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Speaker 1: All right, let's do mushrooms.

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Speaker 2: My god, mushrooms. I'm so surprised we haven't done mushrooms.

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Speaker 2: It feels like we've done mushrooms, I mean not.

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Speaker 1: Done like you and I that we have not done

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Speaker 1: and meant it feels like we've done.

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Speaker 2: An episode on I was gonna say this vegetable, but

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Speaker 2: it's not.

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Speaker 1: But it's not. It's not a vegetable and it's it's

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Speaker 1: not even a plant. Yeah, it's a fun guy. My

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Speaker 1: name is Evil Longoria and I am my demeraon and.

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Speaker 2: Welcome to Hungry for History, a podcast that explores our

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Speaker 2: past and present through food.

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Speaker 1: On every episode, we'll talk about the history of some

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Speaker 1: of our favorite dishes, ingredients, and beverages from our culture.

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Speaker 1: So make yourself at home.

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Speaker 3: Even they grow almost anywhere, they actually do grow anywhere,

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Speaker 3: Like there was one growing literally in my the other day,

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Speaker 3: Like I was like, what is this?

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Speaker 1: So it's they're weird. They're so weird and they just

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Speaker 1: pop off. And what we see when we see the mushroom,

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Speaker 1: it's just the fruit of the fun us. And the

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Speaker 1: main body of the mushroom is this It's called the mycelium,

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Speaker 1: and it's this underground network of tiny threads that break

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Speaker 1: down nutrients. So what we're seeing is just like the

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Speaker 1: little fruit of this like thread. Well, isn't this the

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Speaker 1: basis of the last of us? I never saw it.

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Speaker 1: I think it is actually.

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Speaker 2: Because it's spreads and it has an underground network. It's

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Speaker 2: it's like a web, right, It's like yeah, yeah, yeah,

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Speaker 2: it's actually trees.

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Speaker 1: Yes, it's actually called the wood wide web. And so

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Speaker 1: it connects the trees and through this threads, the trees

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Speaker 1: share nutrients and water and even warnings like if a

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Speaker 1: you know, pests are going to add tack. They sort

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Speaker 1: of triggered this, this network. It's insane. It's this like

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Speaker 1: two way exchange that turns this forest into this connected,

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Speaker 1: cooperative community. It's like we have to we should learn

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Speaker 1: from mushrooms this cooperation. Let's work together.

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Speaker 2: If humanity could only be like more like fung guy

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Speaker 2: and be cooperative, connect yes and connected exactly. I don't

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Speaker 2: know any mushroom idioms stew I have a few.

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Speaker 1: The one that I love and that I and that

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Speaker 1: I use is like I'm just sitting here alone, like

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Speaker 1: mobile to mushroom if something grows really quickly.

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Speaker 2: That one you've heard. No, it's a blossom like I blossomed.

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Speaker 2: I bloomed.

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Speaker 1: I was a late bloomer. M that's a little bit

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Speaker 1: more poetic than I mushroom. I just like grew. And

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Speaker 1: then there's this expression that like like mushrooms after the rain,

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Speaker 1: and it's something that appears suddenly in large numbers. And

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Speaker 1: that one's interesting because it's used in Japan, in Russia,

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Speaker 1: and you know, in different parts of Latin America. So

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Speaker 1: it's kind of interesting that this idea because mushrooms often

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Speaker 1: in the show were talking about like where mushrooms are

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Speaker 1: native to. Mushrooms are just they just are like they're everywhere.

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Speaker 2: Well, if they're everywhere, how many types of mushrooms are there,

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Speaker 2: there must be hundreds.

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Speaker 1: There's like there's thousands. They are. Scientists to study funga Hi.

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Speaker 1: They've described over fourteen thousand species, but there are millions

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Speaker 1: more that have not been named.

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Speaker 2: But how many are edible? Most are in edible? Right,

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Speaker 2: most are inedible?

