|
|
Article: Caviar in crisis: luxury food and market failure. (Interview).(Interview)
- Article from:
- Multinational Monitor
- Article date:
- December 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Essential Information, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
INGA SAFFRON is the author of Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy. She has been a reporter for the Philadelphia Inquirer for 16 years and served as the newspaper's Moscow correspondent from 1994 to 1998.
Multinational Monitor: What is caviar?
Inga Saffron: Caviar is salted sturgeon eggs. Sometimes the word caviar is used to describe the salted eggs of other fish, like salmon or trout. I think it is fair to use the term caviar for any salted sturgeon or paddlefish roe.
MM: Where does caviar come from?
Saffron: Sturgeon exist throughout the Northern hemisphere. Caviar is really part of ...