ILLINOIS RESTAURANT ASS'N v. City of Chicago

MEMORANDUM AND ORDER

MANNING, District Judge.

Foie gras, or “fatty liver,” is produced using the French practice of gavage, which involves feeding ducks or geese with the goal of fattening their livers. The practice dates back to at least Roman times, when Pliny the Elder wrote of the practice of feeding geese dried figs to enlarge their livers. Pliny the Elder, Natural History, Book VIII, Ch. 77 (Teubner ed.1909). In the nineteenth century, the debate over the propriety of the practice continued, as Jean Anthelme Brillat-Savarin sided with the geese and ducks, writing that “[t]hey have not…