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Sto caricando le informazioni... The Big Oyster: History on the Half Shell (originale 1986; edizione 2006)di Mark Kurlansky
Informazioni sull'operaThe Big Oyster: History on the Half Shell di Mark Kurlansky (1986)
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. Excellent history of New York City and its relationship with the oyster. I had no idea. Also: oysters don’t make pearls!!!! Pearl oysters are not oysters, but are in the mussel family. Lies. All lies! An excellent history of the role of oysters, oystering, food and fishing industries in the New York City area. My one complaint is that despite frequent mentions of the Sandy Ground neighborhood of Staten Island--an early free Black community comprised largely of oystermen--it does not appear in the index. This book was incredibly fascinating to me. It wasn't a history of oysters but more of the history of New York and how the oyster impacted it. There was biology, social history, transportation history, people history, environmentalism,and more. Loved it! I will definitely read his other "food history" books! I've read most of Kurlansky's books, and I enjoyed the majority of them. This one was as good as Cod but not as good as Salt. It's more of a history of New York City as told from the point of view of the oyster trade and consumers. The book was engaging and enjoyable, although the state of the New York harbor's waters at the end was depressing. Still, good book. nessuna recensione | aggiungi una recensione
Cooking & Food.
History.
Nonfiction.
HTML:Before New York City was the Big Apple, it could have been called the Big Oyster. Now 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, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution 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 island hunting ground of the Lenape Indians to the death of the 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. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.694Technology Home and family management Food And Drink Cooking specific materials Cooking game, seafood, miscellaneous foods MollusksClassificazione LCVotoMedia:
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