Foie Gras: A Global History

Edible

by Norman Kolpas

Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie A Global History , Norman Kolpas strives to provide a balanced account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired famous writers, artists, and musicians including Homer, Herman Melville, Isaac Asimov, Claude Monet, and Gioachino Antonio Rossini. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.

Genres: Food

152 pages, Hardcover

Published April 10, 2021

Reviews

[Sesana · Rating 3 out of 5]

Certainly attempts to be balanced, though the author has a definite bias. Kolpas believes that foie gras can be and is ethically produced, by certain methods at certain farms by certain farmers. I am dubious. That said, I was fascinated by the farm that's producing "natural" foie (left to their own devices, geese may naturally eat enough to produce a fatty liver). Is this the future of a controversial food? Not likely, but I'm not sure what is. I'm a fairly receptive audience, and I found some of Kolpas's points to be well made, but I'm still unconvinced that gavage is ethical.