Delicacy Collection

Study of Oysters, 1884 (oil on canvas)
BOU217131 Study of Oysters, 1884 (oil on canvas) by Hughes, William (1842-1901); 45.7x61 cm; Private Collection; Bourne Gallery, Reigate, Surrey; English, out of copyright

USA, North America, Massachusetts
Boxford, MA. A fiddlehead fern at the newly protected Sawyer/Richardson property

Bangkok, Thailand. Street food for sale from a vendor in Bangkok

The famous Azeitao cheese. Setubal, Portugal

Ovos Moles or soft eggs, literally, is a local delicacy from Aveiro
Ovos Moles or" soft eggs", literally, is a local delicacy from Aveiro, Portugal, made of egg yolks and sugar

Khinkali is a Georgian dumpling filled with beef or lamb. Tbilisi, Georgia. Caucasus

Snails. From April till August this tiny gastropod is a much loved delicacy when cooked with oregano, in the South of Portugal

Eel stew (caldeirada de enguias), a delicacy. Carrasqueira, Comporta. Portugal

Grilled limpets with garlic, a delicacy. Moledo do Minho, Portugal

Mackerels drying at the beach. Nazare, Portugal

Figs, a delicacy. Portugal

Goat cheese, a delicacy. Ribatejo, Portugal

Ray drying under the sun. Ericeira, Portugal

Fresh goat cheese. Coruche, Portugal

Azeitao traditional pastry (tortas de Azeitao). Setubal, Portugal

Traditional corn bread. Santarem, Portugal

Traditional Cheesecakes of Sintra, a delicacy. Portugal

Goat cheese. Azambuja, Ribatejo

Grilled sardines, a delicacy. Setubal, Portugal

Fried fish from the Sabor river, a delicacy. Torre de Moncorvo, Tras os Montes. Portugal

Algarves traditional pastry. Portugal

Canada, manufacturing house of the famous Sao Jorge traditional cheese, Santo Amaro, Azores islands, Portugal

Queijadas, a delicacy of Graciosa. Azores islands, Portugal

Traditional way to eat Lobio (stewed beans) in a ceramic pot. Georgian traditional food. Tbilisi, Georgia. Caucasus

Traditional Lobio (stewed beans) in a ceramic pot and Adjaruli Khachapuri. Georgian traditional food. Tbilisi, Georgia. Caucasus

Georgian traditional food. Tbilisi, Georgia. Caucasus

A diner cutting into steak tartare in a restaurant in paris France

Foie Gras for sale in Sarlat France

Japan - Dried Laver (Seaweed) Dealer
Dried Laver Dealer, Japan. Green laver, known as aonori in Japan, sea cabbage in China, and parae in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva

Fish
The influence of Western naturalism upon the Japanese tradition of calligraphic drawing is shown in this water colour and one can also trace in it the influence of Western composition

Dubai Spices. Creator: Viet Chu
Dubai Spices

Woman with a Ribbon, c. 1902-1903 (oil on canvas, carved and gilded frame)
1195106 Woman with a Ribbon, c. 1902-1903 (oil on canvas, carved and gilded frame) by Mucha, Alphonse Marie (1860-1939); 38.1x83.8 cm; Private Collection; Photo eChristies Images; Czech

Still Life with Peacocks, c. 1639 (oil on canvas)
3545927 Still Life with Peacocks, c.1639 (oil on canvas) by Rembrandt Harmensz. van Rijn (1606-69); 145x135 cm; Rijksmuseum, Amsterdam, The Netherlands; Dutch, out of copyright

The Air of Home, 1895 (oil on canvas)
5614778 The Air of Home, 1895 (oil on canvas) by Kavan, Frantisek (1866-1941); 79x102 cm; Narodni Galerie, Prague, Czech Republic; (add.info.: (Giant Mountains)); Czech, out of copyright

Almonds, Oysters, Sweets, Chestnuts, and Wine on a Wooden Table, c. 1605-30 (oil on panel)
2973586 Almonds, Oysters, Sweets, Chestnuts, and Wine on a Wooden Table, c.1605-30 (oil on panel) by Beert, Osias the Elder (c.1570-1624) (follower of); 46.1x68.5 cm; Private Collection; (add.info)

Turkish girl having coffee on the sofa, from the Collection of Prints of Costumes
CHT175074 Turkish girl having coffee on the sofa, from the Collection of Prints of Costumes from the Levant, engraved by I