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Speaker 1: Only about ten percent are edible, you know, and like

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Speaker 1: one to three percent are toxic and like one percent

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Speaker 1: or even less than that are deadly. Yeah, because I

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Speaker 1: only know Shautaki.

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Speaker 2: Portobello an okiu, the white mushroom, the normal one, like

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Speaker 2: I only know I can name.

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Speaker 1: Like five or six oh to oyster mushroom oyster, yeah,

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Speaker 1: kamini mushrooms trumpet or is that the same as the oasis?

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Speaker 2: No?

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Speaker 1: I think it's different. Yeah, so yeah, I can't.

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Speaker 2: Only ten percent of all these fourteen thousand species are edible,

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Speaker 2: But isn't that crazy?

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Speaker 1: Wow? I well, I love mushrooms. I do too. What

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Speaker 1: is your favorite way to eat mushroom album?

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Speaker 2: Uh?

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Speaker 1: Salted?

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Speaker 2: Like I will do shataki with portobello, with the white

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Speaker 2: mush and I just do a big old like mushroom

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Speaker 2: bowl because it has a lot of protein. Yeah, and

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Speaker 2: they're so good. Shittalki is probably my favorite though. Yeah,

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Speaker 2: oh gosh, I don't know what my favorite is.

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Speaker 1: I just love them. But I love the way that

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Speaker 1: you do it too, Just mix him. I love it

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Speaker 1: with like some marsala, some you know, some fresh herbs. Yeah.

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Speaker 1: I love to make like a mushroom like this tar

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Speaker 1: like a.

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Speaker 2: Tart Oh that would be right up my alley and

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Speaker 2: like a you know what I feel.

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Speaker 1: I love them in salvade, I love them raw. I

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Speaker 1: love them raw as well, like me too. They have

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Speaker 1: an interesting texture.

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Speaker 2: I usually add shallots when I saw tatum, though I

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Speaker 2: shall sometimes I had wine if I'm making like a

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Speaker 2: mushroom sauce for a pasta or something like that. But

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Speaker 2: I I overcook them. I like, I like them well done.

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Speaker 2: Do you do you like them well done?

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Speaker 1: Or I like them? I mean I I cook them

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Speaker 1: to where because there's so much liquid, right, they're mostly water,

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Speaker 1: so I like and they shrink because you can put

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Speaker 1: this metch in a pan and it goes and it's

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Speaker 1: like nothing. So yeah, I like, it's like exactly, So

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Speaker 1: I like them. I like to cook them to whether

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Speaker 1: all of that juice comes out, and they really absorb

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Speaker 1: the flavor of anything you add, so.

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Speaker 2: Yeah, yeah, they're almost like tofu. They just absorbed the taste,

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Speaker 2: the taste you put on them. But they do have

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Speaker 2: a they have a great taste. I have much has

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Speaker 2: been around forever, Like do they predate humans?

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Speaker 1: Well, they've been around and people as long as people

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Speaker 1: have existed. They've probably just figured out what was edible

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Speaker 1: and what was not right, figured it out big. I died.

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Speaker 1: Don't eat that one, yes, or he got high as

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Speaker 1: a kite, like, don't eat that one or eat that one,

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Speaker 1: let's save that one. Yes, But recorded cultivation began in

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Speaker 1: China about a thousand years ago, and farmers there, you

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Speaker 1: know we're growing, started growing chataki mushrooms on logs for

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Speaker 1: food and for medicine and so so that's the earliest

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Speaker 1: recorded evidence of cultivation. But then, you know, and but cultivation,

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Speaker 1: mushroom cultivation really became popular in the sixteen hundreds in

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Speaker 1: France and Italy. Oh okay, so French gardeners were among

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Speaker 1: the first to develop the process of growing the button

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Speaker 1: mushrooms in caves and cellars and this provided the perfect

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Speaker 1: environment for.

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Speaker 2: Thereasy like damp and wet, right, right, But when did

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Speaker 2: it become like an industry? When did we go, wow,

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Speaker 2: these are good, let's make it an industry.

