Eating a balanced diet is vital for healthful living. During feeding, efforts are made to avoid damaging the bird's esophagus, which could cause injury or death, although researchers have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding. [107], In France, at the end of 2015, individual cages were prohibited to improve animal welfare. Koehl, PF and Chinzi, D. 1996. 107. [4] At this time, the bird's liver is 6 to 10 times its ordinary size. [58][103] This impairs liver function due to obstructing blood flow, and expands the abdomen, making it difficult for the birds to breathe. These slow-cooked forms of foie gras are cooled and served at or below room temperature. [54] The breeds primarily used are the Muscovy duck (Cairina moschata)[54] (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female Pekin duck (Anas platyrhynchos domestica) called the Mulard duck. 1998. [4][100], The mortality rate in force-fed birds varies from 2% to 4%, compared with approximately 0.2% in age-matched, non-force-fed drakes. The effects of fructose on human health has been the source of much controversy. [37] French food companies spice, process, and cook the foie gras so it may be sold as a French product in its domestic and export markets. [58][103][104][105], After measuring a range of physiological parameters in male Mulard ducks, it was concluded in one study that the acute stress caused by force feeding is similar at the beginning and end of the commercial production of foie gras. [39] Madagascar is a small but rapidly growing producer of high quality foie gras. [19] Pliny the Elder (1st century AD) credits his contemporary, Roman gastronome Marcus Gavius Apicius, with feeding dried figs to geese in order to enlarge their livers: "Apicius made the discovery, that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them with dried figs, and when they are fat enough, they are drenched with wine mixed with honey and immediately killed. This led to Algeria, China, Egypt, Japan, Morocco, South Korea, Thailand and Tunisia banning French poultry exports, including foie gras, and France to initiate increased bio-security protocols which will cost an estimated 220 million euros. Please update this article to reflect recent events or newly available information. Whether they particularly sought the fattened livers of birds as a delicacy remains undetermined. [51], In France, foie gras exists in different, legally defined presentations, ordered by expense:[52]. The study participants also needed lower doses of insulin when they supplemented with fig leaf extract. Shirataki noodles consist of starch from the konjac plant. [27] Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat. [60] Wild geese may consume 300 grams of protein and another 800 grams of grasses per day. [100][103] Although an EU committee in 1998 reported seeing this aversion, they noted that at the time, there was no "conclusive" scientific evidence on the aversive nature of force-feeding. The longer a piece of meat is cooked the more the interior color changes from pink or red to gray,and the greater the cooking losses. [94] In some areas of France foie gras is eaten year-round. "Caracteristiques desateliers d'elevage et de gavage de canards et mulards. The National Wildlife Federation's family of magazines include: National Wildlife, Ranger Rick, Ranger Rick Jr., and Ranger Rick Cub. However, the bird used predominantly in foie gras production is a hybrid of a male Muscovy duck and a female Pekin duck. This is the equivalent to around 1,900 grams per day in total mass. As foie gras has high fat content, contact with heat needs to be brief and therefore at high temperature, lest it burn or melt. Iran (Persian: ایران Irān [ʔiːˈɾɒːn] ()), also called Persia and officially the Islamic Republic of Iran (Persian: جمهوری اسلامی ایران Jomhuri-ye Eslāmi-ye Irān [dʒomhuːˌɾije eslɒːˌmije ʔiːˈɾɒn]), is a country in Western Asia.It is bordered to the northwest by Armenia and Azerbaijan, to the … In the 21st century, France is by far the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China. This article explores the benefits and risks associated with fig consumption. The flesh of a fig is typically red, and the entirety of the fruit is edible. The rats that received fig paste had fewer episodes of constipation than the control group. [27], The Judaic dietary law, Kashrut, forbade lard as a cooking medium, and butter, too, was proscribed as an alternative since Kashrut also prohibited mixing meat and dairy products. Typical foie gras production involves force-feeding birds more food than they would eat in the wild, and much more than they would voluntarily eat domestically. "[5], 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. [4], Foie