How oysters went from cheap snack to luxury dish
Two crossed lines that form an 'X'. It indicates a way to close an interaction, or dismiss a notification.Just 200 years ago the shellfish was handed out as a free bar snack, or used to bulk out pies.Oysters are a sure sign of high-end decadence, but look back 200 years and they were handed out as free bar snacks. So what made them the luxury food that they are today?
Oyster sales boomed from the early 19th century onwards, and the shellfish were sold as street food across London, Paris, and New York as they remained a cheap and accessible snack to many. In 1860, the small British seaside town of Whitstable alone was sending 50 million tons of oysters to London each year, and by 1900, New York was eating 1 million oysters every day.
There's something else that kept the price of oysters down around the turn of the century: child labor. In the early 20th century, American photographer Lewis Hine captured photographs of many of the children working in the oyster industry, even photographing 4-year-old Mary, who had apparently shucked two pots of oysters each day.
Each oyster takes two to three years to mature, and they start out microscopically small. The tiny shellfish are grown in hatcheries. When they're large enough, they're transplanted to their final growing place.
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