Portrait of an Oyster (A Natural History of an Epicurean Delight)

A beautifully illustrated celebration of the biology, culture, art, and taste of oysters—a perfect gift for the foodie or the artist in your life.

Everyone recalls eating their first oyster, just like they remember their first kiss …

Portrait of an Oyster delves beyond the shucked shell to reveal the rich and surprising world of the oyster and the artists, philosophers, explorers, and chefs the mollusk has inspired across the centuries. Illustrated with full-color paintings, vintage advertisements, line drawings, and archival photographs, Portrait of an Oyster shares intriguing insights into the biology and cultivation of oysters as the author embarks on an expedition across Europe and North America to taste some of the world’s best.

Did you know that oysters shift their gender several times over the course of their lifetimes? They have one muscle that serves to keep their two shells clamped firmly shut, and a heart and basic circulatory system largely dependent on seawater—although they have no brain or known nervous system.

In the French region of Marennes-Oléron—where much of the technology of modern oysters farming was pioneered—oysters are still considered among the finest in the world. Like champagne, oysters from this region are protected by geographic distinction laws, with some even getting initials lasered into their shells, to preserve their prestige. Portrait of an Oyster travels across France, Europe, and North America, sampling some of the best oysters and restaurants in the world, including in the UK and Copenhagen, and then Boston, New York, New Orleans, and San Francisco.

This book’s stunning features include:

• Full-color paintings, vintage advertisements, and archival photographs.
• Intriguing insights into the biology, reproduction, and cultivation of oysters.
• Sumptuous travelogs to renowned oyster restaurants and oyster farms.
• Unique backmatter: A glorious guide to global oyster varieties, with drawings and descriptions of each specimen.