Scottish Oysters on Ice

In the 18th century, plentiful supplies of Scottish native oysters were eaten in taverns and subterranean Oyster Cellars in Edinburgh where all classes joined in the fun of an Oyster Ploy: heads back, mouths open. In the season, thousands of oysters in barrels were trundled up the High Street on horse-drawn carts.

About Catherine Brown

Catherine Brown is a food writer, author, teacher and Fellow of the Society of Antiquaries (Scot.). Noted for her food columns in The Herald (Glasgow) for over two decades, she was also a presenter, with Derek Cooper, of Scotland’s Larder. She can be visited at www.catherinebrownfoodwriter.com.

 

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