gras is a popular and well-known delicacy in French cuisine. The sections below discuss these potential benefits in more detail: The World Health Organization (WHO) have suggested that people can use traditional plants to help treat diabetes. The birds are brought inside for gradually longer periods while introduced to a high starch diet. [27][29][30] The delicate taste of the goose's liver was soon appreciated; Hans Wilhelm Kirchhof of Kassel wrote in 1562 that the Jews raise fat geese and particularly love their livers. Dried figs contain more calories, sugar, dietary fiber, vitamins, and minerals than fresh figs. Practitioners of molecular gastronomy such as Heston Blumenthal of The Fat Duck restaurant first flash-freeze foie gras in liquid nitrogen as part of the preparation process. Traditional low-heat cooking methods result in terrines, pâtés, parfaits, foams and mousses of foie gras, often flavored with truffle, mushrooms or brandy such as cognac or armagnac. The taste of duck foie gras is often referred to as musky with a subtle bitterness. The Perennial Plate: Episode 121: A Time for Foie. [48][49][50], In the United States, the largest producer is Hudson Valley Foie Gras, which uses approximately 350,000 ducks each year. ", Hence, the term iecur ficatum, fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of Roman luxury cuisine was of Greek inspiration. Some chefs prefer not to devein the foie gras, as the veins can help preserve the integrity of the fatty liver. [42] World production in 2015 is estimated as 27,000 tonnes. However, by 2004, geese accounted for less than 10% of the total global foie gras production[53] and by 2014 only 5% of total French production. It therefore demanded unquestioning obedience and the cessation of further controversy. [72][73][74][75] This has only recently been produced commercially, and is a very small fraction of the market. Let us put reasonable bounds on the value of the world's population in AD 1. An older study in the International Journal of Dermatology compared the effects of fig tree latex with those of cryotherapy on common warts. The European Union recognizes the foie gras produced according to traditional farming methods (label rouge) in southwestern France with a protected geographical indication. Early India from the Origin to AD 1300 - Romila Thapar.pdf. Since figs have a high fiber content, eating too many figs â especially dried figs â can cause diarrhea. [51], The production of foie gras occurs on the argument that migrating wildfowl seasonally eat such that their liver naturally enlarges. Even so, there are restaurants in Israel that offer grilled goose foie gras. Some rabbis contended that it is not a forbidden food (treyf) as none of its limbs are damaged and the geese did not feel any pain in their throats from the process. [63] At the start of production, a bird might be fed a dry weight of 250 grams (9 oz) of food per day and up to 1,000 grams (35 oz) (in dry weight) by the end of the process. [31][32] János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. [64], The feed is administered using a funnel fitted with a long tube (20–30 cm long), which forces the feed into the bird's esophagus. Montreal. This is due to the larger pectoralis profundus major and minor muscles in Muscovy ducks compared to Mulards. In the study, 25 participants with common warts on both sides of their body applied fig tree latex on one side. In Hungary, goose foie gras traditionally is fried in goose fat, which is then poured over the foie gras and left to cool; it is also eaten warm, after being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire. In US, raw foie gras is classified as Grade A, B or C. Grade A is typically the highest in fat and especially suited for low-temperature preparation, because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. [62], In modern production, the bird is typically fed a controlled amount of feed, depending on the stage of the fattening process, the bird's weight, and the amount of feed the bird last ingested. They will be replaced by cages which house 4 to 5 birds. [38], In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes), of which 96% was duck liver and 4% goose liver. By producing such lesions surgically, it is possible to increase the bird's food consumption when permitted to eat ad libitum, by a factor of more than two. [76] This is not to be confused with the American product by the same name, produced by Regal Vegan, which has the US trademark for faux gras, and is actually a vegan, nut-based spread. [103], An EU committee in 1998[100] reported that there was usually clear evidence of tissue damage in the esophagus of