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Chesapeake Oysters
- Author
- Kate Livie
- Narrator
- Bianca Bryan
- Publisher
- Tantor Media, Inc
- Publish Date
- 25 March 2025
- Run Time
- 6 hours 47 minutes
- Format
- Audiobook
What to expect
The eastern oyster, the humble bivalve and delicious treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.
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Details
- Author
- Kate Livie
- Narrator
- Bianca Bryan
- Duration
- 6 hours 47 minutes
- Release Date
- 25 March 2025
- ISBN
- 9798331957827
- Format
- Audiobook
- Publisher
- Tantor Media, Inc
- Genre
- History of the Americas, Local history, Travel guides: food and drink regions, The Earth: natural history: general interest, Coastlines
Synopsis
Chesapeake oysters are part of the legacy of the area, history on the half-shell. Hear of their beginning (foot-long bivalves!) through cultivation today.The eastern oyster, the humble bivalve and delicious treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.
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