Foie Gras


Ethic and social responsible has various approach to ethical problem which is Utilitarianism, Kantianism, Ethical Egoism, Ethics of Care and Virtue Ethics. Each of the approach are not all of it can be use, it depend on the situation. Ethics is refers to value and riles of a person and a group people stand for. Which the values and rules it our society not always shared by the time past our religion and culture determine which is right and wrong. There are several theories but is not all can apply in every situation, it depends. Based on the ethical theory that I have learned in this semester I would like to apply it on a research story using one of the above theory.  

Foie Gras is one of the jewels in the crown of French gastronomy as well as one of the finest French delicacies products of the country. In French, “Foie Gras” means fat liver. It is a food item or product made out of the liver of a goose or duck which has been fattened through force feeding method called Gavage (Mckinley, 2012)

In 2500 B.C, the technique of gavage was derived from ancient Egyptians where they began keeping birds for food and accidentally fattened the birds through force-feeding (Ramizer, 2008). It all started way back to the ancient Egyptians who discovered that geese would eat large amounts of food during the winter which resulted to liver expansion. From that moment, they resulted to eat goose liver as it was considered an important source of nutrition around the Nile region. After that, the practice of gavage spread throughout the Mediterranean and was adopted by the Greeks and then the Romans. There exists evidence that show’s an ancient drawing of an Egyptian farmer force feeding the geese: a pictorial testament of the early origins of Foie Gras production.

The technique which geese were fed with fig fruits was developed by the Egyptians, however the Hebrews copied their method and within centuries, they carried it around to the Latin and Greek and...