Foie
gras, Wikipedia, March 26, 2012.
Abstract : This Wikipedia’s article was recently modified.
Quotation :
“Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved
through gavage (force-feeding corn), according to French law, though outside of France it is
occasionally produced using natural feeding. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie")
in English on account of that city's being a major producer of foie gras.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as
rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.
Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the
lowest quality), and may also be served as an accompaniment to another food
item, such as steak. French law states that "Foie gras belongs to the
protected cultural and gastronomical heritage of France."
The technique of gavage dates as far back as 2500 BC,
when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through
force-feeding. Today, France is by far the largest
producer and consumer of foie gras, though it is produced and consumed
worldwide, particularly in other European nations, the United States, and the
People's Republic of China.
Gavage-based foie gras production is controversial due to the force feeding procedure used. A
number of countries and other jurisdictions have laws against force feeding or the
sale of foie gras.”
Index terms : French gastronomy, foie gras, Wikipedia.
Found with : Google research "french gastronomy".
MP
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