The Golden Liver: Why Every 1920s Household Raised Geese
Discover the history of goose fattening in Central Europe and how foie gras moved from a common farm staple to a luxury restaurant delicacy.
#Historical Ingredients
2 articles
2 articles
Discover the history of goose fattening in Central Europe and how foie gras moved from a common farm staple to a luxury restaurant delicacy.
Fatback — raw pork back fat — was the backbone of Central European kitchens for centuries. Here's what it is, how to use it, and why it's worth knowing.