Third generation French foie gras producer Guillemette Barthouil takes you on a history lesson that spans thousands of years and an ocean as she makes the case that foie gras is the quantum offal- a food that is both loved and reviled. “I think foie gras is really an interesting topic because it is an offal and is not an offal at the same time. That is why I call it the quantum offal.” --- Ox Tales is produced by Anna Sigrithur and edited by Fiona Sinclair and Naomi Duguid with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/