Foie gras can be linked back to ancient Egyptians when geese were first domesticated. These Egyptians discovered that in preparation for migration, the geese would eat large amounts of food which allowed the geese to develop large, fatty livers. The Egyptian hunters took notice in the geese and developed a technique, gavage, which produces fatter birds. This was carried over into Rome where foie gras was served in nice restaurants. After Rome fell, the Jewish population still used foie gras since the meat was nutritional and it conformed with Jewish law.
