Because oysters feed by filtering water, Vibrio and other harmful germs can concentrate in an oyster's tissues. If you eat raw or undercooked oysters, germs that might be in the oyster can make you sick. CDC estimates that about 80,000 people get vibriosis—and 100 people die from it—in the United States every year.
Поскольку устрицы питаются путем фильтрации воды, вибрионы и другие вредные микробы могут концентрироваться в тканях устриц. Если вы едите сырые или недоваренные устрицы, микробы, которые могут находиться в устрицах, могут вызвать у вас заболевание. По оценкам Центра по контролю и профилактике заболеваний (CDC), в Соединенных Штатах каждый год около 80 000 человек заболевают вибриозом и 100 человек умирают от него.
“An oyster leads a dreadful but exciting life. Indeed, his chance to live at all is slim, and if he should survive the arrows of his own outrageous fortune and in the two weeks of his carefree youth fine a clean smooth place to fox on, the years afterwards are full of stress, passion and danger.”
--Consider the Oyster (1941) by M.F.K. Fisher
"The flavor of an oyster depends upon several things. First, if it is fresh and sweet and healthy it will taste good, quite simply . . . good, that is, if the taster likes oyster."
--Consider the Oyster (1941) by M.F.K. Fisher
“Men have enjoyed eating oysters since they were not much more than monkeys, according to the kitchen middens they have left behind them.”
--Consider the Oyster (1941) by M.F.K. Fisher
"First, several millennia ago, men cracked the shells and sucked out the tender gray bodies with their attendant juices and their inevitable sharp splinters. Then, when knives came, they pried open the two shells and cupped the lower one in their hands, careful not to spill its colorless elixir."
--Consider the Oyster (1941) by M.F.K. Fisher
«Устрица ведет ужасную, но захватывающую жизнь. В самом деле, его шансы на жизнь вообще невелики, и если ему удастся пережить стрелы своей возмутительной судьбы и за две недели своей беззаботной юности найти чистое и гладкое место, где можно жить, последующие годы будут полны стресса, страсти. и опасность».
-- Рассмотрим «Устрицу» (1941) М.Ф.К. Фишер
«Вкус устрицы зависит от нескольких факторов. Во-первых, если она свежая, сладкая и полезная, она будет приятной на вкус, просто… хорошей, то есть, если дегустатору нравятся устрицы».
-- Рассмотрим «Устрицу» (1941) М.Ф.К. Фишер
«Люди любили есть устрицы, поскольку они были не более чем обезьянами, судя по кухонным отбросам, которые они оставили после себя».
-- Рассмотрим «Устрицу» (1941) М.Ф.К. Фишер
«Сначала, несколько тысячелетий назад, люди раскалывали раковины и высасывали нежные серые тела с сопутствующими соками и неизбежными острыми осколками. Затем, когда появились ножи, они вскрыли две раковины и осторожно взяли нижнюю в руки. чтобы не пролить свой бесцветный эликсир».
-- Рассмотрим «Устрицу» (1941) М.Ф.К. Фишер
Oyster farming remains relatively simple, and everything is still done by hand, and it's said that once the oysters are harvested, they will be touched 5-7 times before reaching a plate. Harvesting is only conducted in months when the oysters aren't reproducing, and only oysters that are 3 years old or older are taken.
"A little later, in the times of Voltaire and Pope and Swift, oysters were considered less as a food than as an apéritif, so that it was quite usual to serve ten or twelve dozen to each guest as a “starter” for a banquet….One man, old Marshal Turgot, who knew almost too much about famines, was able in fatter days to eat a hundred oysters before breakfast just to whet his appetite."
--Consider the Oyster (1941) by M.F.K. Fisher
In addition, oyster is rich in umami, the fifth taste which roughly translates as "savoriness" or "meatiness." As such, oysters can pair well with other foods that possess umami, especially those which derive their umami from other sources. Different sources of umami can create a synergistic effect, enhancing the overall umami taste.
"Oysters are healthful and nourishing, full of all the chemical elements such as oxygen, hydrogen, nitrogen, and on and on, which occur regularly in your own body and are necessary to it. They keep you fit, do oysters, with vitamins and such, for energy and what is lightly called “fuel value.”
--Consider the Oyster (1941) by M.F.K. Fisher
Oysters, are rich in vitamins and minerals, including vitamins A, B1, B2, B3, D, E, and vitamin C, which is rare to find in other animals. The minerals include iodine, calcium, iron, sodium, potassium, selenium, zinc and chromium. Zinc plays an important role in human reproductive stystems, which may be one reason oysters have been considered aphrodisiacs. Raw oysters are also rich in rare amino acids (D-aspartic acid and N-methyl-D-aspartate), which increase testosterone levels, another boost to their alleged aphrodisiacal effects. In addition, oysters are a source of essential amino acids such as lysine, histidine and tyrosine. A dozen oysters can amount to fewer than 100 calories but are worth as much in protein as a 4-ounce steak and contain as much calcium as a glass of milk.
So, oysters are not only delicious but they are extremely nutritious as well, providing assistance to many elements of the human body. You can feel good about devouring a dozen oysters before dinner, or for lunch, or even for breakfast.
"There are, oddly enough, almost as many ways to eat such a simple dish as there are men to eat it."
--Consider the Oyster (1941) by M.F.K. Fisher
Oysters are versatile and can be eaten in so many different ways. Sure, you can eat them simply raw, on the half shell, with a dash of lemon juice, a mignonette sauce, or a touch of horseradish sauce. They also can be prepared in a myriad of other ways: fried, baked, grilled, in soups and chowders, in pasta or risotto dishes, in stuffing and sandwiches, and much more.
“There are three kinds of oyster-eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster; those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other.”
--Consider the Oyster (1941) by M.F.K. Fisher
“Oysters, being almost universal, can be and have been eaten with perhaps a wider variety of beverages than almost any other dish I can think of . . . and less disastrously. They lend themselves to the whims of every cool and temperate climate, so that one man can drink wine with them, another beer, and another fermented buttermilk, and no man will be wrong.”
--Consider the Oyster (1941) by M.F.K. Fisher
“The oyster is older than us. Older than grass. It was here at the start of civilization, at the start of the world.”
--Oyster: A World History (2010) by Drew Smith
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