Decadent, diseased, silky, sinful. The adjectives that follow foie gras range from the disgusting to the luxurious.
The fattened liver of a duck or goose polarizes people, and there seems to be no middle ground wherein a person can both enjoy foie gras and ethically question it. Because it is such a controversial food, the discourse surrounding it is often steeped in emotion, but the best way to make an informed, fact-based decision is through science. Here we will examine physiology, pathology, and a bit of genetics regarding waterfowl and foie gras in an attempt to promote overall awareness of what we eat (or don’t eat).
Foie gras is French for fatty liver, and that is exactly what it is. The liver of a bird, usually a duck or sometimes a goose, that has been force-fed to the point of having a fat, enlarged liver. The liver must weigh more ...
