The Big Oyster

The Big Oyster Author Mark Kurlansky
ISBN-10 9781588365910
Year 2007-01-09
Pages 336
Language en
Publisher Random House
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. From the Hardcover edition.

The Big Oyster

The Big Oyster Author Mark Kurlansky
ISBN-10 9781409077930
Year 2009-09-15
Pages 336
Language en
Publisher Random House
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When Peter Minuit bought Manhattan for $24 in 1626 he showed his shrewdness by also buying the oyster beds off tiny, nearby Oyster Island, renamed Ellis Island in 1770. From the Minuit purchase until pollution finally destroyed the beds in the 1920s, New York was a city known for its oysters, especially in the late 1800s, when Europe and America enjoyed a decades-long oyster craze. In a dubious endorsement, William Makepeace Thackeray said that eating a New York oyster was like eating a baby. Travellers to New York were also keen to experience the famous New York oyster houses. While some were known for their elegance, due to a longstanding belief in the aphrodisiac quality of oysters, they were often associated with prostitution. In 1842, when the novelist Charles Dickens arrived in New York, he could not conceal his eagerness to find and experience the fabled oyster cellars of New York City's slums. The Big Oyster is the story of a city and of an international trade.Filled with cultural, social and culinary insight - as well as recipes, maps, drawings and photographs - this is history at its most engrossing, entertaining and delicious.

The Big Oyster

The Big Oyster Author Mark Kurlansky
ISBN-10 9780739325988
Year 2006
Pages 529
Language en
Publisher Random House Large Print Publishing
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The author takes an insightful look at the influence of the oyster on four centuries of New York history, culture, economics, and culinary trends.

A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 1596918144
Year 2010-08-09
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is both delightful reading and the guide that oyster lovers of all kinds have been waiting for.

Cod

Cod Author Mark Kurlansky
ISBN-10 1440672873
Year 1998-07-01
Pages 304
Language en
Publisher Penguin
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An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World Cod, Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? “Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” –David McCullough, author of The Wright Brothers and 1776 From the Trade Paperback edition.

Nonviolence

Nonviolence Author Mark Kurlansky
ISBN-10 9780307497109
Year 2009-01-21
Pages 224
Language en
Publisher Modern Library
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In this timely, highly original, and controversial narrative, New York Times bestselling author Mark Kurlansky discusses nonviolence as a distinct entity, a course of action, rather than a mere state of mind. Nonviolence can and should be a technique for overcoming social injustice and ending wars, he asserts, which is why it is the preferred method of those who speak truth to power. Nonviolence is a sweeping yet concise history that moves from ancient Hindu times to present-day conflicts raging in the Middle East and elsewhere. Kurlansky also brings into focus just why nonviolence is a “dangerous” idea, and asks such provocative questions as: Is there such a thing as a “just war”? Could nonviolence have worked against even the most evil regimes in history? Kurlansky draws from history twenty-five provocative lessons on the subject that we can use to effect change today. He shows how, time and again, violence is used to suppress nonviolence and its practitioners–Gandhi and Martin Luther King, for example; that the stated deterrence value of standing national armies and huge weapons arsenals is, at best, negligible; and, encouragingly, that much of the hard work necessary to begin a movement to end war is already complete. It simply needs to be embraced and accelerated. Engaging, scholarly, and brilliantly reasoned, Nonviolence is a work that compels readers to look at history in an entirely new way. This is not just a manifesto for our times but a trailblazing book whose time has come. From the Hardcover edition.

The Last Fish Tale

The Last Fish Tale Author Mark Kurlansky
ISBN-10 9780345507730
Year 2008-06-03
Pages 304
Language en
Publisher Ballantine Books
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The bestselling author of Cod, Salt, and The Big Oyster has enthralled readers with his incisive blend of culinary, cultural, and social history. Now, in his most colorful, personal, and important book to date, Mark Kurlansky turns his attention to a disappearing way of life: fishing–how it has thrived in and defined one particular town for centuries, and what its imperiled future means for the rest of the world. The culture of fishing is vanishing, and consequently, coastal societies are changing in unprecedented ways. The once thriving fishing communities of Rockport, Nantucket, Newport, Mystic, and many other coastal towns from Newfoundland to Florida and along the West Coast have been forced to abandon their roots and become tourist destinations instead. Gloucester, Massachusetts, however, is a rare survivor. The livelihood of America’s oldest fishing port has always been rooted in the life and culture of commercial fishing. The Gloucester story began in 1004 with the arrival of the Vikings. Six hundred years later, Captain John Smith championed the bountiful waters off the coast of Gloucester, convincing new settlers to come to the area and start a new way of life. Gloucester became the most productive fishery in New England, its people prospering from the seemingly endless supply of cod and halibut. With the introduction of a faster fishing boat–the schooner–the industry flourished. In the twentieth century, the arrival of Portuguese, Jews, and Sicilians turned the bustling center into a melting pot. Artists and writers such as Edward Hopper, Winslow Homer, and T. S. Eliot came to the fishing town and found inspiration. But the vital life of Gloucester was being threatened. Ominous signs were seen with the development of engine-powered net-dragging vessels in the first decade of the twentieth century. As early as 1911, Gloucester fishermen warned of the dire consequences of this new technology. Since then, these vessels have become even larger and more efficient, and today the resulting overfishing, along with climate change and pollution, portends the extinction of the very species that fishermen depend on to survive, and of a way of life special not only to Gloucester but to coastal cities all over the world. And yet, according to Kurlansky, it doesn’t have to be this way. Scientists, government regulators, and fishermen are trying to work out complex formulas to keep fishing alive. Engagingly written and filled with rich history, delicious anecdotes, colorful characters, and local recipes, The Last Fish Tale is Kurlansky’s most urgent story, a heartfelt tribute to what he calls “socio-diversity” and a lament that “each culture, each way of life that vanishes, diminishes the richness of civilization.” From the Hardcover edition.

