Heaven on the Half Shell offers a thoroughly researched and richly
illustrated history of the Pacific Northwest's beloved bivalve, the
oyster. Starting with the earliest evidence of sea gardens and clam beds
from 11,500 years ago, this book covers the history of oyster
cultivation through contemporary aquaculture in coastal Washington,
Oregon, British Columbia, northern California, and southeastern Alaska.
Generations of oyster farmers, Native and non-Native, have weathered
many challenges to continue the harvest. Their vivid individual accounts
are braided together with significant history, such as the major
contributions of Japanese immigrants prior to World War II and the 1994
Rafeedie decision that affirmed shellfish harvesting rights held by
Northwest tribes. The book also sheds light on the innovations that made
oysters an enduringly popular food, from the creation of so-called
sexless oysters that could be consumed year-round to breakthroughs in
contemporary oyster cuisine.
Now fully updated and expanded--and chock-full of "oysterabilia"--this
classic text shares new insights on emerging challenges to the oyster
farmer's life as well as increased coverage of the roles of women and
contemporary tribes in building this cultural tradition, past and
present. Newcomers and aficionados alike will also be delighted by the
carefully selected recipes, both historic and contemporary, from the
region's top chefs. As the old saying goes, when the tide is out, the
table is set.
