CLASSICAL CORNER

FORTEANA FROM THE ANCIENT WORLD

BARRY BALDWIN

302: ROYSTERING (Supplement to previous ostreology, FT379:15) “Fried oysters and bottles of beer!”–Fort on his newspaper job, quoted in Steinmeyer’s biography (p40). “He must have been unaware not only of abstrusities, but of icicles and bananas and oysters”–Fort, Books, p349, on Copernicus. For detailed study with cornucopia of primary references, see AC Andrews, ‘Oysters as a food in Greece and Rome’, Classical Journal 43 (1948, 299-303–available online. Huge bivalve bibliography clam-ours for attention. JR Philpots, Oysters, and All about Them (1890) weighs in at 1,370 pages, preceded by ECG Murray, The Oyster: Where, How and When to Find, Breed, Cook and Eat It (1861), postluded by MFK Fisher, Consider the Oyster (1941). Drew Smith’s Oyster: a World History, with Recipes (2011) begins: “Oysters are older than us. Older than grass.…

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