Society:Surprising Foie Gras Parable
There's not a food today that's more maligned than foie gras， It was outlawed in Chicago for a while. It's like if you're a chef and you put it on your menu， you risk being attacked. It doesn't mean that there's not a rationale for being opposed to foie gras. The reasons usually just boil down to the gavage， which is the force feeding. But a Spanish chef called Eduardo Sousa is doing what he calls natural foie gras.
- Added：2010
- Country：USA
- Duration：30
- Time of update：2011/9/21 10:54:05