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A proverbial phrase or expression is a type of conventional saying similar to a proverb and transmitted by oral tradition. The difference is that a proverb is a fixed expression, while a proverbial phrase permits alterations to fit the grammar of the context. [1] [2] In 1768, John Ray defined a proverbial phrase as:
“How to Cook Your Goose: A Survey of Women’s Magazines,” Radcliffe Quarterly, 1984. “Are Health Magazines Good For You?”, Radcliffe Quarterly, June 1985; reprinted in Medica: Women Practicing Medicine, December 1985.
An idiom is a common word or phrase with a figurative, non-literal meaning that is understood culturally and differs from what its composite words' denotations would suggest; i.e. the words together have a meaning that is different from the dictionary definitions of the individual words (although some idioms do retain their literal meanings – see the example "kick the bucket" below).
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There's an old saying, "What is sauce for the goose is sauce for the gander."This meshes well with the Golden Rule, or ethic of reciprocity, which is a key moral principle in many religions and philosophies, and is often stated as "Do unto others as you wish to be done for you", or conversely, "Don't do unto others what you would not wish to be done to you."
The latter also provides the moral that fair speech is sometimes of great profit (un bel parlar à tempo è gran guadagno) while the similar story in La Fontaine's Fables, which he titles the Swan and the Cook (Le cygne et le cuisinier, III.12), comes to rest on the sentiment that gentle speech does no harm (le doux parler ne nuit de rien). [6]
Many other stories contain geese that lay golden eggs, though certain versions change them for hens or other birds that lay golden eggs. The tale has given rise to the idiom 'killing the goose that lays the golden eggs', which refers to the short-sighted destruction of a valuable resource, or to an unprofitable action motivated by greed.
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.