Oys . . . Oys . . . Oysters!
In a couple of our previous posts—about Hannah Woolley's "To rost a Capon" and Hannah Glasse's "Cod Chowder"—oysters appear in supporting roles. It's high time to put them in the spotlight. Among all the shellfish enjoyed today, oysters alone have a history of continuous popularity and prestige that stretches back to Roman times. In the ancient world, in medieval Europe, in colonial and nineteenth century America, oysters were beloved by people in all walks of life. "Oys . . . Oys . . . Oysters!" is close to the cry used by oyster peddlers in the streets of Boston in the 1830s. Around the same time, America's first freestanding restaurants, not affiliated with inns or hotels, emerged, and these were almost all establishments that specialized in oysters. Some catered mainly to working people who stood at wooden bars at lunchtime, knocking back their oysters. Others were outfitted with booths and tables to appeal to a more well-heeled clientele. Read More
Cooking (and Contemplating) New England
April 3, 2015