The Glorious Oyster : its history, in Rome and Britain; what various writers and poets have said in its praise; together with chapters by Maurice Burton D.Sc. on the Reproduction and growth of oysters, 'Their enemies,' their 'Anatomy and physiology,' and their 'Culture', and a chapter on Oysters, raw and cooked, by W.A. Bentley / illustrated with still life paintings from collections in England, Europe, and America. Edited by Hector Bolitho.

Format:

Book

Author/Creator:

Burton, Maurice, 1898-1992, author.

Bentley, W. A. (Wilson Alwyn), 1865-1931, author.

Contributor:

Bolitho, Hector, 1897-1974, editor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Oysters.

Cooking (Oysters).

oysters.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

174, [2] pages, [17] pages of plates illustrations 23 cm

Place of Publication:

New York, Horizon Press Inc., 1961.

Contents:

Introduction

The Oyster in Rome

The Oyster in Great Britain

Reproduction and Growth

Their Curious Habits

Their Enemies

Anatomy and Physiology

Oyster Culture

An Anthology

Oysters, Raw and Cooked.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket with protective transparent cover retained.

OCLC:

741126720