Shucked

Shucked Author Erin Byers Murray
ISBN-10 9781429989091
Year 2011-10-11
Pages 368
Language en
Publisher St. Martin's Press
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Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked—part love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal story—the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.

Salt

Salt Author Mark Kurlansky
ISBN-10 9781448113200
Year 2011-09-30
Pages 496
Language en
Publisher Random House
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Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India. From the rural Sichuan province where the last home-made soya sauce is produced to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

1968

1968 Author Mark Kurlansky
ISBN-10 9780345471918
Year 2003-12-30
Pages 464
Language en
Publisher Ballantine Books
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In this monumental new book, award-winning author Mark Kurlansky has written his most ambitious work to date: a singular and ultimately definitive look at a pivotal moment in history. With 1968, Mark Kurlansky brings to teeming life the cultural and political history of that world-changing year of social upheaval. People think of it as the year of sex, drugs, and rock and roll. Yet it was also the year of the Martin Luther King Jr. and Bobby Kennedy assassinations; the riots at the Democratic National Convention in Chicago; Prague Spring; the antiwar movement and the Tet Offensive; Black Power; the generation gap, avant-garde theater, the birth of the women’s movement, and the beginning of the end for the Soviet Union. From New York, Miami, Berkeley, and Chicago to Paris, Prague, Rome, Berlin, Warsaw, Tokyo, and Mexico City, spontaneous uprisings occurred simultaneously around the globe. Everything was disrupted. In the Middle East, Yasir Arafat’s guerilla organization rose to prominence . . . both the Cannes Film Festival and the Venice Biennale were forced to shut down by protesters . . . the Kentucky Derby winner was stripped of the crown for drug use . . . the Olympics were a disaster, with the Mexican government having massacred hundreds of students protesting police brutality there . . . and the Miss America pageant was stormed by feminists carrying banners that introduced to the television-watching public the phrase “women’s liberation.” Kurlansky shows how the coming of live television made 1968 the first global year. It was the year that an amazed world watched the first live telecast from outer space, and that TV news expanded to half an hour. For the first time, Americans watched that day’s battle–the Vietnam War’s Tet Offensive–on the evening news. Television also shocked the world with seventeen minutes of police clubbing demonstrators at the Chicago convention, live film of unarmed students facing Soviet tanks in Czechoslovakia, and a war of starvation in Biafra. The impact was huge, not only on the antiwar movement, but also on the medium itself. The fact that one now needed television to make things happen was a cultural revelation with enormous consequences. In many ways, this momentous year led us to where we are today. Whether through youth and music, politics and war, economics and the media, Mark Kurlansky shows how, in 1968, twelve volatile months transformed who we are as a people. But above all, he gives a new understanding to the underlying causes of the unique historical phenomenon that was the year 1968. Thoroughly researched and engagingly written–full of telling anecdotes, penetrating analysis, and the author’s trademark incisive wit–1968 is the most important book yet of Kurlansky’s noteworthy career.

Birdseye

Birdseye Author Mark Kurlansky
ISBN-10 9780385535885
Year 2012-05-08
Pages 272
Language en
Publisher Anchor
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Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

Choice Cuts

Choice Cuts Author Mark Kurlansky
ISBN-10 NWU:35556038671301
Year 2004
Pages 473
Language en
Publisher Penguin Group USA
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Enhanced by recipes, menus, period photographs, and drawings, a lively anthology of outstanding food writing offers a taste-tempting culinary tour around the world and through history, from second-century B.C. to the present day, presenting Pliny's thoughts on onions, Dumas on coffee, Colette on gastronomy, and Alice B. Toklas on French cookery, among other topics. Reprint.

The Story of Salt

The Story of Salt Author Mark Kurlansky
ISBN-10 0147511666
Year 2014-08-07
Pages 48
Language en
Publisher Puffin
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Drawn from the bestseller Salt: A World History, a stunning picture book presents a wealth of information on salt, from the many ways it's gathered from the earth and sea, to its many uses throughout history, from ancient times to Gandhi's famous Salt March.

American Catch

American Catch Author Paul Greenberg
ISBN-10 9780698163812
Year 2014-06-26
Pages 320
Language en
Publisher Penguin
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INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "Greenberg’s breezy, engaging style weaves history, politics, environmental policy, and marine biology." --New Yorker In American Catch, award-winning author Paul Greenberg takes the same skills that won him acclaim in Four Fish to uncover the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters. In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters. The Washington Post: "Americans need to eat more American seafood. It’s a point [Greenberg] makes compellingly clear in his new book, American Catch: The Fight for our Local Seafood...Greenberg had at least one convert: me.” Jane Brody, New York Times “Excellent.” The Los Angeles Times “If this makes it sound like American Catch is another of those dry, haranguing issue-driven books that you read mostly out of obligation, you needn’t worry. While Greenberg has a firm grasp of the facts, he also has a storyteller’s knack for framing them in an entertaining way.” The Guardian (UK) “A wonderful new book” Tom Colicchio: "This is on the top of my summer reading list. A Fast Food Nation for fish.” From the Hardcover edition.

Oysters

Oysters Author Jeremy Sewall
ISBN-10 0789212498
Year 2016-10-20
Pages 216
Language en
Publisher Abbeville Press
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For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In "Oysters: A Celebration in the Raw," Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. "Oysters: A Celebration in the Raw" is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and merroir. "Oysters: A Celebration in the Raw" concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kinda definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, "Oysters: A Celebration in the Raw" is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea. "