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Full-Text Articles in Food Studies
Czechia: Exploring Outside Of Prague, Jean Lavigne
Czechia: Exploring Outside Of Prague, Jean Lavigne
Environmental Studies Faculty Publications
No abstract provided.
Summer Vacation: A Fundamental Right In France, Jean Lavigne
Summer Vacation: A Fundamental Right In France, Jean Lavigne
Environmental Studies Faculty Publications
No abstract provided.
Bastille Day, Jean Lavigne
Bastille Day, Jean Lavigne
Environmental Studies Faculty Publications
No abstract provided.
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
Environmental Studies Faculty Publications
I have always hated the taste of liver. Calf’s liver, chicken liver, liverwurst, any kind of pâté that contains even a small amount of liver—for me, the taste is repulsive. I was once served a rabbit’s liver at a family meal in Italy, the prize morsel that is offered to guests; I choked it down with an unconvincing “Grazie.” I never imagined I would come to like a specific kind of liver enough to prepare it myself at home, much less to spend six weeks with an artisan foie gras producer in Southwestern France learning how to produce it from …