The lupine was important, because it gives the foie gras the bright yellow color chefs have been schooled to look for; actually, a brighter color, because yellow lupine produces a stronger pigment than commodity corn. With that development, he won first prize in the authoritative worldwide competition for the stuff.
I strongly recommend the video, if bandwidth allows.
I truly believe if you are going to keep animals , even in food production , it is always better if they are happy with their environment. I believe their interactions and relationships are important too. My animals thrive on positive interactions. So every day I make a point of physically petting, scratching, talking to each of them and telling them they are good.
We can see the sometimes hidden benefits of animal husbandry - as in the joy caring for and watching animals brings to human beings, and sharing his olives and figs with the geese returns fertilization and plant/grass trimming making his trees happy. He's got a complete system, and it's beautiful.
Leif Kravis wrote:
i have been a Chef for 25 years and remember reading a study that reported on wild geese gorging themselves on grains and seeds naturally, so sure why not? could be a pre migratory, prepatory, behavioral adaptation to store energy for the flight. and i think that in olden times the goose herding maidens massaged their necks so as to allow them to maximize their natural desires. they are gulleting their food down getting energy stored quickly as nature intended, we reap the richness of that stored goodness when we harvest them, Yummy, lucky us!!
Yes, he mentions this in the lecture (all except the neck massage part). He also goes into the invention of gavage: legend has it, it was a way to satisfy a pharaoh's demand for unnatural amounts of the stuff.