The Anthropology of Foie Gras - Term Paper Example

of Lecturer] English Food Introduction That food is the reason life exists on earth is not a debatable fact. Nevertheless, many issues and controversies surround the production, consumption, and the impacts of food on peoples’ lives and the environment. Consequently, the political, economic, anthropological, and environmental implications of various foodstuffs and their production have been the center of focus for many stakeholders in the various disciplines dealing in food and other related subjects (Pollan, P. 174). These debates and controversies however focus majorly on animal-derived foods whose environmental and cultural aspects have more bearings on human life (Pollan, P. 89a). The treatment of animals during and before food preparation and production of animal-derived food is particularly a thorny issue for animal right activists (Milligan, P. 156). Nevertheless, the economic and cultural importance of foods outplays the controversies and political intrigues that stem from food production, preparation, and consumption practices. This paper explores foie gras, a delicacy with rich historical origins, cultural importance, and extensive economic and political implications in the contemporary society. In this regard therefore, the paper discusses the economic, political, anthropological, environmental, biological, and cultural aspects of foie gras. The History of Foie Gras The agricultural production and consumption of bird delicacies is not a recently invented practice among the human race. However, the practice of fattening birds just before their slaughter and consumption is believed to have begun in 2500 BC among the ancient Egyptians. By over feeding the birds, the Egyptians realized that they could be fattened. Notably more fattened by the forced overfeeding of birds was the liver, which was a delicacy, regarded rather highly in many cultures of the world. In fact, many artistic impressions on the walls and floors of structures and tombs of ancient times reveal that people began to forcefully feed birds such as geese by their hands with the aim of fattening them for food. From Egypt, the force-feeding of birds spread to other regions such as the Mediterranean and some parts of Europe. Nevertheless, Egypt remained known for the practice for quite some time. It was during the Roman period that foie gras emerged as a distinct type of food, prompted by the positive results of the fattening practices on sow by the Romans. In the contemporary society, France and Hungary are known to be major producers and consumers of foie gras, duck/goose liver, specially fattened by force-feeding/gavage or non-fattened duck/goose in other countries (Thorpe, P. 36). The force-feeding process involves giving the birds corn, more so among the French where foie gras is a popular delicacy. Unlike ordinary duck or goose liver, foie gras has a rather delicate, rich, and buttery taste and is often sold as a whole liver or as parfait or mousses of liver. Besides being consumed on its own, foie gras may accompany other dishes or meals. While other countries have enacted laws and regulations against the production and sale of foie gras, to the French, it is a protected cultural and gastronomical heritage of the people. As a result, France has remained the largest producer of the delicacy in the world. Nonetheless, other regions, particularly Europe also consume large volumes of the foie gras produced in France and the US. The other large scale producers of foie gras are Hungary, Canada, and Bulgaria. There are different types of foie gras produced and consumed in different regions of the world. Most common among these types include whole foie gras, which consists of whole cooked or half-cooked liver lobe(s). The other type of foie gras is made of assembled pieces of liver which, like the former type are sold in metal cans or glass containers. As is required of any packed or tinned foodstuffs, the nutritional information of foie gras is always indicated on the package material used. For instance, the following table shows the nutritional data of foie gras as recommended for use by adults in the United States. Nutritional Value Per 100 grams Protein 11.4g Energy 1,999Kj (462kcal) Dietary Fiber 0.0g Fat 43.84 Carbohydrates 4.67 Riboflavin (Vitamin B2) 0.299 mg (25%) Niacin (Vitamin B3) 2.51 mg (17%) The Anthropology of Foie Gras The rather conspicuous ceremonial role and consumption of foie gras among certain cultures such as the French indicates its role in signifying or identifying the cultural status or uniqueness of these people. Foie gras has therefore been used as a special form of food entertainment since ancient times, not only among the French but also in ancient Egypt where the culture of duck/goose-fattening is believed to have originated. In addition, foie gras has been consistently used as a show of hospitality and impression purposes, more so on strangers and visitors who call on their friends/relatives. Foie gras thus symbolizes not only what the community eats but also how well the community prepares and consumes its food. The other aspect of foie gras that is of anthropological value is the manner of serving the dish, which is always ensured to be entertaining, be it at home or in formal settings. In other words, the grandest foods such as foie gras were often preserved for the grandest occasions and were cuisines that one did not have to buy and consume alone without feeling guilty, greedy, or being accused of anti-social behaviors. Foie gras is therefore a rich food that is not eaten for the mere satisfaction of one’s physiological needs; rather, it is a food that should be shared for happiness, celebrations, and impressions on loved and close ones. Among the basic range of peoples’ behaviors, the communal consumption of delicacies such as foie gras is the most effective method of conveying messages to one another in