The Story of Foie Gras and Cuisine of Gascony

Battles over the ethics of foie gras in recent years have loomed large in the culinary world. Yet history shows that the delicacy has been around for over 5,000 years since the ancient Egyptians, and is extolled in writings of the Ancient Greeks and Romans. Ariane Daguin of D'Artagnan tells the story of foie gras and how in the Gascony region of France it has been a tradition for centuries along with their distinct regional cuisine.

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Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusiasts, explores the lively links between food cultures of the present and past.