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Fattening Geese, France
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Fattening Geese, France
Battery farming in 19th century France - keeping geese in mues to fatten them up to provide foie gras
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 577241
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10017176
1893 Battery Fattening Geese Gras Keeping Poultry Provide Fatten Foie
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This evocative image from the Mary Evans Picture Library, taken in 1893, offers a glimpse into the historical practice of fattening geese for foie gras in France during the 19th century. The photograph captures a scene of poultry farmers carefully tending to their flock in a traditional "moulin à oie" or goose mill. The geese are housed in a series of interconnected pens, known as "mues," where they are kept for several weeks to fatten up their livers. The process, which dates back to ancient Rome, involves force-feeding the birds through a tube several times a day to stimulate the production of rich, fatty liver. Despite the controversial nature of this farming method in modern times, it was once a common and respected practice in rural France. The geese were considered a luxury item, and the production of foie gras was a source of pride for many farmers. The rich, buttery texture and distinctive flavor of the liver were highly prized by the French aristocracy and gourmands alike. The photograph also offers a glimpse into the daily life of rural France during this period. The farmers, dressed in traditional clothing, are seen working in the pens, tending to the geese and collecting the eggs from the nesting boxes. The scene is idyllic, with the sun casting a warm glow over the peaceful countryside. This image is a reminder of the deep-rooted history and cultural significance of foie gras in French cuisine and agriculture. It also serves as a reminder of the importance of understanding the origins and traditions behind the food we consume, and the role that agriculture has played in shaping the culinary landscape of France and beyond.
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