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The
Oysters have been consumed for their nutritional and
amorous qualities for millennia. The bivalve mollusk,
in its various forms, inhabits the coastal plains of
many of the world’s great civilizations. The Vikings
ate oysters as a matter of course, Greeks farmed oysters,
a treatise was written in China on oysters in 850 BC,
and the North Atlantic coast is littered with the remains
of Native oyster weirs, storage ponds, and shell heaps.
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Europe, native oyster beds are found from Scandinavia
to the Mediterranean. Although the Greeks dabbled in oysters,
the Romans elevated oyster consumption to new levels.
Upon discovering the Breton oysters, the Romans were so
enamored that they constructed a series of icehouses and
carts to transport the chilled mollusks to the privileged
palates of Rome. By the fourth century, the Romans were
cultivating oysters in the Thames River. Every great Roman
statesman, military hero, and emperor enjoyed feasts of
oysters. |
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During
the Renaissance, European royalty began their banquets
with an obligatory feast of oysters. However, the oyster
was not destined to be a treat reserved for only the
very privileged. By the 18th century, the oyster became
a fashionable food of the bourgeoisie. Over the next
century oyster cellars proliferated and became common
meeting places to have a drink, discuss the politics
of the day, and appreciate the delectable qualities
of the oyster.
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Appreciation
of the oyster endures in Europe to this day. The French,
with their tradition of high gastronomic and culinary
culture, remain the most prolific consumers of high
quality oysters. |
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| In
North America, the oyster was a staple of the Native North
American diet in coastal areas. The delightful North American
oyster, Crassostrea Virginica, was adopted by settlers
who learned from the Natives how to stew and cook the
precious comestible. |
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| By
the 1850s, oyster consumption had entirely permeated the
cultures of the young North American nations. It was said
that only the rich consumed oysters and Champagne, while
the poor ate oysters and beer. At the end of the century,
fashionable and bustling New York was the largest consumer
of oysters. Oyster boats delivered over six million oysters
a day to its wholesalers. As well, every large town of
any note had at least one popular oyster cellar. |
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| Although
high quality oyster availability has waxed and waned in
North America over the past century, it has always remained
a favourite of great chefs and gourmets. The discriminating
North American palate is rapidly discovering the delights
of fresh Atlantic oysters once again. From trendy oyster
bars in upscale entertainment districts to private gatherings
amongst cherished friends, oysters are appearing (and
disappearing!) wherever food connoisseurs gather. |
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