The Oyster Book - A Chronicle of the World's Most Fascinating Shellfish Past, Present, and Future

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.

Sommario

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

Info autore

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.

Riassunto

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.

Dettagli sul prodotto

• Autori: Dan Martino
• Editore: Ingram Publishers Services
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 24.10.2024
• EAN: 9781572843424
• ISBN: 978-1-57284-342-4
• Pagine: 320
• Dimensioni: 229 mm x 152 mm x 23 mm
• Peso: 564 g
• Illustrazioni: 12 b&w photos throughout
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina a tema; 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