~WHAT IS FOIE GRAS?~

What is foie gras? Foie gras is a science fiction, short story created by Isaac Asimov, about a Texan farm goose that lays golden eggs. The enzymes in the goose's liver have the uncanny knack of neutralizing any nuclear radiation that it is exposed to... well, so much for science fiction!

What is edible foie gras, I think, is the real question intended? Foie Gras is a rare and expensive delicacy and may be the rich man's answer to a simple bread spread, but to me, has taken our "basic needs" one step beyond what's necessary for survival. Force-feeding or gavaging ducks or geese which creates liver inflation is part of the manufacturing process of foie gras. Foie gras is not your everyday liver pate, however, this process of production in turn produces a larger, better tasting liver which cannot be found anywhere!

~FORCE FEEDING~

The progression of the production of foie gras is stimulated by gavaging or force-feeding. The word gavage is originally from French "gaver" meaning to force. To prepare a duck or geese for gavaging or force-feeding is usually enacted 4-5 months, and 2-4 times a day and 2-5 intervals per week prior to slaughtering the animal. It's not as if the birds are hungry when this procedure takes place, but the pate-making process will be exacerbated. Corn, which is basically the base of the repast is mixed with vitamins and fats which quickly deposit great screeds of fat whereby the feathered fowls livers create a fatter, creamier end product. This unnatural routine at mealtime of food-forcing is mandatory to focusing on the fattened liver product. The birds nourishment is solely and forcibly fed by the means of a tube via a funnel. The excess feeding is aimed at the birds crops where there is an amassment of saved food near the esophagus.

~WATERFOWL~

Waterfowl, more so than chicken, geese or ducks have a more utilitarian type of throat, in that there is no gag-reflex and the birds esophogi are ultra pliant lending to easier forced-feeding. During wintry, unseasonal gorging escapades, they are known to fatten quickly, therefore this apt time is explored by pate predators, although if left alone the birds would soon resume weight "status quo." The result of force-feeding, repetitively, can lead to liver disease in the fowl, hepatic lipidosis, as well as an inflationary size x twelve the normal size of the liver and it can be anywhere up to three pounds in extra weight.

~IS THIS A NEW PROCESS?~

This process of gavaging for foie gras delivery is not quite new, in fact it has been developed for thousands, of years even as far back as 2500 BC among the Egyptians. This type of pate processing became rampant throughout the Mediterranean area in such places as Greece. An earlier Greek poet, named Cratinus, discussed geese-fatteners in his writings, yet Egypt claim-jumped on its catalystic attention. When Agesilaus, a Spartan king, had cause to enter Egypt he was endowed wholeheartedly by Egyptian land-tillers with fattened geese and calves. Although, foie gras is of world-wide recognition, France heads the game for consumption and preparation closely followed by China, the U.S.A. and other European countries.

Foie Gras is usable like any other liver on canapes, crackers, toast and steak. Most of us enjoy liver pate and there are plenty available on the market. The "non-plus" types come in a variety of flavors such as beef, ox, ham and more.

site source: http//en.wikipedia.org/wiki/Fo rce-feeding
http//en.wikipedia.org/wiki/Fo ie gras

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