The Pearl And The Oyster Volume I

Contrary to a generally held view that pearls are found by chance in oysters, almost all are now produced from farms. This book is a comprehensive treatment of all aspects of the biology of pearl oysters, their anatomy, reproduction, genetics, diseases, etc. It considers how they are farmed from spawning and culturing larvae in hatcheries to adults in the ocean; how various environmental factors, including pollution affect them; and how modern techniques are successfully producing large numbers of cultured pearls. This is the ultimate reference source on pearl oysters and the culture of pearls, written and edited by a number of scientists who are world experts in their fields. Comprehensive treatment of pearl oyster biology and pearl culture Written by the top world authorities Highly illustrated and figured Of practical relevance to a broad readership, from professional biologists to those involved in the practicalities and practice of pearl production

Explains why oysters make pearls and dangerous snakes have diamond-shaped heads.

The preparation of this book has been a joint labor during the spare moments of the two authors, whose time has been occupied with subjects to which pearls are not wholly foreign—one as a gem expert, and the other in the fisheries branch of the American government. For many years the writers have collected data on the subject of pearls, and have accumulated all the obtainable literature, not only the easily procurable books, but likewise manuscripts, copies of rare volumes, original edicts, and legislative enactments, thousands of newspaper clippings, and interesting illustrations, many of them unique, making probably the largest single collection of data in existence on this particular subject. It was deemed advisable to present the results of these studies and observations in one harmonious volume, rather than in two different publications. While the book is a joint work in the sense that each writer has contributed material to all of the chapters and has critically examined and approved the entire work, the senior author has more closely applied himself to the latter half of the text, covering antiquity values, commerce, wearing manipulation, treatment, famous collections, aboriginal use, and the illustrations, while the junior author has attended to the earlier half of the book, with reference to history, origin, sources, fisheries, culture, mystical properties, and the literature of the pearl.

When Pearl's sheltered life shatters in the 1930s when her mother dies, her only option is to move in with poor family relations and shuck oysters in the local plant on Oyster Island, Maryland. Determined to live a morally proper life, the last thing she wants is an affair with a white man, but Caleb, the plant owner, knows a pearl when he sees one. The successful widower is the "oyster king" of the island, but his intense desire for his forbidden new employee, a woman of color, threatens everything he's built. What begins as a private sexual liaison flowers into strong feelings that don't fit the social mores of the island. When their secret is discovered, they risk losing everything. They dared to pluck the pearl, but will their love be strong enough to keep it forever?

A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.

M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN