text:
French culinary dish
Foie gras with mustard seeds and green beans in duck jus
Whole, mousse, parfait, or spread
Liver of a duck or goose
Cookbook: Foie gras
Media: Foie gras
A Mulard duck, the hybrid used most frequently for foie gras production
Foie gras (English: /ˌfwɑːˈɡrɑː/ ( listen), French: [fwa ɡʁɑ]; French for 'fat liver') is a specialty food product made of the liver of a duck or goose. According to French law,[1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). In Spain[2] and other countries, it is occasionally produced using natural feeding.[3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.[4]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."[5]
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[6] 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.[7]
Gavage-based foie gras production is controversial, due mainly to the 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, as well as the production, import, or sale of foie gras. Even where it is legal, a number of retailers decline to stock it.
1.1 Ancient times
1.2 Postclassical Europe
2 Production and sales
4 Production methods
4.1 Species, breeds and sex used
4.1.1 Geese
4.1.2 Ducks
4.2 Physiological basis
4.2.1 Pre-feeding phase
4.2.2 Feeding phase
4.3 Alternative production
5 Preparations
5.1 Cold preparations
5.2 Strasbourg pie
5.3 Hot preparations
5.4 Consumption
6 Animal welfare
6.1 Suitability of breeds and species
6.2 Force-feeding procedure
6.2.1 Fear
6.2.2 Injury
6.2.3 Stress
6.3 Housing and husbandry
6.3.1 Behavioural restriction
6.4 Enlarged liver
6.5 Mortality rates
7 Controversy
7.1 Animal research
7.2 Legislation and bans
11.1 Scientific studies
11.2 Alternatives
A bas relief depiction of overfeeding geese
Ancient times[edit]
As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought the fattened livers of birds as a delicacy remains undetermined.[8][9] In the necropolis of Saqqara, in the tomb of Mereruka, an important royal official, there is a bas relief scene wherein workers grasp geese around the necks in order to push food down their throats. At the side stand tables piled with more food pellets, and a flask for moistening the feed before giving it to the geese.[9][10][11]
The practice of goose fattening spread from Egypt to the Mediterranean.[12] The earliest reference to fattened geese is from the 5th century BC Greek poet Cratinus, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. When the Spartan king Agesilaus visited Egypt in 361 BC, he noted Egyptian farmers fattened geese and calves.[9][13]
It was not until the Roman period, however, that foie gras is mentioned as a distinct food, which the Romans named iecur ficatum;[14][15][16] iecur means liver[17] and ficatum derives from ficus, meaning fig in Latin.[18] The emperor Elagabalus fed his dogs on foie gras during the four years of his reign.[19] Pliny the Elder (1st century AD) credits his contemporary, Roman gastronome Marcus Gavius Apicius, with feeding dried figs to geese in order to enlarge their livers:
"Apicius made the discovery, that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them with dried figs, and when they are fat enough, they are drenched with wine mixed with honey and immediately killed."
—  Pliny the Elder, Natural History, Book VIII. Chapter 77[20]
Hence, the term iecur ficatum, fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of Roman luxury cuisine was of Greek inspiration.[21] Ficatum was closely associated with animal liver and it became the root word for "liver"[22] in each of these languages: foie in French,[23] hígado in Spanish, fígado in Portuguese, fegato in Italian, fetge in Catalan and Occitan and ficat in Romanian, all meaning "liver"; this etymology has been explained in different manners.[24][25]
Postclassical Europe[edit]
After the fall of the Roman empire, goose liver temporarily vanished from European cuisine. Some claim that Gallic farmers preserved the foie gras tradition until the rest of Europe rediscovered it centuries later, but the medieval French peasant's food animals were mainly pig and sheep.[26] Others claim that the tradition was preserved by the Jews, who learned the method of enlarging a goose's liver during the Roman colonisation of Judea[27] or earlier from Egyptians.[28] The Jews carried this culinary knowledge as they migrated farther north and west to Europe.[27]
The Judaic dietary law, Kashrut, forbade lard as a cooking medium, and butter, too, was proscribed as an alternative since Kashrut also prohibited mixing meat and dairy products.[12] Jewish cuisine used olive oil in the Mediterranean, and sesame oil in Babylonia, but neither cooking medium was readily available in Western and Central Europe, so poultry fat (known in Yiddish as schmaltz), which could be abundantly produced by overfeeding geese, was substituted in their stead.[27][29][30] The delicate taste of the goose's liver was soon appreciated; Hans Wilhelm Kirchhof of Kassel wrote in 1562 that the Jews raise fat geese and particularly love their livers. Some Rabbis were concerned that eating forcibly overfed geese violated Jewish food restrictions. Some rabbis contended that it is not a forbidden food (treyf) as none of its limbs are damaged and the geese did not feel any pain in their throats from the process.[30] This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century.[27] Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat. Usually, salting achieves that; however, as liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. Properly broiling a foie gras while preserving its delicate taste is difficult, and therefore rarely practised. Even so, there are restaurants in Israel that offer grilled goose foie gras. Foie gras also bears resemblance to the Jewish food staple, chopped liver.[30]
Bartolomeo Scappi
Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish ghetto of their cities. In 1570, Bartolomeo Scappi, chef de cuisine to Pope Pius V, published his cookbook Opera, wherein he writes that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds".[31] In 1581, Marx Rumpolt of Mainz, chef to several German nobles, published the massive cookbook Ein Neu Kochbuch, describing that the Jews of Bohemia produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver mousse.[31][32] János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. You may also prepare a mush of it."
Production and sales[edit]
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Production (tons, 2005)
% of total (2005)
% of total (2014)[4]
France 18,450[33] 78.5% 19,608[34] 74.3%
Hungary 1,920[33] 8.2% 2,590[34] 10.2%
Bulgaria 1,500[33] 6.4% 2,600[34] 10.2%
United States 340 (2003)[35] 1.4% 250[34] 0.9%
Canada 200 (2005)[36] 0.9% 200[34] 0.8%
China 150[33] 0.6% 500[34] 0.6%
Others 940 4.0% 648[34] 1.9%
In the 21st century, France is by far the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China.[7] Approximately 30,000 people work in the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), Aquitaine in the southwest, and Alsace in the east.[37] The European Union recognizes the foie gras produced according to traditional farming methods (label rouge) in southwestern France with a protected geographical indication.[citation needed]
Hungary is the world's second-largest foie gras (libamáj) producer and the largest exporter. France is the principal market for Hungarian foie gras – mainly exported raw. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry.[38] French food companies spice, process, and cook the foie gras so it may be sold as a French product in its domestic and export markets.[39]
In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes), of which 96% was duck liver and 4% goose liver. Total French consumption of foie gras in this year was 19,000 tonnes.[33] In 2005, Hungary, the world's second-largest foie gras producer, exported 1,920 tonnes[38] and Bulgaria produced 1,500 tons of foie gras.[33]
The demand for foie gras in the Far East is such that China has become a sizeable producer.[40] Madagascar is a small but rapidly growing producer of high quality foie gras.[41]
In 2011 in Bulgaria (which started production in 1960), 5 million mule ducks were raised for foie gras on 800 farms, making Bulgaria the second-largest producer in Europe.[42]
In 2012, France produced approximately 19,000 tonnes of foie gras, representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese.[43] World production in 2015 is estimated as 27,000 tonnes.[44]
2014–2015[edit]
In 2014, the whole of the EU produced approximately 25,000 tonnes of foie gras – 23,000 tonnes of duck foie gras and 2,000 tonnes of goose foie gras.[45] The same year, France was producing 72% of world foie gras production, of which 97% was from ducks.[46]
In 2014, France produced 19,608 tons of foie gras (74.3% of the world's estimated total production).[34]
Foie gras served with hawthorn puree at a restaurant in Beijing
In 2015, it was reported that in France, sales of foie gras may be waning and an OpinionWay poll found that 47% of the French population supported a ban on force-feeding.[47][48]
This section needs to be updated. Please help update this article to reflect recent events or newly available information. (July 2019)
In 2016, it was reported that France produces an estimated 75% of the world's foie gras and southwestern France produces approximately 70% of that total. In 2016, it can retail for upwards of $65 a pound.[49]
