Talk:Foie gras/Archive 2

message: The article has been protected due to the ongoing edit war. The involved editors are requested to resolve the issue through discussion. Please note the protection is not an endorsement of the current page version. --BorgQueen 20:16, 29 November 2006 (UTC)
thread_title:  Protected 

message: A Tokaji website () lists foie gras as a "classic" food to pair with Tokaji wine.  Perhaps this could be mentioned under "presentation" such as »It is often served with a dessert wine such as Sauternes or Tokaji Aszú« because I also remember someone mentioning it when I was in Hungary. -Ich (talk) 17:48, 30 November 2006 (UTC)
replies: text: I think that's because, here in SW France, Foie Gras is often served with a sweet wine called Jurançon, which is comparable to Tokaji. Although comming from different places Matthieu 19:44, 16 December 2006 (UTC)
thread_title: Tokaji

message: :Replies to comments from the RFC go in this section
I think that the system of foie's production (section), including a subsection on the controversies surrounding it should be in the article but surely not be the center of it. Maybe about 20-25% of the article at most. --Sugaar 20:26, 16 December 2006 (UTC)
thread_title: = RFC 

message: The current intro defines foie gras as "is the fattened liver of a duck or goose that has been overfed". I changed that to "has been force-fed", and Jooler reverted it to "overfed", with the comment "not all foie gras production involves force feeding".
The recent French law (Code rural L654-27-1, see the official French legal site]) states: "On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage." ("One is to understand by "foie gras" the liver of a duck or a goose that has been specially fattened by force-feeding"). There have been attempts to find alternative methods to force-feeding - see this French document, page 45 - but, as that document says, they got nowhere. As the French law makes clear, France oppose any use of the term for a substance produced without force-feeding. France is by far the largest producer and consumer of foie gras in the world. I am not aware of anyone elsewhere claiming to produce foie gras without force-feeding. The two US producers, for instance, use force-feeding (Sonoma Foie Gras: "[The ducks] are tube fed twice per day"; see here about Hudson Valley Foie Gras, whose site prefers to speak only of a special feeding process (!)).
The French law may not have definitive authority about the use of that or any other word, and as for any word, you may always find someone who uses it with another definition. However, I think there is enough evidence to show that the universally recognized meaning of the term implies force-feeding. If Jooler believes otherwise, he or she must bring valid evidence to the contrary.
David Olivier 15:46, 19 December 2006 (UTC)
replies: text: Okay I saw or read something recently about Maggie and Patrick Gorman an English couple who moved to France and now produce Foie Gras. I was under the mistaken impression that they produced foie gras that did not involve gavage, but I now realise that I was wrong. The Gormans are interviewed here - http://www.jeremyjosephs.com/foiegras.htm Jooler 16:38, 19 December 2006 (UTC)
replies: text: That's a really great article that I think cuts to the heart of the typical person's objection to foie gras. I myself often pay more for products that involve better treatment of animals. Thanks for sharing it. —Trevyn 21:36, 19 December 2006 (UTC)
replies: text: I made the replacement. I haven't read the article yet. David Olivier 07:24, 20 December 2006 (UTC)
thread_title:  Overfed / force-fed