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Speaker 1: That didn't start until the twentieth century. And the first

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Speaker 1: commercial mushroom farm in the US was established in eighteen

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Speaker 1: ninety six in Pennsylvania. But it wasn't until the nineteen

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Speaker 1: twenties that mushroom farming really took off in the US

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Speaker 1: as Italian immigrants brought their knowledge and expertise in mushroom

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Speaker 1: cultivation with them.

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Speaker 2: So we saw Europe was more hip to mushroom farming

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Speaker 2: like way before we were, way before, like two hundred

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Speaker 2: years before we were.

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Speaker 1: And you know what's interesting, and I didn't know this

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Speaker 1: until I started researching this episode. Seventy percent of the

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Speaker 1: nations mushrooms come from pennsylvani Yeah, seventy percent. Wow.

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Speaker 2: But it has nothing to do with the topography. It's

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Speaker 2: just that's where the Italian immigrants landed.

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Speaker 1: That's where they landed, and mushroom cultivation. Mushroom farms now

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Speaker 1: are facing shortages, labor shortages due to Trump's immigration policies. Now,

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Speaker 1: I you know, as.

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Speaker 2: My master's degrees in Chicano studies, I do know that

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Speaker 2: indigenous communities, I mean around the world, but specifically you

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Speaker 2: know in meso America as well, that mushrooms were used

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Speaker 2: medicinally right and spiritually right, not just for sustenance.

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Speaker 1: Yeah, So in meso America, edible mushrooms they supplemented corn

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Speaker 1: based dishes, right, They provided protein and fib era and vitamins,

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Speaker 1: and they were collected, They were collected seasonally, they were dried,

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Speaker 1: or they were smoked, and it was also used in

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Speaker 1: traditional medicine to treat infections and digestive issues. Are fatigue,

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Speaker 1: and some of them were believed to sup or immunity

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Speaker 1: and long term health. But certain mushrooms even held a

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Speaker 1: sacred place in meso American cultures, so not just protein

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Speaker 1: or whatever. And these mushrooms the Aztecs called the nanakatu,

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Speaker 1: which means flesh of the gods, and they were these

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Speaker 1: particular mushrooms or psilocybins.

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Speaker 2: Well, it sounds like a hallucinogenic. Is that what you're

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Speaker 2: trying to get at. That's what I'm trying to get at.

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Speaker 1: Yes, So these hallucinogenic mushrooms were prized not just for food,

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Speaker 1: but as a means of connecting with the divine and

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Speaker 1: they were consumed in very carefully structured ceremonies and they

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Speaker 1: believed they were they these mushrooms provided visions and spiritual

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Speaker 1: guidance and insights into the future. So consuming these mushrooms

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Speaker 1: they had to be done with some sort of shaman

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Speaker 1: to guide the experience. And you know these so the people,

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Speaker 1: the Masatic people of Ojaka maintained this tradition to the day,

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Speaker 1: using these mushrooms and healing and divinitory practices.

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Speaker 2: Well, but I mean a lot of this is used

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Speaker 2: for by guranderas no women who cure, women who cure

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Speaker 2: people or heal.

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Speaker 1: People exactly, and Maria Savina was one of these women.

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Speaker 1: She practiced traditional healing using their na na cattle, these

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Speaker 1: mushrooms and ceremonial rituals called ve lavas, and she focused

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Speaker 1: on healing and connecting with the divine. And in nineteen

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Speaker 1: fifty five, an amateur misologists, this man named Gordon Waswson,

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Speaker 1: visited her and documented her ceremonies and this brought and

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Speaker 1: he published this in Life magazine in nineteen fifty seven,

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Speaker 1: and this brought international attention to Maria Savina and her practices,

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Speaker 1: and this introduced this concept of the magic mushrooms to

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Speaker 1: Western audiences. Magic mushrooms sets.