In late 2015, there were several outbreaks of the highly contagious H5N1 bird flu in France, which escalated during 2016. This led to Algeria, China, Egypt, Japan, Morocco, South Korea, Thailand and Tunisia banning French poultry exports, including foie gras, and France to initiate increased bio-security protocols which will cost an estimated 220 million euros. One of these measures was the halting of production in southwestern France from early April, 2016 for an anticipated period of three months to reduce the spread of the virus. Exports of foie gras from France are expected to decrease from 4,560 tonnes in 2015 to 3,160 tonnes in 2016.[49][50][51]
In the United States, the largest producer is Hudson Valley Foie Gras, which uses approximately 350,000 ducks each year.[52]
Forms[edit]
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An entire foie gras (ready for cooking in a terrine)
A Moulard duck foie gras torchon with pickled pear
In France, foie gras exists in different, legally defined presentations, ordered by expense:[53]
foie gras entier ("whole foie gras"), made of one or two whole liver lobes; either cuit ("cooked"), mi-cuit ("semi-cooked"), or frais ("fresh");
foie gras, made of pieces of livers reassembled together;
bloc de foie gras, a fully cooked, moulded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.
Additionally, there is pâté de foie gras, mousse de foie gras (either must contain 50% or more foie gras), parfait de foie gras (must contain 75% or more foie gras), and other preparations (no legal obligation established).
Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. Whole, fresh foie gras is usually unavailable in France outside the Christmas period, except in some producers' markets in the producing regions. Frozen whole foie gras sometimes is sold in French supermarkets.
Whole foie gras is readily available from gourmet retailers in Canada, the United States, Hungary, Argentina and regions with a sizeable market for the product. In US, raw foie gras is classified as Grade A, B or C. Grade A is typically the highest in fat and especially suited for low-temperature preparation, because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. Grade B is accepted for higher temperature preparation, because the higher proportion of protein gives the liver more structure after being seared. Grade C livers are generally reserved for making sauces as well as other preparations where a higher proportion of blood-filled veins will not impair the appearance of the dish.[citation needed]
Production methods[edit]
Species, breeds and sex used[edit]
Geese[edit]
Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese accounted for less than 10% of the total global foie gras production[54] and by 2014 only 5% of total French production.[55] Goose breeds used in modern foie gras production are primarily the grey Landes goose (Anser anser)[55] and the Toulouse goose.[56][57][better source needed]
In 2016, Hungary was producing 80% of the world's goose foie gras; however, production rates are likely to drop in 2017 due to outbreaks of bird flu.[58]
Ducks[edit]
In 2014, ducks accounted for 95% of foie gras production.[55] The breeds primarily used are the Muscovy duck (Cairina moschata)[55] (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female Pekin duck (Anas platyrhynchos domestica) called the Mulard duck.[55] This hybrid is sterile and is therefore sometimes referred to as a "mule" duck. Mulards are estimated to account for about 35% of all foie gras consumed in the US.[59] About 95% of duck foie gras production from France comes from force-fed Mulards, and the remaining 5% from the Muscovy duck.[60]
After hatching, the Mulard ducklings are sexed. Males put on more weight than females, so the females are slaughtered.
Physiological basis[edit]
Individual cages are used in some farms producing foie gras.
The basis of foie gras production is the ability that some waterfowl have to expand their esophagus and to gain weight, particularly in the liver,[citation needed] in preparation for migration.[61] Wild geese may consume 300 grams of protein and another 800 grams of grasses per day. Farmed geese allowed to graze on carrots adapt to eating 100 grams of protein, but may consume up to 2500 grams of the carrots per day. The increasing amount of feed given prior to force-feeding and during the force-feeding itself cause expansion of the lower part of the esophagus.[59]
Pre-feeding phase[edit]
The pre-force feeding phase consists of three stages.[55]
The first stage ("start-up") lasts from 1 to 28 days of age (0–4 weeks). During this stage, the young birds are housed in large, indoor groups (e.g. 2,100[60]), usually on straw.
The second stage ("growth") lasts from 28 to 63 days of age (4–9 weeks). The birds are moved outside to feed on grasses ad libitum. The birds are given additional feed, but access to this is limited by time. This stage aims to take advantage of the natural dilation capacity of the esophagus of some wildfowl.[62]
The third stage ("pre-fattening") lasts from 63 to 90 days of age (9–13 weeks). The birds are brought inside for gradually longer periods while introduced to a high starch diet. This is a feeding transition where the food is distributed by meals, first in restricted amount and time and thereafter greatly increased.
Feeding phase[edit]
The next production phase, which the French call gavage or finition d'engraissement, or "completion of fattening", involves forced daily ingestion of controlled amounts of feed for 12 to 15 days with ducks and for 15 to 18 days with geese. During this phase, ducks are usually fed twice daily while geese are fed up to three times daily. To facilitate handling of ducks during gavage, these birds are typically housed throughout this phase in individual cages or small group pens.
Typical foie gras production involves force-feeding birds more food than they would eat in the wild, and much more than they would voluntarily eat domestically.[63]
Modern gavage feeding process
In modern production, the bird is typically fed a controlled amount of feed, depending on the stage of the fattening process, the bird's weight, and the amount of feed the bird last ingested.[64] At the start of production, a bird might be fed a dry weight of 250 grams (9 oz) of food per day and up to 1,000 grams (35 oz) (in dry weight) by the end of the process. The actual amount of food force-fed is much greater, because the birds are fed a mash with a composition of about 53% dry and 47% liquid (by weight). This is the equivalent to around 1,900 grams per day in total mass.[65]
The feed is administered using a funnel fitted with a long tube (20–30 cm long), which forces the feed into the bird's esophagus. If an auger is used, the feeding takes about 45 to 60 seconds, however, modern systems usually use a tube fed by a pneumatic pump with an operation time of 2 to 3 seconds per duck. During feeding, efforts are made to avoid damaging the bird's esophagus, which could cause injury or death, although researchers have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding.[66] There is also indication of inflammation of the esophagus in the later stages of fattening.[67] Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.[68][69][70]
The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the buttery consistency sought by some gastronomes.
Ducks reared for foie gras are typically slaughtered at 100 days of age and geese at 112 days.[4] At this time, the bird's liver is 6 to 10 times its ordinary size.[71] Storage of fat in the liver produces steatosis of the liver cells.
Alternative production[edit]
Fattened liver can be produced by alternative methods without gavage, and this is often referred to either as "fatty goose liver" or as foie gras (outside France), though it does not conform to the French legal definition. This method involves timing the slaughter to coincide with the winter migration, when livers are naturally fattened.[72]
The winner of the Coup de Coeur award at the Salon International d'Alimentation, SIAL 2006, Patería de Sousa produces fattened livers without force-feeding.[73][74][75][76] This has only recently been produced commercially, and is a very small fraction of the market.[citation needed]
Producers outside France do not always force-feed birds to produce fattened livers considered to be foie gras, instead allowing them to eat freely, termed ad libitum. Interest in alternative production methods has grown recently due to ethical concerns in gavage-based foie gras production. Such livers are alternatively termed fatty goose liver, ethical foie gras, or humane foie gras. The British supermarket chain Waitrose also provides a version of ethical foie gras which it calls (and has been trademarked) faux gras.[77] This is not to be confused with the American product by the same name, produced by Regal Vegan, which has the US trademark for faux gras, and is actually a vegan, nut-based spread.[78]
The term ethical foie gras or humane foie gras is also used for gavage-based foie gras production that is more concerned with the animal's welfare (using rubber hoses rather than steel pipes for feeding). Others have expressed skepticism at these claims of humane treatment,[79] as earlier attempts to produce fattened livers without gavage have not produced satisfactory results.[80]
