unpleasant thing.” (Wallace). He’s saying
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that his way of dealing with the topic of “animal-cruelty-and-eating issue” is ignoring it. I would not say that I saw a shift of his position throughout the essay because he did not make his feelings clear. 2. Wallace asks, “Is it all right to boil a sentient creature alive just for our gustatory pleasure?” I think that it is “all right” to boil a sentient creature alive but I do not believe we do it just for our gustatory pleasure. I think of it like the food chain, some animals have to get eaten just so that other animals are able to survive. It is the same with humans, we eat/boil these “sentient creatures” so that we have a source of food to stay alive and it is a part of the ongoing life cycle of survival. We all cannot survive on a vegetarian diet, but I do believe that our intake could be less or that we could opt out of killing some creatures for our source of food because we do consume half the sea, eventually there will be nothing left. For example, just alone at the Maine Lobster Festival “over 25,000 pounds of lobster is consumed” (Wallace, 459). Not counting all the lobsters that are caught for restaurant purposes, lobsters caught for resale purposes, and other events. That is a lot, it is unnecessary, and there should be a limit. I cannot even believe that there is that much lobster in the world to cater to these preferences. Although I do believe that animals/creators do feel the effects of us preparing them to be consumed. I don’t think it is inhumane or that they are suffering. I do agree with Wallace’s point where he states that lobsters might be like those “frontal-lobotomy patients one reads about…the point being that the pain is not distressing to them or something they want to get away from.” (469) 3. What does Wallace mean by preference? What role does it play in his overall argument? What Wallace means by preference is that we have our likings or interests.
It plays a big role in his argument because he his arguing about a person’s preference to eat lobster(s). He also uses preference in a few different ways throughout his argument. First, when he is discussing the ways to prepare a lobster he talks about the different “preferences” that people have. He states how some chefs cut the lobster in half before boiling it, others microwave it, and the obvious one boiling. These are all preferences based on the person doing the cooking. Secondly, on page 469, when talking about the lobsters he brings up a theory that the lobsters have preference(s). In this case, he is using preference to mean instinct. Their preference can lead them to “detect changes in water temperature.” Another way he talks about lobsters having a preference is when they are in the ocean “lobsters will always congregate in whatever part is darkest” (Wallace, 470). They also have a fondness for space “they clearly dislike the crowding that’s part of their captivity in tanks”. Which is a reason why “lobsters’ claws are banded [when captured] is to keep them from attacking one another under the stress of close-quarter
storage.” Exploring Context 1. How does Wallace’s essay change your reaction to this video? In what ways does the video address Wallace’s points about lobsters? Wallace’s essay did not change my reaction to this video or my believe that it is “all right” to boil “sentient creatures”. In Wallace’s essay, his main point is how the lobsters are suffering and that they show struggle when being boiled. Wallace also states that “when a lobster is fully immersed…. you can usually hear the cover rattling and clanking as the lobster tries to push it off” (467). But in the video “How to Boil a Live Maine Lobster” I did not hear any of the lobsters “frantically clanking” on the lid. However, I could not see if they were hanging on to the edge of the pot like Wallace claims because their claws were tied. I don’t think this video supports or adds to Wallace’s points because you can’t see clear struggling like he states in his entire essay. A video showing the lobsters frantically clanking, trying to push off the lid, and showing the lobsters struggling would support his essay and might make people feel different about supporting the boiling/killing of creatures.
Why do consumers prefer soft-shell lobsters to hard-shell lobsters? Many consumers prefer soft-shell lobsters over hard-shell lobsters because of several reasons. According to some people, meat from soft-shell lobsters is more tender than from hard-shell ones. They contend that the meat is sweeter and juicier than the hard-shell lobsters. In addition, some people prefer soft-shell lobsters because they do not need any tools to crack them apart. Moreover, some people prefer soft-shell lobsters because they are less expensive than hard-shell ones. If you are looking for cheap and abundant soft-shell lobsters, then the summer months are good because the weather does not keep lobstermen from fishing them.
I thought it would be a good idea to revisit the training styles of my first interview with general manager Terrel from West Virginia 's Red Lobster. We began the interview with the recap of our first interview, which mainly focused on the training and development of future managers of Red Lobster restaurants. For this interview, I wanted to focus on the entire training process from a new employee to the general manager position.
