When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the world’s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world’s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oystersraw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expeditiona fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.
Food writer Robb Walsh is the T.R. Fehrenbach of Texas culinary history. While Fehrenbach has chronicled Texas history, Walsh's books--The Tex-Mex Cookbook, Legends of Texas Barbecue Cookbook and The Texas Cowboy Cookbook--honor the state's food traditions with recipes and revisionist accounts of how our Lone Star staples came to be. Many of the articles he pens for the Houston Press--where he's been head restaurant reviewer for almost 10 years-- have been nominated for James Beard awards.
-Jennifer Lizt, Texas Magazine



