Foie Gras
Larousse Gastronomique, the authoritative dictionary of gastronomy, quotes C. Gerard, the author of “L'Ancienne Alsace à table,” as follows: “The goose is nothing, but man has made of it an instrument for the output a marvelous product, a kind of living hothouse in which grows the supreme fruit of gastronomy.” That “fruit,” the product of force‐fed geese, is, course, foie gras.