A more humane version of foie gras was pioneered in the Spanish region of Extremadura, whereby the bird is tricked into preparing for migration rather than force-fed.[81]
More radical approaches have been studied. A duck or goose with a ventromedian hypothalamic (VMH) lesion will tend not to feel satiated after eating, and will therefore eat more than a non-lesioned animal. By producing such lesions surgically, it is possible to increase the bird's food consumption when permitted to eat ad libitum, by a factor of more than two.[82]
Currently, one of the few producers in the world of patented and certified goose- and ducklivers without force-feeding but up to the same standards as the traditional foie gras is the German company Foie Royale.[83] The products of Foie Royale are being used by several Michelin star chefs throughout the world.[84] Foie Royale developed a process together with the German Institute of Food Technologies (DIL) to get the same result as the traditional Foie Gras, but without the force-feeding.[85]
Human obesity and microbiome studies led French researchers at a startup company called Aviwell to use probiotic preparations to produce fatty livers in geese over 6 months without forced feeding.[86]
Preparations[edit]
Foie gras with shallots and figs
Generally, French preparations of foie gras are made over low heat, as fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the world. American and other New World preparations, typically employing duck foie gras, have more recipes and dish preparations for serving foie gras hot, rather than cool or cold.
In Hungary, goose foie gras traditionally is fried in goose fat, which is then poured over the foie gras and left to cool; it is also eaten warm, after being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire.
In other parts of the world foie gras is served in dishes such as foie gras sushi rolls, in various forms of pasta or alongside steak tartare or atop a steak as a garnish.
Cold preparations[edit]
Traditional low-heat cooking methods result in terrines, pâtés, parfaits, foams and mousses of foie gras, often flavored with truffle, mushrooms or brandy such as cognac or armagnac. These slow-cooked forms of foie gras are cooled and served at or below room temperature.
In a very traditional form of terrine, au torchon ("in a towel"), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a bain-marie. For added flavor (from the Maillard reaction), the liver may be seared briefly over a fire of grape vine clippings (sarments) before slow-cooking in a bain-marie; afterwards, it is pressed served cold, in slices.
Raw foie gras is also cured in salt ("cru au sel"), served slightly chilled.[87]
Strasbourg pie[edit]
A pastry containing fatty goose liver and other ingredients is known as the "Strasburg pie" since Strasbourg was a major producer of foie gras.[88]
The Strasburg pie is mentioned in William Makepeace Thackeray's novel Vanity Fair as being popular with the diplomatic corps.[89]
T.S. Eliot's poem "The Ad-Dressing of Cats", part of Old Possum's Book of Practical Cats and also the last song in its musical adaptation Cats, contains the line "And you might now and then supply/Some caviar or Strasbourg pie".[90]
Capt. Aubrey and Dr. Maturin enjoy a "Strasburg pie" in Patrick O'Brian's 1988 Napoleonic sea adventure The Letter of Marque.[91]
Hot preparations[edit]
Pâté de foie gras, canned
Nutritional value per 100 g (3.5 oz)
1,933 kJ (462 kcal)
%DV†
Vitamin A equiv.
1001 μg
0.088 mg
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Given the increased internationalization of cuisines and food supply, foie gras is increasingly found in hot preparations not only in the United States, but in France and elsewhere. Duck foie gras ("foie gras de canard") has slightly lower fat content and is generally more suitable in texture to cooking at high temperature than is goose foie gras ("foie gras d'oie"), but chefs have been able to cook goose foie gras employing similar techniques developed for duck, albeit with more care.
Raw foie gras can be roasted, sauteed, pan-seared (poêlé) or (with care and attention), grilled. As foie gras has high fat content, contact with heat needs to be brief and therefore at high temperature, lest it burn or melt. Optimal structural integrity for searing requires the foie gras to be cut to a thickness between 15 and 25 mm (½ – 1 inch), resulting in a rare, uncooked center. Some chefs prefer not to devein the foie gras, as the veins can help preserve the integrity of the fatty liver. It is increasingly common to sear the foie gras on one side only, leaving the other side uncooked. Practitioners of molecular gastronomy such as Heston Blumenthal of The Fat Duck restaurant first flash-freeze foie gras in liquid nitrogen as part of the preparation process.[92]
Hot foie gras requires minimal spices; typically black pepper, paprika (in Hungary) and salt. Chefs have used fleur de sel as a gourmet seasoning for hot foie gras to add an "important textural accent" with its crunch.[93]
Consumption[edit]
Foie gras is regarded as a gourmet luxury dish.[94] In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish.[95] In some areas of France foie gras is eaten year-round.
Duck foie gras is the slightly cheaper[95] and, since a change of production methods in the 1950s to battery, by far the most common kind, particularly in the US. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamey and smoother, with a more delicate flavor.[96]
Animal welfare[edit]
World laws on foie gras production
Countries and regions that ban foie gras production.
Main foie gras-producing countries and regions[97][98][99]
Gavage feeding
Gavage-based foie gras production is controversial due to the animal welfare consequences of the force-feeding procedure, intensive housing and husbandry, an enlarged liver and the potential for being detrimental to human health. Some countries find foie gras to be "morally objectionable".[100][which?] One EU committee report noted that up to 1998, there was only a small number of scientific studies on the welfare of birds used for foie gras production; however, the Committee found sufficient evidence to conclude that "force-feeding, as currently practised, is detrimental to the welfare of the birds".[101] The industry repeatedly faces accusations of torture and cruelty.[52]
Suitability of breeds and species[edit]
The production of foie gras occurs on the argument that migrating wildfowl seasonally eat such that their liver naturally enlarges. However, the bird used predominantly in foie gras production is a hybrid of a male Muscovy duck and a female Pekin duck. It has been noted that the Muscovy duck is non-migratory,[102] and both the Pekin and the mulard hybrid cannot fly.[103] Domestic ducks (including the Pekin) are derived from the mallard duck, which is sometimes migratory and sometimes not. Therefore, although the domestic goose might well be adapted to store food before migration, it is less likely that the Mulard hybrid duck has the same potential.[101]
Force-feeding procedure[edit]
Fear[edit]
Geese and ducks show avoidance behaviour (indicating aversion) toward the person who feeds them and the feeding procedure.[101][104] Although an EU committee in 1998 reported seeing this aversion, they noted that at the time, there was no "conclusive" scientific evidence on the aversive nature of force-feeding.[101] The AVMA (Animal Welfare Division) when considering foie gras production stated "The relatively new Mulard breed used in foie gras production seems to be more prone than its parent breeds to fear of people".[104]
Injury[edit]
An EU committee in 1998[101] reported that there was usually clear evidence of tissue damage in the esophagus of birds which had been gavage fed, although one 1972 study cited by the report observed no alteration of the esophageal tissue. More recent scientific studies have shown that the esophagus of birds can be injured or inflamed by gavage feeding.[59][104][105][106]
Stress[edit]
After measuring a range of physiological parameters in male Mulard ducks, it was concluded in one study that the acute stress caused by force feeding is similar at the beginning and end of the commercial production of foie gras.[107] A similar study on Muscovy ducks found that gavage feeding was related to an increase in panting behaviour and serum corticosterone levels, indicating increased stress attributable to this feeding method.[108]
Housing and husbandry[edit]
In France, at the end of 2015, individual cages were prohibited to improve animal welfare. They were to be replaced by cages housing 4 to 5 birds.[60]
Behavioural restriction[edit]
During the force-feeding period, the birds are kept in individual cages, with wire or plastic mesh floors, or sometimes in small groups on slatted floors. Individual caging restricts movements and behaviours by preventing the birds from standing erect, turning around, or flapping their wings. Birds cannot carry out other natural waterfowl behaviours, such as bathing and swimming.[59] Furthermore, ducks and geese are social animals and individual cages prevent such interactions.[101]
During the force feeding period, when the birds are not being fed, they are sometimes kept in near-darkness; this prevents normal investigatory behaviour and results in poor welfare.[101]
