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 into the culture of one of the world’s oldest delicacies. Walsh’s through-the-looking-glass adventure 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, the Pacific, and the Gulf coasts of the U.S., as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oystersraw, roasted, barbecued, and bakedall for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas.
Sex, Death and Oysters is a record of a gastronomic adventure with illustrations and recipesa fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.
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About the Author
His books include The Texas Cowboy Cookbook, Legends of Texas Barbecue Cookbook, The Tex-Mex Cookbook, and Are You Really Going to Eat That?
Walsh’s newspaper and magazine articles appear in several anthologies including Best Food Writing 2001-2006 and Cornbread Nation, Best Southern Food Writing I&II, from the Southern Foodways Alliance and University of North Carolina Press.
Most Helpful Customer Reviews
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(