Oysters: History and Science on the Half Shell

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 18 October 2016

⏱️ 39 minutes

🔗️ Recording | iTunes | RSS

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Summary

We’re living in a golden age for oysters. Just two decades ago, an ostreophile would have thought him or herself lucky to choose among a handful of options; today, in the U.S. alone, hundreds of varieties with exotic names like Moon Shoal, Hama Hama, and Kusshi tempt oyster lovers. What creates all those different flavors and textures—and what’s the story behind today’s oyster revolution? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	My name is Rowan Jacobson and my book is The Essential Oyster.
0:04.7	And so this is your second book on oysters.
0:06.8	How did you get so excited about them?
0:08.3	Yeah, actually, technically it's my third book on oysters, which is kind of embarrassing.
0:12.2	This is definitely going to be my last book on oysters.
0:14.2	I can tell you that.
0:15.2	Rowan Jacobson's middle oyster book is about the intertidal zone where oysters live,
0:20.8	not oysters specifically.
0:22.7	So I forgive Cynthia for not knowing that.
0:25.0	Cynthia is usually very good at research.
0:27.3	Thanks.
0:28.3	I was a little concerned when he said that.
0:29.9	Rowan is, in fact, an oyster expert.
0:32.4	His first book on the topic was The Geography of Oysters.
0:35.6	Now he has a gorgeous new book out called The Essential Oyster.
0:39.0	My partner Tim called it Oyster Porn.
0:41.2	And anyone who knows us knows we love us some oyster porn.
0:45.2	But if you don't know us, we should say you are listening to Gastropod, the podcast
0:49.3	that looks at food through the lens of science and history.
0:52.3	I'm Nicolay Twilly and I'm Cynthia Graber.
0:54.6	And this week Rowan Jacobson will take us on a tasting tour around the world.
0:58.6	We'll get into the science of oyster flavor and oyster biology and the history of oyster
	...

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