Foie gras: a culinary delight discovered 5.000 years ago thanks to the winter migration of wild geese from Scandinavia to the marshes of the Nile Delta. Astonished by the size and flavor of goose liver, the Egyptians understood that the web-footed birdsproduced foie gras (literally, “fatty liver”) because the fat stored in the liver allowed them to complete long migrations. Thus, the foie gras produced through force-feeding is as healthy as the one naturally generated during the migratory cycle of ducks and geese. Foie gras is Italian before being French, because…