Jacket Image

Enlarge Image

205 × 128 × 14 mm
152 pages
61 illustrations, 48 in colour
12 Apr 2021

Foie Gras A Global History Norman Kolpas

Few ingredients inspire more high-soaring praise and provoke greater outrage than foie gras. Literally meaning ‘fat liver’, foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced and engaging account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired writers, artists and musicians including Homer, Melville, Asimov, Monet and Rossini. The book includes a guide to purchasing, preparing and serving foie gras as well as 10 easy recipes from classic dishes to contemporary treats.

‘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.’ — Booklist

‘Norman Kolpas crafted 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.’ — Joshua Lurie, founder of Food GPS

‘Foie gras is an icon of the classic French kitchen. Norman 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.’ — John Rivera Sedlar, award-winning chef and author

Show all

Norman Kolpas is a widely published writer and editor on lifestyle topics including food, art, architecture, and travel based in Los Angeles. The author of more than 40 published books, he also writes for magazines including Southwest Art and Western Art & Architecture.