To begin, let me make some clarifying statements. This essay is not really about the ducks. I never met any ducks—let’s say walking along the side of the road nor amidst a hiking trail nor down by the river—who in turn inspired such strong emotions. The ducks that I refer to in this essay were, honestly, pieces of said ducks, after they had been killed and plucked and broken into parts: breasts, legs, wings (and bones and fat) and were sourced from less than 100 miles from my home. Also, in this essay I am not mad at the ducks. They did not interfere with my life in any way, and in fact, these ducks brought me deliciousness, for which I always, always feel gratitude. And, although this may displease you, depending on your stance in relation to the human consumption of animals, I am not really mad on behalf...
Why I Am Mad about the Ducks
Amy B. Trubek is professor and chair in the Nutrition and Food Sciences Department at the University of Vermont. She is the author of three books: Haute Cuisine: How the French Invented the Culinary Profession (University of Pennsylvania Press, 2000), The Taste of Place: A Cultural Journey into Terroir (University of California Press, 2008), and Making Modern Meals: How Americans Cook Today (University of California Press, 2017).
- Views Icon Views
- Share Icon Share
- Search Site
Amy B. Trubek; Why I Am Mad about the Ducks. Gastronomica 1 November 2021; 21 (4): 14–16. doi: https://doi.org/10.1525/gfc.2021.21.4.14
Download citation file: