Rawson has a colleague who studies crayfish and lobsters, which taste with their antennae. I was always jealous of people who study lobsters. They examine the antennae, and then they have a lobster dinner.
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Mary Roach, in her book "Gulp: Adventures on the Alimentary Canal," reflects on her feelings of envy towards a colleague who studies lobsters and crayfish. This colleague has the unique opportunity to explore the sensory functions of a lobster's antennae, which play a significant role in the crab's ability to taste food. Roach admires the fascinating work involved in such research.
Further adding to her envy, she humorously notes that after studying these creatures, the researcher gets to enjoy a lobster dinner. This connection between scientific inquiry and culinary enjoyment highlights the often intriguing relationship between food, science, and taste, showcasing Roach's ability to blend knowledge with lightheartedness.
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