Tag archives: Fois Gras: A Global History
Splendor in the Gras? Norman Kolpas Eats His Way Through Foie Gras’ history, delectability, and controversy
There are few ingredients in gastronomy that have become the object of widespread controversy and debate in recent history quite like foie gras. Beloved by many chefs and gourmets for its rich flavor and smooth texture, foie gras is made from the fattened livers of geese or ducks, with the fattening typically achieved by gavage, […]
