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Sex, Death and Oysters: A Half-Shell Lover's World Tour
     

Sex, Death and Oysters: A Half-Shell Lover's World Tour

3.0 2
by Robb Walsh
 

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When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the world’s oldest delicacy, and adventure that takes him from oyster

Overview


When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the world’s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world’s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters—raw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expedition—a fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.

Editorial Reviews

From the Publisher

“The further Walsh strays from his Texas roots the sharper his accounts . . . Aspiring gourmets will appreciate the recipes sprinkled throughout . . . A helpful, amusing, no-nonsense oyster manual for the layperson.” —Kirkus Reviews

Sex, Death & Oysters captures the Houston food writer at his best, offering culinary insight, scientific fact, and offbeat humor as he travels the globe in search of the truth about oysters.” —Texas Monthly

“Ample oyster facts, figures and literary lore flesh out [Sex, Death & Oysters] . . . [Walsh] lists the oyster bars visited in the course of the book—along with several recipes—which will whet the appetites of aficionados.” —Publishers Weekly

“Walsh’s seemingly exhaustive research has produced a thorough look at the oyster industry, from its history to past and present politics.” —Sauce Magazine

“If you love oysters, this is the book for you. And if you don’t, try a Gulf Coast oyster between November and March, when they’re the sweetest, says Walsh, and then see how you feel.” —San Antonio Express-News

Publishers Weekly

Food writer Walsh (Tex-Mex Cookbook) catches the oyster-eating bug while on a reporting assignment in Galveston Bay, Tex. Writing at first about the Texas coastal environment, he seeks to understand the bacterial risks of eating fresh raw mollusks. En route, he becomes a lover and defensive champion of Crassostrea virginica, the "great American oyster," which is harvested primarily on the eastern and Gulf coasts. He works his way from New Orleans to New York City, comparing differences in oyster quality and flavor from water to water and-importantly-season to season. Broader species sampling requires traveling the Pacific Northwest, then crossing the Atlantic to Ireland, England and France. Along the way Walsh covers molluscan history, trade and aquaculture. Ample oyster facts, figures and literary lore flesh out a book that at times discloses surprising and complex economic and social connections between mollusk supply and demand and at others is a slightly by-the-numbers food history. He lists the oyster bars visited in the course of the book-along with a several recipes-which will whet the appetites of aficionados. (Jan.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Consider the oyster. At least that's what award-winning culinary journalist Walsh (Are You Really Going To Eat That?) did when he began a five-year odyssey tasting and comparing oysters in America and Europe. From the science of harvesting and cultivating oysters to the best ways to serve and eat them, Walsh distills everything he learned into this refreshingly tart, wonderfully entertaining book. Popular writer Mark Kurlansky also explored the culinary world of oysters in his fascinating The Big Oyster, but Kurlansky focused exclusively on New York City, while Walsh offers a bit less history but more of a worldview of this captivating comestible. For public libraries.
—John Charles

Product Details

ISBN-13:
9781582435558
Publisher:
Counterpoint Press
Publication date:
12/22/2009
Pages:
240
Product dimensions:
6.30(w) x 9.04(h) x 0.77(d)

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Sex, Death and Oysters: A Half-Shell Lover's World Tour 1 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Never read before so it either sucks like you or it is so good that it made you pee your pants when you started reading it!!!!:)or8(