A01=Norman Kolpas
Age Group_Uncategorized
Age Group_Uncategorized
ancient egypt
Author_Norman Kolpas
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Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WB
claude monet
consume
consumption
controversial
controversy
COP=United Kingdom
cuisine
cultural studies
culture
debate
delicacy
Delivery_Delivery within 10-20 working days
duck
eat
eating
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
fat
foods
force feeding
Format=BB
Format_Hardback
france
french dishes
gastronomical heritage
gastronomy
gavage
gioachino antonio rossini
goose
herman melville
historical context
history
homer
isaac asimov
Language_English
liver
mousse
PA=Available
parfait
pate
preparing
Price_€10 to €20
PS=Active
purchasing
recipes
softlaunch
speciality food
Product details
- ISBN 9781789143775
- Format: Hardback
- Dimensions: 120 x 197mm
- Publication Date: 12 Apr 2021
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Few ingredients inspire more high-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 Gras: A Global History, Norman Kolpas strives to provide a balanced and engaging account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired writers, artists and musicians including Homer, Melville, Asimov, Monet and Rossini. The book includes a guide to purchasing, preparing and serving foie gras as well as 10 easy recipes from classic dishes to contemporary treats.
Norman Kolpas is a widely published writer and editor on lifestyle topics including food, art, architecture, and travel based in Los Angeles. The author of more than 40 published books, he also writes for magazines including Southwest Art and Western Art & Architecture.
