Foie gras
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. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Foie gras
Foie gras is a regarded as a gourmet luxury dish. 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. In some areas of France "foie gras" is eaten year-round.