Permitted food in carry-ons
 

I am an avid Foodie and wine aficionado and, consequently, when I travel I buy a lot of specialty food items such as fig confiture, olive oil, olives, mustards, etc. While I realize that liquids such as wine and olive oil are not allowed in carry-ons. Since the last initiative prohibiting all liquids and creams, etc., can anyone advise their experiences with travel through security with culinary items, such as pate in jars, mustards, cakes, cookies, chocolate, etc.???

I would think anything in a sealed jar or can would be a major issue. Cookies or chocolates are fairly transparent - but anything could be inside a container.

I don't know where you are flying but I can tell you that last weekend I enjoyed lovely fois gras that a French friend has just brought with him from Paris on the plane. It was packed in a jar. I plan to bring lots of food back home with me next month from France and Spain. I will put many sheets of bubble wrap in the bottom of my suitcase at home. And I will use these sheets, along with foil and zip-lock bags also brought from home, to pack in the suitcase for transport back to the US.

Sorry, didn't mention my itinerary.
On my return flight home, I will be flying from Lisbon to Newark and then from Newark to San Antonio.

Rather than conjecture, I would appreciate hearing the actual personal experiences of people traveling internationally and what they encountered going through security before boarding in Europe and then going through security in the U.S. for a connecting flight with regard to permitted food-related items?

I appreciate the info. on the Foie Gras--I especially like the foie gras in the glass containers.

<< I enjoyed lovely fois gras that a French friend has just brought with him from Paris on the plane. It was packed in a jar. >>

It was <b><i><font color="blue">pat&eacute; de</font></i></b> foie gras? or he brought back preserved whole livers? or fresh? (seems least likely, sadly...)

Seems like you can buy pat&eacute; de foie gras lots of places in the US (especially foie de canard, which is not the &quot;real&quot; thing, as I see it - - i.e., foie gras <b><i><font color="blue">d'oie</font></i></b>).

Best wishes,

Rex