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Speaker 2: Oh, and so they basically did cultural misappropriation, like taking

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Speaker 2: the spiritual knowledge and then commodified it exactly exactly with

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Speaker 2: people like Alan Ginsburg and Timothy Leary and all of

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Speaker 2: these big names and that kind of and they culturged

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Speaker 2: it from its its cultural and spiritual contexts.

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Speaker 1: Yes, totally. And she really she faced backlash in her

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Speaker 1: own community, and you know, she felt, you know, people

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Speaker 1: felt that her their sacred knowledge had been exposed to

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Speaker 1: outsiders and you know, she was famous globally, but her

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Speaker 1: life was just one of hardship, you know. So, but

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Speaker 1: she is a key figure in the history of magic mushrooms.

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Speaker 2: Yeah, because it's such as just another example of exploitation

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Speaker 2: of indigenous knowledge. I mean, it's uh repetitive. I mean

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Speaker 2: that it's it's nothing new. This exploitation of indigenous knowledge

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Speaker 2: has happened time and time again. And this, I mean,

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Speaker 2: I guess this particular Tanaktel is like this cultural bridge

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Speaker 2: between ancient meso American traditions and contemporary science.

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Speaker 1: Because the fact that like these indigenous.

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Speaker 2: People figured this out and then used it to tap

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Speaker 2: into something deeper and really shaped a human understanding of

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Speaker 2: both the visible world and the unseen world. I think

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Speaker 2: that is like mind blowing.

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Speaker 1: I agree. I agree, it's so interesting. And today modern

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Speaker 1: science are modern research research shows that hallucinogenic mushrooms can

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Speaker 1: have therapeutic potential for depression and anxiety PTSD, just echoing

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Speaker 1: this ancient belief that as of these mushrooms as tools

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Speaker 1: for insight and spiritual connection.

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Speaker 2: Can we please talk about one of my favorite things

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Speaker 2: in Mexico with lace, is that a fungi fash Yes.

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Speaker 1: I was homing you loved it. I love it too.

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Speaker 2: Let me tell you someday in Mexico City at Los

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Speaker 2: alex Tacos, this guy is from Monterrey and he created

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Speaker 2: this like amazing taco stand in Mexico City, which is

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Speaker 2: you know, Chilanols. And they were like, well, you know

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Speaker 2: you got to have a vegan taco on the menu.

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Speaker 2: He's like, absolutely not, I'm from Monterrey.

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Speaker 1: They're like me.

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Speaker 2: Al pastor and he was like, oh, so he made

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Speaker 2: this week la Taco and it's the number one selling

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Speaker 2: taco on his menu.

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Speaker 1: It is so good, but he does it so elevated.

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Speaker 2: He puts like this pick the pickled red onions, and

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Speaker 2: he puts baby cilantro, which isn't as bitter. It has

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Speaker 2: like a powerful punch, like oh, it's the best taco

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Speaker 2: and it's wrapped in the uh what do you call it?

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Speaker 1: The the melt Oh yum. So it's.

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Speaker 2: My mouth is watering just talking about it. But it

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Speaker 2: grows on corn, so the fungus that grows on corn.

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Speaker 2: I love it too. I love it and like yeah

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Speaker 2: it's oh my god, yeah, well.

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Speaker 1: Cheese I mean with d with cheese. But I like

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Speaker 1: it because it is.

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Speaker 2: I guess if you said, oh, it's a fungus that

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Speaker 2: grows on corn, you don't want to eat it.

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Speaker 1: But it really has an.

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Speaker 2: Earthy, smokey yests, great texture. It's it's it feels to me.

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Speaker 2: It tastes like something between a mushroom and corn. Like

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Speaker 2: it feels like part of that family of flavors. Yeah,

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Speaker 2: I love it.

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Speaker 1: I agree. It's very very unique. It's so unique. So

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Speaker 1: and yet it grows on the corn. It doesn't grow underground.

