where does pate de foie gras come from
Foie gras Foie gras (/ˌfwɑːˈɡrɑː/ ( listen), French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain[2] and other countries, it is occasionally produced using natural feeding.[3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.[4]
Day of the Dead The holiday is sometimes called Día de los Muertos[2][3] in Anglophone countries, a back-translation of its original name, Día de Muertos. It is particularly celebrated in Mexico where the day is a public holiday. Prior to Spanish colonization in the 16th century, the celebration took place at the beginning of summer. Gradually, it was associated with October 31, November 1, and November 2 to coincide with the Western Christianity triduum of Allhallowtide: All Saints' Eve, All Saints' Day, and All Souls' Day.[4][5] Traditions connected with the holiday include building private altars called ofrendas, honoring the deceased using calaveras, aztec marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts.[6] Visitors also leave possessions of the deceased at the graves.