Foie gras, a luxurious delicacy made from the fattened liver of a duck or goose, has a history that dates back to ancient Egypt.

The Egyptians observed that geese and other migratory birds naturally increase their food intake and fatten up before embarking on their long migratory journeys south for the winter. This natural behavior, where birds store fat in their livers, was noticed by the Egyptians.

The practice of fattening geese and other birds likely began in ancient Egypt around 4,000 years ago. The Egyptians replicated this behavior by deliberately feeding the birds, encouraging them to store fat in their livers, which led to the development of foie gras production.

The practice was later adopted and refined by the Romans, who further advanced the technique. However, it was the Egyptians who first recognized the natural process and began using it as a food source, laying the groundwork for what would later become the foie gras tradition.