besse-foie-gras.com

Old times [ to publish ] At a as early time as century XXV adC, the Egyptians discovered that ocas originating of long migratory trips and that rested to borders of the Nile river during the winter, they stored natural fat reserves in his liver. The liver varied its tonality towards the yellow and presented/displayed an exquisite flavor. Soon they learned that many birds could be barleys by means of the overfeeding, so that its liver was hipertrofiase and began with the practice to fatten to domesticated gansos. In necrópolis of Saqqara, the tomb of an important real official, Mereruka, contains a bas-relief with a scene in which enslaved they take hold by the neck to ocas to introduce balls to them of food in his throats. To their side are tables with more balls of food, probably elaborated with toasted grain, and a blister to dampen the food before giving it to the gansos. The practice to overfeed gansos expanded by the Mediterranean from Egypt. The earliest reference to supercharged gansos data of century V adC., and is narrated by Greek poet Cratino, who spoke of “boots of gansos”. Nevertheless, Egypt maintained its reputation like source of supercharged gansos. When king Agesilao de Esparta visited Egypt in 361 adC., he was entertained with “fattened gansos and bull calves”, the best products of the Egyptian farmers. Nevertheless, the introduction as elaborated gastronomical plate comes from the Romans, to whom iecur is denominated ficatum (iecur means Latin liver in, whereas ficatum comes from ficus, higo). Pliny Old grants credit of his creation to gourmet Frame Gabio Apicio, to that the only book of Roman kitchen that has arrived to the present time, by means of the feeding of the gansos with dried higos is attributed, in order to hipertrofiar its livers. The Ficatum term was associated so much to the liver animal that became the root by which it derives foie (French liver), liver (in Spanish) and fegato (liver in Italian). The practice to cause hipertrofia of the liver of the gansos feeding them with higos could come from hellenistic Alexandria, since great part of the Roman kitchen of luxury must its inspiration to the Greeks. Posclásica time [ to publish ] After the fall of the Roman Empire of the West, the liver of ganso vanished temporarily of the European kitchen. One has affirmed that galorromanos farmers preserved the tradition of the manufacture of the foie gras during centuries until he was redescubierta. Nevertheless, this theory lacks no reasonable evidence, since it is known that the sources of meat for the French farmers of the Average Age were ewe and pig fundamentally. One much more considers that the tradition was preserved by the Jews, who probable could learn the method to hipertrofiar livers of gansos and ducks during his property to the Roman Empire. The Jews conserved this knowledge in their migrations towards central and Eastern Europe. The Kashrut, the compendium of nourishing laws that determined the character to kosher of the diverse foods that could consume the Jews, prohibited them to use butter to cook. Mantequilla was not an alternative either, since also it was prohibited to mix meat with milky products. The Jews used olive oil in the Mediterranean river basin and oil of sésamo in Babylonia, but no of such products was available during the Average Age in western and central Europe, so they used bird fat that could produce in abundance overfeeding gansos. The delicate flavor of the fattened livers soon was appreciated, as it registered Hans Wilhelm Kirchhof de Kassel, which wrote in 1562 which the Jews fattened gansos and that appreciated particularly their livers. Nevertheless, some rabbis were worried about the complications that to the eyes of kashrut could suppose to overfeed gansos, since the Jewish nourishing law prohibited the animal raising that did not live more than twelve months. He must be indicated that the rabbi of the century XIX Moses Sofer even maintained that if an animal could die within the twelve months, would not be an impure animal, since no of its lungs would be damaged. In any case, this question remained more like one of the debated subjects within the Jewish nourishing laws until the taste of the Jews by the liver of ganso declined in century XIX. The gentile gourmets began to appreciate the liver fattened of ganso, who could acquire in the Jewish guetos. In 1570, Bartolomeo Scappi, cook of Pope Pío V, published its book of kitchen Operates, in which it comments that “the liver of the bred domestic gansos by the Jews has a great size and a weight of between two and three pounds”. In 1581, Max Rumpolt de Maguncia, cook of several noble German, published an exhaustive book of called kitchen Kochbuch, in which it tells that the Jews of Bohemia produced livers of more than three pounds of weight. Rumpolt provides several prescriptions for him, being one of them the one of mousse done of liver of ganso. The methods to produce liver of ganso fattened arrived at France through Alsacia. Main producers [ to publish ] France is the leader of the foie gras in the world, providing 80% of the world-wide production (16,370 tons in 2003, 96% of duck and the rest of ganso), and elaborate practically everything (98% [ 1 ]). It provides use to more directly than 30,000 people, and 90% of the production reside in the regions of Moors, Périgord (in Dordoña) and Midi-Pyrénées in the southwest, as well as in Eastern Alsacia. The European Union (UE) recognizes the foie gras produced by means of traditional methods (”it labels red”) in the southwest of France with a geographic denomination of origin. In America, Québec, old French colony, also has a prosperous industry based on the foie gras that usually uses many Canadian cooks like demonstration of national pride. In Spain, the lack of legislation has caused that numerous producers have used indifferently the terms paté and foie gras, which has caused confusion between the consumers.

