Foie gras - Knowledge

2070: 518:) as none of its limbs are damaged, and the geese did not feel any pain in their throats from the process. This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century. 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. Usually, salting achieves that; however, as the liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. Properly broiling foie gras while preserving its delicate taste is difficult and, therefore, rarely practised. Even so, there are restaurants in Israel that offer grilled goose foie gras. Foie gras also resembles the Jewish food staple, chopped liver. 2003: 1222: 1299: 1061: 2113:(indicating aversion) toward the person who feeds them and the feeding procedure. 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". Although in 1998 the EU Scientific Committee on Animal Health and Animal Welfare reported seeing this aversion, they noted that at the time, there was no "conclusive" scientific evidence on the aversive nature of force-feeding. 1945:), or (with care and attention) grilled. As foie gras has high-fat content, contact with heat needs to be brief and, therefore, at a high temperature, lest it burns or melts. Optimal structural integrity for searing requires the foie gras to be cut to a thickness between 15 and 25 mm (½ – 1 inch), resulting in a rare, uncooked center. Some chefs prefer not to devein the foie gras, as the veins can help preserve the integrity of the fatty liver. It is increasingly common to sear the 1147:

preparation because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. Grade B is accepted for higher temperature preparation because the higher proportion of protein gives the liver more structure after being seared. Grade C livers are generally reserved for making sauces as well as other preparations where a higher proportion of blood-filled veins will not impair the appearance of the dish.

122: 865: 820:) producer and the largest exporter (although Bulgaria sometimes had a higher production in recent years, see table above). France is the principal market for Hungarian foie gras – mainly exported raw. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry. 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. 304: 49: 896: 1049: 952: 1278:, or "completion of fattening", involves forced daily ingestion of controlled amounts of feed for 10 to 12 days (10.5 on average) and 15 to 18 days with geese. During this phase, ducks are usually fed twice daily, while geese are usually fed three times daily. To facilitate the handling of ducks during gavage, these birds are housed throughout this phase in one of the following systems: 1313:

to 1,000 grams (35 oz) (in dry weight) by the end of the process. The actual amount of food force-fed is much greater because water is added to the dry feed. For pellets, the typical composition is about 53% dry and 47% liquid (by weight). This is the equivalent of around 1,900 grams per day in total mass. For whole grain, the cooked weight is about 1.4 times the dry weight.

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cannot carry out other natural waterfowl behaviours, such as bathing and swimming. Ducks and geese are social animals, and individual cages prevent such interactions. According to a 2023 European food safety authority (EFSA) report, even the collective cages and pens currently in use in Europe do not offer enough space to the birds for them to express their natural behaviour.

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have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding. There is also an indication of inflammation of the esophagus in the later stages of fattening. Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.

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consume up to 2500 grams of carrots per day. The increasing amount of feed given before force-feeding and during the force-feeding itself cause the expansion of the lower part of the esophagus. However, the primary birds used for foie gras, the Mulard and Muscovy duck, cannot fly well and therefore do not migrate.

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a small number of scientific studies on the welfare of birds used for foie gras production; however, the Committee found sufficient evidence to conclude that "force-feeding, as currently practised, is detrimental to the welfare of the birds". The industry repeatedly faces accusations of torture and cruelty.

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Foie gras production results in the bird's liver being swollen. In some ducks, liver size changes seasonally, increasing by as much as 30% to 50%, with more pronounced changes in females. However, foie gras production enlarges the livers ten times their normal size. This impairs liver function due to

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due to the animal welfare consequences of the force-feeding procedure, intensive housing and husbandry, an enlarged liver and the potential for being detrimental to human health. Some countries find foie gras to be "morally objectionable". One EU committee report noted that up to 1998, there was only

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Ducks reared for foie gras are typically slaughtered at 100 days of age, although modern production methods with shortened pre-feeding and force feeding phases allow for an earlier slaughter, around 93 days. For geese, slaughter typically takes place at 112 days. The bird's liver is 6 to 10 times its

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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. In the 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

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The enlarged liver has been counted a delicacy since classical times when the force-feeding of the birds was practised in classical Rome. It is commonly said that the practice dates back even further, to ancient Egypt, and that knowledge of it was possibly acquired by the Jews during their period of

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in New York state. The footage showed workers forcefully pushing tubes down ducks' throats. One worker said of the force-feeding process: "Sometimes the duck doesn't get up, and it dies. There have been times that 20 ducks were killed." Hudson Valley operations manager Marcus Henley replied that the

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In 2011 and 2012, Animal Equality conducted investigations inside four foie gras farms in France and five in Spain, exposing the cruelty of force-feeding. The footage collected reveals ducks covered in blood with broken and torn beaks, birds kept in small metal cages with no room to turn around, and

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That same EU Scientific Committee also 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. More recent scientific studies have shown that the

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Duck foie gras is the slightly cheaper and, since a change of production methods in the 1950s to battery, by far the most common kind, particularly in the US. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted as less gamey and smoother, with

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labeled "fatty goose liver" inside France. Outside France, they may be marked as "ethical foie gras" or "humane foie gras", although these terms also describe gavage-based foie gras production tempered by concern with the animal's welfare (e.g., feeding through rubber hoses instead of steel pipes).

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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. At the start of production, a bird might be fed a dry weight of 250 grams (9 oz) of food per day and up

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The third stage ("pre-fattening") lasts from 63 to 81 days of age (9–12 weeks). The birds are brought inside for gradually longer periods while introduced to a high-starch diet. This is a feeding transition where the food is distributed by meals, first in restricted amounts and time and, after that,

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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. A similar study on Muscovy ducks found that gavage feeding was related

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Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. Whole, fresh foie gras is usually unavailable in France outside Christmas, except in some producers' markets in the producing regions. Frozen whole foie gras sometimes is sold in French

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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. Total French consumption of foie gras this year was 19,000 tonnes. In 2005, Hungary, the world's second-largest foie gras producer,

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is formed on the Latin word FICUS 'fig', and would appear to have nothing to do with the 'liver' other than the Greeks, followed by the Romans, fattened their geese with figs to obtain particularly fleshy and tasty livers. The FICATUM JECUR or 'fig-fattened goose liver', which was very much sought

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of the skin. This is observed more frequently in birds reared in cages rather than on the floor. The prevalence is higher in Mulard ducks (40–70%) compared to under 6% in Muscovy ducks. This is due to the larger pectoralis profundus major and minor muscles in Muscovy ducks compared to Mulards. The

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in France, which escalated in 2016. 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 cost an estimated 220 million euros. One of these measures was

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In the 21st century, France is 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. Approximately 30,000 people work in the French foie gras industry, with

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EFSA Panel on Animal Health and Animal Welfare (AHAW Panel); Nielsen, Søren Saxmose; Alvarez, Julio; Bicout, Dominique Joseph; Calistri, Paolo; Canali, Elisabetta; Drewe, Julian Ashley; Garin-Bastuji, Bruno; Gonzales Rojas, Jose Luis; Schmidt, Christian Gortázar; Herskin, Mette; Michel, Virginie;

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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. Individual caging restricts movements and behaviours by preventing the birds from standing erect, turning around, or flapping their wings. Birds

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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. American and other New World preparations, typically employing duck foie gras, have more recipes and dish

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is used, the feeding takes about 45 to 60 seconds, however, modern systems usually use a tube fed by a pneumatic pump with an operation time of 2 to 3 seconds per duck. During feeding, efforts are made to avoid damaging the bird's esophagus, which could cause injury or death, although researchers

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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. Injuries and fatalities during transport and slaughter occur in all types of poultry production;

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After the fall of the Roman empire, goose liver temporarily vanished from European cuisine. 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 pigs and sheep. Others

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The production of foie gras occurs on the argument that migrating wildfowl seasonally eat such that their liver naturally enlarges. However, the bird used predominantly in foie gras production is a hybrid of a male Muscovy duck and a female Pekin duck. It has been noted that the Muscovy duck is

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have driven a recent interest in alternative production methods that produce fattened liver without gavage, and, as of June 2023, at least 16 producers offered a meat-based foie gras alternative. The resulting products do not conform to the French legal standard for "foie gras", but can be

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duck. This hybrid is sterile and is, therefore, sometimes referred to as a "mule" duck. Mulards are estimated to account for about 35% of all foie gras consumed in the US. About 95% of duck foie gras production from France comes from force-fed Mulards and the remaining 5% from the Muscovy duck.

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have to expand their esophagus and to gain weight, particularly in the liver, in preparation for migration. Wild geese may consume 300 grams of protein and another 800 grams of grasses per day. Farmed geese allowed to graze on carrots adapt to eating 100 grams of protein but may

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Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese accounted for less than 10% of the total global foie gras production and by 2014 only 5% of total French production. Goose breeds used in modern foie gras production are primarily the grey Landes goose

397:"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." 2320:

In November 2022, the Buckingham Palace household wrote to the PETA campaign group that foie gras was not bought or served in royal residences. "There will be no foie gras served in royal residences", a letter from Buckingham Palace to animal rights campaigners confirmed.

2398: 295:, due mainly to animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras. 2189:

The mortality rate in force-fed birds varies from 2% to 4%, compared with approximately 0.2% in age-matched, non-force-fed drakes. Mortality rates do not differ between the force-feeding period and the previous rearing phase, with both being approximately 2.5%.

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Flamenta, A.; Delleura, V.; Poulipoulisa, A.; Marliera, D. (2012). "Corticosterone, cortisol, triglycerides, aspartate aminotransferase and uric acid plasma concentrations during foie gras production in male mule ducks (Anas platyrhynchos × Cairina moschata)".

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National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).

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François, Y.; Marie-Etancelin, C.; Vignal, A.; Viala, D.; Davail, S.; Molette, C. (2014). "Mule duck 'foie gras' show different metabolic states according to their quality phenotypes by using a proteomic approach. Comparison of 2 statistical methods".

577:, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare green or brown sauce to accompany it. I used goose liver fattened by Bohemian Jews; its weight was more than three pounds. You may also prepare a mush of it." 2204:

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".

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the halting of production in southwestern France from early April 2016 for an anticipated period of three months to reduce the spread of the virus. Exports of foie gras from France are expected to decrease from 4,560 tonnes in 2015 to 3,160 in 2016.

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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. The same year, France was producing 72% of world foie gras production, of which 97% was from ducks.

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In 2012, France produced approximately 19,000 tonnes of foie gras, representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese. World production in 2015 is estimated as 27,000 tonnes.

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Chinzi, D and Koehl, PF. 1998. "Caracteristiques desateliers d'elevage et de gavage de canards et mulards. Relations avec les performances et techniques et economiques". Proceedings des 3eme journees de la recherche sur les palmipedes a foie gras.

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farm's mortality statistics are not above average for the poultry industry. Because Hudson Valley provides foie gras to Amazon.com, Mercy for Animals began a campaign urging Amazon to stop selling foie gras, a move that has already been made by

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to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China.

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As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought the fattened livers of birds as a delicacy remains undetermined. In the

4560:[The company has been awarded the "Coups de Coeur" award in the Foie Gras category after entering into the competition its specialty, unique in the world, of Foie Gras from Iberian geese that eat organic food and are not force-fed.] 1495:

In Hungary, goose foie gras is traditionally 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.

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In 2019, New York City instituted a foie gras ban but was struck down in 2022 by an order from the New York's Agriculture and Markets Department stating in the order that the ban was "unusual", "unreasonabl", and "legislative overreach".

1475:, coconut oil, and beetroot. The American product Faux Gras is a vegan, nut-based spread. In June 2023, an animal welfare non-governmental organization found at least 14 producers of vegetarian or vegan alternatives to foie gras. 2395: 5117:

En la actualidad, solo cinco países europeos siguen produciendo foie gras: España, Bélgica, Francia, Hungría y Bulgaria. En el resto de países de Europa, su producción ha sido ilegalizada debido a su extrema crueldad.

