{"refrec":{"BRefID":101114,"RR":"<b>Levasseur, O.</b> (2006). Histoire de l'huître en Bretagne. <i>Skol Vreizh</i>, 58. Skol Vreizh: Morlaix. ISBN 2-915623-21-X. 84, ill. pp.","BEntID":96287,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":". <i>Skol Vreizh</i>, 58. Skol Vreizh: Morlaix. ISBN 2-915623-21-X. 84, ill. pp.","DocTypID":5,"DocType":"Book/Monograph","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Levasseur, O.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Levasseur, O.","Englishabstract":null,"AbstractOtherLang":"Prix de la Fédération des Bretons de Paris 2006 L'huître est une production bretonne très ancienne. Au XVIIe siècle, Cancale est renommée pour ses huîtres, mais c'est au XVIIIe siècle qu'elle en devient la capitale. Dès cette époque pourtant, l'épuisement des bancs naturels inquiète, mais l'exploitation sans discernement continuera. C'est le XIXe siècle qui invente l'ostréiculture. Après les expériences de Victor Costes à Saint-Brieuc, Brest ou La Forest, et les recherches menées par les stations biologiques, l'ostréiculture bretonne va prospérer. Tous les sites bretons sont gagnés par la fièvre de l'huître. Puis vient la crise des années vingt, l'introduction de la portugaise et, plus récemment, de la japonaise. 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