Big Oyster History on the Half Shell

Drew Smithandrsquo;s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oysterandrsquo;s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipesandmdash;traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster andldquo;a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.andrdquo;

The best-selling author of Salt and Cod takes an insightful look at the influence of the oyster on four centuries of New York history, culture, economics, and culinary trends. Reader's Guide included. Reprint. 50,000 first printing.

Mark Kurlansky is the New York Times bestselling and James A. Beard Award—winning author of Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Basque History of the World, as well as Boogaloo on 2nd Avenue (his debut novel), and several other books. He lives in New York City.

From the Hardcover edition.