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Foie gras / animal slaughter

(in French literally means “fat liver”) is defined by French law as “duck or goose liver fattened by force feeding (gavage)” [1].Foie gras is one of the most famous French cuisine, because of its high fat content (80% [2]), is very warm, gelatinous, and has a less intense flavor of the normal livers of duck and goose.Force-feeding causes abnormal growth of the liver and an increase in fat cells known as hepatic steatosis. [3] This phenomenon has been interpreted as a natural adaptation by some experts [4], but as a real pathology, steatosis, other [5].For this reason, organizations for animal rights and animal rights movements consider the production of foie gras a real cruelty to animals. The producers of foie gras contend that the force-feeding does not cause pain or harm to health, and that the scientific evidence available to date on the subject are not sufficient either peremptory. The production of foie gras is illegal in many countries, in almost all of the EU, particularly in Italy it is illegal since March 2007. Even in France it is illegal and therefore the production is done by using raw materials imported from other countries, mainly from Hungary..

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Discover Foie Gras

Foie Gras (French for fat liver) is the liver of a duck or goose. Foie Gras is the force feeding of sentient creatures ducks 2 – 3 weeks before they are slaughtered. It is done to specially fatten their livers for what is considered one of the greatest delicacies in French cuisine ‘foie gras’. This video is a look into this disgusting and accepted practice which is justified because of ‘tradition’ and ‘delicacy’. Please don’t support this industry and help to contribute to the disgusting acts of abuse perpetrated against such innocent peaceful sentient creatures all for a traditional ‘French cuisine’. Please visit www.nofoiegras.org for more information. This video was uploaded with permission from Stop Gavage www.stopgavage.com Thank You

Common food related French words often used by English speakers. Nouvelle cuisine (French: “new cuisine”) is an approach to cooking and food presentation used in French cuisine. Contrasted with cuisine classique, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. “Nouvelle cuisine,” and the earlier “cuisine classique” are both forms of haute cuisine.

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