/ck/ - Food & Cooking

>Frog legs cuisine is also contested as an issue of animal rights, as the frog's legs are often removed without slaughtering the frogs first, at which point the still-living frogs are discarded.

>By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days.

>For centuries, a rite of passage for French gourmets was the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.

Why is French Cuisine so cruel?