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Fr. 39.50
Dan Martino
The Oyster Book - A Chronicle of the World's Most Fascinating Shellfish Past, Present, and Future
English · Hardback
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Description
An IACP Cookbook Award finalist.
An introduction to oysters and their place in our culture and food system—including a quick global history, an account of the current state of oyster farming, and a glimpse of the promising environmental solutions oyster farming offers in this age of food challenges and climate change.
The oyster is one of Earth’s oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we’re witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.
Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste—characteristics referred to as “merroir,” to parallel the way “terroir” illuminates how the origin of place affects taste in wine.
The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.
The Oyster Book is an exploration of the past, present, and future of humanity’s relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster’s potential for a more sustainable future.
List of contents
Introduction The Past In the Beginning When Oysters Met Homo-Sapiens Where Do Babies Come From? Cultivating Oysters How the French Tamed the Sea Japan, To the Rescue! The West Coast The American Eastern Oyster America’s Appetite for the Oyster Grows The Oyster Wars The Collapse The Present Current Status of the Industry How to Acquire a Farm Different Types of Oysters Don’t Forget the Pearls Hatcheries vs Wild Spat Collection Diploid vs. Triploid Nursery Systems Quality or Quantity Types of Farm Methods What Makes a Quality Oyster Merroir France Australia Japan China Korea North America New England Massachusetts Rhode Island Maine Connecticut The Chesapeake Bay The American West Coast The Future The Future of Food Lack of Space Finite Resources Work in Progress It Takes Energy Solutions Animal Feeds Eat Your Carbon Footprint Wine Fashion Sponges to Clean Ocean Plastic Cosmetics Spread the Culture The World Is Your Oyster
About the author
Dan Martino was a TV producer for a decade when he stumbled upon oyster farming while filming a show. The opportunities within the oyster farming industry were so apparent that Dan promptly changed careers and started his own farm, Cottage City Oysters, off the coast of Martha’s Vineyard with his brother Greg. With over a decade of farming under his belt, Dan and the Cottage City Oyster Farm have become international leaders within the 3D regenerative farming industry.
Summary
An introduction to oysters and their place in our culture and food system—including a quick global history, an account of the current state of oyster farming, and a glimpse of the promising environmental solutions oyster farming offers in this age of food challenges and climate change.
The oyster is one of Earth’s oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we’re witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.
Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste—characteristics referred to as “merroir,” to parallel the way “terroir” illuminates how the origin of place affects taste in wine.
The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.
The Oyster Book is an exploration of the past, present, and future of humanity’s relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster’s potential for a more sustainable future.
Product details
Authors | Dan Martino |
Publisher | Ingram Publishers Services |
Languages | English |
Product format | Hardback |
Released | 24.10.2024 |
EAN | 9781572843424 |
ISBN | 978-1-57284-342-4 |
No. of pages | 320 |
Dimensions | 229 mm x 152 mm x 23 mm |
Weight | 564 g |
Illustrations | 12 b&w photos throughout |
Subjects |
Guides
> Food & drink
> Theme cookery books
Japan, China, Korea, New England, France, Connecticut, Maine, Australia, Rhode Island, Massachusetts, TECHNOLOGY & ENGINEERING / Fisheries & Aquaculture, COOKING / Regional & Ethnic / American / New England, Western & Pacific States |
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