"ASmith1946" wrote

I have never understood why lobsters became so important during the 1950s
in
America. They are essentially tasteless without sauces.

Tasteless? I must demur. (Could the ability to taste the sublimity of
lobster be a genetic thing, perhaps?)

Oysters, on the other hand, were so common in New York during colonial
times
that they were considered both a delicacy and food for the poor.

Oysters in any form make me gag. As a kid I remember going to bed hungry one
night after refusing to eat an "oyster stew".

--
Bob
Kanyak's Doghouse
http://kanyak.com