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Gastronomica (2007) 7 (2): 44–51.
Published: 01 May 2007
...kari weil In the Nineteenth Century, France became a nation that ate horse. The introduction of horsemeat into French cuisine marks a rare occurrence in history of a change in attitude, if not taste, towards a once tabooed food. Whether or not to permit hippophagy was, indeed, a matter of great...