High society wants its fine foods to also be ethical

Truffles and caviar have traditionally been delicacies of the upper class, but a new study by UBC sociology professor Emily Huddart Kennedy and colleagues from the University of Toronto finds that free-range and fair-trade ...

California court reinstates foie gras ban

A US court in California on Friday re-instated a ban on foie gras in a move celebrated by animal rights activists who have long opposed the controversial French delicacy made by force-feeding ducks and geese.

Poultry farming frozen for bird flu cleanup in French SW

Poultry farmers in southwestern France have been ordered to freeze production of geese and ducks at least until late May as part of efforts to eradicate bird flu, the agriculture ministry said Thursday.

'World's greatest' chef Adria seeks digital legacy

From foie gras noodles and liquid olives to air baguettes and mimetic peanuts, much of what elBulli chef Ferran Adria and his team created across their nearly 2,000 dishes defies transcription.

New restrictions bite Hong Kong shark fin traders

A conservation victory restricting global trade in more shark species will take a fresh bite at Hong Kong's market in fins, which has already been hit hard by persistent attacks from anti-fin campaigners.

The secret of the best foie gras

Defying common sense, ducks that plump up less produce the finest foie gras — that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread — scientists ...