Oyster: A Gastronomic History Book

Drew Smith's Oyster: A Gastronomic History offers readers a global perspective on oysters, tracing their role in cooking, art, literature, and politics from ancient times to the present. Oysters have inspired chefs, painters, and writers, economically and ecologically sustained communities, and held a significant place in legends and history.

By using the oyster as the central theme, Smith has structured the book by time periods and geographical locations, examining the oyster's impact through colourful anecdotes, eye-opening scientific facts, and a wide selection of images.

The book also includes fifty recipes – traditional regional dishes and contemporary examples from some of the world's best restaurants. The renowned French chef Raymond Blanc describes Oyster as a brilliant campaign for the oyster, showcasing how food has shaped our history, art, literature, legislation, culture, and, of course, our love lives and gastronomy.