Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)
A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce heated debates.
Princeton UP Ideas Podcast · New Books Network
March 25, 20171h 4m
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Show Notes
A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce heated debates. Comparing the French and American producers and consumers...