num_pages: 256
description: Drew Smiths 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 oysters influence through colorful anecdotes eye-opening scientific facts and a wide array of visuals. The book also includes fifty recipestraditional 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.
language: English
title: Oyster: A Gastronomic History
publisher: Harry N. Abrams