OYSTER: A GASTRONOMIC HISTORY {WITH RECIPES}
Book ID/图书代码： 04331215B83931
English Summary/英文概要： Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.”
Chinese Summary/中文概要： 莎拉·華特絲的《輕舔絲絨》，以這個句子開場：
「你可曾嘗過惠斯塔布的牡蠣？嘗過的話，一定難以忘懷。」
在亨利·梅休的倫敦編年史中，在十九世紀的街頭生活報導，牡蠣貿易是最古老的城市貿易之一。
牡蠣擁有豐富的文化和歷史，德魯·史密斯的《牡蠣：一部美食史》為讀者提供了牡蠣的全球視野，追溯了它從一開始就在烹飪、藝術、文學和政治中的作用。牡蠣激發了廚師、畫家和作家的靈感，在經濟和生態上支撐了社區，並在傳奇和歷史中嶄露頭角。
以牡蠣為中心主題，史密斯圍繞時間段和地理位置對本書進行了組織，透過豐富多彩的軼事、令人大開眼界的科學事實和豐富的視覺圖像來審視牡蠣的影響。
這本書還包括 50 道食譜——從傳統的鄉村菜餚和來自世界上一些最好的餐廳的佳餚。
著名的法國廚師雷蒙德·布蘭克 (Raymond Blanc) 讚譽本書是「牡蠣的輝煌運動，展示了食物如何塑造了我們的歷史、藝術、文學、立法、文化，當然還有愛情和美食。」
(Zoe)
Awards/获奖情况：“Drew Smith’s Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish.” (Sandy Ingber, Grand Central Oyster Bar)
“A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine.”
(Raymond Blanc, Brasserie Blanc and Le Manoir aux Quat’Saisons)
“If you like history and oysters, this is a must-read. Through Smith’s storytelling and imagery, you will never look at an oyster quite the same way again. This book presents a sharp, educational, and intriguing look into the cultural past and present of oysters throughout the world.”
(April Bloomfield, The Spotted Pig, The Breslin, and the John Dory Oyster Bar)
About the Author/作者介绍： 德魯·史密斯 (Drew Smith) 是《美食指南》(The Good Food Guide) 的前任編輯，十年來，他一直在暢銷書排行榜上名列第一。 他曾是《衛報》的餐廳撰稿人，曾三度獲得格蘭菲迪獎。 史密斯撰寫了大量關於食物和烹飪的文章，包括他廣受好評的關於超市食品、美食和餐廳烹飪的系列書《現代烹飪》。他住在倫敦。
Drew Smith is former editor of The Good Food Guide, which he took to number one
in the bestseller lists for ten years. He has been a restaurant writer for the Guardian
newspaper and has won the Glenfiddich award three times. Smith has written
extensively on food and cooking including his much-acclaimed series of books on
supermarket foods, Good Food and on restaurant cooking, Modern Cooking.
He currently works in web communications and on a number of bespoke food
projects. He lives in London.
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：SOLD(非我们代理）
Complex/Traditional Chinese/繁体中文：SOLD
Sales in other countries/其他国家销售情况：Rights Sold: China and Taiwan. All other rights available/Cindy2023-11-8
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