Mar 30, 2015
Research from Queen’s University Belfast has raised new issues about the culinary arts. Long-thought by cooks and diners to be insensible to pain, a new study published in the journal Animal Behvaiour shows that crabs not only feel pain but remember it well-enough after the sensation has passed to affect their future decisions. According to Dr. Bob Elwood, who headed up the research, the study should bring about changes in how crustaceans like crabs are treated by the fishing and food industries…
