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Article: The facts on foie gras.(The Providence Journal)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- May 13, 2002
- Author:
CopyrightCOPYRIGHT 2002 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Sampling different foods is essential to developing not only a passion for food, but a true understanding of flavors.
It's also important to experience foods that may be unfamiliar, exotic and even unheard of. That's what makes a home cook a great cook, and a professional chef a truly great chef.
Even though foie gras has been around since the time of the early Egyptians, it is a mysterious delicacy to many.
The literal translation of foie gras is "fat liver." Traditional foie gras comes from a goose or duck that has been force-fed a grain alcohol and corn diet for a period of four to five months.
While goose provides the best type of ...