Lesions can occur on the sternum of the birds due to necrosis of the skin. This is observed more frequently in birds reared in cages rather than on the floor. The prevalence is higher in Mulard ducks (40–70%) compared to under 6% in Muscovy ducks. This is due to the larger pectoralis profundus major and minor muscles in Muscovy ducks compared to Mulards.[101] The relatively new Mulard breed used in foie gras production seems more prone to developing lesions in the area of the sternum when kept in small cages, and to bone breakage during transport and slaughter.[104]
Where ducks are fattened in group pens, it has been suggested that the increased effort required to capture and restrain ducks in pens might cause them to experience more stress during force feeding. Injuries and fatalities during transport and slaughter occur in all types of poultry production, however, fattened ducks are more susceptible to conditions such as heat stress.
Enlarged liver[edit]
Foie gras production results in the bird's liver being swollen. In some species of ducks, liver size changes seasonally, increasing by as much as 30% to 50%, with more pronounced changes in females. However, foie gras production enlarges the livers up to 10 times (or 1,000%) their normal size.[59][104] This impairs liver function due to the obstruction of blood flow and expands the abdomen, making it difficult for the birds to breathe.[104] Death occurs if the force-feeding is continued.[4][101]
Mortality rates[edit]
The mortality rate in force-fed birds varies from 2% to 4%, compared with approximately 0.2% in age-matched, non-force-fed drakes.[59] Mortality rates do not differ between the force-feeding period and the previous rearing phase, with both being approximately 2.5%.[60]
Controversy[edit]
Further information: Foie gras controversy
The controversial nature of foie gras production was identified in a paper that juxtaposed the views of "foie gras production as the apotheosis of murderous meat production, and those who consider it to be a co-production between humans and animals".[109]
Animal rights and welfare advocates such as PETA,[110] Viva!,[111] and the Humane Society of the United States[112] contend that foie gras production methods, and force-feeding in particular, constitute cruel and inhumane treatment of animals.
An Ipsos MORI poll found that 63% of the UK population would like to see a complete ban on the sale of foie gras in the UK.[113]
In April–May 2013, an investigator from Mercy for Animals recorded undercover video at Hudson Valley Foie Gras farm in New York state. The video showed workers forcefully pushing tubes down ducks' throats. One worker said of the force-feeding process: "Sometimes the duck doesn't get up and it dies. There have been times that 20 ducks were killed." Hudson Valley operations manager Marcus Henley replied that the farm's mortality statistics are not above average for the poultry industry.[114] Because Hudson Valley provides foie gras to Amazon.com, Mercy for Animals began a campaign urging Amazon to stop selling foie gras, a move that has already been made by Costco, Safeway, and Target.[115]
In November 2013, the Daily Mirror published a report based on the video they obtained depicting cruelty towards ducks in a farm owned by French firm Ernest Soulard, which is a supplier to celebrity chef Gordon Ramsay's restaurants. The restaurant chain suspended purchasing from the supplier following the exposé.[116]
Animal research[edit]
The process of force-feeding can make animals sick by stressing the liver. If the stress is prolonged, excess protein may build up and clump together as amyloids, consumption of which has been found to induce amyloidosis in laboratory mice. It has been hypothesized this may be a route of transmission in humans too and so be a risk for people with inflammatory complaints such as rheumatoid arthritis.[117]
Legislation and bans[edit]
Further information: Foie gras controversy § Statutory and voluntary bans
A number of countries and regions have laws against force-feeding or the sale or importation of foie gras, and even where it is legal some retailers have ceased to sell it.[118][119][120]
In 2017, foie gras production was banned in Brussels, a largely symbolic measure because of the small number of producers within the city limits. Belgium is one of a number of countries that continues to produce foie gras legally.[121]
Food portal
Shen Zhu – the fattening of pigs in manner similar to gavage
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Nonalcoholic fatty liver disease, with homologous pathophysiologic aspects
^ French rural code Code rural – Article L654-27-1: "On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage." ("'Foie gras' is understood to mean the liver of a duck or a goose that has been especially fattened by gavage").
^ The Perennial Plate: Episode 121: A Time for Foie. [1]. June 2013.
^ Ted Talks: Dan Barber's foie gras parable. [2]. July 2008.
^ a b c d "Torture in a tin: Viva! foie-gras fact sheet" (PDF). Viva!. 2014. Archived from the original (PDF) on 14 February 2015. Retrieved 14 February 2015.
^ French rural code L654-27-1
^ "Ancient Egypt: Farmed and domesticated animals". Archived from the original on 16 December 2017. Retrieved 10 April 2009.
^ a b "A Global Taste Test of Foie Gras and Truffles".
^ (McGee 2004, p. 167): "Foie gras is the "fat liver" of force-fed geese and ducks. It has been made and appreciated since Roman times and probably long before; the force-feeding of geese is clearly represented in Egyptian art from 2500 BC."
^ a b c (Toussaint-Samat 1994, p. 425).
^ (Ginor 1999, p. 2).
^ "Saudi Aramco World : Living With the Animals". Archived from the original on 29 December 2006. Retrieved 29 December 2006.
^ a b (Alford 2001, p. 36).
^ Sagar, Khan (12 February 2015). "About the history of foie gras". foiegrasgourmet.com. Foie Gras Gourmet. Retrieved 27 February 2017.
^ (Giacosa 1994, p. 13).
^ (Langslow 2000, p. 153): "A second instance of the restriction of the sense of a Latin anatomical term to animals is iecur 'the liver' in Theodorus and Cassius. In both, the human liver is always hepar, while iecur is used of an animal (...)"
^ "Ficus,i" (...) Derivés: (...) ficatum n. (sc. iecur): d'abord terme de cuisine "foie garni de figues", cf. Hor., S. 2, 8, 88, ficis pastum iecur anseris albae, calque du gr. συκωτόν de même sens, puis, dans le langage populaire, simplement "foie" (...) et passé avec ce sens dans les langues romanes, où ficatum a remplacé iecur. A. Ernout, A. Meillet, Dictionnaire etymologique de la langue latine, Éd. Klincksieck, Paris 1979.
^ (Toussaint-Samat 1994, p. 426).
^ Pliny the Elder, The Natural History (eds. John Bostock, Henry Thomas Riley). Archived 13 February 2005 at the Wayback Machine For the original Latin text, see here [3]. The Latin text (ed. Karl Friedrich Theodor Mayhoff) of Perseus Digital Library places the corresponding text in a wrong chapter. URL accessed 30 December 2006.
^ (Faas 2002, p. 19)
^ Malkiel, Yakov (1944). "The Etymology of Portuguese Iguaria". Language. 20 (3): 108–30. doi:10.2307/410151. JSTOR 410151.
^ (Walter 2006, p. 40): "(...) for example, why it is not the word JECUR (a Latin word taken from the Greek) which has come down to us with the meaning of 'liver', but the Romance word ficato, which has become the French foie. The word ficato is formed on the Latin word FICUS 'fig', and would appear to have nothing to do with the 'liver' other than the Greeks, followed by the Romans, fattened their geese with figs to obtain particularly fleshy and tasty livers. The FICATUM JECUR or 'fig-fattened goose liver', which was very much sought after, must have become such a common expression that it was shortened to FICATUM (just as the modern French say frites as an abbreviation of pommes de terre frites). To begin with, the word FICATUM probably designated only edible animal livers, with its meaning then being extended to include the human organ."
^ (Littré 1863, p. 137): "Feûte n'est pas mieux fait que foie; seulement, il conserve le t du Latin; car on sait que 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 italien, hígado en espagnol, fígado en portugais, témoignent que la bouche romane déplaça l'accent du mot Latin, et, au lieu de ficátum, qui est la prononciation régulière, dit, par anomalie, fícatum avec l'accent sur l'antépénultième."
^ Dizionario etimologico online: fégato.
^ a b c d (Ginor 1999, p. 9).
^ (Davidson 1999, p. 311): "The enlarged liver has been counted a delicacy since classical times, when the force-feeding of the birds was practised in classical Rome. It is commonly said that the practice dates back even further, to ancient Egypt, and that knowledge of it was possibly acquired by the Jews during their period of 'bondage' there and transmitted by them to the classical civilizations."
^ (Alford 2001, p. 37).
^ a b c Eileen Lavine (18 November 2013). "Foie Gras: The Indelicate Delicacy". Moment Magazine.
^ a b (Ginor 1999, p. 11).
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^ a b DeSoucey, M. (2016). Contested Tastes: Foie Gras and the Politics of Food. Princeton University Press.
^ Decree 93-999 August 9, 1993 defining legal categories and terms for foie gras in France
^ Guémené D.; Guy, G. (2004). "The past, present and future of force-feeding and 'foie gras' production". World's Poultry Science Journal. 60 (2): 210–222. doi:10.1079/wps200414.
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^ Toulouse Goose Archived 11 November 2007 at the Wayback Machine Pyrenees Biological Academy (in French)