birds which had been gavage fed, although one 1972 study cited by the report observed no alteration of the esophageal tissue. Generally, French preparations of foie gras are made over low heat, as fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the world. Carthaginians made beautiful pottery and traded figs, grapes, olive oil, and beans with the interior of the African continent and much of the rest of the known world. [57], In 2014, ducks accounted for 95% of foie gras production. This figure makes Bulgaria the second largest producer in Europe. [33] In 2005, Hungary, the world's second-largest foie gras producer, exported 1,920 tonnes[37] and Bulgaria produced 1,500 tons of foie gras. [28] The Jews carried this culinary knowledge as they migrated farther north and west to Europe. Frozen whole foie gras sometimes is sold in French supermarkets. It was not until the Roman period, however, that foie gras is mentioned as a distinct food, which the Romans named iecur ficatum;[14][15][16] iecur means liver[17] and ficatum derives from ficus, meaning fig in Latin. Scrubs brand Figs apologizes for controversial ad deemed ‘insensitive’ The new ad is D-O-A, according to an angry group... “Cadbury’s is well aware of the religious significance of Easter. The researchers found that in 44% of the participants, the fig tree latex completely resolved the warts. Injuries and fatalities during transport and slaughter occur in all types of poultry production, however, fattened ducks are more susceptible to conditions such as heat stress. The basis of foie gras production is the ability that some waterfowl have to expand their esophagus and to gain weight, particularly in the liver,[citation needed] in preparation for migration. Ducks reared for foie gras are typically slaughtered at 100 days of age and geese at 112 days. Foie gras (English: / ˌ f w ɑː ˈ ɡ r ɑː / (), French: ; French for 'fat liver') is a specialty food product made of the liver of a duck or goose.According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage.In Spain and other countries, it is occasionally produced using natural feeding. [100] The industry repeatedly faces accusations of torture and cruelty. The actual amount of food force-fed is much greater, because the birds are fed a mash with a composition of about 53% dry and 47% liquid (by weight). Learn more about the potential health benefits of figs here. [115], The process of force-feeding can make animals sick by stressing the liver. [46][47], In 2016, it was reported that France produces an estimated 75% of the world's foie gras and southwestern France produces approximately 70% of that total. Grade B is accepted for higher temperature preparation, because the higher proportion of protein gives the liver more structure after being seared. [30] This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century. In a study that used rats with type 2 diabetes, the researchers found that fig leaf extract could improve insulin levels and lower blood glucose levels. Practitioners of Indian systems of medicine have long used figs to treat conditions affecting the following bodily systems: Some researchers believe that figs have the following properties: These properties may be responsible for the therapeutic effects of figs. Figs improved the majority of constipation symptoms, including: Figs also decreased the effort necessary to pass a stool and improved the sense of incomplete evacuation. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. The birds are moved outside to feed on grasses. [100] The AVMA (Animal Welfare Division) when considering foie gras production stated "The relatively new Mulard breed used in foie gras production seems to be more prone than its parent breeds to fear of people". [21] Ficatum was closely associated with animal liver and it became the root word for "liver"[22] in each of these languages: foie in French,[23] hígado in Spanish, fígado in Portuguese, fegato in Italian, fetge in Catalan and Occitan and ficat in Romanian, all meaning "liver"; this etymology has been explained in different manners. [79], A more humane version of foie gras was pioneered in the Spanish region of Extremadura, whereby the bird is tricked into preparing for migration rather than force-fed. The British supermarket chain Waitrose also provides a version of ethical foie gras which it calls (and has been trademarked) faux gras. More research is necessary to test the effect of figs on fever. Due to the fruitâs laxative properties, people commonly use fig syrup to help treat constipation. Some people consider certain plants to be aphrodisiacs due to their potential ability to stimulate sexual arousal. [103] Death occurs if the force-feeding is