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]