By Rowan Jacobsen
“A wide-ranging, thorough, breezily written consultant to oysters as cuisine” (Boston Globe), A Geography of Oysters is the entire advisor to knowing, serving, and savoring considered one of North America’s such a lot scrumptious foods—an Amazon better of the 12 months 2007 selection.
In this passionate, playful, and necessary consultant, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the US. zone through zone, he describes every one oyster’s visual appeal, taste, beginning, and availability, in addition to explaining how oysters develop, the right way to shuck them with no wasting a finger, tips on how to pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are stable for the earth in addition to best for you. choked with tremendous recipes, maps, and pictures, plus lists of most sensible oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant examining and the consultant that oyster fans of all types were anticipating.
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Additional resources for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Examples of low-acid vegetables include peas, peppers, corn, lima beans, green beans, asparagus and mushrooms. There have been several outbreaks associated with food prepared and/or mishandled in the food service industry as well. Botulism outbreaks have been associated with sautéed onions cooked in butter, chopped garlic in oil, chili peppers, tomatoes, improperly handled baked potatoes wrapped tightly in foil, pot pies, and fresh mushrooms stored in air tight plastic packaging. Infant intestinal botulism is a rare disease that can affect otherwise healthy children who are less than one year old.
The good news is that it can be treated with antibiotics. 12 Death by Foodborne Bacteria, Parasites and Viruses: Some Deadly "Bugs" You Really Don't Want to Meet! C. which is reported to have killed about a third of the population and may have led to the defeat of the Athenians at the hands of the Spartans. Typhoid caused a significant number of deaths in Chicago over the period 1870 to 1926. The worst year was in 1891 when the recorded rate of illness was 174 per every 100,000 people. The building of a canal together with the chlorination of water helped to reduce the rate of transmission in later years.
27 Death by Food: Why More People in North America Die By Food Poisoning than Were Murdered in 9/11 Hepatitis A Hepatitis A is a virus which infects the liver. Again, it is caused by poor toilet hygiene and faecal material on the hands of those involved with preparing or serving food. The bad news is that there is no known medical treatment, but the good news is that once people recover, there appears to be no long-term damage to the liver. Acute Hepititis A can cause death. According to Nationmaster, it is responsible for slightly over 100 deaths annually in the US.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen