Friday Reads: Oysters: a celebration in the raw
Bacon-fatty, fruity, funky, mossy, velvety. What do these words have in common?
They are a just a few selections from the lengthy oyster lexicon that aficionados use to describe this beloved bivalve. If you’re still reading, then you must have at least a little interest in oysters, so I want to tell you about a little gem of a book in our new nonfiction area: Oysters: a celebration in the raw by Jeremy Sewall and Marion Lear Swaybill. Scott Snider deserves a call out here for his top-notch photos that will make your mouth water while also providing scientific level detail. No runway model has ever looked as good in a close-up.
This book, small and meaty like the mollusk it celebrates, has four sections that discuss the history and culture of oysters, the people who harvest them, a sumptuous photo gallery, and of course, oyster stories. You can probably guess some of the topics: aphrodisiacs, pearls, and that myth about the R month, but there are additional yarns to educate and entertain. It is international in scope, but clearly focuses on Massachusetts farms.
You can find this book on the new nonfiction shelf with the call number 641.394 SEW. If you’re going to check it out, plan on hitting an oyster bar soon after!