The fact that people insist on calling it by its French name, rather than “fat liver”, is a testament to the marketing that has to be done to support interest in it.
The study of variable quantities is called “al-jabr” not because mathematicians want to make it sound exotic, but because of historical accident. Unless you have particularly good reason to think otherwise, I would guess foie gras is the same way.
People are automatically repulsed by “fat liver”. They’re not repulsed by “the restoration”. Foie gras needs to hide its original-language meaning to avoid turning away some people; algebra doesn’t. Not a particularly relevant comparison, I think.
People who speak English are (possibly) automatically repulsed by “fat liver”. French speakers are not similarly repulsed by “fois gras”. The difference has little if anything to do with the practice of force feeding.
Americans are repulsed by just “liver”, for the most part. It’s unfortunate, organ meat is really good for you, and for the most part much cheaper than muscle.
Though the related expression* might lead one to believe otherwise, Jewish Americans consume chopped liver that is labelled “chopped liver” pretty regularly. Though I’ve got to say that chopped beef liver is much better than chopped chicken liver, so I have my doubts about goose liver pate (which I’ve never tried). Also, a little minced onion and salt makes it a lot more appetizing than it might be alone.
The study of variable quantities is called “al-jabr” not because mathematicians want to make it sound exotic, but because of historical accident. Unless you have particularly good reason to think otherwise, I would guess foie gras is the same way.
People are automatically repulsed by “fat liver”. They’re not repulsed by “the restoration”. Foie gras needs to hide its original-language meaning to avoid turning away some people; algebra doesn’t. Not a particularly relevant comparison, I think.
People who speak English are (possibly) automatically repulsed by “fat liver”. French speakers are not similarly repulsed by “fois gras”. The difference has little if anything to do with the practice of force feeding.
Because that culture spent correspondingly more effort bending people’s preferences in favor of eating that food.
Americans are repulsed by just “liver”, for the most part. It’s unfortunate, organ meat is really good for you, and for the most part much cheaper than muscle.
Would the latter remain true in America if Americans were to lose their beliefs that organ meat is repulsive?
Probably the price of organ meat would go up, while the price of “normal” meat would go down. That’s basically a winner for everyone.
Except those of us who already like organ meat...
Well, you people are disgusting anyway :)
Though the related expression* might lead one to believe otherwise, Jewish Americans consume chopped liver that is labelled “chopped liver” pretty regularly. Though I’ve got to say that chopped beef liver is much better than chopped chicken liver, so I have my doubts about goose liver pate (which I’ve never tried). Also, a little minced onion and salt makes it a lot more appetizing than it might be alone.
On a different note, make sure you don’t eat liver from a carnivore.
*”What am I, chopped liver?”
Also, some hard boiled eggs.
Mmm… chopped liver...