Foie gras ... Cincin gargajiya na gargajiya na Faransa, wanda abincin gourmets na gaskiya da masu sani na dandano na marmari suke ci. Hanyar hanta (watau "foie gras" daga harshen Faransanci), ya sa hanzari ya yi yawo, yana haifar da glandan da ke cikin jiki. Kuma har ma da Sauternes mai tsada, wanda aka ba da izini ga dadi, an tilasta su jira jinkirin su. Abin banmamaki, wane nau'in mai sha'awar foie gras ya san dukan gaskiyar game da yadda wannan mai kyau, mai haɗari, hanta mai haɗari ya samo? Amma a gaskiya magungunan mutane sun maida hankali sosai a ciki, watakila, shi ya sa yake da kyau sosai. Duk da haka, tambayoyin lamiri na da mahimmanci da na sirri. Amma game da wasu al'amurran fasaha na tsarin magana har yanzu yana da daraja.
Game da tarihin dogon tarihi da ke shafe tushen wannan al'adar Faransanci, zaku iya rubuta wani littafi da zai cika da mutane na tarihi, abubuwan da ake bukata a gefe da na rayuwa, da bambancin dafuwa a kan batun da sauransu.
Wani ɗan gajeren rubutun shine kamar haka. Wani ya taba lura cewa abinci na geese yana cike da hankali kafin ya tafi dogon jirgin zuwa wurare masu zafi. Bayan gutted wannan fatted tsuntsu, wasu daga cikin gabobin alama kamar yadda m ban mamaki ga dandano. Kuma kitsen da aka samu na gishiri (duck) ya zama kashin ƙasar Faransa. Amma ta yaya yake faruwa? Menene aka boye a bayan wadannan kwaskwarima masu kyau tare da bakuna, jigon ganyayyaki da kuma jin dadi mafi kyau ga masu dafa? Cynical, tashin hankali tashin hankali, ban mamaki tunanin da har ma da mafi m pragmatists.
Foie-gras wata doka ne, mummunan zalunci. A cikin makonni huɗu na farko, kajin suna rayuwa ne cikakke sosai, suna girma da karfi, suna yada fikafikan su. Hanya na biyu shine rageccen abincin da yaron yaron ya girma. Kuma daidai daga wannan lokacin ya zo awa "X" - geese (ko ducks) kusan tsagewa, saboda haka an saka su a cikin sassan jiki wanda ke da ƙananan zafin jiki, cin abinci mai karfi zai fara. Wannan mataki ana kiran shi da kyau - "gavage", amma a aikace an saka wani bututu a cikin kututturewar tsuntsu ta hanyar abin da ake ciyar da abinci (mafi yawan masara) a saman. Wannan "shayarwa" an yi shi a kalla sau 3-4 a rana, saboda abin da hanta na Goose (ko ducks) ke ci gaba da ci gaba da girma. A cikin mataki na hudu, an kashe tsuntsu, ciki ya ɓata, kuma an hanta hanta. Duk da haka, a'a, hotunan sun nuna cewa yana da yawa daga cikin nauyin nama na nama.
Kuma wasu yankunan Hungary suna yin haɗin hanta a hanya mai rai. Wataƙila, abincin ɗanɗanar wannan foie gras shine mafi tsabta - wahala da tsuntsaye ke ƙarawa da ƙarancin rubutu. Nauyin wannan samfurin samfurin shine 800-900 grams, wanda shine sau 10 ya fi girma fiye da sababbin.
An dakatar da Fu-gras a kasashen Turai da yawa (Switzerland, Birtaniya, Czech Republic, Denmark, da dai sauransu), a wasu jihohin Amurka. Masu shahararren Faransa sun faɗi sau da yawa cewa wannan hadisin ba shi da damar kasancewa. Duk da haka, foie gras ba kawai ya ɓace daga shelves da kuma daga menu ba, amma ana ƙara karuwa. Masu gabatarwa suna jayayya cewa tsuntsaye suna jin dadin kansu - da ciyar da su, sun cancanta. Duk da haka, ya kamata kawai ya dauki sau ɗaya a wadannan idon "farin ciki" na geese, wanda aka sare da kuma ƙaddarar a cikin kullun "sutura".
Hanya, shirin ilimi: hanta - foie gras, kifi - fugu (shi ne har yanzu abinci!).