作品情報

一つの食材をここまで豊かに語れることを示す、機知に富んだ一冊。

牡蠣の由来から調理、食べる喜びまでを、短い章立てで軽やかに語る。

書籍情報

出版社

North Point Press

発売日

1988-10-01

ページ数

96ページ

言語

英語

サイズ

12.7 x 0.76 x 20.19 cm

ISBN-13

9780865473355

ISBN-10

0865473358

価格

2379 JPY

カテゴリ

洋書/Cookbooks, Food & Wine/Cooking by Ingredient/Meat, Poultry & Seafood/Seafood

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.

M. F. K Fisher (1908-1992) is the author of sixteen books of essays and reminiscences, many of which have become American classics. Her books include The Gastronomical Me and How to Cook a Wolf . In 1991, she was elected to the American Academy and Institute of Arts and Letters.

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