05.19.2017 - By Oxford Symposium on Food and Cookery
Join 3rd generation French foie gras producer and food scholar Guillemette Barthouil for a history lesson that spans thousands of years and an ocean as she makes the case for foie gras as the quantum offal.
Producer: Anna Sigrithur. Editorial Help: Naomi Duguid and Fiona Sinclair. Music: Ketsa and Freesound.org. Copyright 2017 Oxford Symposium on Food and Cookery.