continued. [82] The products of Foie Royale are being used by several Michelin star chefs throughout the world. The researchers did not note any differences in constipation relief between fiber supplements and figs. Mulards are estimated to account for about 35% of all foie gras consumed in the US. Research on this subject is very limited. However, only a few studies have ever provided evidence of figs helping with constipation. What are the proven benefits of dragon fruit? Farmed geese allowed to graze on carrots adapt to eating 100 grams of protein, but may consume up to 2500 grams of the carrots per day. This required the force-feeding of around 38 million ducks and geese. Therefore, although the domestic goose might well be adapted to store food before migration, it is less likely that the Mulard hybrid duck has the same potential. 2006. People can use figs to help treat a variety of conditions, as they are unlikely to cause harm. [66] Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.[67][68][69]. The catalyst for the Book of Joel was a terrible locust plague that left Israel destitute. 171, Sino-Platonic Papers was originally published in hard-copy form. After hatching, the Mulard ducklings are sexed. [citation needed], Traditionally, foie gras was produced from special breeds of geese. Introduction and Background Palm Sunday is the day we traditionally remember the Lord’s triumphal entry into Jerusalem--the Sunday before His passion and resurrection. To facilitate handling of ducks during gavage, these birds are typically housed throughout this phase in individual cages or small group pens. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. [3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. [65] There is also indication of inflammation of the esophagus in the later stages of fattening. free: Prior to issue no. Anwer Bati reports", "Report of the EU Scientific Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese", "Welfare Implications of Foie Gras Production", "Neurogenic inflammation in the upper digestive tract of the mule duck: effect of a chemical algogen and force-feeding", "Viva! [43], In 2014, the whole of the EU produced approximately 25,000 tonnes of foie gras – 23,000 tonnes of duck foie gras and 2,000 tonnes of goose foie gras. Birds cannot carry out other natural waterfowl behaviours, such as bathing and swimming. [41], In 2012, France produced around 19,000 tonnes of foie gras representing 75% of the world's production in that year. [7] Approximately 30,000 people work in the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), Aquitaine in the southwest, and Alsace in the east. 1 and 2 and PLL for the data shown in Fig. Given the increased internationalization of cuisines and food supply, foie gras is increasingly found in hot preparations not only in the United States, but in France and elsewhere. Eliot's poem "The Ad-Dressing of Cats", part of Old Possum's Book of Practical Cats and also the last song in its musical adaptation Cats, contains the line "And you might now and then supply/Some caviar or Strasbourg pie". 75. M ore than 7,000 individual islands, including 13 sovereign nations and 12 dependencies, make up the sun-soaked Caribbean – so picking just one is a tricky task. People can also eat dried figs as they are, or they can reconstitute them by soaking them in warm water until they soften. Amid surge in COVID-19 cases, Gujarat administration is installing 100 more ventilators at different hospitals in Vadodara for treatment of COVID-19 patients. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. [9][10][11], The practice of goose fattening spread from Egypt to the Mediterranean. [18] The emperor Elagabalus fed his dogs on foie gras during the four years of his reign. © 2004-2021 Healthline Media UK Ltd, Brighton, UK, a Red Ventures Company. This is observed more frequently in birds reared in cages rather than on the floor. [59], During the force-feeding period, the birds are kept in individual cages, with wire or plastic mesh floors, or sometimes in small groups on slatted floors. [31] In 1581, Marx Rumpolt of Mainz, chef to several German nobles, published the massive cookbook Ein Neu Kochbuch, describing that the Jews of Bohemia produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver mousse. A number of countries and jurisdictions have laws against force-feeding, and the production, import or sale of foie gras; even where it is legal, a number of retailers decline to stock it. Researchers have noted the figâs liver-protecting and glucose-lowering effects. Whole foie gras is readily available from gourmet retailers in Canada, the United States, Hungary, Argentina and regions with a sizeable market