By Michaela DeSoucey
Who cares approximately foie gras? because it seems, many do. within the final decade, this French delicacy--the fattened liver of geese or ducks which were force-fed via a tube--has been on the heart of contentious battles among animal rights activists, artisanal farmers, teams, politicians, cooks, and foodies. In Contested Tastes, Michaela DeSoucey takes us to farms, eating places, protests, and political hearings in either the us and France to bare why humans care so passionately approximately foie gras--and why we must always care too.
Bringing jointly fieldwork, interviews, and fabrics from documents and the media on either side of the Atlantic, DeSoucey bargains a compelling examine the ethical arguments and provocative activities of professional- and anti-foie gras forces. She combines own tales with fair-minded research of the social contexts in which foie gras is enjoyed and loathed. From the barns of rural southwest France and the headquarters of the ecu Union in Brussels, to unique ny urban kitchens and the govt. places of work of Chicago, DeSoucey demonstrates that the debates over foie gras contain heated and arguable politics. Her wealthy and nuanced account attracts our cognizance to the cultural dynamics of markets, the multivocal nature of "gastropolitics," and the complexities of what it skill to spot as a "moral" eater in state-of-the-art nutrition world.
Investigating the factors and outcomes of the foie gras wars, Contested Tastes illuminates the social value of nutrition and style within the twenty-first century.
Read Online or Download Contested Tastes: Foie Gras and the Politics of Food PDF
Best food science books
Partant d'une description anatomique et physiologique de l. a. poule en vue d'une meilleure exploitation de ses potentialités, l'auteur fait une description scientifique de l'étiologie, de los angeles pathogénie, de l. a. symptomatologie, des moyens curatifs et prophylactiques pour venir à bout des maladies parasitaires, bactériennes, virales et carentielles qui touchent l'animal.
Meals protection is an more and more vital factor. a variety of foodstuff crises have happened the world over lately (the use of the dye Sudan pink I; the presence of acrylamide in numerous fried and baked meals; mislabelled or unlabelled genetically transformed meals; and the outbreak of version Creutzfeldt-Jakob illness) originating in either basic agricultural creation and within the meals production industries.
Nutrients microbiology is an engaging and not easy technology. it's also very difficult with a always altering sea of guidance, laws and equip ment. Public issues over foodstuff issues of safety can overemphasize convinced hazards and detract from the conventional hygienic perform of nutrients brands.
Low water task (aw) and dried meals akin to dried dairy and meat items, grain-based and dried ready-to-eat cereal items, powdered child formulation, peanut and nut pastes, in addition to flours and nutrition have more and more been linked to product remembers and foodborne outbreaks as a result of infection by means of pathogens corresponding to Salmonella spp.
- Thermal Processing of Ready-to-Eat Meat Products
- Microbial Food Safety and Preservation Techniques
- Vitamine und Spurenelemente: Bedarf, Mangel, Hypervitaminosen und Nahrungsergänzung
- Dry Beans and Pulses Production, Processing and Nutrition
Extra resources for Contested Tastes: Foie Gras and the Politics of Food
DiMaggio, Michèle Lamont, Robert J. Wuthnow, and Viviana A. Zelizer, Series Editors A list of titles in this series appears at the back of the book. edu Jacket images courtesy of Shutterstock All Rights Reserved ISBN 978-0-691-15493-0 Library of Congress Control Number: 2015956952 British Library Cataloging-in-Publication Data is available This book has been composed in Adobe Caslon Pro and Berthold Akzidenz Grotesk Printed on acid-free paper. ∞ Printed in the United States of America 1 3 5 7 9 10 8 6 4 2 CONTENTS Acknowledgments vii Preface xi CHAPTER 1 What Can We Learn from Liver?
Others were instructed by their bosses or parent companies to withhold comments, even after I told them I would not use their names. Luckily, I was not the only one interested in exploring the issue in greater depth. At a culinary conference in Chicago in the spring of 2007, I met Mark Caro, the journalist who had written the Chicago Tribune article that ignited the foie gras fracas there. It turned out that Mark was working on a book of his own (The Foie Gras Wars, published in 2009 by Simon & Schuster).
In March 2005, a front-page article appeared in the Chicago Tribune, detailing harsh words exchanged between two of Chicago’s star chefs, Charlie Trotter and Rick Tramonto. The chefs were wrangling over Trotter’s earlier decision to stop serving foie gras at his eponymous restaurant after having done so for years, ostensibly because of the way it is produced. Foie gras is the liver of a duck or goose that has been specially fattened by force-feeding, and it is simultaneously considered a distinctive and delicious ingredient in gourmet cuisine and the product of a cruel and unethical practice.