Service De Table Provencal

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Foie gras (French for 'fat liver'); French: [fwa ɡʁɑ], English: ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began confining anatidaen birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras production is controversial, due mainly to animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.

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Article Title : Foie gras
Article Snippet :foie vient de ficatum (foie d'une oie nourrie de figues, et, de là, foie en général). Foie en français, feûte en wallon, fetge en provençal, fégato en
Article Title : Canton of Fribourg
Article Snippet :in this election. List of castles and fortresses in Switzerland Franco-Provençal language Arealstatistik Land Cover - Kantone und Grossregionen nach 6
Article Title : Avignon
Article Snippet :Avignon (/ˈævɪnjɒ̃/, US also /ˌævɪnˈjoʊn/, French: [aviɲɔ̃] ; Provençal: Avinhon (Classical norm) or Avignoun (Mistralian norm), IPA: [aviˈɲun]; Latin:
Article Title : Marseille
Article Snippet :Marseille or Marseilles (French: Marseille; Provençal Occitan: Marselha; see below) is the prefecture of the French department of Bouches-du-Rhône and
Article Title : Holy Grail
Article Snippet :greatly with many new details. Verses by Rigaut de Barbezieux, a late 12th or early 13th-century Provençal troubador, where mention is made of Perceval,
Article Title : Tureen
Article Snippet :suite. The tureen as a piece of tableware called a pot à oille—a Catalan-Provençal soup—came into use in late seventeenth-century France. Alternative explanations
Article Title : Lancelot
Article Snippet :tells." He describes his source as written by a certain Arnaud Daniel in Provençal dialect and which must have differed markedly in several points from Chrétien's
Article Title : Jambalaya
Article Snippet :The Oxford English Dictionary indicates that jambalaya comes from the Provençal word jambalaia, meaning a mish mash, or mixup, and also meaning a pilaf
Article Title : Al-Khwarizmi
Article Snippet :(1960–2005). "Al-Khwārizmī". In Gibb, H. A. R.; Kramers, J. H.; Lévi-Provençal, E.; Schacht, J. (eds.). The Encyclopaedia of Islam. Vol. IV (2nd ed.)
Article Title : Claude Charles Fauriel
Article Snippet :the chansons de geste and even of the Round Table romances; but he gave a great stimulus to the scientific study of Old French and Provençal. Dante et les

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