1213:. A new method has been recently developed, allowing to identify the sex of the duck in the egg, based on its eye colour. This new method should replace the slaughter of females after hatching within a few years. 2485:

Foie gras is the "fat liver" of force-fed geese and ducks. It has been made and appreciated since Roman times and probably long before; the force-feeding of geese is clearly represented in Egyptian art from 2500

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duck, which is sometimes migratory and sometimes not. Therefore, although the domestic goose might be adapted to store food before migration, it is less likely that the Mulard hybrid duck has the same potential.

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La entidad ha recibido el Premio 'Coups de Coeur', en la categoría de Foie Gras, tras presentar a concurso su especialidad, única en el mundo, Foie Gras de Ganso Ibérico de alimentación ecológica y no forzada.

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The process of force-feeding can make animals sick by stressing the liver. If the stress is prolonged, excess protein may build up and clump together as amyloids, consumption of which has been found to induce

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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. In 2016, it could retail for upwards of $ 65 a pound.

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Serviere, J, Bernadet, MD and Guy, G. 2003. "Is nociception a sensory component associated with force-feeding? Neurophysiological approach in the mule duck". 2nd World Waterfowl Conference. Alexandria,

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relatively new Mulard breed used in foie gras production seems more prone to developing lesions in the area of the sternum when kept in small cages and to bone breakage during transport and slaughter.

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scene wherein workers grasp geese around the necks to push food down their throats. Tables are positioned to one side, piled with food pellets and a flask for moistening them before feeding the geese.

481:, also commonly available, was not in itself proscribed, but it could not be used with or in meals containing meat because kashrut also prohibited mixing meat and dairy products. Jewish cuisine used 4377: 2023: 4310:

Koehl, PF and Chinzi, D. 1996. "Les resultats technico-economiques des ateliers de palmidpedes a foie gras de 1987 a 1994". 2eme journees de la recherche sur les palmipedes a foie gras. 75.

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As Jews became established in Western and Central Europe, they soon encountered difficulties in finding a suitable cooking fat for use in dishes containing meat or to be served with meat.

3595: 273:, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." 2151:

During the force-feeding period, when the birds are not being fed, they are sometimes kept in near-darkness; this prevents normal investigatory behaviour and results in poor welfare.

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AA amyloidosis can theoretically be transmitted to humans by the same route; thus, such food might constitute a hazard for individuals with chronic inflammatory disorders such as RA.

4630: 1253:. The birds are given additional feed, but access to this is limited by time. This stage aims to take advantage of the natural dilation capacity of the esophagus of some wildfowl. 3199: 3206: 1358:, Spain, involves timing the slaughter to coincide with the winter migration, when the livers naturally fatten. Prior to slaughter, the birds are allowed to eat freely, termed 840:

In 2011, in Bulgaria (which started production in 1960), five million mule ducks were raised for foie gras on 800 farms, making Bulgaria the second-largest European producer.

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Standing Committee of the European Convention for the protection of animals kept for farming purposes. Recommendations concerning domestic ducks (anas platyrhynchos). 1999 .

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Guémené, D.; Guy, G.; Noirault, J.; Garreau-Mills, M.; Gouraud, P.; Faure, J. M. (2001). "Force-feeding procedure and physiological indicators of stress in male mule ducks".

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The first stage ("start-up") lasts from 1 to 28 days of age (0–4 weeks). During this stage, the young birds are housed in large, indoor groups (e.g. 2,100), usually on straw.

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In 2015, it was reported that in France, sales of foie gras may be waning, and an OpinionWay poll found that 47% of the French population supported a ban on force-feeding.

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The demand for foie gras in the Far East is such that China has become a sizeable producer. Madagascar is a small but rapidly growing producer of high-quality foie gras.

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published a report based on the video they obtained depicting cruelty towards ducks in a farm owned by French firm Ernest Soulard, which is a supplier to celebrity chef

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The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the buttery consistency sought by some

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Force-feeding is also prohibited in Israel, Turkey and Australia. Foie gras import is prohibited in India. Foie gras production and sale is prohibited in California.

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Several countries and regions have laws against force-feeding or the sale or importation of foie gras; even where it is legal, some retailers have ceased selling it.

2673:, calque du gr. συκωτόν de même sens, puis, dans le langage populaire, simplement "foie" (...) et passé avec ce sens dans les langues romanes, où ficatum a remplacé 5982: 3769: 4533: 2727:. The Latin text (ed. Karl Friedrich Theodor Mayhoff) of Perseus Digital Library places the corresponding text in a wrong chapter. URL accessed 30 December 2006. 2285:

in laboratory mice. 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

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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.

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The feed is administered using a funnel fitted with a long metal or plastic tube (20–30 cm long), which forces the feed into the bird's esophagus. If an

493:, but neither cooking medium was readily available in Western and Central Europe. Jews in these regions therefore turned to poultry fat (known in Yiddish as 2309:

In Europe, force-feeding is only legal in 5 of the 27 member states: France, Belgium, Hungary, Bulgaria, Spain. In 2017, foie gras production was banned in

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The practice of goose fattening spread from Egypt to the Mediterranean. The earliest reference to fattened geese is from the 5th-century-BC Greek poet

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In 2016, Hungary was producing 80% of the world's goose foie gras; however, production rates are likely to drop in 2017 due to outbreaks of bird flu.

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the obstruction of blood flow and expands the abdomen, making it difficult for the birds to breathe. Death occurs if the force-feeding is continued.

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In France, at the end of 2015, individual cages were prohibited to improve animal welfare. They were to be replaced by cages housing 4 to 5 birds.

3366: 2814:). To begin with, the word FICATUM probably designated only edible animal livers, with its meaning then being extended to include the human organ. 2217: 1413: 4820: 5183:"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" 3586: 1624: 5243: 3085: 6272: 6249: 6226: 6207: 6179: 6160: 6141: 6122: 6101: 6080: 6061: 5025: 4892: 4830: 3252: 6375: 4268: 514:

were concerned that eating forcibly overfed geese violated Jewish food restrictions. Some rabbis contended that it is not a forbidden food (

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Foie gras is regarded as a gourmet luxury dish. In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve

5869: 4590: 545:, wherein he writes that "the liver of domestic goose raised by the Jews is of extreme size and weighs two and three pounds". In 1581, 462:

claim that the tradition was preserved by the Jews, who learned the method of enlarging a goose's liver during the Roman colonisation of

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The largest producer in the United States is Hudson Valley Foie Gras in New York, which processes approximately 350,000 ducks annually.

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to an increase in panting behaviour and serum corticosterone levels, indicating increased stress attributable to this feeding method.

4887:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 4536:[The International Food Exposition in Paris, SIAL 2006, recognizes the Extremadura company "La Patería de Sousa"]. Economia. 1930:") has a slightly lower fat content and is generally more suitable in texture to cooking at high temperatures than goose foie gras (" 6045: 5017: 1035: 810: 5582: 4850: 4720: 4025: 2375: 3787: 3660: 261:. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as 3340: 5504: 4173: 2091:

non-migratory, and both the Pekin and the mulard hybrid cannot fly. Domestic ducks (including the Pekin) are derived from the

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dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France,

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Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish

4771:, ed. Daniel Coit Gilman, Harry Thurston Peck and Frank Moore. (New York: Dodd, Mead & Company, 1903): Vol. XIII, 778. 870: 5397:

Heath, D.; Meneley, A. (2010). "The Naturecultures of Foie Gras: Techniques of the Body and a Contested Ethics of Care".

1407:), made from free-range British goose or duck liver blended with additional fat. Subsequently, researchers at the German 4846: 4654:"Effect of induced hypothalamic hyperphagia and forced-feeding on organ weight and tissular development in Landes geese" 3766: 1382:

2006. Because gavage fattens goose livers to substantially larger than their natural size, de Sousa's technique is less

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The second stage ("growth") lasts from 28 to 63 days of age (4–9 weeks). The birds are moved outside to feed on grasses

1016: 5852: 5286:"Neurogenic inflammation in the upper digestive tract of the mule duck: effect of a chemical algogen and force-feeding" 5039: 4979:"The goose is getting fat Politically incorrect it may be, but foie gras is storming British menus. Anwer Bati reports" 4478: 3160: 2306:

In Switzerland, foie gras production has been prohibited since 1978 and force-feeding is explicitly banned since 2008.

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or earlier from Egyptians. The Jews carried this culinary knowledge as they migrated farther north and west to Europe.

6396: 4545: 4534:"El Salón Internacional de la Alimentación de París, SIAL 2006, reconoce a la empresa extremeña 'La Patería de Sousa'" 3618: 1609: 1351:

These alternative methods are controversial, in part because substitutes for gavage do not produce the same results.

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Mohammed, A. A. A.; Abdel-Rahman, M.; Darwish, M. H. A. (2014). "Force feeding as a stress factor on Muscovy ducks".

4571: 3742: 6370: 6324:"Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese" 2002: 5285: 4455: 4153: 3562: 3412: 2411:" ("'Foie gras' is understood to mean the liver of a duck or a goose that has been especially fattened by gavage"). 2224:

contend that foie gras production methods, and force-feeding in particular, constitute cruel treatment of animals.

969: 417:, fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of 355:

It was not until the Roman period; however, that foie gras is mentioned as a distinct food, which the Romans named

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after, must have become such a common expression that it was shortened to FICATUM (just as the modern French say

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Fabricant, Florence (2004). "Peppering with salt: chefs find favor with gourmet versions of common seasoning".

2710: 1298: 1060: 344:, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. When the 4426: 2231:

poll found that 63% of the UK population would like to see a complete ban on the sale of foie gras in the UK.

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Hot foie gras requires minimal spices, typically black pepper, paprika (in Hungary) and salt. Chefs have used

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Westermark, Gunilla T.; Westermark, Per (2010). "Prion-like aggregates: Infectious agents in human disease".

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in the east. The European Union recognizes the foie gras produced according to traditional farming methods (

404: 6323: 5530: 5182: 4330: 4294: 3972: 3946: 3271: 2533: 1002: 6401: 5556: 5130:

DeSoucey, M. (2010). "Gastronationalism food traditions and authenticity politics in the European Union".

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Marinova-Petkova, A.; Georgiev, G.; Petkov, T.; Darnell, D.; Franks, J.; Kayali, G.; McKenzie, P. (2016).

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After hatching, the Mulard ducklings are sexed. Males put on more weight than females, so the females are

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Chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras

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is increasingly found in hot preparations in the United States, France, and elsewhere. Duck foie gras ("

1344: 503: 390: 292: 5609:"Amazon Urged To Ban Foie Gras: Animal-Rights Group Calls Retailer A Lame Duck Over Controversial Food" 3185: 1225:

Collectives cages are the main housing system since the ban of individual cages ("épinettes") in Europe

561:

produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver

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In 2014, France produced 19,608 tons of foie gras (74.3% of the world's estimated total production).

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develop a probiotic preparation that produces fatty livers in geese over six months without gavage.

4237: 3089: 2360: 2110: 1365: 5933: 2272:'s restaurants. The restaurant chain suspended purchasing from the supplier following the exposé. 6391: 5414: 5360: 5316: 5147: 4410: 4272: 4219: 2770: 2714: 2462: 2256: 1867: 1740: 1053: 875: 426: 1972:

as a gourmet seasoning for hot foie gras to add an "important textural accent" with its crunch.

1638: 1139:(must contain 75% or more foie gras), and other preparations (no legal obligation established). 6268: 6245: 6222: 6203: 6175: 6156: 6137: 6118: 6097: 6076: 6057: 6041: 6004: 5976: 5669: 5583:"Undercover Foie Gras Footage Shot at Hudson Valley Foie Gras Alleges Cruel Practices (VIDEO)" 5352: 5308: 5021: 5013: 4898: 4888: 4826: 4799: 4675: 4211: 4110: 3868:

Marie-Etancelin, C.; Chapuis, H.; Brun, J. M.; Larzul, C.; Mialon-Richard, M. M.; Rouvier, R.

