Talk:Tuber (genus)

From Wikipedia, the free encyclopedia

Microbiology WikiProject
Portal:Biology
 Biology Portal
Tuber (genus) is supported by WikiProject Fungi, which aims to improve Wikipedia's coverage of Fungi. Please work to improve this article, or visit our project page to find other ways of helping.
B This article has been rated as B-Class on the assessment scale.
High This article is on a subject of high-importance within mycology.

Article Grading: The article has been rated for quality and/or importance but has no comments yet. If appropriate, please review the article and then leave comments here to identify the strengths and weaknesses of the article and what work it will need.

Contents

[edit] Hidden advert?

The section that says "those interesting in truffle cultivation can see.." should be deleted. A cheap excuse for marketing has no place in an encyclopedia. It can (if it is included at all) can be put as a link at the bottom of the page. What do you reckon?

--Mediterraneo

you're right, no adverts here

[edit] Which is best

I'm a bit confused by the following paragraphs:

"Connoisseurs consider that the best truffle is the Tuber melanosporum (black truffle)..."

followed in the next paragraph by

"Superior to t. Melanosporum in smell and taste is the White truffle (tuber Magnatum)..."

First, if "Connoisseurs consider" black truffles best, it strikes me as odd that an encyclopedia can authoritatively say that white truffles re "superior." Second, isn't it widely agreed that black truffles are better, as reflected in their generally higher price? Should this be edited?

I have called this to general attention by marking the section as self-contradictory. 67.160.10.87 04:41, 18 February 2006 (UTC)

In Italy is widely reputed the White truffle to be the best quality of truffle:

  • it's said to be a little more tasty than black one (this may be subjective);
  • it's more expensive than Black truffle, but this may be due mainly to the smaller production area;
  • in my experience restaurants and specialyzed food shops regards White truffle as better than Black truffles;

In Italy is known also a third kind of truffle (less known than White and Black ones), named "Scorzone" (Tuber aestivum), that is less tasty than White and Blach truffles and much less expensive, it resemble the Black truffle but as may seen in the section of the truffle the inner part is similar to a "dotted" White truffle (I Googled and found a very clear image on http://www.deliziatartufi.com/aestivum_sezione3.gif) "Tartufo bianchetto" (Tuber Albidum Pico) is another kind of truffle (less widely known) than previous tree, quite similar, but somewhat "lessen" in price and taste, to White truffles.

the explanation above should be incorporate in some way into the section so as to clarify the apparent contradiction. Preferably with citations to reasonable sources 67.160.10.87 04:47, 18 February 2006 (UTC)

[edit] Social commentary

"The countryside in southern France is largely depopulated, with a lot of the lands in the hands of the descendants of the farmers. These descendants live in towns and cities and feel mostly unconcerned by the countryside. Local farmers are also opposed to a return of mass production, which would decrease the price of truffles."

I'm unsure about this social commentary. David.Monniaux 17:28, 15 Dec 2004 (UTC)

It would be cool if somebody knowing English mycological terminology would translate the paragraphs dealing with the symbiotic growth of truffles from the French wikipedia. David.Monniaux 17:41, 15 Dec 2004 (UTC)

The commentary above comes from a French website. If you travel to southern France you'll notice how some areas are depopulated, with villages abandoned. This is especially true in places like Lot or Lozère. Hardouin 15:44, 11 Feb 2005 (UTC)
Just give us the URL of that French website here at this Discussion, and I'll take the trouble to insert it here, if no one else wants to. Then it will be encyclopediable, as a report, not an assertion of social commentary, and David Monniaux' reservations will be satisfied. --Wetman 21:18, 11 Feb 2005 (UTC)

[edit] Truffle chocolates

The brief note about truffles as a chocolate confection at the bottom of this article is somewhat disappointing. I arrived at this page wondering why chocolate truffles are called truffles. If anyone could expand on that, I would appreciate it. Rcsheets 22:19, 23 Dec 2004 (UTC)

It's just the look of them, dusted in powdered cocoa to look even more like real truffles. Are they a 20th-century innovation I wonder? --Wetman 21:18, 11 Feb 2005 (UTC)


I think the whole section should be cut. It doesn't sound encyclopedia-like, why not just include a reference to chocolate truffles at the top. Android93 13:47, 17 September 2005 (UTC)


