Oyster: A gastronomic history (with recipes)
Smith, D. (2015). Oyster: A gastronomic history (with recipes). Abrams: New York. ISBN 978-1-4197-1922-6. 256 pp.
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VLIZ: Exploitation of natural resources RES.128 [105633]
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| Abstract |
Drew Smith'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 up 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 organised the book around time periods and geographical locations, looking at the oyster's influence through colourful anecdotes, eye-opening scientific facts and a wide array of visuals. The book also includes fifty recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster 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. |
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