3843: 3481: 3393: 3248: 2313:, a largely symbolic measure because of the small number of producers within the city limits. 2239: 1954: 1887: 1841: 1575: 1325: 534: 281: 5763: 1586:) before slow-cooking in a bain-marie; afterwards, it is pressed and served cold, in slices. 1456: 1068:

In France, foie gras exists in different, legally defined presentations, ordered by expense:

499:), which could be abundantly produced by overfeeding geese, where fat was needed with meat. 5830: 5661: 5406: 5344: 5300: 5139: 4665: 4505: 4203: 4100: 4092: 3833: 3690: 3473: 3383: 3375: 2871:

en portugais, témoignent que la bouche romane déplaça l'accent du mot Latin, et, au lieu de

2762: 2408:

On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage.

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In 2014, ducks accounted for 95% of foie gras production. The breeds primarily used are the

246:. According to French law, foie gras is defined as the liver of a duck or goose fattened by 189: 125: 121: 5265:

Kozák, J. (2011). "Foie gras production: pros and cons in the light of animal protection".

2980: 2642:

A second instance of the restriction of the sense of a Latin anatomical term to animals is

2585: 1117:("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck. 6365: 4595: 4160: 3773: 3664: 3347: 2897: 2724: 2402: 2370: 2365: 1962: 1534: 1193:) (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female 864: 566: 453:

in Romanian, all meaning "liver"; this etymology has been explained in different manners.

386: 179: 167: 5885:"Foie gras banned in all royal residences, letter from King Charles's household confirms" 4653: 4050: 3657: 1912:

for adults, except for potassium, which is estimated based on expert recommendation from

4404: 4105: 4080: 3743:"A Cornucopia of Native Foie Gras; Partners' Efforts Produce Menu Delicacy in Abundance" 2669:

n. (sc. iecur): d'abord terme de cuisine "foie garni de figues", cf. Hor., S. 2, 8, 88,

1568:("in a towel"), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a 909:

Please help update this article to reflect recent events or newly available information.

6261: 6091: 5635:"VIDEO: Cruelty of chef Gordon Ramsay's foie gras supplier exposed in shocking footage" 5070: 3838: 3821: 3719: 3388: 3361: 1634:, contains the line "And you might now and then supply/Some caviar or Strasbourg pie". 1630: 1520: 1194: 1171: 1009: 258: 243: 231: 110: 64: 5435: 6385: 5418: 5410: 5202:

Hoffmann, E. (1992). "A natural history of Cairina moschata, the wild Muscovy duck".

5009:... goose liver is more delicate and less gamey tasting that its duck equivalent 4745: 4625: 3869: 2750: 2269: 1696: 1504: 1430:. Even trained chefs struggle to distinguish the result from traditional foie gras. 1427: 1419: 1317: 1210: 510:

wrote in 1562 that the Jews raise fat geese and particularly love their livers. Some

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Histoire de la langue française: Études sur les origines, l'étymologie, la grammaire

5364: 5320: 5151: 4623:[Counterfeit foie gras melts in the mouth equally well]. Nieuws: Foie Gras. 3439: 303: 48: 5508: 5478: 4223: 3417: 2264: 1969: 1958: 1682: 1437:

in the hypothalamus will feel less satiety after eating and therefore eat more. In

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Miranda Chueca, Miguel Ángel; Padalino, Barbara; Roberts, Helen Clare (May 2023).

3587:"French foie gras faces soaring prices at Christmas in the wake of bird flu scare" 2890: 1982: 1048: 6112: 5789: 5665: 5348: 5304: 6353: 4372: 3290: 2341: 2282: 1666: 1619: 1393:

To achieve similar efficiency per mass to gavage, the British supermarket chain

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OSAV, Office fédéral de la sécurité alimentaire et des affaires vétérinaires.

4474: 4429:. Welfare Aspects of the Production of Foie Gras in Ducks and Geese (Report). 4207: 2331: 2228: 1824: 1602: 1579: 1570: 1472: 1423: 1377: 486: 382: 352:

visited Egypt in 361 BC, he noted Egyptian farmers fattened geese and calves.

334: 322: 308: 6008: 5815:

https://search.coe.int/cm/Pages/result_details.aspx?ObjectID=090000168052fac6

5716:"Fortnum and Mason faces celebrity battle over its sale of 'cruel' foie gras" 5691: 5143: 4096: 1601:

A pastry containing fatty goose liver and other ingredients is known as the "

1525: 1499:

In other parts of the world, foie gras is served in dishes such as foie gras

1111:, a fully cooked, moulded block composed of 98% or more foie gras; if termed 270: 5284:

Servière, J.; Carriere, M.; Duvaux-Ponter, C.; Guy, G.; Roussel, S. (2011).

4450: 4368: 2221: 1794: 1438: 1383: 1333: 1230: 798: 490: 482: 477:, completely forbids it because it comes from an animal considered unclean. 349: 68: 60: 5870:"New York City's Foie Gras Ban Once Again Deemed Illegal by New York State" 5673: 5356: 5312: 4902: 4670: 4215: 4114: 3847: 3485: 3397: 171: 6359:

Foie Gras history and using microbiome manipulation without forced feeding

4679: 3894: 3679:"The past, present and future of force-feeding and 'foie gras' production" 132: 6334: 4341: 3983: 3957: 3362:"Influenza surveillance on 'foie gras' duck farms in Bulgaria, 2008–2012" 2646:'the liver' in Theodorus and Cassius. In both, the human liver is always 2355: 2349: 2310: 2164: 1807: 1394: 794: 495: 341: 330: 285: 254: 17: 4619: 4129:"Recommandation concernant les canards domestiques (Anas platyrhynchos)" 4026:"ITAVI : Peut-on obtenir du foie gras avec un seul repas par jour?" 1938:

employing similar techniques developed for duck, albeit with more care.

6358: 5907: 5217:

Hoffmann, E. (1992). "Hybrid progeny from Muscovy and domestic ducks".

4541: 2949:'bondage' there and transmitted by them to the classical civilizations. 2252: 2172:

fattened ducks are more susceptible to conditions such as heat stress.

2160: 2092: 1774: 1542: 1530: 1452: 976: in this section. Unsourced material may be challenged and removed. 558: 502:

The delicate taste of the fattened goose's liver was soon appreciated;

474: 326: 277: 266: 147: 88: 32:"Pâté de Foie Gras" redirects here. For the science fiction story, see 3694: 3477: 3413:"Foie gras: French farmers defend 'tradition' after ban in California" 3379: 2774: 2335: 1922:

Given the increased internationalization of cuisines and food supply,

1483: 829:

exported 1,920 tonnes, and Bulgaria produced 1,500 tons of foie gras.

4652:

Felix, Bernadette; Auffray, P.; Marcilloux, J. C.; Royer, L. (1980).

3788:"Hungary's foie gras industry down with flu as millions of birds die" 3315: 2248: 1550: 1546: 1538: 1292:

Individual cages ("épinettes" in French) have been banned in Europe.

1202: 802: 562: 530: 507: 478: 345: 262: 152: 84: 55: 5460: 4051:"Gavage d'Oies & Canards: une Méthode d'Engraissement Maîtrisée" 3822:"The animal health and welfare consequences of foie gras production" 1949:

on one side only, leaving the other side uncooked. Practitioners of

930:

In late 2015, there were several outbreaks of the highly contagious

5557:"Sixty-three per cent of the British public wants foie gras banned" 3272:"Food Ingredients & Food Science – Additives, Flavours, Starch" 2766: 1433:

More radical approaches are possible. A duck or goose with damaged

2001: 1508: 1500: 1482: 1297: 1077:("whole foie gras"), made of one or two whole liver lobes; either 1059: 1047: 863: 550: 521: 520: 515: 511: 463: 378: 373: 364: 235: 146: 72: 6114:

Around the Table of the Romans: Food and Feasting in Ancient Rome

4425:

Scientific Committee on Animal Health and Animal Welfare (1998).

4154:

Welfare Aspects of the Production of Foie Gras in Ducks and Geese

2122:

esophagus of birds can be injured or inflamed by gavage feeding.

1492:

preparations for serving foie gras hot rather than cool or cold.

1332:

ordinary size at this time. Storage of fat in the liver produces

4446:"French are in a flap as Spanish force the issue over foie gras" 3921:"Foie gras: va-t-on interdire le broyage des canetons femelles?" 2847:(foie d'une oie nourrie de figues, et, de là, foie en général). 2209: 1387: 553:, chef to several German nobles, published the massive cookbook 470: 2235:

ducks and geese desperately struggling to avoid force-feeding.

1716: 945: 889: 385:

fed his dogs on foie gras during the four years of his reign.

155:

duck, the hybrid used most frequently for foie gras production

5461:"How to Go Vegan & Why in 3 Simple Steps | PETA.org" 2208:

Animal rights and welfare advocates such as Animal Equality,

213: 201: 4721:"'Fuah!' sure: the vegan foie gras selling out across Spain" 1390:

of foie gras, and composes a small fraction of the market.

393:, with feeding dried figs to geese to enlarge their livers: 389:(1st century AD) credits his contemporary, Roman gastronome 4822:

The Letter of Marque (Vol. Book 12) (Aubrey/Maturin Novels)

3667:

defining legal categories and terms for foie gras in France

1229:

The basis of foie gras production is the ability that some

425:

was closely associated with animal liver and it became the

5934:"Verdict of the Supreme Court of Israel - Foie Gras. 2003" 4851:"Daily Value on the Nutrition and Supplement Facts Labels" 5012:

France: World Food By Stephen Fallon, Michael Rothschild

4695:"This French startup wants to be the future of foie gras" 3212:

direction des études économiques et d'appui aux filières)

3129:"Foie gras: world production by country 2014 | Statistic" 2875:, qui est la prononciation régulière, dit, par anomalie, 2299:

Foie gras controversy § Statutory and voluntary bans

1605:

pie" since Strasbourg was a major producer of foie gras.

207: 6200:

On Food and Cooking: The Science and Lore of the Kitchen

3161:"ITAVI: Note de conjoncture Palmipèdes gras - Mars 2021" 1637:

Capt. Aubrey and Dr. Maturin enjoy a "Strasburg pie" in

6263:

French Inside Out: The French Language Past and Present

5267:

Journal of Animal Welfare, Ethology and Housing Systems

4405:"Foie Gras Makers Struggle to Please Critics and Chefs" 1467:

A Spanish company began selling a vegan alternative to

1441:

experiments, this effect more than doubled the bird's

1242:

The pre-force feeding phase consists of three stages.

5535:

FOUR PAWS International - Animal Welfare Organisation

3563:"France places temporary ban on foie gras production" 2352:– the fattening of pigs in a manner similar to gavage 198: 195: 192: 53:

Foie gras with mustard seeds and green beans in duck

6040:, by Prosper Montagne (Ed.), Clarkson Potter, 2001. 5908:"King Charles: Foie gras banned at royal residences" 4930:"Books – The Fat Duck Cookbook by Heston Blumenthal" 4295:"Animal welfare - Food Safety - European Commission" 3645:

Contested Tastes: Foie Gras and the Politics of Food

3534:"Cruelty charges long overdue for foie gras farmers" 3207:

Ministry of Agriculture, Fisheries and Food (Quebec)

1561:

are cooled and served at or below room temperature.