I suggest someone take the work to research a little more on "Chocolate Truffles" and hopefully make its own article (but if not, perhaps a stub). Then we can do a "see-also" at the article's top to distinguish the fungus from the confection, and shorten the chocolate truffle section to reference the article. 67.160.10.87 04:51, 18 February 2006 (UTC)

[edit] Truffled turkey

I am now cooking a truffled turkey, based on an excerpt from this article:

'Truffles were very popular in Paris markets in the 1780s, imported seasonally from truffle grounds, where peasants had long enjoyed their secret. They were so expensive they appeared only at the dinner tables of great nobles —and kept women, Brillat-Savarin noted characteristically. The greatest delicacy was a truffled turkey. "I have wept three times in my life," Rossini admitted. "Once when my first opera failed. Once again, the first time I heard Paganini play the violin. And once when a truffled turkey fell overboard at a boating picnic."'

I plan to play paganini and eat truffled turkey in about 2 hours. I'll drop another note to let you know how that goes in case your interested ;)

Sam Spade 17:56, 11 December 2005 (UTC)

Subtle. It tasted a bit like mushroom gills. At least it wasn't nasty, like that black caviar I ate! Sam Spade 22:18, 11 December 2005 (UTC)

The gravy was better than the turkey itself, at least the truffles were noticable there. Sam Spade 10:17, 25 December 2005 (UTC)

Try making a risotto and pour a tiny amount of truffle oil over each serving. This is one of my favorite uses of the flavor of truffles.

[edit] Poulet Demondueil

"Chicken in mourning" was a famous dish created by one of the famous Madames de Lyon, a group a women who had moved to Paris to open restaurants. To make the Poulet Demondueil, stuff the skin of the bird between the meat with thin sliced of truffe noir. Then bind the bird and poach slowly in a rich chicken stock that is just at the simmering point, until cooked tender. Remove from poaching liquid, split in half and serve with seasonal vegetables. I'm looking for a story that the woman who created this dish served over 500 000 of them in her restaurant. When (and if I am able) to find it, I will provide a link. Bon appetit! Hamster Sandwich 18:13, 11 December 2005 (UTC)

I was mistaken concerning the name of this dish, it is properly "Poulet Demi-Dueil" or "Chicken in partial mourning". Still looking for the story of the chef who is credited with its invention. Hamster Sandwich 01:18, 20 December 2005 (UTC)
This dish was even more properly Volaille en demi-deuil. (deuil rhymes with oeil). Poulet wears feathers and runs about. Volaille or poularde come to table. Try googling "poularde demi-deuil" and "volaille demi-deuil" Bon appetit! --Wetman 05:07, 20 December 2005 (UTC)

[edit] British truffle industry in the 18th century?

This claim recently entered strikes me as unlikely. Where were these truffles being hunted? New information is especioally welcome in anb area one knows quite well. --Wetman 15:02, 15 December 2005 (UTC)

Google gives two references:
* http://www.nifg.org.uk/facts_b.htm
* http://www.psgrill.net/Food/FoodInfo/Mushrooms/summertruffle.html
using this term: http://www.google.co.uk/search?hl=en&safe=off&q=%22Alfred+Collins%22+truffle&btnG=Search&meta= Shermozle 16:55, 15 December 2005 (UTC)
I have a chapter devoted to truffles in Britain in my book (http://www.limestonehills.co.nz/Books/trufflebook.html). Alfred Collins' father once presented Queen Victoria with a 1kg summer truffle. Good marketing! --Trufficulteur 22:48, 8 June 2006 (UTC)

[edit] belgian truffels

the very first belgian truffle was harvested today, Rudi De Volder from the west-flemish Reninge, owenr of the restaurant 't Convent, harvested one black wintertruffle, weighing 30 grams, this monday, he had importeed a few tons of soil from the perigord a dozen years back, and recently bought a sniffing pig. The first truffle was eaten by the pig.

[edit] no pictures of black truffles?

