The Conversation

From peasant fodder to posh fare: how snails and oysters became luxury foods

Garritt C. Van Dyk has received funding from the Getty Research Institute. University of Waikato provides funding as a member of The Conversation NZ. University of Waikato provides funding as a member ...
Smithsonian Magazine

From Peasant Fodder to Fine Dining, Feast on the Tasty History of How Snails and Oysters Became Luxury Foods

Oysters and escargot are recognized as luxury foods around the world—but they were once valued by the lower classes as cheap sources of protein. Less adventurous eaters today see snails as a garden ...
Hosted on MSN

From peasant fodder to posh fare: How snails and oysters became luxury foods

Oysters and escargot are recognized as luxury foods around the world—but they were once valued by the lower classes as cheap sources of protein. Less adventurous eaters today see snails as a garden ...