A Further Foie Gras Fabrication

Note: This post has been slightly edited shortly after initial publication. From a Seforim blog post of six months ago by R. Dr. Ari Z. Zivotofsky: Foie gras (pronounced “fwä-grä, meaning “fat liver” in French) is the fattened liver of a waterfowl that grew to 5-10 times its usual size due to gavage. Foie gras, […]