The French would be outraged. :p 67.160.10.87 04:29, 18 February 2006 (UTC)

[edit] This needs a rewrite

While the recent re-write may have removed some inconsistencies, the article is still wrong in some important respects. Much useful and interesting material (including links) has been removed. I am prepared to attempt a "bottom up" re-write (credentials here: http://www.limestonehills.co.nz/Books/trufflebook.html), but haven't much time at the moment. Trufficulteur 03:45, 18 April 2006 (UTC)

All the culinary history has been Bozoed. --Wetman 09:14, 7 May 2006 (UTC)

[edit] Added the world's most expensive truffle

Thought it would be an interesting fact and also highlights how highly people regard truffles, need help with the citation though, not working out for me. Also worked on Desert Truffles and I'd appreciate it if you'd check it out and help me work on it --Karimi 06:58, 9 July 2006 (UTC)


[edit] Restored text

I have attempted to restore the text that has been Bozoed. This article needs closer supervision.--Wetman 23:52, 17 September 2006 (UTC)

[edit] Improve Article

This article needs much work. There are errors of fact and omission. I have knowledge of North American Truffles to contribute but I'm a newbe to the Wiki thing. I will submit a modification to see if it flies.----67.169.209.4 20:18, 26 December 2006 (UTC)

[edit] Hi!

Why did you start deleting my links that I add to External links? The pages contains useful informatons about truffles, recipes about dishes with truffles. http://www.thebigtruffle.com/

Because this is an encyclopedia, not a web directory. Sinned 07:07, 5 January 2007 (UTC)

[edit] PlantationSystems.com spam -- see m:Talk:Spam blacklist

REGARDING COMMENT BELOW: I have no idea what this means, I have been adding this link for a young gentleman who has helped me with truffle cultivation in the UK- what have I done to his business? what does this all mean?- I've only just found this page and am frightened I have done something detrimental to his company................please explain (?)

Here is just a partial list of anonymous IP addresses that have added inappropriate links to PlantationSystems.com (Mycorrhizal Systems Ltd.), http://www.plantationsystems.com:

If this company will not stop adding their links in contravention of External Links and Conflict of Interest Guidelines, then there will be no choice but to blacklist this company in our openly searchable global blacklist at m:Spam blacklist. --A. B. (talk) 21:26, 15 January 2007 (UTC)

16 January 2006:
--A. B. (talk) 15:18, 16 January 2007 (UTC)

[edit] Successful collaboration for Feb 07

Support:

  1. Cas Liber 03:10, 10 January 2007 (UTC)
  2. Spawn Man 04:08, 10 January 2007 (UTC)
  3. Werothegreat 12:07, 10 January 2007 (UTC)
  4. M&NCenarius 04:29, 16 January 2007 (UTC)
  • Gastronomically the quintessential fungus. Plenty of material Cas Liber 03:10, 10 January 2007 (UTC)
  • Probably our best bet to make FA... Spawn Man 04:08, 10 January 2007 (UTC)
  • First, the title of the article is now Tuber (genus), with Truffle now being a disambiguation page.

    Of the three articles you've listed, this one actually needs the most work. Yes, there's a lot of material here, but there's almost nothing there on the biology of truffles – a section on that definitely belongs in the article, toward the beginning, actually. Also, it needs even more citation-finding work than the "Psilocybe" article does. Could be a candidate, but would not be my first choice. Peter G Werner 04:44, 10 January 2007 (UTC)
  • I vote for this article because, although as Werner says, it contains no biological information, it does quite a lot of information, and does not require cleanup as the fly agaric does, and has more than one picture (psilocybe only has the taxobox picture). Werothegreat 12:07, 10 January 2007 (UTC)
  • Can I just note that though this is a great improvement, there are still plenty of mistakes to fix. Would that I had time... Citing Carluccio is a bit dangerous - his books are great, but not necessarily accurate. He perpetuates the myth about Alba truffles, for instance. I'll donate a pdf copy of my book (The Truffle Book ISBN 0-473-10241-2) to anyone who is willing to take the time to read it and update the page.--Trufficulteur 01:32, 12 February 2007 (UTC)
You're on - you should be able to get my email off my userpage, otherwise google me and banksia and you'll be able to sned it - love to see it. cheers Cas Liber 03:08, 12 February 2007 (UTC)

[edit] To do list

To-do list for Tuber (genus): edit  · history  · watch  · refresh
  • Needs derivation of the word "truffle" somewhere in intro. Done, though could be expanded a little.
  • Notes on alternate fungi termed truffles in biology section.
  • more refs!
  • more on description, taxonomy, and ecology of genus Tuber.
Here are some tasks you can do:
Retrieved from "http://en.wikipedia.org../../../t/u/b/Talk%7ETuber_%28genus%29_f6de.html"