foie gras

le foie gras (FR N-M LITERAL) »fattened liver,« one of the defining dishes of French cuisine. In order to make the livers (usually of geese, sometimes ducks) fat, they are force fed a diet of rich grain through funnels attached to them, from which they cannot detach. This practice, despite the delicious results, is becoming more widely deplored in our age as inhumane. The geese seem actually to have »invented« the practice of cramming, as it was observed that before the winter migration season…