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]
Mardi Gras in New Orleans The first record of Mardi Gras being celebrated in Louisiana was at the mouth of the Mississippi River in what is now lower Plaquemines Parish, Louisiana, on March 2, 1699. Iberville, Bienville, and their men celebrated it as part of an observance of Catholic practice. The date of the first celebration of the festivities in New Orleans is unknown. A 1730 account by Marc-Antione Caillot celebrating with music and dance, masking and costuming (including cross-dressing). [1] An account from 1743 that the custom of Carnival balls was already established. Processions and wearing of masks in the streets on Mardi Gras took place. They were sometimes prohibited by law, and were quickly renewed whenever such restrictions were lifted or enforcement waned. In 1833 Bernard Xavier de Marigny de Mandeville, a rich plantation owner of French descent, raised money to fund an official Mardi Gras celebration.