the communities that revere it. The uses to which foie gras is put highlight its cultural importance. Foie Gras and Cultures The fact that some countries produce and consume, and revere foie gras more than others indicates the cultural importance of the delicacy to these cultures. Since historical times, the cultural role and influence of foie gras has taken different turns and twists in communities across the world. For instance, after the Roman Empire, which spread foie gras fell, the production of the delicacy disappeared temporarily from the European gastronomy. Researchers have cited a number of reasons for the vanishing of the delicacy after the fall of the Roman Empire. First, many believe that some Gallic farmers preserved the tradition until it was rediscovered in the later-century Europe. The other theory postulates that the Jewish people, migrating into north and west Europe, had learned the method while under Roman colonization and brought to Europe during the migrations. Foie gras has since become a cultural ambassador for the many communities and countries that produce and use it as food. For instance, the French consider foie gras as one of their finest food products, which they deeply entrenched in their tradition. In fact, foie gras is not only considered a culinary but has also been viewed as a genuine form of French art, carried from one generation to another. Importantly, many world renowned chefs have been inspired by foie gras, resulting in development of many of the organoleptic properties of the delicacy. The other effect of foie gras production and consumption on culture is the pride that results from its enhancing of the gastronomic reputation of communities that produce and use it such as France and Canada. Foie gras has since become a symbolic food for many cultures in which it is prepared in large quantities for celebrations such as holidays, domestic parties, reunions, and other festive occasions. Importantly, foie gras reflects the cultures, values, beliefs, practices, and customs of the communities that produce and consume it. This cultural aspect of foie gras is particularly important for women and girls who are not only focused on well-brought up families but also on quality family and meal-times. This is the reason the production, preparation, and consumption of the delicacy has largely remained a family affair, even in situations where it is produced for commercial purposes. Preparation of Foie Gras The preparation of foie gras begins at the force-feeding stage. The role of the physiological make up of the bird (duck or goose) cannot therefore be overemphasized. For instance, the expansive throats of geese and ducks allow them to swallow and keep large quantities of food in the crop, which is the rather enlarged portion of their alimentary canal. The food stays at the crop while awaiting digestion in the stomach, ensuring that no nutrients are wasted. During the agricultural rearing of ducks or geese for foie gras, the birds are reared on straw, first, for four weeks and then released to the outside to feed on grass. The purpose of these practices is to exploit the dilation capacities of the birds’ digestive systems. The birds are then kept indoors for longer periods followed by a period of high-starch diets. The high-starch diet is followed by a period of force feeding, otherwise referred to as the completion of fattening by the French. In modern production units, the birds are forcefully fed controlled quantities of feed using funnels fitted with 20-30cm long tubes, based on their progress regarding weight gain and the amount of feed ingested so far. Although the traditional and legal French definitions of foie gras insist on force-feeding in the preparation of foie gras, modern production practices may allow for the free feeding to fatten duck/goose livers. The ethical concerns by animal rights activists are the major reasons for the alternative approaches to the production of foie gras. Besides the forced feeding and fattening, the other important stage in the preparation of foie gras is the practical process of getting the meal ready. Among the important elements in the preparation of foie gras is the low heat, more so for the French foie gras, which is mainly made of goose meat. The goose foie gras requires to be made over lower heat levels than the duck-based foie gras commonly prepared in other regions. In fact, the duck foie prepared in regions such as the U.S is served hot, rather than cold or cool, accompanied by other dishes such as pasta and steak. In other countries such as Hungary, goose foie gras is first fried in goose fat, which is poured on the foie gras then left to cool or eaten while warm. Alternatively, goose foie gras may be roasted or smoked over cherry wood fire. However, in the traditional French setting, foie gras is served cold (at or below room temperatures) in the forms of mousses, foams, terrines, pâtés, and parfaits. In addition, some people prefer to flavor their foie gras with mushrooms, truffle, or brandy. Foie gras is thus a luxury dish among the French who eat it during special occasions such as New Year’s Eve or Christmas (Katherine, P. 213). The internalization and commercialization of the foie gras has also led to the preparation and serving of hot forms of the delicacy in other regions of the world where foie gras could be pan seared, roasted, grilled or sautéed. Economic Importance The production and consumption of foie gras is not only culturally important but it also has enormous economic importance. In the U.S for example, the foie gras industry is a quite rapidly growing agricultural sector is in cities such as New York, where the sector generates millions of dollars in terms of economic output. The foie gras industry also provides employment opportunities to the citizens of the various countries producing and consuming its products. Besides workers in the foie gras agricultural