BON APPETIT: 10 European Delicacies That Face Bans In The U.S.


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Europe is renowned for gastronomical finesse. Sampling the specialties of the continent can be wonderful providing that proverbial party in your mouth.

Sadly, not every dish can make it across the Atlantic in perfect form. There are rules, you see. Some of Europe's most celebrated (or notorious) delicacies have to be modified before they reach American mouths. Other are banned completely.

There's no doubt that if you dig hard enough you'll be able to find some of this stuff in the U.S., but, nevertheless, here's 10 European delicacies that face bans in America.

Haggis, Scotland

Sheep's heart, lungs and liver are minced, seasoned and boiled in a sheep's stomach. Haggis is traditionally eaten on Burns' Night, a celebration of Scottish poet Robert Burns. It's usually served accompanied by bagpipes and a rendition of Burns' own "Address to a Haggis."

Authentic haggis is hard to come by in the U.S. due to a ban on sheep's lung. There was talk last year of the ban being lifted, but it came to nothing. It is available in a (completely unauthentic) vegetarian variety, if you're that way inclined. You can also use sheep's tongue as a lung substitute.

Absinthe, Various Countries

Originating out of Switzerland, this is another product that's available in the U.S. but with limited authenticity.

Previously hard to come by until 2007, there are still regulations on the highly alcoholic spirit. Branding it as "Absinthe" is illegal (so many bottles just say "Absinth" instead). There's also restrictions on how the bottles are decorated. Importantly, the spirit can't contain thujone the naturally occurring chemical that gives truly authentic absinthe its fabled hallucinogenic effect.

Foie Gras, France

The controversial pate, made by force feeding geese via tube to fatten up their livers, was outlawed in Chicago in 2006, though it recently made a return to Chi-town's culinary scene.

That doesn't mean foie gras is off the hook though. The delicacie is due to be outlawed in California in 2012 though some chef's are saying they'll endure heavy fines to keep the dish on their menu.

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