صدف: تاریخچه‌ای گاسترونومیک (به همراه دستور پخت‌ها)

Title Page -- Contents -- Foreword -- ANATOMY OF AN OYSTER -- Perfect Asymmetry -- PART I: ANCIENT TIMES -- In the Beginning -- Phoenicians -- Greeks and Romans -- The Northern Passage -- PART II: THE OLD WORLD -- British Isles -- Holland and the Dutch Masters -- Love and Gastronomy in France -- PART III: THE NEW WORLD -- The First Americans -- Tales of the Chesapeake -- The South -- The West -- Canada: Land of the Beausoleil and the Malagash -- PART IV: AUSTRALASIA AND ASIA -- Australia and New Zealand -- East Asia -- PART V: ECOLOGY -- The Future -- ESSENTIALS -- How to Open an Oyster.;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 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 oyster s influence through colorful 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. From the one-time editor of the #1 bestselling The Good Food Guide , award-winning writer 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 50 recipestraditional country dishes and contemporary examples from some of the best restaurants in the world. A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine. Renowned French chef Raymond Blanc Drew Smiths Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating imagesin short, a delicious book from start to finish. Sandy Ingber, Grand Central Oyster Bar Includes color and black-and-white illustrations "Oysters are older than us, older than grass. They have been present at every turn of human history back to the Neolithic. They have inspired writers, painters and cooks, sustained whole communities, and fashioned legend and history. Their pearls funded empires and created slavery. The evidence oysters leave behind suggests there was a seafaring empire along the coast of Western Europe long before the Romans, and that the world was perhaps colonised not from west to east but from south to north. We were not cavemen at all, but covemen, exploring along the coastlines, because oysters were a sign of a safe and healthy marine economy. Oysters have played an intriguing part in the evolution of the world both as one of the healthiest foods we can eat and also with their perennial reputation as aphrodisiacs. Drew Smith takes us on a fascinating journey from the dawn of time right up to the present day, exposing the scandal of what has happened to the oyster in the UK, showing how it has become a symbol for environmentalism in the USA and describing the hopes for aquaculture emanating from Japan and Korea."--Publisher's Description. “Rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish” (Sandy Ingber, Grand Central Oyster Bar). Tracing the oyster’s role in cooking, art, literature, and politics from the dawn of time to present day, this unique book reveals how oysters have sustained communities financially and ecologically, and have loomed surprisingly 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 oyster’s influence through colorful 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, lawmaking, culture, and of course, love-making and cuisine.” Title Page -- Contents -- Foreword -- ANATOMY OF AN OYSTER -- Perfect Asymmetry -- PART I: ANCIENT TIMES -- In the Beginning -- Phoenicians -- Greeks and Romans -- The Northern Passage -- PART II: THE OLD WORLD -- British Isles -- Holland and the Dutch Masters -- Love and Gastronomy in France -- PART III: THE NEW WORLD -- The First Americans -- Tales of the Chesapeake -- The South -- The West -- Canada: Land of the Beausoleil and the Malagash -- PART IV: AUSTRALASIA AND ASIA -- Australia and New Zealand -- East Asia -- PART V: ECOLOGY -- The Future -- ESSENTIALS -- How to Open an Oyster. Oyster Etiquette -- What to Drink with Oysters -- Calendar of Events -- Oyster Varieties -- Select Bibliography -- Index of Searchable Terms -- Acknowledgments -- Pictures -- Copyright Page. An engaging and richly illustrated history of the oyster's role in worldwide gastronomy and culture, with 50 recipes