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St Andrews is without doubt one of Scotland's most historic and beautiful cities. Once the ecclesiastical capital of Scotland, it played a prominent role in the nation's political life until the seventeenth century. In addition, it is also home of the nation's oldest university; and whilst claims that it is the birthplace of golf may remain controversial, there is no doubt it is regarded as world capital of the game today. This fascinating and comprehensive account of St Andrews traces its history from Pictish times to the present day. It is based not only on a huge amount of original research, but also on an intimate knowledge of the town which Raymond Lamont-Brown accumulated in over twenty years' residence there. In addition to facts and figures, the book also introduces many of the people who have featured prominently in the story of St Andrews – from doughty residents such as Sir Hugh Lyon Playfair and Cardinal Archbishop David Beaton to illustrious visitors like Mary, Queen of Scots, John Knox and Samuel Johnson.

Other than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate? From ocean to stock pot, there are two sides to every animal story. For instance, since there are species of lobsters without claws, how exactly do you define a lobster? And how did a pauper’s food transform into a meal synonymous with a luxurious splurge? To answer these questions on behalf of lobster the animal is Richard J. King, a former fishmonger and commercial lobsterman, who has chronicled the creature’s long natural history. Part of the Animal series, King’s Lobster takes us on a journey through the history, biology, and culture of lobsters, including the creature’s economic and environmental status worldwide. He describes the evolution of technologies to capture these creatures and addresses the ethics of boiling them alive. Along the way, King also explores the salacious lobster palaces of the 1920s, the animal’s thousand-year status as an aphrodisiac, and how the lobster has inspired numerous artists, writers, and thinkers including Aristotle, Dickens, Thoreau, Dalí, and Woody Allen. Whether you want to liberate lobsters from their supermarket tanks or crack open their claws, this book is an essential read, describing the human connection to the lobster from his ocean home to the dinner table.