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Where did foie gras originate?

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Foie gras is believed to have originated with the ancient Egyptians, who observed that migratory geese and ducks stored fat in their livers; they began force-feeding them to procure the fatty liver as food. The practice of producing and eating foie gras seems to have continued with the ancient Romans and then Jews in the medieval period before finally taking off in France in the 1500s.

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What is foie gras torchon?

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Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. They write new content and verify and edit content received from contributors.
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Foie gras torchon is a style of foie gras preparation; torchon means “dish towel” in French, which denotes that the foie gras is wrapped in a dish towel or similar cloth material and molded into a cylindrical shape to be cooked. (Foie gras terrine, in contrast, is simply another style of preparation in which the raw liver is cooked in a porcelain terrine dish.)

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