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truffle
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen".〔 (English translation )〕 Edible truffles are held in high esteem in French, Georgian, Greek, Italian, Croatian, Middle Eastern and Spanish cooking, as well as in international フランス語:''haute cuisine''. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Spore dispersal is accomplished through fungivores, animals that eat fungi.
== Etymology ==
The origin of the word ''truffle'' appears to be the Latin term ラテン語:''tūber'', meaning "swelling" or "lump", which became ''tufer-'' and gave rise to the various European terms: Italian , French フランス語:''truffe'', Spanish , Danish ', German ドイツ語:''Trüffel'', Swedish , Dutch , Polish , Croatian . In Portuguese, the words and ラテン語:''túbera'' are synonyms, the latter closer to the Latin term. The German word ドイツ語:''Kartoffel'' ("potato") is derived from the Italian term for truffle because of superficial similarities.〔Simpson J., Weiner E.(eds) (1989) ''Oxford English Dictionary'', 2nd edition, Clarendon Press, ISBN 0-19-861186-2〕
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