Foie gras, literally means fat liver in French and originates from France. The ‘delicacy’ has attracted a lot of attention and become well documented because of the controversy over how it is produced.
We live in an age where food labelling is often comprehensive. We are often given details about the farm produce we buy; where they were reared, for example, which can enable us to make more informed choices about the food we buy. What this tell us is we live in an age of increasing transparency. This transparency is given to us as a result of modern modes of communication. Does this give us a greater chance of making sound moral judgement? This is open for debate. It will give those who have an enquiring mind the opportunity to find information easily. These pictures illustrate the processes involved in making foie gras. The process involved force feeding geese or ducks until their livers collapse (see below).
In the UK the consumer revolt has meant that main stream super markets do not stock foie gras, but do stock variants of pate that can contain liver. Fortnum and Masons has made no secret it stocks foie gras despite animal activists and members of parliament actively staging protests outside its Picadilly Store. In 2009 Selfridges in central London dropped it sales of foie gras under pressure from the public, Roger Moore and Peta.
If you want to support Peta’s campaign to ban the sale of foie gras then click here the link will also redirect you to a short film entitled, ‘Shocking footage exposes cruelty and abuse on farms supplying Fortnum and Mason foir gras distributor.
They say a picture is worth a thousand words…