The production of foie gras is a matter of bitter contention between gastronomes and animal rights activists. Although the buttery taste of foie gras is unparalleled, it is undeniable that gavage — the force feeding of geese and ducks through a metal tube — is an inhumane practice. Tissue engineering has solved this age-old controversy by growing goose livers without the goose. French farmers may frown on disembodied livers and the loss of a centuries old tradition, but the previously rare delicacy is now an affordable, abundant and animal-friendly treat.
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