City of Nannies
- Foie gras war hots up for Christmas. Dorozynski, Alexander // BMJ: British Medical Journal (International Edition);12/16/95, Vol. 311 Issue 7020, p1592
Reports on the scientific explanation for the excellence of French pate de foie gras, a delicacy traditionally served at Christmas. Genetic predisposition to bountiful storage of triglycerides in the livers of native geese; High concentration of high density lipoprotein cholesterol; Rapid...
- Snoot Corner Foie Gras. // Business Today;11/28/2010, Vol. 19 Issue 24, p32
The article highlights the French delicacy foie gras, which is made from enlarged liver of a duck or a goose.
- The Night Chicago Died. Gillespi, Nick // Reason;Nov2006, Vol. 38 Issue 6, p21
The article focuses on various regulations being imposed in Chicago, Illinois. The city has banned things like smoking in almost all public places, talking on cellular telephones while driving and selling foie gras. The removal of trans fat from fast food chains has caused hearings on the issue....
- An aristocratic liver. Sokolov, Raymond // Natural History;Sep92, Vol. 101 Issue 9, p78
Reports that with secret and subtle breeding, foie gras is being produced in the United States. Why this French delicacy is considered to be controversial; Description of the process of stuffing or gavage; How breeders in Israel improvised the hybridization of the moulard duck.
- Coup de Gras. Buyukmihci, Nedim C. // Fortune;5/16/2005, Vol. 151 Issue 10, p24
Presents a letter to the editor in response to the article "A Wild Goose Chase", on the controversy surrounding the dish foie gras, or "duck liver", in the May 2, 2005 issue of Fortune magazine. View that the dish involves the cruel and unusual punishment of the animals.
- Jaundiced view of liver pÃ¢tÃ©? Kühn, Kerstin // Caterer & Hotelkeeper;4/10/2008, Vol. 198 Issue 4522, p12
The author comments on the surge in protests against restaurants selling foie gras menu in Great Britain. She says that the protests forced may restaurants to stop selling the controversial delicacy. She explains the process of producing foie grass, whose name translates from French as "fat...
- LIFE AFTER FOIE GRAS. SUTER, LESLEY BARGAR // Los Angeles Magazine;Jan2013, Vol. 58 Issue 1, p83
The article offers insights from several chefs regarding the alternatives for foie gras after it has been banned in Los Angeles, California including reed avocados, rabbit's liver, and regular duck liver from Liberty Ducks in Sonoma.
- Surf steps on new turf: Seafood dishes cozy up to foie gras on innovative menus. Fabricant, Florence // Nation's Restaurant News;9/17/2001, Vol. 35 Issue 38, p47
Features seafood dishes paired with foie gras. Popularity of tuna with foie gras; Creation of a foie-gras-fattened fish; Use of the foie gras to crust the catch of the day.
- Hot and cold foie gras. // Nation's Restaurant News;4/1/2002, Vol. 36 Issue 13, p28
Features a foie gras dish. Procedure in making the dish; Ingredients needed; Serving suggestions.