As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and … 展开

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 Chin… 展开

In France, foie gras exists in different, legally defined presentations, ordered by expense:
• foie gras entier ("whole foie gras"), made of one or two whole liver lobes; either cuit ("cooked"), mi-c… 展开

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 u… 展开

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 preparatio… 展开

Gavage-based foie gras production is controversial due to the animal welfare consequences of the force-feeding procedure, intensive housing and husbandry, an enlarged liver and the potential for bein… 展开

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-produ… 展开