First Course; Foie Gras, Winning Cows and Recipes

Summary

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Last week, Chicago made dining history as the first U.S. city to ban the sale of foie gras, the fattened liver of a duck or goose, a buttery, silky-smooth delicacy sold for a price in white-tablecloth restaurants.

At issue is a centuries-old practice of force-feeding the fowl to enlarge their livers up to 10 times normal size. That outrages some, while it causes others no more than an "oh, well" as they take another forkful. Still others recoil at the thought of legislating restaurant menus even for a food that may never touch their own lips.

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Extract

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First Course; Foie Gras, Winning Cows and Recipes

Wherever you fall on the animal rights/civil liberties spectrum, the history of foie gras is fascinating.

It is indeed a very old food.

The "Cambridge World History of Food" says historians have hypothesized that the domestication of geese "probably began with the capture of wild specimens that were subsequently force-fed to make them too heavy to fl...

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