Science of Oysters by Diane Tennant with photography by Eric Lusher for Distinction Magazine Food Issue October 2014:
“You’ve got to remember, there is no food we consume that is more emblematic of the place from which they come,” says Dan Lewis, chef and owner of Coastal Provisions on the Outer Banks.
“What we call an oyster taste, that doesn’t really occur until about eight or 10 chews into the oyster. Then it blooms at that point.” Texture plays a big role in the whole oyster-eating experience, they say.
Thanks to John Fall & Distinction for having us work with Eric Lusher on the photos for this incredibly detailed & entertaining article.
Be sure to check out the entire article entitled Science of Oysters at Distinction.