一个有意思的现象，向来偏爱生食海产的岛国人，对生吃牡蛎这件事，却显得非常保守和谨慎，远不如欧美人那样豪放不羁。甚至，生吃牡蛎这事儿本身，也是在明治时代以后，受西方饮食文化的影响，才逐渐被人们接受的。

即便是在热衷生吃牡蛎的法国，坊间也有“在没有字母R的月份里，不生吃牡蛎”的说法，也就是五月至八月间（Mai、Juin、Juillet、Aout），比较谨慎的生吃牡蛎，大抵是因为气温较高，生食的风险会更大。人们主要担心的，其实是生牡蛎所携带的致病微生物，包括大名鼎鼎的诺如病毒和弧菌等。

牡蛎作为固着型滤食性贝类，品质受生长环境影响很大。通常的比喻就是“牡蛎就像一块海绵，会不断吸收水体的气息”，因此口感也是周边海水的缩影，所以不是所有牡蛎都适合生吃。日本这个生吃牡蛎的保守派，会定期公布“适合生食的指定海域”，市场上销售的牡蛎也会注明“生食用”或“加热食”的字样。相比生食，他们似乎更喜欢熟食牡蛎，常见比如炸牡蛎、牡蛎土手鍋、醋渍牡蛎、牡蛎炊饭等等。

其实不仅是牡蛎，其它海产也类似，凡生食皆存在风险，彻底烹熟才能安全无忧。至于要不要生食，那纯粹是个人喜好和利弊取舍。

图源:123RF.com正版图库

In this gorgeous 1950's Modes Royale gown, the detailed construction and meticulous attention to detail are comparable to what you will find in modern couture. Modes Royal was established in the early 1950's and these designs were only sold at the most high-end department stores. As pictured, the idea is very similar to the 1954 Christian Dior "Nuit D'Aout" strapless gown. This captivating garment is fashioned from light-weight woven silk with the prettiest yellow hydrangea floral print. The bodice is an alluring low cut shelf-bust boned strapless. The nipped waist full-length skirt flows in a perfect "Old Hollywood" trained style. The unique sculpted skirt gives the garment so much depth. A pure work of art and a study in dressmaking technique.

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