210: 5997:"En Californie, la fin de la bataille du foie gras" 4972: 4970: 4620:"Nagemaakte foie gras smelt net zo goed op de tong" 2498: 2496: 2494: 2050:

Countries and regions that ban foie gras production

1941:

Raw foie gras can be roasted, sauteed, pan-seared (

1886: 1865: 1840: 1823: 1806: 1793: 1772: 1737: 1713: 1695: 1679: 1665: 1660: 204: 98: 79: 6260: 6237: 5883: 5690: 4977: 4884:Dietary Reference Intakes for Sodium and Potassium 4618: 4403: 3585: 3500: 1578:), the liver may be seared briefly over a fire of 1064:A Moulard duck foie gras torchon with pickled pear 573:, included foie gras recipes in his 1680 cookbook 293:Gavage-based foie gras production is controversial 4759:Au Pied de Cochon. Menu. Montreal. 15 June. 2006. 1877: 1784: 1628:and also the last song in its musical adaptation 1266:The next production phase, which the French call 816:Hungary is the world's second-largest foie gras ( 5042:[Economic outlook for fatty waterfowl]. 4005:"Le bien-être et la protection des canards gras" 2974: 2972: 2970: 2434:"Ancient Egypt: Farmed and domesticated animals" 1103:, made of pieces of livers reassembled together; 5714:Doward, Jamie; Owen, Jemim (18 December 2011). 5246:. American Veterinary Medical Association. 2014 3638: 3636: 3350:. Express de Madagascar. No. 5632. 15 May 2013. 3014: 2753:(1944). "The Etymology of Portuguese Iguaria". 2691: 2503: 2463:"A Global Taste Test of Foie Gras and Truffles" 1519:Traditional low-heat cooking methods result in 1471:called Fuah, in 2022. The product is made from 395: 5244:"Welfare Implications of Foie Gras Production" 3088:. Xinhua online. 11 April 2006. Archived from 3035:"Torture in a tin: Viva! foie-gras fact sheet" 2061:Main foie gras-producing countries and regions 1661:Nutritional value per 100 g (3.5 oz) 1503:rolls, in various forms of pasta or alongside 473:was widely available, but Judaic dietary law, 2679:Dictionnaire etymologique de la langue latine 2530:"Saudi Aramco World: Living With the Animals" 2017: 1133:(either must contain 50% or more foie gras), 276:The technique of gavage dates as far back as 8: 3341:Élevage – La filière foie gras se porte bien 3210: 2406: 1655: 1616:as being popular with the diplomatic corps. 1398: 1375: 1369: 1303: 1273: 1267: 1134: 1128: 1122: 1112: 1106: 1098: 1090: 1084: 1078: 1072: 1052:An entire foie gras (ready for cooking in a 868:Foie gras served with hawthorn puree at the 159: 39: 6354:Faux Gras – "Foie Gras Without The Cruelty" 5981:: CS1 maint: numeric names: authors list ( 5066:"Foie gras: pleasure, or murder most fowl?" 4081:"Welfare of ducks, geese and quail on farm" 3870:"Genetics and selection of ducks in France" 3502:"First foie gras trial under way in France" 1961:restaurant first flash-freeze foie gras in 1934:"), but chefs have been able to cook goose 1622:'s poem "The Ad-Dressing of Cats", part of 1442: 1359: 876:Zi Wei Park, Nanxincang, Dongcheng, Beijing 4847:United States Food and Drug Administration 4479:"The farmer who makes 'ethical' foie gras" 4454:. London: Times Newspapers. Archived from 3815: 3813: 3811: 3809: 3807: 3805: 3465:Journal of Agricultural and Food Chemistry 3320:European Society of Dog and Animal Welfare 3266: 3264: 2996: 2994: 2925: 2923: 2921: 2919: 2553: 2551: 2378:, with homologous pathophysiologic aspects 2024: 2010: 1754: 1654: 584: 333:, an important royal official, there is a 38: 5829:. Feedblix. 20 March 2017. Archived from 5827:"Foie Gras production banned in Brussels" 4669: 4467: 4465: 4362:[List of fois gras alternatives] 4354: 4352: 4104: 3837: 3387: 3080: 3078: 3076: 3074: 3072: 3070: 3068: 2717:). For the original Latin text, see here 2457: 2455: 1036:Learn how and when to remove this message 6376:Can Ethical Foie Gras Happen in America? 5430: 5428: 5238: 5236: 5234: 5232: 5230: 5228: 5219:9th International Symposium of Waterfowl 5204:9th International Symposium of Waterfowl 4928:Schwartzkoff, Louise (2 February 2010). 4544:, Spain. 16 October 2006. Archived from 3863: 3861: 3859: 3857: 3714: 3712: 3710: 3708: 3706: 3704: 3556: 3554: 2943: 2637: 2238:In April–May 2013, an investigator from 2068: 1220: 429:for "liver" in each of these languages: 302: 5957:"Le gavage interdit à travers le monde" 5380:Journal of Advanced Veterinary Research 3776:Pyrenees Biological Academy (in French) 3440:"The foie gras sector in a few figures" 3367:Influenza and Other Respiratory Viruses 3200:"Bio Clips: L'actualité bioalimentaire" 3029: 3027: 3025: 3023: 2624: 2387: 2218:the Humane Society of the United States 1564:In a very traditional form of terrine, 1404: 6189:Littré, Maximilien Paul Emile (1863). 5974: 5950: 5948: 5946: 5177: 5175: 5173: 5171: 5169: 5167: 5165: 5163: 5161: 4693:Campbell, Lindsay (18 November 2019). 4633:from the original on 21 September 2019 4376:(in Swiss French). Zurich. June 2023. 3291:"Hungary foie gras farms under threat" 2961: 2826: 2788: 2558: 1589:Raw foie gras is also cured in salt (" 793:90% of them residing in the Périgord ( 253:Foie gras is a popular and well-known 6244:. Blackwell Publishing Professional. 5107:(in Spanish). 23 May 2024. p. 30 5040:"Note de conjoncture Palmipèdes gras" 4794:Webber, Andrew Lloyd (30 June 1981). 4617:van Dinther, Mac (20 December 2018). 4360:"Liste des alternatives au fois gras" 4073: 4071: 4020: 4018: 3998: 3996: 3994: 3155: 3153: 3151: 3149: 3123: 3121: 3119: 3117: 3115: 3113: 3111: 3109: 3107: 3086:"China to boost foie gras production" 3001: 2930: 2910: 2891:Dizionario etimologico online: fégato 2611: 2571: 2516: 2480: 2077:Gavage-based foie gras production is 1364:. For this innovation, the producer, 565:. János Keszei, chef to the court of 178: 7: 6236:Toussaint-Samat, Maguelonne (1994). 4990:from the original on 11 January 2022 4819:O'Brian, Patrick (5 December 2011). 4658:Reproduction, Nutrition, Development 4431:UN Food and Agriculture Organization 3619:"Fear in France as bird flu spreads" 3598:from the original on 11 January 2022 3513:from the original on 11 January 2022 3186:"Foie Gras Food Debate on StarChefs" 2981:"Foie Gras: The Indelicate Delicacy" 2737: 1965:as part of the preparation process. 974:adding citations to reliable sources 4427:"Alternative Methods of Production" 4383:from the original on 28 August 2023 4269:"Foie Gras Production Backgrounder" 2879:avec l'accent sur l'antépénultième. 1625:Old Possum's Book of Practical Cats 5741:"Harvey Nichols bans 'cruel' pate" 5607:Zara, Christopher (12 June 2013). 4861:from the original on 27 March 2024 4589:Morris, Sophie (13 January 2012). 2979:Eileen Lavine (18 November 2013). 2034:World laws on foie gras production 1608:The Strasburg pie is mentioned in 1541:of foie gras, often flavored with 1378:Salon International d'Alimentation 25: 6172:Medical Latin in the Roman Empire 5097:[Now PACMA votes for me] 4747:Faux Gras™ « the Regal Vegan 4719:Kassam, Ashifa (2 January 2023). 4591:"Is it ever OK to eat foie gras?" 4444:Keeley, Graham (2 January 2007). 3617:Rousseau, O. (10 December 2015). 3244:The Curious Bird Lover's Handbook 3241:Edworthy, Niall (23 March 2017). 3053:from the original on 10 July 2024 2086:Suitability of breeds and species 1641:'s 1988 Napoleonic sea adventure 1447:food consumption. Alternatively, 1409:Institute of Home Economics (DIL) 1354:The current method, developed in 811:protected geographical indication 6132:Giacosa, Ilaria Gozzini (1994). 5411:10.2752/175174410x12699432701024 5074:. September 2005. Archived from 4796:Cats: the songs from the musical 4572:"Can foie gras ever be ethical?" 3741:Ravo, Nick (24 September 1998). 3289:Thorpe, Nick (12 January 2004). 2671:ficis pastum iecur anseris albae 2665:"Ficus, i" (...) Derivés: (...) 2586:"About the history of foie gras" 2584:Sagar, Khan (12 February 2015). 2376:Nonalcoholic fatty liver disease 2334: 2242:recorded an undercover video at 1593:") and served slightly chilled. 1487:Foie gras with shallots and figs 1422:to apply additional fat to duck 1282:Elevated collective cages indoor 950: 894: 809:) in southwestern France with a 188: 131: 120: 47: 6349:Foie Gras without force-feeding 6219:La grande histoire du foie gras 6136:. University of Chicago Press. 6054:Caviar, Truffles, and Foie Gras 5581:Tepper, Rachel (12 June 2013). 4909:from the original on 9 May 2024 4402:Glass, Juliet (25 April 2007). 4003:Xicluna, Pascal (5 June 2019). 3683:World's Poultry Science Journal 2831:Feûte n'est pas mieux fait que 1397:sells a product which it calls 1285:Elevated collective pens indoor 961:needs additional citations for 34:Pâté de Foie Gras (short story) 6310:Video of foie gras production. 