Foie gras

Foie gras merupakan makanan khas Prancis yang terbuat dari hati angsa atau bebek. Hidangan ini terkenal di Eropa, terutama di Prancis, Belgia, Tiongkok, Jepang, Bulgaria dan Hungaria. Olahan dari hati angsa ini tergolong makanan paling tua di Eropa. Orang Bulgaria telah membuatnya sejak 2000 tahun lalu. Namun, sajian ini pertama kali muncul di Mesir.

Referensi[sunting | sunting sumber]

Buku

Larousse Gastronomique, by Prosper Montagne (Ed.), Clarkson Potter, 2001. ISBN 0-609-60971-8.
Alford, Katherine (2001). Caviar, Truffles, and Foie Gras. Chronicle Books. ISBN 978-0-8118-2791-1 .
Bett, Henry (2003). Wanderings Among Words. Kessinger Publishing. ISBN 978-0-7661-7792-5 .
Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-211579-9 .
Faas, Patrick (2002). Around the Table of the Romans: Food and Feasting in Ancient Rome. Palgrave Macmillan. ISBN 978-0-312-23958-9 .
Giacosa, Ilaria Gozzini (1994). A Taste of Ancient Rome. University Of Chicago Press. ISBN 978-0-226-29032-4 .
Ginor, Michael A. (1999). Foie Gras: A Passion. John Wiley & Sons. ISBN 978-0-471-29318-7 .
Langslow, David R. (2000). Medical Latin in the Roman Empire. Oxford University Press. ISBN 978-0-19-815279-8 .
Littré, Maximilien Paul Emile (1863). "Histoire de la langue française: Études sur les origines, l'étymologie, la grammaire". Didier .
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. ISBN 978-0-684-80001-1 .
Serventi, Silvano (1993). La grande histoire du foie gras. Flammarion. ISBN 978-2-08-200542-5. .
Toussaint-Samat, Maguelonne (1994). History of Food. Blackwell Publishing Professional. ISBN 978-0-631-19497-2 .
Walter, Henriette (2006). French Inside Out: The French Language Past and Present. Routledge. ISBN 978-0-415-07670-8 .

Artikel

Fabricant, Florence (2004). "Peppering with salt: chefs find favor with gourmet versions of common seasoning". Nation's Restaurant News. 38 (9): 36.