Rowan Jacobsen

Rowan Jacobsen


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Rowan Jacobsen is the James Beard Award-winning author of A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America, Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis, and The Living Shore, about our ancient connection to estuaries and their potential to heal the oceans. He has written for the New York Times, Newsweek, Harper’s, Outside, Eating Well, Forbes, Popular Science, and others, and his work has been anthologized in The Best American Science and Nature Writing and Best Food Writing collections. Whether visiting endangered oystermen in Louisiana or cacao-gathering tribes in the Bolivian Amazon, his subject is how to maintain a sense of place in a world of increasing placelessness ...more

Average rating: 4.15 · 2,745 ratings · 406 reviews · 16 distinct worksSimilar authors
Fruitless Fall: The Collaps...

4.30 avg rating — 601 ratings — published 2008 — 6 editions
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American Terroir: Savoring ...

4.02 avg rating — 389 ratings — published 2010 — 5 editions
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A Geography of Oysters: The...

4.19 avg rating — 283 ratings — published 2007 — 6 editions
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Apples of Uncommon Characte...

4.29 avg rating — 157 ratings — published 2014 — 2 editions
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The Living Shore: Rediscove...

4.20 avg rating — 79 ratings — published 2009 — 3 editions
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Shadows on the Gulf: A Jour...

3.94 avg rating — 49 ratings — published 2011 — 3 editions
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The Essential Oyster: A Sal...

4.41 avg rating — 27 ratings2 editions
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Chocolate Unwrapped: The Su...

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3.38 avg rating — 16 ratings — published 2003
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Parma: Ham, Cheese, and the...

really liked it 4.00 avg rating — 6 ratings — published 2011
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Heart of Dark Chocolate

3.60 avg rating — 5 ratings — published 2011 — 2 editions
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“For us, it’s all progress from infancy to adulthood—language, walking, winking, sex.”
Rowan Jacobsen, A Geography of Oysters

“...we need to remind ourselves that natural systems are much more finely tuned than we think, and if we like the way they currently work, then we should try very, very hard to not screw with them.”
Rowan Jacobsen, Shadows on the Gulf: A Journey through Our Last Great Wetland

“An oyster tastes good because at one spot in the natural world, something went right. A great oyster is an estuary flashing a thumbs-up sign.”
Rowan Jacobsen, A Geography of Oysters

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