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The history surrounding capon traces back to Roman laws during a severe drought in 162 BC, where the fattening of chickens was prohibited due to grain scarcity. This led farmers to turn to capon production, which became a favored dish during the peak of Roman civilization.
As Europe progressed into the Middle Ages, capons emerged as a culinary symbol among the wealthy elite thanks to their formidable size and tender texture. Notably, they were often featured prominently in medieval feasts.
Literary references abound, hinting at the enjoyment of capons, like in Rabelais's recounting of his cherished capons from Le Mans, France, known for their vibrant flavors—a quality still celebrated today.