In this episode... we dive into some medieval madness as our hosts attempt to make something that reseambes fruit, but is actually made of meat. Join Doug and Sarah for part two of our exploration of foie gras as we make Heston Blumenthal's Meat Fruit. 

"Meat Fruit" Signature Dishes, signaturedishes.net

The Heston Blumenthal Team. Instagram

Toussaint-Samat, Maguelonne. History of Food. Rev. ed., Wiley-Blackwell, 1994

Ginor, Michael A. Foie Gras: A Passion. Wiley, 1999

Athenaeus. Deipnosophistae. University of Chicago, penelope.uchicago.edu

"Deipnosophistae" Wikipedia, Wikimedia Foundation, en.wikipedia.org

Toaff, Ariel. "On the Cuisine of the Italian Jews" J-Italy, j-italy.org

Filippone, Peggy Trowbridge. "Pâté de Foie Gras History and French Law" The Spruce Eats, thespruceeats.com

"Jean-Pierre Clause" CooksInfo, cooksinfo.com

"Gastronomy." Britannica, Encyclopaedia Britannica, britannica.com

European Commission. "Scientific Committee on Animal Health and Welfare Report" Food Safety, food.ec.europa.eu

French Ministry of Agriculture. "Le Bien-être et la Protection des Canards Gras" Ministère de l'Agriculture et de la Souveraineté Alimentaire, agriculture.gouv.fr

"Liste Alternatives Foie Gras 2023" 4 Paws, web.archive.org

"Medieval Cookery Blog" Medieval Cookery, medievalcookery.blogspot.com

"Medieval Cookery Database" Medieval Cookery, medievalcookery.com

"Curye on Inglysch" Ibiblio

"LCC3 Manuscript" University of Giesse

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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