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The Culinary History of the Blue Point Oyster

Oysters were an important component of the diet of east coast Native Americans, and during the 19th century, oysters became an essential part of the diet of many new Americans and were eaten raw on the half shell and cooked in a variety of dishes. Of the many brands of oysters that have been eaten over the past two centuries, the Great South Bay’s Blue Point oyster, because of its unique taste and shell characteristics, was one of the most popular, esteemed, and well-recognized oysters and supported a major industry whose center was located at West Sayville. Jeffrey Kassner will share his extensive research on the history of oyster industries.

Monday, 27 March, 2017

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