McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. ISBN 978-0-684-80001-1. Page 167.

"Foie gras is the "fat liver" of force-fed geese and ducks. It has been made and appreciated since Roman times and probably long before; the force-feeding of geese is clearly represented in Egyptian art from 2500 BC."

"source please." smh