Mardi Gras in New Orleans [ to publish ] People celebrating Mardi Gras in the Frenchmen street, the vecindario Faubourg Marigny. People celebrating Mardi Gras in the Frenchmen street, the vecindario Faubourg Marigny. The celebration of Mardi Gras is between greatest and famous of the world. The season of the Carnival in New Orleans, that overcomes his you originate of the catholic tradition, begins the 6 of January, the night of Epifanía. From that day, they begin to see floats, dances of famous masks and “king cake” (name that is translated to the Spanish like real cakes). Two weeks before Tuesday of Carnival, a daily parade can be observed. Elaboration and and parade celebration greater colorful they are place last five of the season. In the last week of the carnival, many activities through New Orleans follow one another now and the communities vecinas.y in Bolivia specifically in the high city satellite The rocks (Krewes calls in New Orleans), understood like societies of membresía exclusive, organize the parades of Mardi Gras. Each one has its own parade and takes its name. When they march past, their members send a great variety of objects to the public: necklaces multicolors, medallones with the name of the rock, decorated plastic cups, cheap toys and other things of most peculiar (intimate articles, lances of toy, etc). Although many tourists visit the Bourbon street and other sections of the French district during Mardi Gras, the greatest parades do not happen that way because the streets are too narrow for the floats. Celebrating Mardi Gras in the street Channel of New Orleans. Celebrating Mardi Gras in the street Channel of New Orleans. History [ to publish ] The tradition began when Luisiana was colonized by the French. The first celebration of which documentary certainty is had was in 1699. Even so, it is not known exactly when such festividades began really. However, for year 1743 already it seemed an established affluent tradition. The authorities got to prohibit the celebration in some occasion, but whenever she prohibited myself, it returned since the restrictions were abolished or the police no longer gave much importance them. The Comus rock the merit of being is recognized to him oldest than it has taken part in the carnival. His first organization of the carnival dates from the 1857. Economic, political wars, crises and severe climatic conditions characteristic of the zone have at least if in many occasions the main parades have not been celebrated, in the city of New Orleans. This it was the case during the American Civil War and World War II. The 1972 celebration was the last time that the floats marched past by the old and narrow streets of the French District. The agglomeration of multitudes and, every time, greater floats forced the authorities to change their route. In 1979 the police of New Orleans put itself in strike. Initially all the parades were cancelled or they were transferred to the bordering communities like Jefferson Parish. That year few tourists arrived but the celebration continued. The National Guard of the United States dispatched troops so that they maintained the order. As the soldiers only had orders to prevent crimes against people or properties, the laws that prohibited the illicit drug use were regulated. Therefore many Bohemians say that the Mardi Gras of 1979 was the best celebration to date. In 1991 a law was approved that forced all the organizations, including a the rocks of Mardi Gras, against that they did not discriminate being based on race, religion, sort or sexual direction and those that they did not obey the law would not receive permissions for parades nor any other type of public license. In addition to this, the law forced to that the rocks revealed the names their members and suspended their secret codes. The rocks of Comus, Momus and Proteus cancelled their parades as it protests although the members of Proteus decided to obey the law and finally ended up marching past. Two federal cuts soon declared that the law was not compatible with the right of the free association (protected in the U.S.A. by the first amendment to the constitution) and was an invasion to the privacy of the groups affected by the decree. The Supreme Court it was refused to listen to the appeal of the city before this decision. At the moment many rocks base their operations on a model of businesses and have opened his membresías to whatever it can pay the quotas to be able to hold an one’s position in ranks in a float. In resistance to this position are many rocks that follow the old structure of membresía closed and dances which makes exclusive rights to certain social circles. Like cause of the Katrina hurricane, many have been asked as Mardi Gras in New Orleans is celebrated. The city council, that was declared in the bankruptcy after the storm, requested that the celebration was much more small so that the services of the city could give supply. Many of the rocks announced that they would be ready for his parades so negotiations between these groups settled and the city. Almost all the parades will limit the avenue Saint Charles in the district of Uptown. Although at the end of the 2005 doubts as far as the existence of a touch existed of is during Mardi Gras, this measurement, that had been applied as a result of the Katrina hurricane, was abolished at beginnings of the 2006.

In biochemistry, fat is a generic term for several lipid classes, although it generally talks about the acilglicéridos ones, esters in which one, two or three fatty acids is united to a glycerin molecule, forming monogliceridos, digliceridos respectively and trigliceridos. The fats are present in many forms of life, and have structural functions as much as metabolic. The type commonest of fat is the one that three fatty acids are united to the glycerin molecule, receiving the name of triglicéridos or triacilglicéridos. The solid triglicéridos ones to room temperature are denominated greasy, whereas those that are liquid, also are known like oils. The oils are transformed into fats artificially by means of hidrogenación to obtain hydrogenated butters or fats. All the fats are insoluble in water having a significantly inferior density (they float in the water). Types of fats [ to publish ] Based on the degree of saturation of formantes fatty acids of the fat, we can distinguish: * Saturated fats: formed by saturated fatty acids. They appear for example in the bacon, the tallow, et cetera. This type of fats is solid to room temperature. Those formed by fatty acids laurico, mirístico and palmítico are the fats most detrimental for the organism. , fats nevertheless saturated cradles in the esteárico have a neutral effect. Examples: tallows and butters. * Insaturadas fats: formed by insaturados fatty acids like oleic or the palmitoleico. They are liquid to room temperature and commonly it is known them like oils. They can be for example the maize, sunflower, olive oil. They are most beneficial for the human body and are essential nutrients since the organism cannot make them and the only way to obtain them is by means of direct ingestion. Examples: oil. * or monoinsaturadas Fats. They are those that increase the cholesterol good (HDL) and lower the bad cholesterol (LDL). One is them in the dry olive oil, avocado, and some fruits. or poliinsaturadas Fats (omegas). These are not as beneficial as the monoinsaturadas ones - but they are not as harmful either as the saturated ones. One is them in most of the dry fish, seeds and fruits. Functions of fats [ to publish ] * Production of energy: 1 g of any fat produces 9 kilocalorías of energy. * They form panículo fatty that it protects to the mammals against the cold. * They hold and they protect organs like the heart and the kidneys. * In some animals, aid to make them float in the water.