for the product. You may also prepare a mush of it.". [12] The earliest reference to fattened geese is from the 5th century BC Greek poet Cratinus, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. Cryotherapy was more effective, however, resulting in a complete reversal in 56% of the participants. Usually, salting achieves that; however, as liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. [93] In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. [59], The controversial nature of foie gras production was identified in a paper that juxtaposed the views of "foie gras production as the apotheosis of murderous meat production, and those who consider it to be a co-production between humans and animals".[108]. However, foie gras production enlarges the livers up to 10 times (or 1,000%) their normal size. The cattle were left without pasture ( 1:18), and the severity of the catastrophe was compounded by a drought ( 1:19-20). 15 June. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry. 3. "Is nociception a sensory component associated to force-feeding? And along with all this, Carthage was the cradle of Latin theology. Ducks are typically slaughtered at 100 days and geese at 112 days. Menu. Such livers are alternatively termed fatty goose liver, ethical foie gras, or humane foie gras. 2nd World Waterfowl Conference. Here are a few recipes to try: The following table, which is adapted from the United States Department of Agriculture, shows the nutritional content of 100 grams (g) of raw and dried figs in kilocalories (kcal), g, milligrams (mg), and micrograms (mcg): A fig is a nutritious fruit that provides a lot of calcium and fiber. "Les resultats technico-economiques des ateliers de palmidpedes a foie gras de 1987 a 1994". [86], A pastry containing fatty goose liver and other ingredients is known as the "Strasburg pie" since Strasbourg was a major producer of foie gras. Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. For the sake of example, I'll choose a lower bound of 50,000,000 (8 significant figures specified), and an upper bound of 200,000,000 (9 sig. [84], Human obesity and microbiome studies led French researchers at a startup company called Aviwell to use probiotic preparations to produce fatty livers in geese over 6 months without forced feeding.[85]. In some species of ducks, liver size changes seasonally, increasing by as much as 30% to 50%, with more pronounced changes in females. It has been noted that the Muscovy duck is non-migratory,[101] and both the Pekin and the mulard hybrid cannot fly. Proceedings des 3eme journees de la recherche sur les palmipedes a foie gras. Foie gras is regarded as a gourmet luxury dish. [83] Foie Royale developed a process together with the German Institute of Food Technologies (DIL) to get the same result as the traditional Foie Gras, but without the force-feeding. [88], T.S. The third stage ("pre-fattening") lasts from 63 to 90 days of age (9–13 weeks). [45], In 2014, France produced 19,608 tons of foie gras (74.3% of the world's estimated total production). This page was last edited on 11 April 2021, at 01:21. Very few studies have looked at the connection between figs and hair health. Both fresh and dried figs contain a high level of vitamin K. People taking blood-thinning medications such as warfarin need to keep the vitamin K levels in their diet consistent, so they may wish to avoid figs. A duck or goose with a ventromedian hypothalamic (VMH) lesion will tend not to feel satiated after eating, and will therefore eat more than a non-lesioned animal. It has been hypothesized this may be a route of transmission in humans too and so be a risk for people with inflammatory complaints such as rheumatoid arthritis. This is due to the fact that there are different kinds of fructose in foods, some of which are bad for health. The next production phase, which the French call gavage or finition d'engraissement, or "completion of fattening", involves forced daily ingestion of controlled amounts of feed for 12 to 15 days with ducks and for 15 to 18 days with geese. Similarly, I'll put bounds on the population in AD 1000 at 250,000,000 and 350,000,000 (both exact). However, a study in rats showed that a dose of a fig alcohol extract reduced body temperature for up to 5 hours. Exports of foie gras from France are expected to decrease from 4,560 tonnes in 2015 to 3,160 tonnes in 2016. More recent scientific studies have shown that the esophagus of birds can be injured or inflamed by gavage feeding. In a different study using mice with diabetes, the researchers revealed that fig leaf extract could stop or slow down the production of glucose in the liver. [70] Storage of fat in the liver produces steatosis of the liver cells. It is increasingly common to sear the foie gras on one side only, leaving the other side uncooked. