As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat. Distributed by Syndetic Solutions, Inc.

Veteran Chicago Tribune entertainment reporter Caro expands on his front-page story about a 2005 flap over foie gras with a wide-ranging investigation into the ethical debate surrounding the human consumption of fattened duck liver. Drawing on conflicts in Chicago, Philadelphia and California over whether force-feeding birds should be legislated as torture or standard agricultural practice, Caro presents various positions from duck farmers, chefs and animal rights activists. His chatty arguments between industry players deliver without becoming unnecessarily complicated or resorting to the oversimplification of surveys and superficial media reports. Caro offers descriptions of a vegan activist headquarters, a video depicting a rat burrowing into an injured duck, and traditional farm operations in France. While he pursues his source's agendas with due diligence, he appears reluctant to side completely with gourmands despite describing "presumably happy ducks," mouthwatering foie gras meals and even eating a raw duck liver. While he tends to focus on the colorful, entertaining aspects of the food's history and science, Caro's selection of pointed quotes from duck liver lovers and foie gras foes presents an in-depth take on this ongoing food fight. (Mar.) Copyright 2009 Reed Business Information. From: Reed Elsevier Inc. Copyright Reed Business Information

Chicago Tribune entertainment reporter Caro investigates the politics, culture, and ethics surrounding the production and consumption of duck livers. He immediately grabs the reader's attention in the opening chapter with a heated exchange of words among celebrity chefs, an incident Caro reported for the newspaper, which led to this book. He does a formidable job in presenting different perspectives on this hotly contested issue, collected from interviews with four-star chefs, farmers, activists, politicians, and other concerned parties. His research also draws on news footage, animal-rights videos, court documents, and other primary sources. Caro's book will leave readers evaluating their assumptions concerning the humane treatment of ducks or geese in the making of foie gras and thinking about what we choose not to know as we become more aware of what's involved in the food chain. Recommended for animal-rights and food collections in public and academic libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2009 Reed Business Information. From: Reed Elsevier Inc. Copyright Reed Business Information

1 The Shot Heard Round the Culinary World	p. 1
2 Animals vs. Appetites	p. 16
3 Building the Team	p. 38
4 Lights, Cameras, Rat	p. 54
5 Gourmet Cruelty and the Battle of California	p. 67
6 Down on the Farms	p. 87
7 Where the Animals Have Names	p. 109
8 How Duck Sausage Gets Made	p. 123
9 Hugs Against Chefs	p. 145
10 Duck!	p. 163
11 Raising the Philly Stakes	p. 182
12 FoiX GraX	p. 197
13 Foie Strikes Back	p. 213
14 French Immersion	p. 230
15 Foie Gras Weekend	p. 244
16 Conveyer Belt Livers	p. 263
17 Look for the Humane Label	p. 280
18 Chicago Redux	p. 298
Epilogue	p. 318
Sources	p. 325
Acknowledgments	p. 331
Index	p. 337

Distributed by Syndetic Solutions, Inc.