5633:Andy Lines (8 November 2013). 4825:. W. W. Norton & Company. 3411:Willsher, K. (5 August 2012). 2797:, which has become the French 2681:, Éd. Klincksieck, Paris 1979. 2396:Code rural – Article L654-27-1 1418:and the company GMT developed 557:, describing that the Jews of 311:depiction of overfeeding geese 1: 6003:(in French). 8 January 2019. 4780:William Makepeace Thackeray, 4498:Barber, Dan (November 2008). 3895:"Les services Grimaud Frères" 3647:. Princeton University Press. 1671:1,933 kJ (462 kcal) 1574:. For added flavor (from the 1557:. These slow-cooked forms of 1156:Species, breeds, and sex used 871:Da Dong Roast Duck Restaurant 6321:Report of the EU Scientific 6093:The Oxford Companion to Food 5666:10.1016/j.molmed.2010.08.004 5654:Trends in Molecular Medicine 5613:International Business Times 5349:10.1080/00071668.2012.711468 5305:10.1080/00071668.2011.640660 5132:American Sociological Review 4798:. Faber Music. p. 109. 4629:(in Dutch). DPG Media B. V. 3786:Than, K. (25 January 2017). 3677:Guémené D.; Guy, G. (2004). 3658:Decree 93-999 August 9, 1993 2835:; seulement, il conserve le 2244:Hudson Valley Foie Gras farm 1908:Percentages estimated using 1199:Anas platyrhynchos domestica 6174:. Oxford University Press. 6170:Langslow, David R. (2000). 6096:. Oxford University Press. 4986:. London. 1 November 2003. 3927:(in French). 8 October 2021 3826:Canadian Veterinary Journal 3584:Samuel, H. (29 June 2016). 1610:William Makepeace Thackeray 449:in Catalan and Occitan and 6443: 6259:Walter, Henriette (2006). 6217:Serventi, Silvano (1993). 6151:Ginor, Michael A. (1999). 6052:Alford, Katherine (2001). 5888:. Telegraph. November 2022 5695:. The Bugle. November 2013 2839:du Latin; car on sait que 2654:is used of an animal (...) 2296: 2197: 1455:led French researchers at 533:of their cities. In 1570, 421:was of Greek inspiration. 31: 6155:. John Wiley & Sons. 5955:L214 (12 November 2019). 5399:Food, Culture and Society 5095:"Ahora PACMA vota por mí" 4935:The Sydney Morning Herald 4208:10.1080/00071660120088489 3988:EU Scientific Report, p19 3561:Houck, B. (12 May 2016). 3346:28 September 2013 at the 3211: 2896:29 September 2007 at the 2677:. A. Ernout, A. Meillet, 2159:Lesions can occur on the 1994:a more delicate flavour. 1907: 1899: 1861: 1857: 1768: 1764: 1757: 1753: 1733: 1729: 1709: 1705: 1675: 1656:Pâté de foie gras, canned 1405:§ Vegan alternatives 1376: 1370: 903:This section needs to be 541:, published his cookbook 485:in the Mediterranean and 116: 46: 6291:Nation's Restaurant News 6075:. Kessinger Publishing. 5764:"Protection des animaux" 5144:10.1177/0003122410372226 4949:Nation's Restaurant News 4097:10.2903/j.efsa.2023.7992 3772:11 November 2007 at the 1275:finition d'engraissement 603:Production (tons, 2020) 597:Production (tons, 2014) 591:Production (tons, 2005) 575:A New Book About Cooking 61:the Guy Savoy restaurant 6364:5 December 2019 at the 6134:A Taste of Ancient Rome 6090:Davidson, Alan (1999). 5692:"Amazon bans foie gras" 5337:British Poultry Science 5293:British Poultry Science 5046:(in French). March 2021 4493:Little, Brown & Co. 4196:British Poultry Science 3663:11 October 2007 at the 2143:Behavioural restriction 2100:Force-feeding procedure 1910:US recommendations 1121:Additionally, there is 408:, Book VIII. Chapter 77 6198:McGee, Harold (2004). 6117:. Palgrave Macmillan. 6111:Faas, Patrick (2002). 6073:Wanderings Among Words 6038:Larousse Gastronomique 4238:"Précis sur le gavage" 3720:"Foie gras production" 2812:pommes de terre frites 2810:as an abbreviation of 2723:5 January 2022 at the 2407: 2262:In November 2013, the 2074: 2066: 1914:the National Academies 1488: 1443: 1399: 1360: 1340:Alternative production 1309: 1304: 1274: 1268: 1226: 1135: 1129: 1123: 1113: 1107: 1099: 1091: 1085: 1079: 1073: 1065: 1057: 879: 801:in the southwest, and 526: 411: 312: 248:gavage (force feeding) 160: 156: 3643:DeSoucey, M. (2016). 3621:. GlobalMeat news.com 3532:Bekhechi, M. (2015). 2297:Further information: 2200:Foie gras controversy 2198:Further information: 2135:Housing and husbandry 2109:Geese and ducks show 2072: 2005: 1990:is eaten year-round. 1759:Vitamins and minerals 1486: 1386:at producing a fixed 1301: 1224: 1063: 1051: 867: 537:, chef de cuisine to 524: 504:Hans Wilhelm Kirchhof 391:Marcus Gavius Apicius 306: 150: 6378:TIME, 12 August 2009 6193:(in French). Didier. 6153:Foie Gras: A Passion 6071:Bett, Henry (2003). 5743:. BBC. 3 August 2007 4769:The New Encyclopædia 4671:10.1051/rnd:19800413 3820:Skippon, W. (2013). 3015:Toussaint-Samat 1994 2692:Toussaint-Samat 1994 2504:Toussaint-Samat 1994 2401:17 July 2020 at the 2293:Legislation and bans 2287:rheumatoid arthritis 2163:of the birds due to 1951:molecular gastronomy 1644:The Letter of Marque 1435:ventromedial nucleus 1336:of the liver cells. 1136:parfait de foie gras 1089:("semi-cooked"), or 970:improve this article 581:Production and sales 457:Postclassical Europe 419:Roman luxury cuisine 234:product made of the 137:Media: Foie gras 27:French culinary dish 6056:. Chronicle Books. 5872:. 24 December 2022. 5858:. 14 December 2022. 5794:www.fedlex.admin.ch 5561:The Huffington Post 5082:Article on one page 4984:The Daily Telegraph 4548:on 28 November 2007 4512:on 22 February 2014 4501:A foie gras parable 4477:(18 January 2015). 4009:agriculture.gouv.fr 3538:The Huffington Post 3499:Samuel, H. (2015). 3222:on 28 February 2008 2706:The Natural History 2592:. Foie Gras Gourmet 2590:foiegrasgourmet.com 2536:on 29 December 2006 2440:on 16 December 2017 2361:List of duck dishes 2111:avoidance behaviour 1928:foie gras de canard 1657: 1217:Physiological basis 1130:mousse de foie gras 126:Cookbook: Foie gras 43: 6397:Cruelty to animals 6316:Scientific studies 5914:. 18 November 2022 5555:Milne, E. (2012). 5440:Animal Equality UK 4578:. 14 January 2015. 4411:The New York Times 4159:5 May 2021 at the 3747:The New York Times 2715:Henry Thomas Riley 2420:French rural code 2394:French rural code 2356:List of delicacies 2075: 2067: 1489: 1463:Vegan alternatives 1310: 1288:Ground pens indoor 1257:greatly increased. 1227: 1151:Production methods 1066: 1058: 880: 606:% of total (2020) 600:% of total (2014) 594:% of total (2005) 527: 313: 157: 6274:978-0-415-07670-8 6251:978-0-631-19497-2 6228:978-2-08-200542-5 6209:978-0-684-80001-1 6181:978-0-19-815279-8 6162:978-0-471-29318-7 6143:978-0-226-29032-4 6124:978-0-312-23958-9 6103:978-0-19-211579-9 6082:978-0-7661-7792-5 6063:978-0-8118-2791-1 5853:"Foie Gras Order" 5026:978-1-86450-021-9 4894:978-0-309-48834-1 4832:978-0-393-06365-3 4538:Extremadura Press 4133:Council of Europe 4055:elevage-gavage.fr 4030:www.itavi.asso.fr 3695:10.1079/wps200414 3478:10.1021/jf5006963 3472:(29): 7140–7150. 3380:10.1111/irv.12368 3339:Rakotomalala, M. 3276:FoodNavigator.com 3254:978-1-4735-4399-7 3165:www.itavi.asso.fr 2946:, p. 311): " 2829:, p. 137): " 2704:Pliny the Elder, 2483:, p. 167): " 2240:Mercy for Animals 2065: 2064: 1955:Heston Blumenthal 1920: 1919: 1903: 1902: 1576:Maillard reaction 1515:Cold preparations 1238:Pre-feeding phase 1124:pâté de foie gras 1108:bloc de foie gras 1046: 1045: 1038: 1020: 924: 923: 790: 789: 535:Bartolomeo Scappi 525:Bartolomeo Scappi 402:Pliny the Elder, 377:, meaning fig in 329:, in the tomb of 282:ancient Egyptians 145: 144: 16:(Redirected from 6434: 6338: 6330: 6328: 6298: 6278: 6266: 6255: 6243: 6232: 6213: 6194: 6185: 6166: 6147: 6128: 6107: 6086: 6067: 6020: 6019: 6017: 6015: 5993: 5987: 5986: 5980: 5972: 5970: 5968: 5952: 5941: 5940: 5938: 5930: 5924: 5923: 5921: 5919: 5904: 5898: 5897: 5895: 5893: 5887: 5880: 5874: 5873: 5866: 5860: 5859: 5857: 5849: 5843: 5842: 5840: 5838: 5833:on 21 March 2017 5823: 5817: 5811: 5805: 5804: 5802: 5800: 5786: 5780: 5779: 5777: 5775: 5768:www.blv.admin.ch 5759: 5753: 5752: 5750: 5748: 5737: 5731: 5730: 5728: 5726: 5711: 5705: 5704: 5702: 5700: 5694: 5687: 5681: 5680: 5649: 5643: 5642: 5630: 5624: 5623: 5621: 5619: 5604: 5598: 5597: 5595: 5593: 5578: 5572: 5571: 5569: 5567: 5552: 5546: 5545: 5543: 5541: 5527: 5521: 5520: 5518: 5516: 5507:. Archived from 5501: 5495: 5494: 5492: 5490: 5485:. 9 January 2023 5475: 5469: 5468: 5457: 5451: 5450: 5448: 5446: 5432: 5423: 5422: 5394: 5388: 5387: 5375: 5369: 5368: 5331: 5325: 5324: 5290: 5281: 5275: 5274: 5262: 5256: 5255: 5253: 5251: 5240: 5223: 5222: 5214: 5208: 5207: 5199: 5193: 5192: 5189: 5187: 5179: 5156: 5155: 5127: 5121: 5120: 5114: 5112: 5100: 5091: 5085: 5079: 5078:on 27 June 2008. 