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Speaker 1: When corn kernels are infected, they swell and they turn

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Speaker 1: this grayish blue or black. So this week like got

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Speaker 1: is dark like black, yes, and soft and spongy. It's

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Speaker 1: been eaten for centuries dating back to you know, for

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Speaker 1: centuries in meso America. And the word with lacocha comes

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Speaker 1: from quitlattle, which means excrement, and got cheatly, which means sleeping.

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Speaker 1: So it's sleeping excrement which sounds yes, which sounds so gross.

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Speaker 1: But excrement of what, well, this is the thing. It's

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Speaker 1: like this this message or of the corn. Excrement of

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Speaker 1: a corn. So it's a corn is pooping and it's

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Speaker 1: the coin is yes, it's pooping and it's sleep. But

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Speaker 1: it's so interesting, this idea of I know, it's so like,

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Speaker 1: it's so una, that's what I'm saying. I go, don't

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Speaker 1: tell me, don't even tell me.

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Speaker 2: It's a fun guy, even though I like mushrooms, oh,

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Speaker 2: because I probably wouldn't need it.

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Speaker 1: Oh my gosh, you know, but this is so interesting.

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Speaker 1: It's this, It carries this message, just the fact that

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Speaker 1: that's what it's called, that this idea that life's worth

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Speaker 1: often hides in unlikely forms. So mes American cosmology revolved

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Speaker 1: around the cycles of life and death and growth and

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Speaker 1: decay and creation and destruction. And with Legota is a

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Speaker 1: fungus that turns coorn into something new, and it embodied

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Speaker 1: that balance of fertility and decay, reminding us that what

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Speaker 1: looks like rot can also give life. I mean, come on, yes,

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Speaker 1: that's amazing. Did the Aztecs eat wheat, Yeah, they've been.

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Speaker 1: They've been eating with lecocha for you know, forever, forever.

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Speaker 1: And some sources of suggest that the with lecocha was

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Speaker 1: used in rituals, you know, ritual meals honoring maize, gods

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Speaker 1: and goddesses. So so yeah, it's a very important ingredient.

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Speaker 1: Also used medicinally for digestion, for fertility.

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Speaker 2: Let's talk about their role in literature or fairy tales

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Speaker 2: or even video games. Yeah, Marial Brothers, it's yes, it's wild.

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Speaker 2: I mean, they they're so weird, right, they live between worlds,

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Speaker 2: between plant and animal, between life and decay, between food

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Speaker 2: and poison, magic and science.

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Speaker 1: And they're also just really cute. Like if you look

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Speaker 1: at a little button mushroom, it's a really cute little thing.

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Speaker 2: So cute, now, tell me, because I guess because they

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Speaker 2: grow everywhere in the kind of abundant, but only a

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Speaker 2: few percent are edible.

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Speaker 1: Like was were mushrooms.

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Speaker 2: Only eaten by the leanters? Has it always been kind

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Speaker 2: of like for everybody.

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Speaker 1: Well, it depends, like some of them, like in ancient Egypt,

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Speaker 1: mushrooms were reserved for royalty and sometimes they call them

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Speaker 1: the plant of immortality. And across like Siberia and these

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Speaker 1: other regions, shamans would use hallucinogenic fungi in ceremonies, you know,

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Speaker 1: to connect with the future spirits. So it was like

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Speaker 1: it was certain ones were more revered because of that

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Speaker 1: because of this you know connection, And what about Europe.

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Speaker 1: In Europe, you know, when speaking of like folklore, Like

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Speaker 1: in European folklore, they had these rings, like fairy rings

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Speaker 1: of mushrooms, and when you had a bunch of mushrooms together,

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Speaker 1: they were said that they marked places where fairies had

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Speaker 1: danced or spirits had gathered, sort of this way to

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Speaker 1: explain the unknown. And even in Alice in Wonderland, right.

