Source: International Business Times
Customers eat gourmet food made with foie gras at Hot's Kitchen during a "Farewell Fois Gras" event on June 29, 2012 in Hermosa Beach, California AFP Foie gras -- the fattened liver of ducks or geese -- is a French delicacy prized for its rich, buttery flavor. But its production, which involves force-feeding the animals, has led to bans in several countries. Now, a team of scientists says they've developed a more ethical alternative: one that mimics the taste and texture of the dish, minus the controversy.
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