Oyster: A Gastronomic History - Drew Smith no-wrapinOysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized his book around time periods and geographical locations, looking at the oyster's influence through anecdotes, scientific facts, and a wide array of visuals. From the one time editor of the #1 bestselling The Good Food Guide, award
and a lightly oxidized apple note
produces Tengumai using the yamahai method
Most folks only know this grape as a red variety
dark Primitivi that most people recognize from this part of the world
but rather can catch coolness
Domaine Sainte-Barbe has been farming their nine or so hectares of vineyards organically for over 20 years
The vines are planted on granitic soils
but with a different mineral spine than on the granite in the south
but they feel quite classical in presentation
"anti-craft" craft distillery
froofy monstrosities
but with actual grape sugar and not weird additives
