Foie Gras
A Global History
Distributed for Reaktion Books
152 pages
|
50 color plates, 16 halftones
|
4 3/4 x 7 3/4
Review Quotes
Booklist
"A savory, unctuous delight, foie gras ranks near the top of a gourmet’s most prized and coveted gustatory pleasures. . . . Kolpas inventories foie gras’ appearance in literature (Melville, Maugham), art (Monet), and even music (Rossini). Full color pictures entice, and Kolpas’s enthusiasm shines forth throughout, yet, he refrains from belittling foie gras’ adversaries."
Joshua Lurie, founder of Food GPS
“An engrossing story about one of the world’s most contentious, polarizing foods. This book may read as either tantalizing or repugnant, depending on the reader’s perspective, a dichotomy that makes foie gras so compelling. Kolpas does a great job of mixing historical and literary references with foie gras facts and practical advice that would be impressive just for the research required. Thankfully, Kolpas doesn't just stop at the library stacks in telling this tale.”
John Rivera Sedlar, award-winning chef and author
“Foie gras is an icon of the classic French kitchen. Kolpas not only deftly explores the history and culture of this regal dish but also thoroughly investigates and explains the ethical issues and controversies that constantly swirl around it. The result is an enthralling story perfect for any food lover who is intrigued by this one-of-a-kind ingredient.”
For more information, or to order this book, please visit https://press.uchicago.edu
Google preview here
You may purchase this title at these fine bookstores. Outside the USA, see our international sales information.