Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)

A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce heated debates. Comparing the French and American producers and consumers...