5062: 5056: 5055: 5053: 5051: 5036: 5030: 5006: 5000: 4999: 4997: 4995: 4981: 4974: 4965: 4958: 4952: 4946: 4940: 4939: 4925: 4919: 4918: 4916: 4914: 4877: 4871: 4870: 4868: 4866: 4843: 4837: 4836: 4816: 4810: 4809: 4791: 4785: 4778: 4772: 4766: 4760: 4757: 4751: 4750: 4742: 4736: 4735: 4733: 4731: 4716: 4710: 4709: 4707: 4705: 4690: 4684: 4683: 4673: 4649: 4643: 4642: 4640: 4638: 4622: 4614: 4608: 4607: 4605: 4603: 4586: 4580: 4579: 4568: 4562: 4561: 4555: 4553: 4530: 4524: 4521: 4519: 4517: 4508:. Archived from 4486: 4469: 4460: 4459: 4458:on 11 June 2011. 4441: 4435: 4434: 4422: 4416: 4415: 4407: 4399: 4393: 4392: 4390: 4388: 4382: 4365: 4356: 4347: 4345: 4337: 4335: 4327: 4321: 4317: 4311: 4308: 4302: 4301: 4299: 4291: 4285: 4284: 4282: 4280: 4275:on 25 April 2009 4271:. Archived from 4265: 4259: 4255: 4249: 4248: 4242: 4234: 4228: 4227: 4191: 4185: 4184: 4182: 4180: 4170: 4164: 4150: 4144: 4143: 4141: 4139: 4125: 4119: 4118: 4108: 4075: 4066: 4065: 4063: 4061: 4047: 4041: 4040: 4038: 4036: 4022: 4013: 4012: 4000: 3989: 3987: 3979: 3977: 3969: 3963: 3961: 3953: 3951: 3943: 3937: 3936: 3934: 3932: 3917: 3911: 3910: 3908: 3906: 3891: 3885: 3884: 3882: 3880: 3865: 3852: 3851: 3841: 3817: 3800: 3799: 3797: 3795: 3783: 3777: 3764: 3758: 3757: 3755: 3753: 3738: 3732: 3731: 3729: 3727: 3716: 3699: 3698: 3674: 3668: 3655: 3649: 3648: 3640: 3631: 3630: 3628: 3626: 3614: 3608: 3607: 3605: 3603: 3589: 3581: 3575: 3574: 3572: 3570: 3558: 3549: 3548: 3546: 3544: 3529: 3523: 3522: 3520: 3518: 3504: 3496: 3490: 3489: 3458: 3452: 3451: 3449: 3447: 3442:. Euro Foie Gras 3436: 3430: 3429: 3427: 3425: 3408: 3402: 3401: 3391: 3357: 3351: 3337: 3331: 3330: 3328: 3326: 3312: 3306: 3305: 3303: 3301: 3286: 3280: 3279: 3268: 3259: 3258: 3238: 3232: 3231: 3229: 3227: 3221: 3215:. Archived from 3214: 3213: 3204: 3196: 3190: 3189: 3182: 3176: 3175: 3173: 3171: 3157: 3144: 3143: 3141: 3139: 3125: 3102: 3101: 3099: 3097: 3082: 3063: 3062: 3060: 3058: 3052: 3039: 3031: 3018: 3011: 3005: 2998: 2989: 2988: 2976: 2965: 2958: 2952: 2940: 2934: 2927: 2914: 2907: 2901: 2888: 2882: 2823: 2817: 2791:, p. 40): " 2785: 2779: 2778: 2747: 2741: 2734: 2728: 2701: 2695: 2688: 2682: 2663: 2657: 2640:, p. 153) " 2634: 2628: 2621: 2615: 2608: 2602: 2601: 2599: 2597: 2581: 2575: 2568: 2562: 2555: 2546: 2545: 2543: 2541: 2532:. Archived from 2526: 2520: 2513: 2507: 2500: 2489: 2477: 2471: 2470: 2459: 2450: 2449: 2447: 2445: 2436:. Archived from 2430: 2424: 2418: 2412: 2410: 2392: 2344: 2339: 2338: 2056: 2045: 2039: 2038: 2026: 2019: 2012: 1881: 1845: 1828: 1811: 1795:Vitamin A equiv. 1788: 1755: 1658: 1651:Hot preparations 1545:, mushrooms, or 1449:human microbiome 1446: 1417: 1402: 1381: 1380: 1373: 1372: 1366:Patería de Sousa 1363: 1345:Ethical concerns 1307: 1277: 1271: 1191:Cairina moschata 1138: 1132: 1126: 1116: 1110: 1102: 1094: 1088: 1082: 1076: 1074:foie gras entier 1041: 1034: 1030: 1027: 1021: 1019: 978: 954: 946: 919: 916: 910: 898: 897: 890: 585: 569:, the prince of 555:Ein Neu Kochbuch 413:Hence, the term 409: 284:began confining 229: 228: 227: 226: 219: 216: 215: 212: 209: 206: 203: 200: 197: 194: 187: 182: 180:[fwaɡʁɑ] 177: 165: 135: 124: 99:Main ingredients 51: 44: 42: 21: 6442: 6441: 6437: 6436: 6435: 6433: 6432: 6431: 6417:Occitan cuisine 6382: 6381: 6366:Wayback Machine 6345: 6332: 6326: 6322: 6318: 6306: 6301: 6288: 6275: 6258: 6252: 6240:History of Food 6235: 6229: 6216: 6210: 6197: 6188: 6182: 6169: 6163: 6150: 6144: 6131: 6125: 6110: 6104: 6089: 6083: 6070: 6064: 6051: 6028: 6023: 6013: 6011: 5995: 5994: 5990: 5973: 5966: 5964: 5954: 5953: 5944: 5936: 5932: 5931: 5927: 5917: 5915: 5906: 5905: 5901: 5891: 5889: 5882: 5881: 5877: 5868: 5867: 5863: 5855: 5851: 5850: 5846: 5836: 5834: 5825: 5824: 5820: 5812: 5808: 5798: 5796: 5788: 5787: 5783: 5773: 5771: 5761: 5760: 5756: 5746: 5744: 5739: 5738: 5734: 5724: 5722: 5713: 5712: 5708: 5698: 5696: 5689: 5688: 5684: 5651: 5650: 5646: 5632: 5631: 5627: 5617: 5615: 5606: 5605: 5601: 5591: 5589: 5587:Huffington Post 5580: 5579: 5575: 5565: 5563: 5554: 5553: 5549: 5539: 5537: 5529: 5528: 5524: 5514: 5512: 5511:on 22 June 2007 5503: 5502: 5498: 5488: 5486: 5477: 5476: 5472: 5465:How To Go Vegan 5459: 5458: 5454: 5444: 5442: 5436:"Ban Foie Gras" 5434: 5433: 5426: 5396: 5395: 5391: 5377: 5376: 5372: 5333: 5332: 5328: 5288: 5283: 5282: 5278: 5264: 5263: 5259: 5249: 5247: 5242: 5241: 5226: 5216: 5215: 5211: 5201: 5200: 5196: 5190: 5185: 5181: 5180: 5159: 5129: 5128: 5124: 5110: 5108: 5098: 5093: 5092: 5088: 5064: 5063: 5059: 5049: 5047: 5038: 5037: 5033: 5007: 5003: 4993: 4991: 4976: 4975: 4968: 4960:Serventi 1993, 4959: 4955: 4947: 4943: 4927: 4926: 4922: 4912: 4910: 4895: 4879: 4878: 4874: 4864: 4862: 4845: 4844: 4840: 4833: 4818: 4817: 4813: 4806: 4793: 4792: 4788: 4779: 4775: 4767: 4763: 4758: 4754: 4744: 4743: 4739: 4729: 4727: 4718: 4717: 4713: 4703: 4701: 4692: 4691: 4687: 4651: 4650: 4646: 4636: 4634: 4616: 4615: 4611: 4601: 4599: 4596:The Independent 4588: 4587: 4583: 4570: 4569: 4565: 4551: 4549: 4532: 4531: 4527: 4515: 4513: 4497: 4489:The Third Plate 4487:Excerpted from 4473: 4470: 4463: 4443: 4442: 4438: 4424: 4423: 4419: 4401: 4400: 4396: 4386: 4384: 4380: 4363: 4358: 4357: 4350: 4339: 4333: 4329: 4328: 4324: 4318: 4314: 4309: 4305: 4297: 4293: 4292: 4288: 4278: 4276: 4267: 4266: 4262: 4256: 4252: 4240: 4236: 4235: 4231: 4193: 4192: 4188: 4178: 4176: 4174:"tours.inra.fr" 4172: 4171: 4167: 4161:Wayback Machine 4151: 4147: 4137: 4135: 4127: 4126: 4122: 4077: 4076: 4069: 4059: 4057: 4049: 4048: 4044: 4034: 4032: 4024: 4023: 4016: 4002: 4001: 3992: 3981: 3975: 3971: 3970: 3966: 3955: 3949: 3945: 3944: 3940: 3930: 3928: 3925:La Voix du Nord 3919: 3918: 3914: 3904: 3902: 3893: 3892: 3888: 3878: 3876: 3867: 3866: 3855: 3819: 3818: 3803: 3793: 3791: 3785: 3784: 3780: 3774:Wayback Machine 3765: 3761: 3751: 3749: 3740: 3739: 3735: 3725: 3723: 3718: 3717: 3702: 3676: 3675: 3671: 3665:Wayback Machine 3656: 3652: 3642: 3641: 3634: 3624: 3622: 3616: 3615: 3611: 3601: 3599: 3583: 3582: 3578: 3568: 3566: 3560: 3559: 3552: 3542: 3540: 3531: 3530: 3526: 3516: 3514: 3498: 3497: 3493: 3460: 3459: 3455: 3445: 3443: 3438: 3437: 3433: 3423: 3421: 3410: 3409: 3405: 3359: 3358: 3354: 3348:Wayback Machine 3338: 3334: 3324: 3322: 3314: 3313: 3309: 3299: 3297: 3288: 3287: 3283: 3270: 3269: 3262: 3255: 3240: 3239: 3235: 3225: 3223: 3219: 3202: 3198: 3197: 3193: 3184: 3183: 3179: 3169: 3167: 3159: 3158: 3147: 3137: 3135: 3127: 3126: 3105: 3095: 3093: 3084: 3083: 3066: 3056: 3054: 3050: 3037: 3033: 3032: 3021: 3017:, p. 427). 3012: 3008: 2999: 2992: 2985:Moment Magazine 2978: 2977: 2968: 2959: 2955: 2941: 2937: 2928: 2917: 2908: 2904: 2898:Wayback Machine 2889: 2885: 2824: 2820: 2786: 2782: 2749: 2748: 2744: 2735: 2731: 2725:Wayback Machine 2702: 2698: 2694:, p. 426). 2689: 2685: 2664: 2660: 2635: 2631: 2622: 2618: 2609: 2605: 2595: 2593: 2583: 2582: 2578: 2569: 2565: 2556: 2549: 2539: 2537: 2528: 2527: 2523: 2514: 2510: 2506:, p. 425). 2501: 2492: 2478: 2474: 2461: 2460: 2453: 2443: 2441: 2432: 2431: 2427: 2419: 2415: 2403:Wayback Machine 2393: 2389: 2385: 2371:Specialty foods 2366:Ortolan bunting 2340: 2333: 2330: 2301: 2295: 2278: 2276:Animal research 2202: 2196: 2187: 2185:Mortality rates 2178: 2157: 2145: 2137: 2128: 2119: 2107: 2102: 2088: 2058: 2054: 2047: 2043: 2037: 2030: 2000: 1978: 1963:liquid nitrogen 1932:foie gras d'oie 1894: 1882: 1852: 1843: 1835: 1826: 1818: 1809: 1801: 1789: 1760: 1749: 1744: 1725: 1720: 1691: 1686: 1653: 1639:Patrick O'Brian 1599: 1517: 1481: 1465: 1411: 1342: 1308:feeding process 1264: 1240: 1219: 1183: 1163: 1158: 1153: 1042: 1031: 1025: 1022: 979: 977: 967: 955: 944: 920: 914: 911: 908: 899: 895: 888: 855: 846: 838: 826: 583: 459: 441:in Portuguese, 410: 405:Natural History 401: 387:Pliny the Elder 318: 301: 286:anatidaen birds 223: 222: 221: 191: 185: 184: 175: 141: 75: 40: 37: 28: 23: 22: 15: 12: 11: 5: 6440: 6438: 6430: 6429: 6427:Spreads (food) 6424: 6422:Poultry dishes 6419: 6414: 6409: 6407:French cuisine 6404: 6399: 6394: 6384: 6383: 6380: 6379: 6373: 6368: 6356: 6351: 6344: 6341: 6340: 6339: 6317: 6314: 6313: 6312: 6305: 6304:External links 6302: 6300: 6299: 6280: 6279: 6273: 6256: 6250: 6233: 6227: 6221:. Flammarion. 6214: 6208: 6195: 6186: 6180: 6167: 6161: 6148: 6142: 6129: 6123: 6108: 6102: 6087: 6081: 6068: 6062: 6049: 6034: 6027: 6024: 6022: 6021: 5988: 5942: 5925: 5899: 5875: 5861: 5844: 5818: 5806: 5781: 5754: 5732: 5706: 5682: 5644: 5625: 5599: 5573: 5547: 5522: 5496: 5470: 5452: 5424: 5405:(3): 421–452. 