Documentary overview

About Are we the last generation to taste natural oysters?

50, 70, and sometimes as much as 80% of the oysters produced in France never see the customers’ plates… and why? The mollusks have experienced an incredible mortality rate over recent years… ------- Chapters ▷ 0:00 - Introduction ▷ 02:19 - Raising oysters in the Arcachon Bay ▷ 07:11 - Origins of the contagion ▷ 10:55 - The production of triploid oysters ▷ 19:41 - Concerns about hatcheries ▷ 22:38 - Ireland, the paradise for oysters ▷ 28:02 - Raising oysters in the traditional way ▷ 31:54 - The natural oyster farmers against triploid oysters ▷ 34:58 - Oysters or triploid oysters? ▷ 37:53 - Oyster cutting and tasting class ▷ 43:23 - Reproducing tide cycles of the Mediterranean sea ▷ 45:53 - Conservation of oyster production back in Bay of Arcachon ▷ 50:21 - Credits ------- ------- A mystery ailment is decimating them and damaging an entire profession… It’s a veritable massacre that began in 2008, when a new oyster made its appearance: the Triploid. An oyster of the future that grows twice as fast as its natural fellow…

Are we the last generation to taste natural oysters? is presented by wocomoDOCS. Its listed runtime is 51 minutes. The source link and publisher attribution are provided with the embedded film.

As a society documentary, Are we the last generation to taste natural oysters? uses generation, taste, natural as its central frame. Social documentaries work best as invitations to examine systems through lived experience. Distinguish individual testimony from wider claims, and consider which institutions, incentives and inequalities shape the choices shown.

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Film information

Documentary details and original source

Title
Are we the last generation to taste natural oysters?
Category
Society
Runtime
51 minutes
Language
English
Publisher
wocomoDOCS

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