^ Than, K. (25 January 2017). "Hungary's foie gras industry down with flu as millions of birds die". Reuters. Retrieved 26 January 2017.
^ a b c d e f Skippon, W. (2013). "The animal health and welfare consequences of foie gras production". Canadian Veterinary Journal. 54 (4): 403–404. PMC 3595949. PMID 24082171.
^ a b c d Marie-Etancelin, C., Chapuis, H., Brun, J.M., Larzul, C., Mialon-Richard, M.M. and Rouvier, R. "Genetics and selection of ducks in France". Retrieved 25 May 2015. CS1 maint: multiple names: authors list (link)
^ "EU Report" (PDF). (277 KiB), section 4
^ "EU Report" (PDF). (277 KiB) EU Scientific Report, p19
^ "Welfare Aspects of the Production of Foie Gras in Ducks and Geese", p. 29
^ "tours.inra.fr". Retrieved 24 September 2017.
^ Guémené, D.; Guy, G.; Noirault, J.; Garreau-Mills, M.; Gouraud, P.; Faure, J. M. (2001). "Force-feeding procedure and physiological indicators of stress in male mule ducks". British Poultry Science. 42 (5): 650–657. doi:10.1080/00071660120088489. PMID 11811918. S2CID 9966682.
^ Serviere, J, Bernadet, MD and Guy, G. 2003. "Is nociception a sensory component associated to force-feeding? Neurophysiological approach in the mule duck". 2nd World Waterfowl Conference. Alexandria, Egypt
^ "Foie Gras Production Backgrounder". Archived from the original on 25 April 2009. Retrieved 24 September 2017.
^ "Animal welfare - Food Safety - European Commission" (PDF).
^ Koehl, PF and Chinzi, D. 1996. "Les resultats technico-economiques des ateliers de palmidpedes a foie gras de 1987 a 1994". 2eme journees de la recherche sur les palmipedes a foie gras. 75.
^ Chinzi, D and Koehl, PF. 1998. "Caracteristiques desateliers d'elevage et de gavage de canards et mulards. Relations avec les performances et techniques et economiques". Proceedings des 3eme journees de la recherche sur les palmipedes a foie gras. 107.
^ "EU Report" (PDF). (277 KiB), p60
^ "Login".
^ Barber, Dan (November 2008). "Dan Barber: A foie gras parable" (video of a talk). TED. Retrieved 14 January 2014. I love [foie gras].
^ "Can foie gras ever be ethical?". The Guardian. 14 January 2015.
^ "El Salón Internacional de la Alimentación de París, SIAL 2006, reconoce a la empresa extremeña 'La Patería de Sousa'" [The International Food Exposition in Paris, SIAL 2006, recognizes the Extremadura company "La Patería de Sousa"]. Economia. Extremadura Press (in Spanish). Badajoz, Spain. 16 October 2006. Archived from the original on 28 November 2007. Retrieved 16 January 2014. La entidad ha recibido el Premio "Coups de Coeur", en la categoría de Foie Gras, tras presentar a concurso su especialidad, única en el mundo, Foie Gras de Ganso Ibérico de alimentación ecológica y no forzada. [The company has been awarded the "Coups de Coeur" award in the Foie Gras category, after entering into the competition its specialty, unique in the world, of Foie Gras from Iberian geese that eat organic food and are not force-fed.]
^ "Foie gras sans gavage au salon de l'alimentation". Stop Gavage (in French). Marignane, France: L214. December 2006.
^ Morris, Sophie (13 January 2012). "IS IT EVER OK TO EAT FOIE GRAS?". The Independent. Retrieved 28 December 2020.
^ FAUX GRAS™ « the Regal Vegan
^ Glass, Juliet (25 April 2007). "Foie Gras Makers Struggle to Please Critics and Chefs". The New York Times.
^ Scientific Committee on Animal Health and Animal Welfare (1998). "Alternative Methods of Production". Welfare Aspects of the Production of Foie Gras in Ducks and Geese. Food and Agriculture Organization. p. 57.
^ Barber, Dan (18 January 2015). "The farmer who makes 'ethical' foie gras". The Guardian.
^ Felix, Bernadette; Auffray, P.; Marcilloux, J. C.; Royer, L. (1980). "Effect of induced hypothalamic hyperphagia and forced-feeding on organ weight and tissular development in Landes geese". Reproduction, Nutrition, Development. 20 (3A): 709–17. doi:10.1051/rnd:19800413. PMID 6961479.
^ "High-tech foie gras maakt dwangvoederen overbodig". Foodlog. Retrieved 21 September 2019.
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^ Campbell, Lindsay (18 November 2019). "This French startup wants to be the future of foie gras". Retrieved 4 December 2019.
^ Au Pied de Cochon. Menu. Montreal. 15 June. 2006.
^ The New Encyclopædia, ed. Daniel Coit Gilman, Harry Thurston Peck and Frank Moore. (New York: Dodd, Mead & Company, 1903): Vol. XIII, 778.
^ William Makepeace Thackeray, Vanity Fair, Ch. 9.
^ Webber, Andrew Lloyd (30 June 1981). Cats : the songs from the musical. Faber Music. p. 109. ISBN 978-0881882001.
^ O'Brian, Patrick, The Letter of Marque (Collins 1988), p. 189 https://books.google.com/books?id=au_T3vsNPIcC&pg=PA189&lpg=PA189&dq=aubrey+maturin+letter+marque+strasbourg+pie&source=bl&ots=x5oLRJfEjI&sig=ACfU3U2mEYmadvnFM3RFYdUTW-C6yPCneA&hl=en&sa=X&ved=2ahUKEwjg7-W6rvzpAhU2RzABHYrcDHkQ6AEwAXoECAoQAQ#v=onepage&q=aubrey%20maturin%20letter%20marque%20strasbourg%20pie&f=false
^ Schwartzkoff, Louise (2 February 2010). "Books – The Fat Duck Cookbook by Heston Blumenthal". The Sydney Morning Herald (Book review).
^ Nation's Restaurant News, 2004.
^ Serventi 1993, cover text.
^ a b "The goose is getting fat Politically incorrect it may be, but foie gras is storming British menus. Anwer Bati reports". The Daily Telegraph. London. 1 November 2003. Archived from the original on 11 January 2022. Retrieved 2 May 2010.
^ ... goose liver is more delicate and less gamey tasting that its duck equivalent France: World Food By Stephen Fallon, Michael Rothschild ISBN 1-86450-021-2, ISBN 978-1-86450-021-9 page 49
^ "Archived copy" (PDF). Archived from the original (PDF) on 21 September 2013. Retrieved 11 December 2013. CS1 maint: archived copy as title (link)
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^ Hoffmann, E. (1992). "Hybrid progeny from Muscovy and domestic ducks". 9th International Symposium of Waterfowl: 64–66.
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^ Flamenta, A., Delleura, V., Poulipoulisa, A. and Marliera, D. (2012). "Corticosterone, cortisol, triglycerides, aspartate aminotransferase and uric acid plasma concentrations during foie gras production in male mule ducks (Anas platyrhynchos × Cairina moschata)". British Poultry Science. 53 (4): 408–413. doi:10.1080/00071668.2012.711468. PMID 23130574. S2CID 22716210. CS1 maint: multiple names: authors list (link)
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Larousse Gastronomique, by Prosper Montagne (Ed.), Clarkson Potter, 2001. ISBN 0-609-60971-8.
Alford, Katherine (2001). Caviar, Truffles, and Foie Gras. Chronicle Books. ISBN 978-0-8118-2791-1. .
Bett, Henry (2003). Wanderings Among Words. Kessinger Publishing. ISBN 978-0-7661-7792-5. .
Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-211579-9. .
Faas, Patrick (2002). Around the Table of the Romans: Food and Feasting in Ancient Rome. Palgrave Macmillan. ISBN 978-0-312-23958-9. .
Giacosa, Ilaria Gozzini (1994). A Taste of Ancient Rome. University of Chicago Press. ISBN 978-0-226-29032-4. .
Ginor, Michael A. (1999). Foie Gras: A Passion. John Wiley & Sons. ISBN 978-0-471-29318-7. .
Langslow, David R. (2000). Medical Latin in the Roman Empire. Oxford University Press. ISBN 978-0-19-815279-8. .
Littré, Maximilien Paul Emile (1863). "Histoire de la langue française: Études sur les origines, l'étymologie, la grammaire". Didier. Cite journal requires |journal= (help).
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. ISBN 978-0-684-80001-1. .
Serventi, Silvano (1993). La grande histoire du foie gras. Flammarion. ISBN 978-2-08-200542-5. .
Toussaint-Samat, Maguelonne (1994). History of Food. Blackwell Publishing Professional. ISBN 978-0-631-19497-2. .
Walter, Henriette (2006). French Inside Out: The French Language Past and Present. Routledge. ISBN 978-0-415-07670-8. .
Fabricant, Florence (2004). "Peppering with salt: chefs find favor with gourmet versions of common seasoning". Nation's Restaurant News. 38 (9): 36.
Look up foie gras in Wiktionary, the free dictionary.
Video of foie gras production.
Scientific studies[edit]
Report of the EU Scientific "Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese" (PDF). (277 KiB)
Alternatives[edit]
Foie Gras without force-feeding
Faux Gras – "Foie Gras Without The Cruelty"
Foie Gras history and using microbiome manipulation without forced feeding
Chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras
Can Ethical Foie Gras Happen in America? TIME, 12 August 2009
Retrieved from "https://en.wikipedia.org/w/index.php?title=Foie_gras&oldid=1065919151"
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The following are selected passages from An Authentic Derivative, my debut novel. These select passages are provided courtesy of the author, for your convenience. Mine them for what you wish, but only the novel can give you the full experience of the story as told by narrator Neil Oberlin.
I wish I had a free cup of coffee for every time I saw a picture of someone with a Bible and a cup of coffee.
It has now become a staple of Bible study in America, reaching beyond just millennials, white girls, hipsters, preachers, or even the middle and upper class. Sometimes it seems that everybody except the Mormons is taking their daily coffee with their daily (or at least periodical) Bible reading. If you notice the images in blogs, websites, and posts. Can you drink of the same cup I drink of? Apparently, we all are.
SAME, McKayla. Me right now.


