Thursday, July 12, 2012

A History of Foie Gras and Its Ethics II

The long meandering history of fattening the livers of waterfowl through force feeding in order to produce, on the regular, the richly flavored and mildly textured organ that sustains the birds in cold weather and long flights is an excellent means for exploring the multifaceted complexities and partial knowledge sets that make up the social, political and ethical.

The 2nd installment of A History of Foie Gras and Its Ethics was held on June 30th, 2012 at Royal/T in Culver City, CA.

The event was presented as part of The Art of Cooking curated by Hanne Mugaas and was supported by donations from Hudson Valley Foie Gras and Möet and Chandon

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