The Big Oyster: History on the Half Shell by Mark Kurlansky

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(Paperback - Reprint)

  • Pub. Date: January 2007
  • 336pp
  • Sales Rank: 14,842

    Reader Rating: (3 ratings)

    Detailed Rating: "Balance" See All

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    • Overview
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    • Meet the Writer
    • Features

    Product Details

    • Pub. Date: January 2007
    • Publisher: Random House Inc
    • Format: Paperback, 336pp
    • Sales Rank: 14,842

    Synopsis

    “Part treatise, part miscellany, unfailingly entertaining.”
    –The New York Times

    “A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
    –Rocky Mountain News

    Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
    For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.

    Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

    “Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
    Los Angeles Times Book Review

    “Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
    The Wall StreetJournal

    “Kurlansky packs his breezy book with terrific anecdotes.”
    Entertainment Weekly

    “Magnificent . . . a towering accomplishment.”
    Associated Press

    The New York Times - William Grimes

    The culture of the oyster cellar also provides a feast for the author, who notes, shrewdly, that the oyster resisted the usual status markers assigned to food. Although cheap, it was consumed by rich and poor alike, sometimes at the same street stalls. Unlike the lobster or the canvasback duck, its value was not a function of scarcity. "It was one of the few moments in culinary history," he writes of the second half of the 19th century, "when a single food, served in more or less the same preparations, was commonplace for all socioeconomic levels."

    More Reviews and Recommendations

    Biography

    Blessed with extraordinary narrative skills, journalist and bestselling author Mark Kurlansky has turned a variety of eclectic, offbeat topics into engaging nonfiction blockbusters like Cod: A Biography of the Fish that Changed the World (1997), Salt: A World History (2002), and The Big Oyster: History on the Half Shell (2006).

    More About the Author

    Customer Reviews

    • Reader Rating:
    • Ratings: 3Reviews: 2

    If you love oysters...by linda6202

    Reader Rating:
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    November 15, 2009: This was a gift given to someone who loves oysters and also happens to love anything related to history. This book is the perfect combination of both. An enjoyable read.

    If you like oysters and US historyby ckcSC

    Reader Rating:
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    July 18, 2009: Being from the south I didn't think I would like the book too much but I was pleasantly surprised.I didn't realize that oysters played such a big role in the buliding of NY. A great read !!