text:
Serena Connolly is a scholar of Ancient Roman history, with a research focus on Roman Social History and Latin literature.
Connolly received a B.A. from Cambridge University in 1998. She went on to earn a Ph.D. at Yale University in 2004, where her doctoral dissertation ("Access to law in Late Antiquity Status, corruption, and the evidence of the "Codex Hermogenianus") was directed by John F. Matthews.
She held the positions of Lecturer in the Classics Department at Yale University from 2004-2007 and then Visiting Assistant Professor in the Classics Department at Rutgers University from 2007-2008, before accepting a tenure-track position as Assistant Professor in the Classics Department at Rutgers in 2008. She was awarded tenure and promotion to Associate Professor in 2012.

Connolly's published her revised doctoral dissertation as Lives behind the Laws: The World of the Codex Hermogenianus (Indiana University Press) in 2010. She was awarded a Mellon Fellowship for Assistant Professors at the School of Historical Studies of the Institute for Advanced Study at Princeton from 2009-2010. She has published more than 10 journal articles and book chapters, and was a contributing editor to a recently-published translation of the Code of Justinian.

She served as Graduate Director of the Rutgers Classics Department from 2009-2010 and again from 2014-2016.

From 2017 to 2020, Connolly served as President of the Association of Ancient Historians.

Selected publications
Serena Connolly, Lives behind the Laws: The World of the Codex Hermogenianus (Bloomington, IN.: Indiana University Press, 2010).
Serena Connolly, "Constantine and the Veterans," in Edward Watts, Scott McGill and Cristiana Sogno, eds., The Roman Empire from the Tetrarchy to Theodosius II (Cambridge: Cambridge University Press, 2010), pp. 188–233.
Serena Connolly, "Binarism in the Disticha Catonis," Mnemosyne 66 (2013), pp. 228–246
Serena Connolly, Disticha Catonis Uticensis," Classical Philology 107 (April 2012), pp. 119-130.
Serena Connolly, "The Meter of the Disticha Catonis," Classical Journal 107 (2012), pp. 313–29.

References

Historians of ancient Rome
Women classical scholars
Year of birth missing (living people)
Living people
Alumni of the University of Cambridge
Yale Graduate School of Arts and Sciences alumni
Yale University faculty
Rutgers University faculty
Place of birth missing (living people)

redpajama_set_name: RedPajamaWikipedia


One of the most difficult parts of planning a wedding is deciding who should be on your guest list. With both the bride and groom's parents often expecting to have input, the issue can quickly get out of hand. So, how much say should your parents have in your guest list? What's the best way to handle the situation?
If one or both sets of parents are contributing financially to the wedding, it is only fair that they have some say in the guest list. After all, it will be their money that is covering the expenses of the guests they invite. For couples who are paying for their wedding by themselves, it is seen that you will have more power as it is your funding. In this case, you can tell your parents that you are selecting the guest list by yourselves.
Setting a wedding budget as early as possible will determine guest list constraints right from the beginning. A clear budget will provide guidance on the capacity of possible wedding venues, influencing the size of your guest list. This will set your parents' expectations about how many guests they can invite before you even speak to them.
Tell your families upfront some of your non-negotiable rules when it comes to your wedding. Whether it's an intimate wedding venue, a strict no plus-ones rule or no kids allowed, make sure your parents are aware before they try to contribute to your guest list. Remaining firm about these rules will limit parental input about the guest list.
To keep control over how much say your parents have in your guest list, give each set of parents a clear number of people they are able to invite. Traditionally, the couple invites 1/3 of the guests, the bride's parents invite 1/3 and the groom's parents invite 1/3. Many couples adjust this so they determine 1/2 the guest list themselves and split the remaining half amongst their parents. Try to make the split of guests between each set of parents as even as possible to not upset anyone.
Before you discuss your guest list with your parents, sit down with your partner and write a draft guest list. This will give you an idea of how much space you have for your parents to invite people and whether you need to adjust who you invite yourselves in order to give some invites to your parents. Remember, some of the people your parents wish to invite may already be on your list!
Your parents are excited to be celebrating your wedding. It is natural that they will want to be involved in whatever capacity they can be. If you want them to be less involved in your guest list, try giving them another part of the wedding planning process to assist with. Ask them to assist with areas you know they will be comfortable and confident in.
To avoid last minute additions to your guest list by your parents, set a date when you will be finalising your guest list. After this date, nobody else can be invited to the wedding. Typically, this would occur when the save the dates are sent out. This avoids your parents sneaking people onto the list last minute or trying to add people they just thought of.
Although these situations may become tense, your parents are doing everything out of love. They are excited about your wedding and want to share the planning experience with you. Remember that your parents have likely been to more weddings than you and may have some good insights to offer. While this doesn't mean that you need to give them the deciding vote, especially on important details such as the guest list, it is worth hearing them out as their opinion may prove valuable.
Is It Worth The Argument?
Even if you do everything you can to avoid it, sometimes arguments will arise over your guest list. If you have room in your budget and your venue for a few additional guests, ask yourself what harm it will cause for these extra guests to come. You might not know them that well, but if it will make your parents happy, it will contribute to the smooth running of your day. Choose your battles and make sure you still put importance on your relationship with your parents. After all, they just want to share this magical day with those they cherish.
Still struggling with your guest list? We can help you decide if you should have children at the wedding and who you can axe from the list!


text:
Q: SqlAlchemy UserDefinedType based on built-in type, with additional method I have class Foo which is defined as:
class Foo(object):
    def bar(self):
       pass

I want to extend sqlalchemy type:
class MyUnicode(Foo, sqlalchemy.Unicode):
    def bar(self):
        print "MyUnicode::bar"

and define table like this:
Base = declarative_base()
class Table(Base):
   __tablename__ = "Table"

   first  = Column(Unicode(16))
   second = Column(MyUnicode(16))

Finaly, I want to be able use it as here:
t = query(Table).first()
t.bar()

The problem is probably with TypeEngine, because debugger show that t is type of unicode not MyUnicode or even sqlalchemy.Unicode
I tried do this by:
class myunicode(Foo, unicode):
    def bar(self):
        print "myunicode::bar"

class MyUnicode(sqlalchemy.Unicode):

    @property
    def python_type(self):
        return myunicode

but this doesn't work. Any suggestions?

A: I think you'll need to overwrite def result_processor(self, dialect, coltype): because the type that you get from the database is still just a unicode string and you'll have to convert that into your python type.
Something like this:
def result_processor(self, dialect, coltype):
    def process(value):
        if value is not None:
            return MyUnicode(value)   # value is a regular unicode string
        else:
            return MyUnicode()
    return process

redpajama_set_name: RedPajamaStackExchange


text: Ruby on Rails WP API Example

redpajama_set_name: RedPajamaGithub


text:
Q: Using overflow hidden while aligning the contents the bottom right of a div? I have a div at 200px wide x 150px height. The image in the div will be bigger. I want to align the image inside to the bottom right corner while using the overflow hidden setting on the rest of the image. So only the bottom right corner of the image should be visible.
I can't figure out how to use relative positioning in this case because there will be different sized images in the div. I need whatever image is in the div to automatically lock alignment to the bottom right regardless of size. Is this possible?
Here's my code:

For the example I have the image set to 500x300px but in the finished product this will be pulling in different images.

A: You can't do it using position relative to the image.
But you can use the relative and absolute together.
If the parent has the position: relative and the child has the position: absolute, the child will use the parent's area as limits to self positioning
Try this:

A: In order to position an element relatively to its parent, you need first to set position: relative on the parent container.
HTML File :

CSS File :
.outer {
    width: 200px;
    height: 105px;
    border: 1px dotted black;
    overflow: hidden;
    position: relative;
}

.inner {
    position: absolute;
    bottom: 0px;
    right: 0px;
}

I've provided a JSFiddle to help you with that.
Hope that helps!


Have you been to the Atican Beach, Ajah, Lagos? Well, the Financial Control team of Diamond Bank had a fun get together at the beach and it was a wonderful day out.
It was indeed an amazing day last week Saturday, 18 February 2017 when the whole Financial Control team of Diamond Bank PLC all took time off their busy schedule to have a team bonding/ get together at the Atican Beach, Okun Ajah, Lagos State.
You are wondering where/ what Atican Beach is, the name sounds strange right?
I know a lot of you are used to Bar Beach, now turned into Eko Atlantic City, Takwa Bay and other popular beaches in Lagos. Atican Beach, Ajah, Lagos is however in a league of its own.
For those who crave serenity, solitude and upbeat security when it comes to having fun in a beach way, then ATICAN beach, Ajah, Lagos is the right location for you.
A private beach located off Abraham Adesanya Estate, 10 minutes away from the Second Lekki Ajah Roundabout, and just off the hustle and bustle of Lagos; you can decide to bring your family, friends and loved ones as the beach provides the perfect location to enjoy the quiet of the hustle in Lagos.
To get into the beach for a roller coaster, you would need to pay N1,000 entrance fee which is a fair bargain for such an amazing beach. Let me quickly do a review of the services rendered at Atican Beach, Ajah, Lagos.
I was expecting to see variety of things at the beach bar and barbeque spot of the Atican beach but could not. It seem that the whole beach was overwhelmed and occupied by families and friends who had come to the beach to have fun!
Atican beach also provides lodging and restaurant services, which I was not opportune to check out due to my busy photography duties, but trust me to check it out and update this post whenever I get the chance.
Back to the Financial Control gist, it was all fun time as my timelines of pictures will show you.
I even took some time to have a field day of shoots with the love birds among the team. It was F.U.N!
You want to go have fun at the Atican Beach sometime and take awesome pictures? Then holla at me…Would be glad to guide you through the beach and also help you with breathtaking pictures of the environment.


