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The Twist Of A Shell~

In France, the species, Helix pomatia is mostly eaten as Escargot, a dish usually served as appetizer. Early archaeological excavations around the Mediterranean yielded physical evidence of the culinary use of snail and the Romans in particular considered Escargot an elite food. It is one of our favorite dishes.

Did you know that the twist or coiling of a snail shell is due to an unevenly expressed Dpp morphogenic or shape-determining protein which triggers the uneven rates of cell division and growth in the mantle throughout that snail’s development producing constant twisting or coiling as the shell grows?