Synopses & Reviews
When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the worldand#8217;s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the worldand#8217;s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oystersand#151;raw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expeditionand#151;a fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.
Award-winning Texas food writer Walsh offers a gastronomic adventure story in this fascinating collection that highlights the most exciting, instructive, poignant, and just plain weird experiences during his five-year journey into the culture of one of the world's oldest delicacies.