Why France Continues to Bitterly Defend Fatty Goose Livers
Despite Controversy, Foie Gras Production Remains a Crucial Entity to the Country's Identity
Vacations to the southwestern countryside have long been a staple of French life. People escape urban centers to visit ancient churches, beautiful gardens, and magnificent castles. They enjoy outdoor activities like hiking, cycling, and camping.
And—they butcher ducks.
One of the most important parts of France’s national culinary heritage is the production of foie gras, the liver of a specially fattened duck or goose. It has long been prized as one of the greatest and most traditional delicacies of French cuisine. In 2005, it was even enshrined in law as part …