Sea-snail vendor in traditional dress, in Girgenti, c. 1920 (b / w photo)
ALI308382 Sea-snail vendor in traditional dress, in Girgenti, c.1920 (b/w photo) by Italian Photographer, (20th century); Private Collection; Alinari

Breakfast, c. 1600 (oil on wood)
BOO226887 Breakfast, c.1600 (oil on wood) by Metsu, Gabriel (1629-67); 56x42 cm; State Hermitage Museum, St. Petersburg, Russia; Dutch, out of copyright

Salmon (chromolitho)
2782884 Salmon (chromolitho) by European School, (19th century); Private Collection; (add.info.: Salmon. Liebig card, published in late 19th or early 20th century)

Giant turtles (chromolitho)
2782882 Giant turtles (chromolitho) by European School, (19th century); Private Collection; (add.info.: Giant turtles. Liebig card, published in late 19th or early 20th century)

A Bat known as a Flying Cat, from China Illustrated
STC105260 A Bat known as a Flying Cat, from China Illustrated by Athanasius Kircher (1601-80) 1667 (engraving) by Dutch School, (17th century); Private Collection; The Stapleton Collection; Dutch

Fol. 83v Fish Marinaded in Vinegar, illustration from Tacuinum Santiatis Codex Vindobonensis (vellum)
ALI143007 Fol.83v Fish Marinaded in Vinegar, illustration from Tacuinum Santiatis Codex Vindobonensis (vellum) by Italian School, (14th century); Osterreichische Nationalbibliothek, Vienna

Decorative Border of Two Red Lobsters, 1912 (chromolithograph)
2622092 Decorative Border of Two Red Lobsters, 1912 (chromolithograph) by American School, (20th century); Private Collection; (add.info)

Sturgeon (chromolitho)
2782886 Sturgeon (chromolitho) by European School, (19th century); Private Collection; (add.info.: Sturgeon. Liebig card, published in late 19th or early 20th century)

Mussels and oysters (chromolitho)
2782885 Mussels and oysters (chromolitho) by European School, (19th century); Private Collection; (add.info.: Mussels and oysters. Liebig card, published in late 19th or early 20th century)

Eel, sardine and anchovy (chromolitho)
2782881 Eel, sardine and anchovy (chromolitho) by European School, (19th century); Private Collection; (add.info.: Eel, sardine and anchovy. Liebig card, published in late 19th or early 20th century)

Pride in the Kitchen, from a series of prints depicting the Seven Deadly Sins, c
STC227390 Pride in the Kitchen, from a series of prints depicting the Seven Deadly Sins, c.1850 (colour litho) by Boilly, Louis Leopold (1761-1845) (after)

A Leopard Hunt in Upper Burma, I (engraving)
1046599 A Leopard Hunt in Upper Burma, I (engraving) by English School, (19th century); Private Collection; (add.info.: A Leopard Hunt in Upper Burma, I)

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"Exploring Delicacies: From Oysters to Figs, a Culinary Journey Across the Globe" Embark on a gastronomic adventure as we delve into the world of delicacies. Our journey begins in Massachusetts, USA, where an exquisite painting titled "Study of Oysters" captures the essence of this prized seafood. Venturing across continents, we find ourselves in Japan, mesmerized by the vibrant colors and flavors of dried laver (seaweed) sold by local dealers. Meanwhile, in Portugal's Setubal region, the famous Azeitao cheese awaits connoisseurs with its creamy texture and rich taste. Aveiro unveils its local treasure - Ovos Moles or soft eggs - a delicacy that tantalizes taste buds with its sweet indulgence. As summer arrives, snails take center stage as they transform from tiny gastropods to beloved culinary delights when cooked to perfection. Further south in Carrasqueira Comporta, Portugal reveals another gem - eel stew (caldeirada de enguias), a dish that showcases the country's coastal bounty. Moving northwards to Moledo do Minho beach brings us grilled limpets with garlic; their succulent flesh is truly irresistible. Our journey takes us eastward to Bangkok's bustling streets where street food vendors entice passersby with mouthwatering treats. Meanwhile, Nazare beach in Portugal offers a picturesque sight as mackerels dry under the sun before becoming savory delights. Finally, our exploration concludes amidst Portuguese fig trees laden with ripe fruit – nature's gift transformed into yet another delightful delicacy. From land to sea and across cultures far and wide, these delicacies represent not only diverse flavors but also cherished traditions passed down through generations. So let your taste buds be your guide as you savor each bite on this epicurean odyssey around the globe.