How Mush is Too Much?; Foie-gras Production  

Oleh:

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Jenis: Article from Bulletin/Magazine
Dalam koleksi: The Economist (http://search.proquest.com/) vol. 401 no. 8762 (Dec. 2011), page 87-88.
Topik: Liver; Poultry; Research; Food Science
Fulltext: How Much is Too Much.pdf (15.12KB)

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Perpustakaan Pusat (Semanggi) Nomor Panggil: EE29.69 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Foie Gras is one of the most controversial dishes on earth. To protagonists, it is simply the finest foodstuff that exists. To those opposed, it is a product of cruelty that is not far short of criminal. The moral argument over the way foie gras is produced (by feeding the birds with grain, through a tube or a funnel) turns on whether this is merely the permissible exaggeration of a natural inclination, or is tantamount to abuse. Intriguingly, a newly published piece of research on foie-gras production suggests the quality of the product depends on exactly the same distinction. From the chef's point of view, one of the disturbing things about foie gras is how variable it is. Some livers, when cooked, retain their fat and thus their rich flavour. Others lose fat when heated and end up tasting terrible. To try to work out why, Caroline Molette, a biologist at the University of Toulouse, did some experiments. Her results, just published in the Journal of Agricultural and Food Chemistry, suggest that the difference is whether the liver in question is truly healthy or not.

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