| dc.description.abstract | The gavage of ducks and geese is a tradition that can be traced back many-many years
in Hungary. The process of gavage is a two-week-long method through which drakes and
ganders are force-fed multiple times a day by the help of a feeding tube or pipe, or a machine.
The result of this process is the so-called fattened duck or goose liver, originally named “foie
gras” in France. Two major views may be articulated regarding the method of gavaging: one
being the perspective of the consumers and the other of the producers of fattened duck and
goose liver. In my paper, I have analysed these two separate groups. One of the most
important reason behind the force-feeding of ducks is that it is cheaper, but they are able to
produce fattened liver in almost the same quality as geese do and thus the consumption of
these products may be spread in a wider range. | en_US |
