In this episode... we dive into some medieval madness as our hosts attempt to make something that reseambes fruit, but is actually made of meat. Join Doug and Sarah for part two of our exploration of foie gras as we make Heston Blumenthal's Meat Fruit.
"Meat Fruit" Signature Dishes, signaturedishes.net
The Heston Blumenthal Team. Instagram
Toussaint-Samat, Maguelonne. History of Food. Rev. ed., Wiley-Blackwell, 1994
Ginor, Michael A. Foie Gras: A Passion. Wiley, 1999
Athenaeus. Deipnosophistae. University of Chicago, penelope.uchicago.edu
"Deipnosophistae" Wikipedia, Wikimedia Foundation, en.wikipedia.org
Toaff, Ariel. "On the Cuisine of the Italian Jews" J-Italy, j-italy.org
"Jean-Pierre Clause" CooksInfo, cooksinfo.com
"Gastronomy." Britannica, Encyclopaedia Britannica, britannica.com
"Liste Alternatives Foie Gras 2023" 4 Paws, web.archive.org
"Medieval Cookery Blog" Medieval Cookery, medievalcookery.blogspot.com
"Medieval Cookery Database" Medieval Cookery, medievalcookery.com
"LCC3 Manuscript" University of Giesse
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
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