For centuries, oysters have had the power to delight and sustain, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. As much a
feast for the eyes as for the taste buds, oysters also have a rich history. In Oysters, Marion Lear Swaybill conducts a wide-ranging visual exploration of this humble shellfish,
incorporating original photography from one of New England’s most celebrated oyster farms, portrait” shots of nearly fifty varieties of oyster, and celebrated portrayals of oysters in the
arts, alongside a lively and informative text. Acclaimed chef Jeremy Sewall frames this exploration, drawing on his New England lineage and his position in the new wave of oyster
pioneers.
Divided into four parts, Oysters acts as both an introduction for the novice and a celebration for the aficionado. Part One is a primer on the who, what, when, and where of oyster
farming, tasting, and shucking, with illustrative maps and step-by-step photographs. In Part Two, readers will encounter in-depth profiles of oystermen, including fourth-generation New
Englanders, aquaculture pioneers, and resilient farmers along the Louisiana coast. Part Three offers an unparalleled look at fifty varieties of North American oyster, with exquisite
photography of the interior and exterior of each type, accompanied by flavor profiles and terroir.” The book concludes with a brief history of oysters that parses the myths and metaphors and
presents iconic imagery that celebrates the beauty and mystery of oysters.
The only book of its kind, Oysters is the definitive visual companion to this iconic food. Overflowing with original photography and charming anecdotes, it will serve as the perfect
companion for foodies, amateur chefs, and lovers of art, history, and the sea.