Setting off from a morning 45-minute ferry ride departing from Singapore Harbourfront Ferry Terminal to Batam Centre. A 30-minute car ride from Batam Centre to reach the destination - Tanjung Uma.
Most of cities i had visited have their versions of suburbs. They were quite unlike the typical American suburb, in which every convenience is available and every fast food franchise is present not to mention the starkly contrasting sense of cleanliness. Rather, these mostly dusty, drab, and dirty shantytown looking areas were lined with tiny shacks and businesses in which the proprietors displayed their wares - food, electronics, household items, etc, either openly, on the street, or in the most basic of displays.
On one side of the streets, the displays of exotic fruits, vegetables and unimaginable fare from the sea would be in full view, in an unhygienic manner as you could possibly imagine.
The wooden platform use by the villagers daily for walk path as well as for laundry and other uses.
Below are some of my favourite children portraits shots taken at Tanjung Uma Village.
The kids laughed, waved and asked if i could take more photos of them *smile*.
One of the things that impressed me was how happy the children were. Everywhere that I went I saw children smiling and singing songs even though they were living in conditions that are described as squatters, they were happy. One could sense a feeling of freedom in the air, despite the fact that much of the whole village is in ruins and its infrastructure destroyed. When I stopped to do some shot, these kids appeared and the boy in the middle performed a little dance and amusing expression for my camera.
Why weren't they wearing any shoes? What do the people do everyday? Why did the baby sleep with no clothes on? Where do the whole family sleep since their home is so tiny? How do they wash themselves since there is no proper water tap resource as well as for consumption?
I realise how different people have different lifestyles, how we need to be respectful towards people from different walks of life, how we need to always be thankful for what we have and not complain about what we don't have.
The children live in the very basic mud wooden or brick homes that you see being reconstructed on the side of the waste dumping area. There is not much of clean water or electricity and no proper toilets, so it is a very basic and poor existence. But still the children are happy. What a contrast to some of the spoilt kids that you see in many other western countries, who scream and shout when they can't have the latest electronic toy or one more ride in the theme park.
It was the children that had the greatest effect on me in the best way. There wasn't any child whom I met who didn't have a smile on his or her face. "Joy" was the word that so often came to mind seeing the visage of their dirty faces, their tattered clothes and their under-fed, skinny bodies. Joy at just being alive.
I looked around at the kids playing around the tentage, busy helping their mother to do the laudry and their smile just spread across my face. They are so innocent and carefree although they live in poverty, they are happy with their lot.
To see the people and children living in the village, with almost no access to affordable health care / electricity, it was heart rending at times, yet you admire the spirit of resilience within them that helps see them through pain and suffering.
A close-up snapshot of the unsightly / unhygienic waste dumping area located right in the middle of several homes to the poor.
In summary, Indonesia is full of slums. Sometimes i wonder how amazing life is. What made you the way you are today? What gave you life? I am very blessed to be born and brought up in a happy family, healthy manner. Should you be born any less fortunate, do you give up on life or stay negative with the rest of your life?
Maybe i can say it that way because i am not born any less fortunate. Maybe i will feel differently if i was. And so just because i am more fortunate, i should make a difference in the lives of those who have less means.
There are just too many poor-conditioned homes in this old village and i saw 5 people squeezing in a "house" with no walls. Their siblings slept on the wet cardboard floor. The homeless, young and old slept outside in the rain on the streets. He sat on the wet cardboard floor and hung out with them. Hope all of you wish that you have the privilege of having a personal account like i did. One thing I know for sure is that i would not have learned anything if i had not gone over to the village and experience / witness it myself.
I also hope that my photos taken at Tanjung Uma Village in Batam would be a wake up call for people who keep thinking and revolving only in their own tiny world and not realising of all the things that are happening 'outside' their world. We are actually lucky beyond imagination. I know we all live in our own space, time and place, and to be too self-critical of our good fortune is false humility. But, this trip was a healthy reminder for me of my excessive good fortune. I am blessed.
Thanks for the information.. It's a great post.. I must say that it's quite difficult to survive in such situations but they are living life joyfully.. Hats off to them..
Thanks Janice. Yes, we can choose to find joy wherever we may be!
I've been to worse countries (in Africa) and it never ceases to amaze me how so many people can be so happy with so little!
So close photography, I have read about many villages of Indonesia but never got chance to view it so close. Each picture is awesome but I'm watching again and again the pic of happy kids Specially who is in 'Black T-shirt'. He got a good expression.


text:
Home The Trumpet Travel Brussels Airlines unveils new brand identity
Brussels Airlines unveils new brand identity
Brussels Airlines (www.BrusselsAirlines.com) has unveiled a new brand identity, confirming its position in the market as Belgium's home carrier and the Africa expert of the Lufthansa Group.
Updated colours, a new logo and aircraft livery are the visual token of the airline's new chapter, stating its readiness for future challenges and reemphasizing on the importance of the Belgian brand - a chapter with a strong focus on customer experience, reliability and sustainability while keeping a competitive cost-structure.
As a consequence of the COVID-19 crisis, Brussels Airlines accelerated and intensified in 2020 its transformation plan Reboot Plus, in order to pave the way for a future-proof company that is able to face the competition, with a sound and healthy cost structure.
After the restructuring, the company started the second phase of its Reboot Plus plan: the build-up and improvement phase. Brussels Airlines now turns its attention to the future with strategic investments in an improved customer experience, new technologies, digitization, new ways of working, and the development of its employees.
The Belgian company is transforming to become a healthy, profitable airline that offers perspectives to its customers, partners and employees; an airline with a constant focus on the environment and the reduction of its ecological footprint.
Peter Gerber, CEO of Brussels Airlines stated that "We want to clearly mark the start of the New Brussels Airlines. For our customers, who deserve the best, but also for our employees, who are committed to the transformation that we're pushing forward and to which they contribute every day. That is why today we present the visual translation of our new start. With this new brand identity, we are ready to show our customers, our employees, our partners and all other stakeholders that we are turning a page. As one of the four Lufthansa Group network airlines, we are building the way towards a promising future. We see this new brand identity as a symbol of confidence in our company - re-emphasizing our identity as Belgium's home carrier."
During the coronavirus crisis, the African network of Brussels Airlines remained the most important market for the company, with the most stable flight offer. Also in the future, Brussels Airlines will continue to serve as the African competence centre for the Lufthansa Group and continue to invest in the continent.
The first A330 aircraft - the aircraft type that Brussels Airlines operates to Africa - that will be painted in the new colours is OO-SFH and will be ready in May 2022.
Michel Moriaux, Head of Marketing at Brussels Airlines noted that: "This new brand identity is a very logical step for Brussels Airlines. After years marked by so many changes, it is important to clarify and confirm our position in the market. We are changing into a new company, with new cabin interiors, digitized processes, fleet renewal with A320neo's on the way, and much more to come. Together with Today Agency, we created a more contemporary branding, one that is fit for our digital age, one that represents a reliable and modern airline."
The new brand identity includes a new version of the Brussels Airlines signature red and blue colours, now a deeper red and a darker shade of blue. The dotted "b", which today adorns the tails of its fleet, makes way for 9 dots of different sizes in the form of a square, to represent the diversity of its customers, its destinations and its employees. No dot is alike. The updated logo also makes use of a new, more modern type font. The two words of the brand name are now stacked, with the word "brussels" gaining more importance with its larger size to emphasize the airline's Belgian identity. The new aircraft livery, shows a zoom on the dotted logo on the tails, a fresh white body and a continuation of dots in different shades of blue and grey.
Next to the new visual identity, the new brand identity also translates into a new tagline: "You're in good company".

redpajama_set_name: RedPajamaCommonCrawl


text:
SYNONYM

#### According to
Index Fungorum

#### Published in
Lichen Flora of the Antarctic Continent and adjacent Islands (Canaan, N. Hamp. ) 347 (1973)

#### Original name
Lecidea papillata Sommerf.

### Remarks
null


text:
Șiad – wieś w Rumunii, w okręgu Arad, w gminie Craiva. W 2011 roku liczyła 251 mieszkańców.