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. During this phase, ducks are usually fed twice daily while geese are fed up to three times daily. [24][25], After the fall of the Roman empire, goose liver temporarily vanished from European cuisine. ---display ad, Wilson's Certified Catsup and Chili Sauce, Wall Street Journal, May 19, 1919 (p. 8) [1932] "Stage to Which Meat is Cooked, Rare, Medium and Well Done. Chinzi, D and Koehl, PF. [54] Goose breeds used in modern foie gras production are primarily the grey Landes goose (Anser anser)[54] and the Toulouse goose. Some claim that Gallic farmers preserved the foie gras tradition until the rest of Europe rediscovered it centuries later, but the medieval French peasant's food animals were mainly pig and sheep. [112], In April–May 2013, an investigator from Mercy for Animals recorded undercover video at Hudson Valley Foie Gras farm in New York state. The increasing amount of feed given prior to force-feeding and during the force-feeding itself cause expansion of the lower part of the esophagus. [40], In 2011 in Bulgaria (which started production in 1960), 5 million mule ducks were raised for foie gras on 800 farms. Alexandria, Egypt. Interest in alternative production methods has grown recently due to ethical concerns in gavage-based foie gras production. A person should always rinse fresh figs. 2eme journees de la recherche sur les palmipedes a foie gras. [81], Currently, one of the few producers in the world of patented and certified goose- and ducklivers without force-feeding but up to the same standards as the traditional foie gras is the German company Foie Royale. 24, 3 figs. [100], Lesions can occur on the sternum of the birds due to necrosis of the skin. Choosing dried or fresh figs depends on a personâs tastes, preferences, and circumstances. In 2016, it can retail for upwards of $65 a pound. Where ducks are fattened in group pens, it has been suggested that the increased effort required to capture and restrain ducks in pens might cause them to experience more stress during force feeding. In 1570, Bartolomeo Scappi, chef de cuisine to Pope Pius V, published his cookbook Opera, wherein he writes that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds". foie-gras fact sheet", "Ancient Egypt: Farmed and domesticated animals", "A Global Taste Test of Foie Gras and Truffles", "Saudi Aramco World : Living With the Animals", "Foie gras: world production by country 2014 | Statistic", Ministry of Agriculture, Fisheries and Food (Quebec), "Food Ingredients & Food Science – Additives, Flavours, Starch", Élevage – La filière foie gras se porte bien, "Influenza surveillance on 'foie gras' duck farms in Bulgaria, 2008–2012", "Foie gras: French farmers defend 'tradition' after ban in California", Journal of Agricultural and Food Chemistry, "First foie gras trial under way in France", "Cruelty charges long overdue for foie gras farmers", "France places temporary ban on foie gras production", "French foie gras faces soaring prices at Christmas in wake of bird flu scare", "The past, present and future of force-feeding and 'foie gras' production", "A Cornucopia of Native Foie Gras; Partners' Efforts Produce Menu Delicacy in Abundance", "Hungary's foie gras industry down with flu as millions of birds die", "The animal health and welfare consequences of foie gras production", "Genetics and selection of ducks in France", Welfare Aspects of the Production of Foie Gras in Ducks and Geese, "Animal welfare - Food Safety - European Commission", "El Salón Internacional de la Alimentación de París, SIAL 2006, reconoce a la empresa extremeña 'La Patería de Sousa, "Foie gras sans gavage au salon de l'alimentation", "Foie Gras Makers Struggle to Please Critics and Chefs", "The farmer who makes 'ethical' foie gras", "Effect of induced hypothalamic hyperphagia and forced-feeding on organ weight and tissular development in Landes geese", "High-tech foie gras maakt dwangvoederen overbodig", "Nagemaakte foie gras smelt net zo goed op de tong", "This French startup wants to be the future of foie gras", https://books.google.com/books?id=au_T3vsNPIcC&pg=PA189&lpg=PA189&dq=aubrey+maturin+letter+marque+strasbourg+pie&source=bl&ots=x5oLRJfEjI&sig=ACfU3U2mEYmadvnFM3RFYdUTW-C6yPCneA&hl=en&sa=X&ved=2ahUKEwjg7-W6rvzpAhU2RzABHYrcDHkQ6AEwAXoECAoQAQ#v=onepage&q=aubrey%20maturin%20letter%20marque%20strasbourg%20pie&f=false, "Books – The Fat Duck Cookbook by Heston Blumenthal", "The goose is getting fat Politically incorrect it may be, but foie gras is storming British menus.
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