5389: 5370: 5343:(4): 408–413. 5326: 5299:(6): 792–799. 5276: 5257: 5224: 5209: 5194: 5157: 5138:(3): 432–455. 5122: 5086: 5057: 5031: 5001: 4966: 4953: 4941: 4938:(Book review). 4920: 4893: 4872: 4838: 4831: 4811: 4805:978-0881882001 4804: 4786: 4773: 4761: 4752: 4737: 4711: 4685: 4664:(3A): 709–17. 4644: 4609: 4581: 4563: 4540:(in Spanish). 4525: 4523: 4522: 4495: 4461: 4436: 4417: 4394: 4369:Quattre Pattes 4348: 4322: 4312: 4303: 4286: 4260: 4250: 4229: 4202:(5): 650–657. 4186: 4165: 4145: 4120: 4067: 4042: 4014: 3990: 3964: 3938: 3912: 3899:Grimaud Freres 3886: 3853: 3832:(4): 403–404. 3801: 3778: 3767:Toulouse Goose 3759: 3733: 3700: 3689:(2): 210–222. 3669: 3650: 3632: 3609: 3576: 3550: 3524: 3491: 3453: 3431: 3403: 3352: 3332: 3307: 3281: 3260: 3253: 3247:. Transworld. 3233: 3191: 3177: 3145: 3103: 3092:on 2 June 2007 3064: 3046:. July 2015 . 3019: 3006: 3004:, p. 11). 2990: 2966: 2964:, p. 37). 2953: 2935: 2915: 2902: 2883: 2859:en provençal, 2818: 2780: 2767:10.2307/410151 2751:Malkiel, Yakov 2742: 2729: 2696: 2683: 2658: 2629: 2627:, p. 13). 2616: 2603: 2576: 2563: 2561:, p. 36). 2547: 2521: 2508: 2490: 2472: 2451: 2425: 2413: 2386: 2384: 2381: 2380: 2379: 2373: 2368: 2363: 2358: 2353: 2346: 2345: 2329: 2326: 2294: 2291: 2277: 2274: 2195: 2192: 2186: 2183: 2177: 2176:Enlarged liver 2174: 2156: 2153: 2144: 2141: 2136: 2133: 2127: 2124: 2118: 2115: 2106: 2103: 2101: 2098: 2087: 2084: 2073:Gavage feeding 2063: 2062: 2059: 2053: 2051: 2048: 2042: 2031: 2029: 2028: 2021: 2014: 2006: 1999: 1998:Animal welfare 1996: 1977: 1974: 1918: 1917: 1905: 1904: 1901: 1900: 1897: 1896: 1892: 1890: 1884: 1883: 1876: 1871: 1863: 1862: 1859: 1858: 1855: 1854: 1850: 1848: 1838: 1837: 1833: 1831: 1821: 1820: 1816: 1814: 1804: 1803: 1799: 1797: 1791: 1790: 1783: 1778: 1770: 1769: 1766: 1765: 1762: 1761: 1758: 1751: 1750: 1747: 1745: 1738: 1735: 1734: 1731: 1730: 1727: 1726: 1723: 1721: 1714: 1711: 1710: 1707: 1706: 1703: 1702: 1699: 1693: 1692: 1689: 1687: 1680: 1677: 1676: 1673: 1672: 1669: 1663: 1662: 1652: 1649: 1598: 1597:Strasbourg pie 1595: 1516: 1513: 1511:as a garnish. 1480: 1477: 1464: 1461: 1341: 1338: 1290: 1289: 1286: 1283: 1263: 1260: 1259: 1258: 1254: 1247: 1239: 1236: 1218: 1215: 1182: 1179: 1172:Toulouse goose 1162: 1159: 1157: 1154: 1152: 1149: 1143:supermarkets. 1119: 1118: 1104: 1096: 1044: 1043: 958: 956: 949: 943: 940: 922: 921: 902: 900: 893: 887: 884: 854: 851: 845: 842: 837: 834: 825: 822: 788: 787: 784: 781: 778: 775: 772: 769: 765: 764: 762: 759: 756: 753: 750: 747: 743: 742: 740: 737: 734: 731: 728: 725: 721: 720: 718: 715: 712: 709: 706: 703: 699: 698: 696: 693: 690: 687: 684: 681: 680:United States 677: 676: 673: 670: 667: 664: 661: 658: 654: 653: 650: 647: 644: 641: 638: 635: 631: 630: 627: 624: 621: 618: 615: 612: 608: 607: 604: 601: 598: 595: 592: 589: 582: 579: 458: 455: 399: 381:. The emperor 317: 314: 300: 297: 259:French cuisine 232:specialty food 143: 142: 140: 139: 128: 117: 114: 113: 100: 96: 95: 81: 77: 76: 71:, NV, U.S. at 65:Caesars Palace 52: 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 6439: 6428: 6425: 6423: 6420: 6418: 6415: 6413: 6410: 6408: 6405: 6403: 6402:Force-feeding 6400: 6398: 6395: 6393: 6390: 6389: 6387: 6377: 6374: 6372: 6369: 6367: 6363: 6360: 6357: 6355: 6352: 6350: 6347: 6346: 6342: 6336: 6325: 6320: 6319: 6315: 6311: 6308: 6307: 6303: 6296: 6292: 6287: 6286: 6285: 6284: 6276: 6270: 6267:. Routledge. 6265: 6264: 6257: 6253: 6247: 6242: 6241: 6234: 6230: 6224: 6220: 6215: 6211: 6205: 6201: 6196: 6192: 6187: 6183: 6177: 6173: 6168: 6164: 6158: 6154: 6149: 6145: 6139: 6135: 6130: 6126: 6120: 6116: 6115: 6109: 6105: 6099: 6095: 6094: 6088: 6084: 6078: 6074: 6069: 6065: 6059: 6055: 6050: 6047: 6046:0-609-60971-8 6043: 6039: 6036: 6035: 6033: 6032: 6025: 6010: 6006: 6002: 5998: 5992: 5989: 5984: 5978: 5962: 5958: 5951: 5949: 5947: 5943: 5935: 5929: 5926: 5913: 5909: 5903: 5900: 5886: 5879: 5876: 5871: 5865: 5862: 5854: 5848: 5845: 5832: 5828: 5822: 5819: 5816: 5810: 5807: 5795: 5791: 5785: 5782: 5769: 5765: 5758: 5755: 5742: 5736: 5733: 5721: 5717: 5710: 5707: 5693: 5686: 5683: 5679: 5675: 5671: 5667: 5663: 5660:(11): 501–7. 5659: 5655: 5648: 5645: 5640: 5636: 5629: 5626: 5614: 5610: 5603: 5600: 5588: 5584: 5577: 5574: 5562: 5558: 5551: 5548: 5536: 5532: 5526: 5523: 5510: 5506: 5500: 5497: 5484: 5480: 5474: 5471: 5466: 5462: 5456: 5453: 5441: 5437: 5431: 5429: 5425: 5420: 5416: 5412: 5408: 5404: 5400: 5393: 5390: 5385: 5381: 5374: 5371: 5366: 5362: 5358: 5354: 5350: 5346: 5342: 5338: 5330: 5327: 5322: 5318: 5314: 5310: 5306: 5302: 5298: 5294: 5287: 5280: 5277: 5273:(3): 200–209. 5272: 5268: 5261: 5258: 5245: 5239: 5237: 5235: 5233: 5231: 5229: 5225: 5220: 5213: 5210: 5205: 5198: 5195: 5184: 5178: 5176: 5174: 5172: 5170: 5168: 5166: 5164: 5162: 5158: 5153: 5149: 5145: 5141: 5137: 5133: 5126: 5123: 5119: 5106: 5105: 5096: 5090: 5087: 5083: 5077: 5073: 5072: 5067: 5061: 5058: 5045: 5041: 5035: 5032: 5029: 5027: 5023: 5019: 5018:1-86450-021-2 5015: 5010: 5005: 5002: 4989: 4985: 4980: 4973: 4971: 4967: 4963: 4957: 4954: 4950: 4945: 4942: 4937: 4936: 4931: 4924: 4921: 4908: 4904: 4900: 4896: 4890: 4886: 4885: 4876: 4873: 4860: 4856: 4852: 4848: 4842: 4839: 4834: 4828: 4824: 4823: 4815: 4812: 4807: 4801: 4797: 4790: 4787: 4783: 4777: 4774: 4770: 4765: 4762: 4756: 4753: 4749: 4748: 4741: 4738: 4726: 4722: 4715: 4712: 4700: 4699:Modern Farmer 4696: 4689: 4686: 4681: 4677: 4672: 4667: 4663: 4659: 4655: 4648: 4645: 4632: 4628: 4627: 4626:De Volkskrant 4621: 4613: 4610: 4598: 4597: 4592: 4585: 4582: 4577: 4573: 4567: 4564: 4559: 4547: 4543: 4539: 4535: 4529: 4526: 4511: 4507: 4503: 4502: 4496: 4494: 4490: 4484: 4480: 4476: 4472: 4471: 4468: 4466: 4462: 4457: 4453: 4452: 4447: 4440: 4437: 4433:. p. 57. 4432: 4428: 4421: 4418: 4413: 4412: 4406: 4398: 4395: 4379: 4375: 4374: 4370: 4361: 4355: 4353: 4349: 4343: 4332: 4326: 4323: 4316: 4313: 4307: 4304: 4296: 4290: 4287: 4274: 4270: 4264: 4261: 4254: 4251: 4246: 4239: 4233: 4230: 4225: 4221: 4217: 4213: 4209: 4205: 4201: 4197: 4190: 4187: 4175: 4169: 4166: 4162: 4158: 4155: 4149: 4146: 4134: 4130: 4124: 4121: 4116: 4112: 4107: 4102: 4098: 4094: 4091:(5): e07992. 4090: 4086: 4082: 4074: 4072: 4068: 4056: 4052: 4046: 4043: 4031: 4027: 4021: 4019: 4015: 4010: 4006: 3999: 3997: 3995: 3991: 3985: 3974: 3968: 3965: 3959: 3948: 3942: 3939: 3926: 3922: 3916: 3913: 3900: 3896: 3890: 3887: 3875: 3871: 3864: 3862: 3860: 3858: 3854: 3849: 3845: 3840: 3835: 3831: 3827: 3823: 3816: 3814: 3812: 3810: 3808: 3806: 3802: 3789: 3782: 3779: 3775: 3771: 3768: 3763: 3760: 3748: 3744: 3737: 3734: 3722:. CIFOG. 2014 3721: 3715: 3713: 3711: 3709: 3707: 3705: 3701: 3696: 3692: 3688: 3684: 3680: 3673: 3670: 3666: 3662: 3659: 3654: 3651: 3646: 3639: 3637: 3633: 3620: 3613: 3610: 3597: 3593: 3592:The Telegraph 3588: 3580: 3577: 3564: 3557: 3555: 3551: 3539: 3535: 3528: 3525: 3512: 3508: 3507:The Telegraph 3503: 3495: 3492: 3487: 3483: 3479: 3475: 3471: 3467: 3466: 3457: 3454: 3441: 3435: 3432: 3420: 3419: 3414: 3407: 3404: 3399: 3395: 3390: 3385: 3381: 3377: 3374:(2): 98–108. 3373: 3369: 3368: 3363: 3356: 3353: 3349: 3345: 3342: 3336: 3333: 3321: 3317: 3311: 3308: 3296: 3292: 3285: 3282: 3277: 3273: 3267: 3265: 3261: 3256: 3250: 3246: 3245: 3237: 3234: 3218: 3208: 3201: 3195: 3192: 3187: 3181: 3178: 3166: 3162: 3156: 3154: 3152: 3150: 3146: 3134: 3130: 3124: 3122: 3120: 3118: 3116: 3114: 3112: 3110: 3108: 3104: 3091: 3087: 3081: 3079: 3077: 3075: 3073: 3071: 3069: 3065: 3049: 3045: 3044: 3036: 3030: 3028: 3026: 3024: 3020: 3016: 3010: 3007: 3003: 2997: 2995: 2991: 2986: 2982: 2975: 2973: 2971: 2967: 2963: 2957: 2954: 2950: 2945: 2944:Davidson 1999 2939: 2936: 2933:, p. 9). 2932: 2926: 2924: 2922: 2920: 2916: 2913:, p. 8). 2912: 2906: 2903: 2899: 2895: 2892: 2887: 2884: 2880: 2876: 2872: 2868: 2867:en espagnol, 2864: 2860: 2856: 2852: 2851:en français, 2848: 2844: 2840: 2836: 2832: 2828: 2822: 2819: 2815: 2811: 2807: 2802: 2798: 2794: 2790: 2784: 2781: 2776: 2772: 2768: 2764: 2761:(3): 108–30. 2760: 2756: 2752: 2746: 2743: 2740:, p. 19) 2739: 2733: 2730: 2726: 2722: 2719: 2716: 2712: 2708: 2707: 2700: 2697: 2693: 2687: 2684: 2680: 2676: 2672: 2668: 2662: 2659: 2655: 2651: 2647: 2643: 2639: 2638:Langslow 2000 2633: 2630: 2626: 2620: 2617: 2614:, p. 4). 2613: 2607: 2604: 2591: 2587: 2580: 2577: 2574:, p. 3). 