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The Foie Gras Wars - How A 5,000-year-old Delicacy Inspired The World's Fiercest Food Fight (Cód: 4887722)


Simon & Schuster

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In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to “Chicago Tribune” reporter Mark Caro -- that a rival four-star chef 's liver be eaten as 'a little treat'? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. 'Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment,' Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate?


Produto sob encomenda Sim
Marca Simon & Schuster
Cód. Barras 9781451640861
Altura 21.00 cm
I.S.B.N. 9781451640861
Profundidade 1.00 cm
Acabamento Brochura
Idioma Inglês
Número de Páginas 368
Peso 0.44 Kg
Largura 14.00 cm


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