Przypisy

Wsie w okręgu Arad


text:
Anna Wintour Photo: Vogue
Racism: Vogue Editor-in-Chief's admission
June 17, 2020 June 7, 2021 The African Mirror
The Editor-in-Chief of the elite fashion magazine recently apologized for past 'hurtful and intolerant' stories.
AFRICAN MIRROR REPORTER
ANNA WINTOUR – Editor-in-Chief of the international renowned Vogue Magazine for the past thirty years – has admitted to its racist practices.
Following a social media outrage about Vogue's treatment of black models, stylists, writers and employees, Wintour conceded that practices at Vogue were hurtful. She said Vogue had not done enough to promote black faces in the fashion industry or promote black staff within the magazine.
The admission was part of an internal memo sent by US Vogue's Editor-in-Chief last week, as seen by the New York Post, after Editor-in-Chief Adam Rapoport resigned from his position at Bon Appetit Magazine after a photo of him in brownface surfaced. Rapoport's resignation and Wintour's letter have been compounding the racially-based controversy over Conde Nast's treatment and representation of black people came under fire in the recent weeks following the protests that erupted across the United States.
Andre Leon Talley and Anna Wintour at New York Fashion Week. Photo: Vogue
Wintour wrote: "I want to say plainly that I know Vogue has not found enough ways to elevate and give space to Black editors, writers, photographers, designers and other creators. We have made mistakes too, publishing images or stories that have been hurtful or intolerant. I take full responsibility for those mistakes".
"I am proud of the content that we have published on our site over these past few days but also I know that there is much more work to do. Please do not hesitate to be in touch with me directly. I am arranging ways we can discuss these issues together candidly, but in the meantime, I welcome your thoughts or reactions".
The letter from the Editor-in-Chief follows the large scale appraisal of media organisations in the US and across the globe who have joined the #BlackLivesMatter protests prompted by the death of George Floyd, a black man who died in Minneapolis after a police officer arrested and pinned him to the ground with his knee on Floyd's neck for eight minutes and forty-six seconds.
The letter was met with scorn by former colleague and ally André Leon Talley, who shared his thoughts on Wintour's email in a podcast interview.
"[Wintour's] statement came out of the space of white privilege," Talley said. "I want to say one thing: Dame Anna Wintour is a colonial broad, she's a colonial dame, she comes from British, she's part of an environment of colonialism. She is entitled and I do not think she will ever let anything get in the way of her white privilege."
British Vogue editor Edward Enninful named as Vogue…
Footballer who tackled poverty stars in British…
Adele says she wrote upcoming album for her son
Top Italian designer takes on racism in fashion
← COVID-19 FASHION: Rich Mnisi launches premium range of masks
Ford Figo launch →


text:
Le régiment d'infanterie de marine du Pacifique - Nouvelle-Calédonie (RIMAP-NC) est une unité de l'armée française.

Historique

Le régiment d'infanterie de marine du Pacifique - Nouvelle-Calédonie (RIMAP-NC) est l'héritier du bataillon mixte du Pacifique, BMP, créé en 1916 et envoyé combattre en métropole où il s'était illustré lors de la bataille de la Serre.

Comme bataillon du Pacifique, il prend part aux combats de 1940, puis intégré au sein de la  division des Français libres (DFL). En 1942, à la suite des pertes subies par le  d'infanterie de marine (BIM) et le bataillon du Pacifique (BP 1) durant le siège et la sortie de Bir Hakeim, le général Kœnig décida de fusionner les deux unités au sein du Bataillon d'infanterie de marine et du Pacifique qui participera aux campagnes de Tunisie, d'Italie et de France.

L'après Seconde Guerre mondiale
À partir du , le bataillon mixte d'infanterie coloniale du Pacifique est chargé de la défense de la Nouvelle-Calédonie. Un détachement est envoyé à Tahiti, détachement séparé en 1963 (bataillon d'infanterie de marine de Tahiti, BIMaT). Le bataillon mixte d'infanterie coloniale du Pacifique se considère comme l'héritier naturel du BIMP, sans que cet héritage soit marqué par le remise d'un drapeau. Il reçoit en  les traditions du 7e régiment d'infanterie coloniale, sans rapport avec le Pacifique mais qui vient d'être dissout. Le , le bataillon est renommé bataillon d'infanterie de marine du Pacifique (BIMaP) et reprend officiellement le patrimoine du BIMP. En 1981, le BIMaP devient le régiment d'infanterie de marine du Pacifique - Nouvelle-Calédonie. Simultanément le BIMaT devient le Régiment d'infanterie de marine du Pacifique - Polynésie. L'armée décide que les deux régiments (Tahiti et Nouvelle-Calédonie) doivent  le patrimoine du BIMP.

Le régiment d'infanterie de marine du Pacifique - Nouvelle-Calédonie (RIMAP-NC) est composé de trois unités : Un détachement à Plum dans le sud de l'île, une portion centrale au centre de Nouméa et un détachement nommé "camp de Nandaï" à côté de Bourail dans le centre de la Nouvelle-Calédonie (même si depuis 2010 ce dernier sert principalement de dépôt de munitions du service interarmées des munitions après avoir été un élément important du régiment avec, pendant longtemps, deux compagnies de combat dans les années 1980/90)

Synonyme
« Les volontaires du Pacifique ».

Drapeau du régiment
''Il porte, cousues en lettres d'or dans ses plis, les inscriptions suivantes:
Grande guerre 1914-1918
Libye-Égypte-Tripolitaine 1942
Tunisie 1943
Italie 1944
Hyères-Vosges 1944

Décoration du RIMaP-NC
 Croix de la Libération.
 Croix de guerre 1914-1918 avec 1 palme.
 Croix de guerre 1939-1945 avec 5 palmes.

Fourragères du RIMaP-NC
 Fourragère aux couleurs de la Croix de l'Ordre de la Libération (depuis le ).
 Fourragère aux couleurs de la Médaille militaire avec olive Croix de guerre 1939-1945

Traditions
La fête des troupes de marine
Elle est célébrée à l'occasion de l'anniversaire des combats de BAZEILLES. Ce village a été 4 fois repris et abandonné sur ordres, les  et le .
Et au Nom de Dieu, vive la coloniale
Les Marsouins et les Bigors n'ont pour saint patron que  Dieu lui-même ce qui est par définition impossible.Cette devise reprend une exclamation du Bienheureux Charles de Foucauld alors que des troupes coloniales étaient venues à son secours, franchissant pour l'occasion la frontière AFN-AOF. Ce cri de guerre termine les cérémonies intimes qui font partie de la vie des régiments.

Notes et références

Voir aussi

Articles connexes

 régiment d'infanterie de marine
 d'infanterie de marine
 d'infanterie de marine
 d'infanterie de marine
 interarmes d'outre-mer
Régiment d'infanterie chars de marine
Régiment de marche du Tchad
 d'infanterie de marine
 d'artillerie de marine
 d'artillerie de marine
 d'artillerie de marine
 d'artillerie de marine
 de parachutistes d'infanterie de marine
 de parachutistes d'infanterie de marine
 régiment de parachutistes d'infanterie de marine
 de parachutistes d'infanterie de marine
Troupes de marine

Liens externes
 Site des troupes de marine
 Musée des troupes de marine de Fréjus

Unité des troupes de marine française
Unité militaire française outre-mer
Défense et sécurité en Nouvelle-Calédonie


Now—listen here—there are only 300 seats in this theater and THEY ARE ALL GOOD SEATS! Nowhere in the house is there a "bad seat." So, don't worry about that. Also, don't worry if you don't get seats right next to your friends. WE ARE ALL QUEENS and you will be amongst your "BQFs", no matter what. Plus, no matter where you're sitting, YOU CAN'T BE TALKING DURING THE PERFORMANCE ANYWAYS; so, it reeeally doesn't matter if you end up next to NEW Queen Friends instead of Old Queen Friends.
ALSO, if you do NOT get a seat for Friday night, 3/22, get one for Thursday, 3/21 or Saturday, 3/23 or Sunday 3/24—there will be special stuff EVERY SHOW. I will be at every single show and we will have our own Queenly Party every single time. (No code is needed for any performance other than 3/22.) Or…like me, get tickets for EVERY NIGHT and come play with me and George!
CODE (SPQ19) to book 3/22.
If you haven't booked your rooms at Hilton Jackson yet, it is also time to do that! Remember—call 601-957-2800—and speak ONLY to BILLIE BURNS—do not SAY the WORD "reservation" UNTIL you ARE talking with him. Also, you may e-mail him at billie.burns@hilton.com He works on our stuff all along, of course, but he also sets aside an entire weekend every month to address NOTHING BUT OUR QUEENLY DESIRES. He may not call you back as quickly as you would like, you being in an understandable panic to get ALL your Queenly Ducks in a row ASAP, but just know that Billie has never failed a Queen yet!