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The Holy Grail of foie gras?

26 January 2007

UK - As York city council looks at banning foie gras, the French-named delicacy that comes from force feeding geese, Spanish farmers have perfected an "ethical" version. It's even won an award in France.

It is the foodstuff that leaves the table divided. On one side, those who consider the fatty goose liver the ultimate delicacy.

And opposite, those whose plates are pushed aside as their thoughts turn to the practice of gavage - force-feeding geese and ducks until their liver swells to many times its normal size.

York city councillors are considering what they can do to discourage the sale and serving of foie gras in the city. The answer may well be "not much" but they are keen to follow the US city Chicago, which has taken it off the menu, to show their disapproval.

Like veal production and battery hens, it is the process behind the product that raises culinary and moral hackles and puts many people off.

Even hardy food critics: "I've always been a bit squeamish about it - I wouldn't say I didn't eat it but I wouldn't order it, because of the same kind of thing about veal. You see pictures of geese with these huge things stuck down their throats..." says restaurant guide author Peter Harden.

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Source: BBC





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