Jan de Heem painting, “Still Life with Lobster” is an oil painting with a bright red lobster that catches the viewer gaze into this beautiful dinner from the late 1640s.The color scheme used in this painting is analogous since it uses relatively close hues. In the painting, the lobster is on a silver platter but it has been left untouched. Surrounding the focal point of the painting is luxurious fruits including grapes, cherries, peaches, berries, oranges, and a half peeled lemon. To the left of the lobster is an overturned silver goblet. This particular style of painting is known as a vanitas form of painting. The artist is using a luxurious left over meal to show even the most expensive desires of the world doesn’t last for eternity. The
Wallace uses Pathos as an persuasive device in his article as he describes the catching and cooking process of the lobster. Using his words, he gives the audience the idea that the lobster is not just an item for consumption, but also a live creature. “They come up alive in the traps, are placed in containers of seawater, and can, so long as the water’s aerated and the animals’ claws are pegged or banded to keep them from tearing one another up under the stresses of captivity, survive right up until they’re boiled (Wallace, 60). He mentions that the lobster is in fact boiled alive to maintain it’s freshness and describes the boiling process. “[The lobster] comes alarmingly to life when placed in boiling water. The lobster will sometimes try to cling to the container’s sides or even hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof” (Wallace 62). He compares the lobster during the cooking process to a human in terror of falling to their death. This gives the audience something to relate to on an emotional level based on the simile he presents to us. Based on this evidence and the words the author chooses to present to the reader, it is suggested that
As “Consider the Lobster” investigates the ethics of how one cooks lobster, it employs pathos while explaining the actions and reciprocations of cooking a lobster. As Wallace addresses the steps in which one cooks
The documentary Blackfish directed by Gabriela Cowperthwaite, leaves the viewer with many different emotions. This documentary follows the life of Tilikum, a captured killer whale who is forced to preform for SeaLand. The director uses different interviews from people who have worked with Tilikum or have seen him attack people during the shows. The Occupational Safety and Health Administration, or OSHA, has said that swimming with and training killer whales is not safe at all and should not be done. They believe it is a very high risk to the human working with the whale.
When settlers first came to America, lobster was considered a poor man’s food. The lobsters were so abundant at that time that many people felt that they were competing with them for space on the shore. The settlers felt that the lobster had no nutritional value. At that time both Native Americans and settlers used the lobster as fertilizer for their fields and as bait to catch other fish. Lobster was so disdained that it was given to prisoners, indentured servants, and children. This was such a common practice that in Massachusetts many servants and prisoners had it put into their contract that they could not be fed lobster more than two times a week.
"Consider the Lobster" an issue of Gourmet magazine, this reviews the 2003 Maine Lobster Festival. The essay is concerned with the ethics of boiling a creature alive in order to enhance the consumer's pleasure. The author David Foster Wallace of "Consider the Lobster” was an award-winning American novelist. Wallace wrote "Consider the Lobster” but not for the intended audience of gourmet readers .The purpose of the article to informal reader of the good thing Maine Lobster Festival had to offer. However, he turn it into question moral aspects of boiling lobsters.
Blackfish is a 2013 documentary attempting to elevate public awareness regarding the orca that are being kept in maritime amusement parks, specifically SeaWorld, and the inherent danger of their captivity. The film is effective because it raises a set of important ethical questions for the viewer while presenting with a necessary fact-based style of documentation that does not evoke gratuitous scenes of abuse in order to inspire sympathy, unlike some of the other films that are intended to raise awareness about animal abuse.
Just as in any other sport, understanding gives rise to advantage and success. As serious fishermen, we had dedicated much thought to understanding the fish, hypothesizing their behavior. One understanding we had already gained through previous experiences was that fish readily eat the prey that is normally available. This, we concluded, was a sort of defense against fishermen and their foreign lures and was acquired through the fishes’ own previous experience of eating a lure. In applying this understanding to our fishing, we performed a routine food chain analysis to find out what our lures needed to imitate. The results were that the part of the food chain just beneath our quarry consisted mostly of small fish such as anchovies and young yellowtail, smaller than those shad and bluegill normally eaten in freshwater ponds. To compensate for this difference we would have to use lures smaller than those we were used to using. Luckily we had some.
Continuing with the thread of human development, we see the creature's acquisition of language. The creature most craves this sort of knowledge:...
I believe David Foster Wallace’s aim for writing this piece was to explain his reasoning for killing and eating animals and to understand other people’s views on the issue as well. This is apparent throughout the writing. Wallace starts out by giving his personal description of the Maine Lobster Festival. He describes how it takes place July 30th through August 3rd, thousands of people come to the festival every year, its broadcasted on live television by CNN, and about 25,000 fresh lobsters are eaten over the course of the festival. Additionally, he goes into the biology of the lobster such as the scientific name and evolution. Leading up to this, he states the question for writing this piece, “Is it alright to boil a sentient creature alive for our gustatory pleasure” (p.9 Wallace)?
Throughout the first half of the poem, Bishop describes the fish as an inanimate object, as reflected in her comparisons, which uses objects to describe the fish as shown when she says, “Here and there his brown skin hung in strips like ancient wallpaper…”. (9-11) She chooses a wallpaper to describe the skin of the fish in order to accurately portray its battered and worn state; her decision to compare the fish to an inorganic ...
Lobsters in Maine are harvested by boat captains. Most boat captains are either alone while doing this or with one or two other assistants. The boats for harvesting usually make day trip...
Curnutt believes that the prima facie wrongness of animal-eating has not been defeated by additional factors which serve as the overriding reason. From his argument, David Curnutt claims that animal-eating is Ultima facia morally wrong. He further explains there are at least four grounds for overriding this wrong which include traditional-cultural, aesthetic, convenience, nutrition.