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Speaker 2: Well, I was gonna say, I was going to say,

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Speaker 2: you know, in Alice in Wonderland or Super Mario Brothers, like,

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Speaker 2: you know, Alice each mushrooms to grow or to shrink,

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Speaker 2: and then in Super Mario Brothers, you know, mushrooms grant

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Speaker 2: you an extra life or power, they make you bigger.

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Speaker 2: And so there's there's something about the idea, the ancient

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Speaker 2: idea of mushrooms that reflect this transformative power that the

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Speaker 2: mushrooms hold, or you know, the idea that you know,

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Speaker 2: a mushroom changes your fate. It's just so interesting because

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Speaker 2: I feel like if mushrooms weren't really part of mainstream

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Speaker 2: Western culture, that this imagery, whether it's Alice in Wonderland

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Speaker 2: or Super Mario Brothers, it just played with that idea

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Speaker 2: of like curiosity leading you astray.

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Speaker 1: Yes, yes, they're shape shifters. They're like natural shape shifters. Yes,

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Speaker 1: they're so cool. And some mushrooms even glow in the

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Speaker 1: dark due to this natural chemical reaction called bioluminescence, the

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Speaker 1: same process that makes fireflies shine.

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Speaker 2: When we come back, we'll talk about my truffle hunting

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Speaker 2: in France, so don't go anywhere. Glowing mush aren't the

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Speaker 2: only mysterious fun guy that grows underground. And that is

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Speaker 2: what I got to hunt in France, which is the truffle.

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Speaker 1: That's cool. What was that like? It was fun.

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Speaker 2: They're they're found by dogs. They used to use pigs,

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Speaker 2: but the pigs find and eat them, where dogs just

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Speaker 2: find them and dig them up, so they mostly use dogs. Now.

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Speaker 2: The whole parts is fascinating and it was so fun.

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Speaker 2: It's like an adventure.

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Speaker 1: It's hard. We found maybe five the whole day, really

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Speaker 1: the whole day. That's why they're so expensive.

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Speaker 2: Yeah, because it's just if the dog finds it and

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Speaker 2: there's so fragrant.

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Speaker 1: They're so frequent. Oh I'm sure the ground. Oh my god,

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Speaker 1: Like I smelled like truffles for like a week. I

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Speaker 1: mean in my hands. I was like, it's so fragrant,

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Speaker 1: so much I'm not a huge truffle like fan I'm.

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Speaker 2: I'm not, but I do enjoy it on certain dishes.

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Speaker 2: You know, It's not like I'm like whoo. But there

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Speaker 2: is a restaurant in Sancho Pez called Shay Bruno and

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Speaker 2: it is all truffles, all trufles, from the from the

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Speaker 2: appetizer to the ice cream. What is the difference between

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Speaker 2: a truffle and a regular mushroom. They're both in the

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Speaker 2: same Is it just a different species of a mushroom.

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Speaker 1: Yeah, they're just different species. They thrive in different conditions,

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Speaker 1: different climates from spaces. They're like cousins. So regular mushrooms

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Speaker 1: like buttons and should have TALKI Port of Bella. They

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Speaker 1: grow above ground and truffles grow under underground.

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Speaker 2: Yes, that's what I found out. So so a truffle

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Speaker 2: isn't the fruit of the fungi like.

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Speaker 1: A mushrooms right exactly. And they're denser and they're less

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Speaker 1: spongy than typical mushrooms. They're actually quite hard there. Oh yeah, yeah,

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Speaker 1: they are hard. Data they develop slowly, so as you know,

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Speaker 1: years as opposed to hours like a mushroom can just

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Speaker 1: mushroom and they grow in clusters a few inches underground

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Speaker 1: without any roots or without you know anything.

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Speaker 2: So yeah, that's the interesting thing about truffles. Not only

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Speaker 2: do they grow underground, but there's nothing showing above the ground.

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Speaker 2: That's why you need pigs or dogs to go and

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Speaker 2: find them. And they dig them and they're about six

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Speaker 2: inches down.

