Truffles
These days the word 'truffle' is very well known - having said that not all may have eaten it due its extreme high price. They are reported to have been first mentioned in the 'inscriptions' of the 'neo-Sumerians' as regards to the eating choices of their enemies who were known as the 'Amorite'. They are also reported in the writing of the fourth century BC Theophrastus. It is reported that Plutarch ascertained that they were a result of lightning, warmth and water in soil. On the other hand, Dioscorides supposed that they could be tuberous roots. During the classical period of Italy, there were three types that were produced, namely the 'Tuber melanosporum', 'Tuber magnificanus' and last of all the 'Tuber magnatum'. In the instance of the Romans it is reported that they only used the terfez in cooking which is a fungus of approximate appearance. The nature of it was that it was capable of absorbing flavours from around it. Moreover, the ancient Romans would use different spices and flavourings in addition.
If one looks at the Muslim world, it is reported in the hadith Sahih Muslim that the prophet Mohammad said that 'truffles' were actually 'manna' by Moses. Moreover, it is claimed he said that the juice of it was a medicine for eyes. During the Middle Ages it is reported that truffles were not commonly used. However, it is apparently recorded by Bartolomeo Platina who was the historian of the pope in 1481, that 'sows of Notza' were not bettered in looking for truffles and should have a muzzle attached to stop them eating the food. During the Renaissance and into modern times, truffles have gained popularity in Europe and were valued in King Francis I of France's court. By the 17th century it is recorded that Western and French cooking gave up some of its 'heavy' oriental spices and returned to the natural uses of foodstuffs. In fact, is is recorded that during the 1780s, this food was quite popular in markets of Paris. It is asserted that in 1825 Brillat-Savarin said that they were extremely expensive and would thus only be possible for eating by important nobles and women who were kept. One delicacy that was valued was that of a 'truffled turkey'.
In terms of cultivation of truffles, it is reported that in 1808, there was some success in the French trufficulture. Joseph Talon of Apt in the south of Franc noted in 1808 that since truffles were growing among certain tree roots that he could sow acorns that had been collected at the base of trees where truffles were known to grow. In fact, the experiment was recorded as being successful and afterwards they were found to be growing around the soil of new oaks. In the year 1847, August Rousseau who was of Carpentras in the area of Vaucluse sowed about 17 acres of oaks in a similar fashion and was resultingly able to have large harvests of them. Moreover, he was able to get a prize in the World's Fair of Paris in 1855. By the 20th century with great industrialization in France and moreover by the First World War, many of the truffle fields were neglected. Nowadays, 80% of truffles which are produced in France are specifically produced truffles areas. There are also other areas like this in the UK, US etc..