firms, foie gras production also employs people such as chefs in the hospitality industry. In addition, the poultry farms that engage in duck and goose rearing for foie gras production also pay taxes, thereby contributing to the economic development of their home countries and destination countries in case of export and import trade on foie products. The economic and ethical issues related to foie grass have somehow led to a lot of contentious political issues. Politics and Controversies The production, preparation, and consumption of foie gras have caused a lot of political, ideological, and cultural controversies since historical times. In particular, animal rights activism has been a major source of resistance to the production and use of foie gras as food in the contemporary society. In particular, the forced-feeding aspect of the production of foie gras has been the bone of contention between animal rights and protection activists and the producers of foie gras. Moreover, the health consequences to the birds, of an enlarged liver have also caused a lot of debates and resistance from animal rights and protection groups. As a result of the efforts of these animal rights activists, many a nation has enacted laws and regulations that prohibit the force-feeding of birds to achieve enlarged livers. Furthermore, some jurisdictions have even prohibited the sale of foie gras because of the traditional production method of the delicacy. The force-feeding and the fattening processes particularly irk the animal rights activists since it entails a 12 to 18-day feeding of corn marsh to the birds by the insertion of a tube through the animals’ esophagus (Baur, P. 34). European Union nations such as Turkey and Israel are some of the countries in which resistance to foie production and consumption has been at its peak. The producers and the consumers of foie gras have however fought back the efforts of animal rights activism to render their business and delicacy non-existent. In their efforts to counter the wave against the production and consumption of foie gras, the producers of foie gras assert that is not uncomfortable to the birds, particularly the force feeding that animal rights activists vehemently oppose (Anderson, P. 121). In addition, the force-feeding has never been proved to be a health hazard to the birds. In fact, in France, an experimental survey conducted by the National Institute of Agronomic Research in Nouzilly, discovered that there is no evidence of aversion between the birds and their human fowl feeders in foie production firms. Instead, the survey found that a healthy level of attraction existed between the birds and their feeders. That the force feeding is a harmless process has therefore been confirmed by the absence of negative behavioral responses between the fattened birds and their feeders. Otherwise, if the force-feeding process were harmful, the empirical survey could have reported negative behavioral responses. In addition, the research did not report any increases in the level of stress hormone known as corticosterone in the birds. There was also low culling rate among the birds, indicating that there is no high mortality rate associated with the production of foie gras as asserted by the opponents of foie gras production (Serviere & Guy, P. 53). Besides the European Union members, certain states and cities in the U.S such as the city of Chicago have also banned the production and use of foie gras in the past. Chicago, for instance, banned the production and selling of foie gras between 2006 and 2008 but reversed the decision later after a widespread criticism of the ban (Fox, P. 1). Among the animal welfare and rights groups in the U.S that have consistently resisted t he production and sale of foie gras are the Humane Society of the United States and PETA, Vegetarians International Voice for Animals (Viva) who have termed the production to constitute cruel and inhumane treatment of the birds (Mariana & Donald, P. 67). Conclusion Foie gras (fattened duck/goose live) is one of the cultural important foods for the communities that consume it. The cultural importance of foie gras is evident even in ancient times where geese and ducks were fattened for the delicacy. The force-feeding practice in foie production and preparation is perhaps the main reason animal rights and protection activists have resisted foie gras, leading to some countries banning its production. Nonetheless, foie gras continues to be revered in the communities that consume it. The delicacy continues to be a favorite despite the political controversies given it also has economical and cultural importance. Works Cited Anderson, M. Rights-Based Food Systems and the Goals of Food Systems Reform. Agriculture and Human Values, 2008. (25)4, 608. Baur, G. Farm Sanctuary: Changing Hearts and Minds about Animals and Food, Reprint Edition. Touchstone, 2008. Fox, N. Chicago Overturns Foie Gras Ban. Retrieved on November 24, 2011 from http://dinersjournal.blogs.nytimes.com/2008/05/14/chicago-overturns-foie-gras-ban/. Katherine, A. Caviar, Truffles, and Foie Gras, Chronicle Books, 2001. Marcus, E. Meat Market: Animals, Ethics, and Money. Brio Press, 2005. Mariana, C., and Donald, R. A Rights-Based Approach to Food Insecurity in the United States. American Journal of Public Health, 2009. 1211. Milligan, T. Beyond Animal Rights: Food, Pets and Ethics (Think Now). Continuum, 2010. Pollan, M. In Defense of Food: An Eaters Manifesto, First Edition. Penguin (Non-Classics), 2009a. Pollan, M. The Omnivores Dilemma: A Natural History of Four Meals. Penguin, 2007b. Serviere, J, B., Guy, G. Is Nociception a Sensory Component Associated To Force-Feeding? Neuro-Physiological Approach in the Mule Duck. Second World Waterfowl Conference. Alexandria, Egypt, 2003. Thorpe, N. Hungary Foie Gras Farms under Threat. Retrieved on November 24, 2011 from http://news.bbc.co.uk/2/hi/europe/3346185.stm. Read More