|
 |
Choosing oysters as a palatable delight is related to ancient civilizations around the world, from a cardinal point of pleasure to a geographical one.
Ancient Rome founded the splendor of arts with the magnanimity of its meals and so the gods did not just taste ambrosia but also recurred to oysters as a divine food offered by the sea. This valued mollusk, natural giver of organic well-being and sexual support, link between Eastern and Western traditions, universal point of communion, constitutes a meal for both body and soul, in one product, in one single delicacy. |
| By 25 A.C., the “De re coquinaria libri decem” recipe book, written by Marco Gavio Apicio, conferred upon oysters a prime site on the table. Thus, oysters were in high demand for the lusty banquets of Ancient Rome, where an orgy would not be complete without them. |
|
The Greeks swallowed powdered oyster shell when their sexual prowess diminished, while in Athens the oyster influenced political life, because Athenians voted by writing inside an oyster shell the name of those they wanted out of government, condemning them to ostracism (exile) for only 100 years, not more!.
On their part, Indians in the Americas cooked oysters in the undeniably splendorous pre-Colombian era.
"In certain areas of the Baja California Peninsula, such as the Holy Spirit and the La Partida islands, archeological evidence may be found of the use given to oyster shells by ethnic groups of the Peninsula before the conquest. The so-called “shellers” were spaces where religious ceremonies took place; thus, great amounts of shells cover the floors as an eternal sign of the first inhabitants of these lands: historical legacy, tradition and magic".
During the French Renaissance, oysters were also used as missiles by the Huguenots during the La Rochelle siege.
The Chinese dynasties knew of the sweetening properties of oysters and used them as medicine and food.
In the XVII Century Japan established oyster culture. And like the travels of Marco Polo or the tales of Jules Verne, oysters travelled over the Mediterranean, the Atlantic and the Pacific to be finally cultivated at the coasts of the Baja California Peninsula.
Today, thanks to the creation and operation of Sol Azul, this delicacy of the seas reaches your palate. |
|
|
