It was during the Roman era that foie gras was first consumed in
"Provincia" before spreading to other parts of Roman Gaul, including
south-west France. Many different peoples within the Roman Empire, including the
Gallo-Romans became expert in preparing foie gras. Subsequently, fattened
animals and their livers were enjoyed in different preparations throughout the
Middle Ages.
In the 15th century, corn, which is particularly suited to feeding geese
and ducks, was brought back from the New World by Christopher Columbus and was
soon being cultivated throughout the region.
In the 17th and 18th centuries, fattened palmipeds were part of the
staple peasant diet. Cooking and preserving livers and meat in fat meant
reserves could be established, a major benefit given that the modern day
freezer was still some way off! Foie gras was also served to kings and nobles in Hungary.
In the 19th century, the development of canning processes led to the growth of cannery
operators who began exporting foie gras around the world where it would soon be
flying the flag for Hungarian gastronomy. Since then, foie gras has become an
integral part of the culinary and cultural heritage of Hungary. |
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