2573: 2567: 2564: 2560: 2554: 2552: 2548: 2535: 2531: 2525: 2522: 2519:, p. 2). 2518: 2512: 2509: 2505: 2499: 2497: 2495: 2491: 2487: 2482: 2476: 2473: 2468: 2464: 2458: 2456: 2452: 2439: 2435: 2429: 2426: 2423: 2417: 2414: 2409: 2404: 2400: 2397: 2391: 2388: 2382: 2377: 2374: 2372: 2369: 2367: 2364: 2362: 2359: 2357: 2354: 2351: 2348: 2347: 2343: 2337: 2332: 2327: 2325: 2322: 2318: 2314: 2312: 2307: 2304: 2300: 2292: 2290: 2288: 2284: 2275: 2273: 2271: 2270:Gordon Ramsay 2267: 2266: 2260: 2258: 2254: 2250: 2245: 2241: 2236: 2232: 2230: 2225: 2223: 2219: 2215: 2211: 2206: 2201: 2193: 2191: 2184: 2182: 2175: 2173: 2169: 2166: 2162: 2154: 2152: 2149: 2142: 2140: 2134: 2132: 2125: 2123: 2116: 2114: 2112: 2104: 2099: 2097: 2094: 2085: 2083: 2080: 2079:controversial 2071: 2060: 2052: 2049: 2041: 2040: 2036: 2035: 2027: 2022: 2020: 2015: 2013: 2008: 2007: 2004: 1997: 1995: 1991: 1989: 1985: 1984: 1975: 1973: 1971: 1966: 1964: 1960: 1956: 1952: 1948: 1944: 1939: 1937: 1933: 1929: 1925: 1915: 1911: 1906: 1898: 1891: 1889: 1885: 1880: 1875: 1872: 1870: 1869: 1864: 1860: 1856: 1849: 1847: 1839: 1832: 1830: 1825:Riboflavin (B 1822: 1815: 1813: 1805: 1798: 1796: 1792: 1787: 1782: 1779: 1777: 1776: 1771: 1767: 1763: 1756: 1752: 1746: 1743: 1742: 1736: 1732: 1728: 1722: 1719: 1718: 1712: 1708: 1704: 1700: 1698: 1697:Dietary fiber 1694: 1688: 1685: 1684: 1683:Carbohydrates 1678: 1674: 1670: 1668: 1664: 1659: 1650: 1648: 1646: 1645: 1640: 1635: 1633: 1632: 1627: 1626: 1621: 1617: 1615: 1611: 1606: 1604: 1596: 1594: 1592: 1587: 1585: 1581: 1577: 1573: 1572: 1567: 1562: 1560: 1556: 1552: 1548: 1544: 1540: 1536: 1532: 1528: 1527: 1522: 1514: 1512: 1510: 1506: 1505:steak tartare 1502: 1497: 1493: 1485: 1478: 1476: 1474: 1470: 1462: 1460: 1458: 1454: 1450: 1445: 1440: 1436: 1431: 1429: 1428:high pressure 1425: 1421: 1415: 1410: 1406: 1401: 1396: 1391: 1389: 1385: 1379: 1374:award at the 1371:Coup de Coeur 1367: 1362: 1357: 1352: 1349: 1346: 1339: 1337: 1335: 1329: 1327: 1322: 1319: 1314: 1306: 1300: 1296: 1293: 1287: 1284: 1281: 1280: 1279: 1276: 1270: 1262:Feeding phase 1261: 1255: 1252: 1248: 1245: 1244: 1243: 1237: 1235: 1232: 1223: 1216: 1214: 1212: 1207: 1204: 1201:) called the 1200: 1196: 1192: 1188: 1180: 1178: 1175: 1173: 1169: 1160: 1155: 1150: 1148: 1144: 1140: 1137: 1131: 1125: 1115: 1114:avec morceaux 1109: 1105: 1101: 1097: 1093: 1087: 1081: 1075: 1071: 1070: 1069: 1062: 1055: 1050: 1040: 1037: 1029: 1018: 1015: 1011: 1008: 1004: 1001: 997: 994: 990: 987: – 986: 982: 981:Find sources: 975: 971: 965: 964: 959:This section 957: 953: 948: 947: 941: 939: 936: 933: 932:H5N1 bird flu 928: 918: 906: 901: 892: 891: 885: 883: 877: 873: 872: 866: 862: 859: 852: 850: 843: 841: 835: 833: 830: 823: 821: 819: 814: 812: 808: 804: 800: 796: 785: 782: 779: 776: 773: 770: 767: 766: 763: 760: 757: 754: 751: 748: 745: 744: 741: 738: 735: 732: 729: 726: 723: 722: 719: 716: 713: 710: 707: 704: 701: 700: 697: 694: 691: 688: 685: 682: 679: 678: 674: 671: 668: 665: 662: 659: 656: 655: 651: 648: 645: 642: 639: 636: 633: 632: 628: 625: 622: 619: 616: 613: 610: 609: 605: 602: 599: 596: 593: 590: 587: 586: 580: 578: 576: 572: 568: 567:Michael Apafi 564: 560: 556: 552: 548: 544: 540: 536: 532: 523: 519: 517: 513: 509: 505: 500: 498: 497: 492: 488: 484: 480: 476: 472: 467: 465: 456: 454: 452: 448: 444: 440: 436: 432: 428: 424: 420: 416: 415:iecur ficatum 407: 406: 398: 394: 392: 388: 384: 380: 376: 375: 371:derives from 370: 366: 362: 358: 357:iecur ficatum 353: 351: 347: 343: 338: 336: 332: 328: 324: 316:Ancient times 315: 310: 305: 298: 296: 294: 290: 287: 283: 279: 274: 272: 268: 264: 260: 256: 251: 249: 245: 241: 237: 233: 225: 218: 181: 174:liver'); 173: 169: 164: 163: 154: 149: 138: 134: 129: 127: 123: 119: 118: 115: 112: 108: 104: 101: 97: 94: 90: 86: 82: 78: 74: 70: 66: 62: 58: 57: 50: 45: 35: 30: 19: 6412:Liver (food) 6343:Alternatives 6294: 6290: 6282: 6281: 6262: 6239: 6218: 6202:. Scribner. 6199: 6190: 6171: 6152: 6133: 6113: 6092: 6072: 6053: 6037: 6030: 6029: 6012:. Retrieved 6000: 5991: 5965:. Retrieved 5960: 5928: 5916:. Retrieved 5911: 5902: 5890:. Retrieved 5878: 5864: 5847: 5835:. Retrieved 5831:the original 5821: 5809: 5797:. Retrieved 5793: 5784: 5772:. Retrieved 5767: 5757: 5745:. Retrieved 5735: 5723:. Retrieved 5720:The Guardian 5719: 5709: 5697:. Retrieved 5685: 5677: 5657: 5653: 5647: 5638: 5628: 5616:. Retrieved 5612: 5602: 5590:. Retrieved 5586: 5576: 5564:. Retrieved 5560: 5550: 5538:. Retrieved 5534: 5525: 5515:24 September 5513:. Retrieved 5509:the original 5499: 5489:28 September 5487:. Retrieved 5482: 5473: 5464: 5455: 5443:. Retrieved 5439: 5402: 5398: 5392: 5383: 5379: 5373: 5340: 5336: 5329: 5296: 5292: 5279: 5270: 5266: 5260: 5248:. Retrieved 5218: 5212: 5203: 5197: 5135: 5131: 5125: 5116: 5111:28 September 5109:. Retrieved 5102: 5089: 5076:the original 5069: 5060: 5050:28 September 5048:. Retrieved 5043: 5034: 5011: 5008: 5004: 4992:. Retrieved 4983: 4961: 4956: 4948: 4944: 4933: 4923: 4911:. Retrieved 4883: 4875: 4863:. Retrieved 4854: 4841: 4821: 4814: 4795: 4789: 4781: 4776: 4768: 4764: 4755: 4746: 4740: 4728:. Retrieved 4725:the Guardian 4724: 4714: 4702:. Retrieved 4698: 4688: 4661: 4657: 4647: 4637:21 September 4635:. Retrieved 4624: 4612: 4600:. Retrieved 4594: 4584: 4576:The Guardian 4575: 4566: 4557: 4550:. Retrieved 4546:the original 4537: 4528: 4514:. Retrieved 4510:the original 4500: 4488: 4483:The Guardian 4482: 4456:the original 4449: 4439: 4420: 4409: 4397: 4385:. Retrieved 4367: 4325: 4315: 4306: 4289: 4279:24 September 4277:. Retrieved 4273:the original 4263: 4253: 4244: 4232: 4199: 4195: 4189: 4179:24 September 4177:. Retrieved 4168: 4148: 4136:. Retrieved 4132: 4123: 4088: 4085:EFSA Journal 4084: 4058:. Retrieved 4054: 4045: 4033:. Retrieved 4029: 4008: 3967: 3941: 3929:. Retrieved 3924: 3915: 3903:. Retrieved 3898: 3889: 3877:. Retrieved 3874:ResearchGate 3873: 3829: 3825: 3792:. Retrieved 3781: 3762: 3750:. Retrieved 3746: 3736: 3724:. Retrieved 3686: 3682: 3672: 3653: 3644: 3623:. Retrieved 3612: 3600:. Retrieved 3591: 3579: 3567:. Retrieved 3541:. Retrieved 3537: 3527: 3515:. Retrieved 3506: 3494: 3469: 3463: 3456: 3444:. Retrieved 3434: 3422:. Retrieved 3418:The Guardian 3416: 3406: 3371: 3365: 3355: 3335: 3323:. Retrieved 3319: 3310: 3298:. Retrieved 3294: 3284: 3275: 3243: 3236: 3224:. Retrieved 3217:the original 3194: 3180: 3168:. Retrieved 3164: 3136:. Retrieved 3132: 3094:. Retrieved 3090:the original 3057:28 September 3055:. Retrieved 3041: 3009: 2984: 2956: 2947: 2938: 2905: 2886: 2878: 2874: 2870: 2866: 2863:en italien, 2862: 2858: 2854: 2850: 2846: 2842: 2838: 2834: 2830: 2821: 2813: 2809: 2804: 2800: 2796: 2792: 2783: 2758: 2754: 2745: 2732: 2711:John Bostock 2705: 2699: 2686: 2678: 2674: 2670: 2666: 2661: 2653: 2649: 2645: 2641: 2632: 2625:Giacosa 1994 2619: 2606: 2594:. Retrieved 2589: 2579: 2566: 2538:. Retrieved 2534:the original 2524: 2511: 2484: 2475: 2466: 2442:. Retrieved 2438:the original 2428: 2416: 2390: 2323: 2319: 2315: 2308: 2305: 2302: 2279: 2265:Daily Mirror 2263: 2261: 2237: 2233: 2226: 2207: 2203: 2188: 2179: 2170: 2158: 2150: 2146: 2138: 2129: 2120: 2108: 2089: 2076: 2032: 1992: 1987: 1981: 1979: 1970:fleur de sel 1967: 1959:The Fat Duck 1946: 1942: 1940: 1935: 1931: 1927: 1923: 1921: 1878: 1873: 1866: 1785: 1780: 1773: 1739: 1715: 1681: 1642: 1636: 1629: 1623: 1618: 1613: 1607: 1600: 1590: 1588: 1583: 1569: 1565: 1563: 1558: 1524: 1518: 1498: 1494: 1490: 1479:Preparations 1468: 1466: 1432: 1392: 1353: 1350: 1343: 1330: 1323: 1315: 1311: 1294: 1291: 1265: 1250: 1241: 1228: 1208: 1198: 1190: 1187:Muscovy duck 1184: 1176: 1167: 1164: 1145: 1141: 1120: 1083:("cooked"), 1067: 1032: 1023: 1013: 1006: 999: 992: 980: 968:Please help 963:verification 960: 937: 929: 925: 912: 904: 881: 869: 860: 856: 847: 839: 831: 827: 817: 815: 806: 791: 574: 571:Transylvania 554: 547:Marx Rumpolt 542: 528: 501: 494: 468: 460: 450: 446: 445:in Italian, 442: 438: 437:in Spanish, 434: 430: 422: 414: 412: 403: 396: 372: 368: 360: 356: 354: 339: 319: 291: 275: 252: 161: 158: 54: 29: 5963:(in French) 5918:18 November 5770:(in French) 5531:"Foie Gras" 5505:"Foie Gras" 5479:"Foie Gras" 5250:14 February 5071:Men's Vogue 4782:Vanity Fair 4602:28 December 4475:Barber, Dan 4331:"EU Report" 3973:"EU Report" 3962:, section 4 3947:"EU Report" 3901:(in French) 3316:"Foie Gras" 3226:28 February 2962:Alford 2001 2855:en wallon, 2827:Littré 1863 2801:. 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