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Speaker 1: Okay, you know what I mean. Like it's not like, oh,

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Speaker 1: they're right there. You gotta there's a special tool that

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Speaker 1: they use.

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Speaker 2: But it's because they're underground that gives the truffles this

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Speaker 2: unique aroma and this intense flavor. I mean, you can

367
00:22:22,880 --> 00:22:26,639
Speaker 2: taste the dirt and soil in these truffles that you

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Speaker 2: just pull out of the ground and grate it right

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Speaker 2: on your pasta or whatever, and but it's in a

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Speaker 2: good way. You're just like, wow, that's it almost like

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Speaker 2: that's the earth. That's like the gaminess of of what

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Speaker 2: I would call, you know, a certain meat, when a

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Speaker 2: meat has a gaminess. It's like, this has a gamy texture, feel, aroma.

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Speaker 2: It's it's pretty fascinating that it's.

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Speaker 1: Amazing, tastes like it tastes like the earth. It's so interesting.

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Speaker 1: So let's talk about how people first found out that

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Speaker 1: pigs and now dogs could sniff out truffles, and and

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Speaker 1: then and yeah.

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Speaker 2: Like okay, but so yeah, so how what's the earliest

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Speaker 2: evidence about truffles because if they grew underground with no

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Speaker 2: nothing to show on top of the above the ground,

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Speaker 2: like how who first realized, oh, this pig could sniff

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Speaker 2: it out?

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Speaker 1: You know, it's great the first documented evidence, So we

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Speaker 1: don't know first first, but first documented evidence to mention

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00:23:25,680 --> 00:23:28,640
Speaker 1: truffles as the food dates to the ancient Sumerians around

387
00:23:28,640 --> 00:23:32,600
Speaker 1: three thousand BC, and then the ancient Egyptians cooked them

388
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Speaker 1: in goose fat and going you know, later to the Greeks.

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Speaker 1: They thought they had therapeutic properties and romance considered them aphrodisiacs,

390
00:23:41,080 --> 00:23:44,720
Speaker 1: and they were the first to celebrate eating them. And

391
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Speaker 1: in the seventeenth century in France and Italy, farmers noticed

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Speaker 1: that female pigs seemed drawn to certain spots in the

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Speaker 1: forest and they would stiff out the soil and uncover

394
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Speaker 1: these trough falls, and they were drawn to the musky

395
00:24:00,040 --> 00:24:04,040
Speaker 1: a roma that mimicked the pheromone found in male pigs.

396
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Speaker 1: And so having pigs turned what was once just a

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Speaker 1: matter of luck into something reliable. And then dogs were

398
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Speaker 1: introduced in the twentieth century because like you said, dogs

399
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Speaker 1: won't eat them, Pigs eat them. Pigs eat them. Yeah,

400
00:24:20,000 --> 00:24:21,320
Speaker 1: they do eat them.

401
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Speaker 2: I want to talk about how or why and when

402
00:24:27,440 --> 00:24:31,760
Speaker 2: did truffles become this symbol of luxury, because you know,

403
00:24:31,840 --> 00:24:33,800
Speaker 2: you go to a restaurant, they're like, we have a chef,

404
00:24:33,920 --> 00:24:36,080
Speaker 2: we have trethos, and they come and they give you

405
00:24:36,119 --> 00:24:38,840
Speaker 2: like three slices and you pay sixty dollars.

406
00:24:38,920 --> 00:24:42,640
Speaker 1: Yeah, and you're like that's all I get. Yeah. So

407
00:24:43,040 --> 00:24:46,520
Speaker 1: the ancient Greek and Roman philosophers believe the truffles were

408
00:24:46,560 --> 00:24:50,000
Speaker 1: born from lightning, right, And this is a belief that

409
00:24:50,080 --> 00:24:54,120
Speaker 1: lasted until the Middle Ages, and this mysterious aroma and

410
00:24:54,200 --> 00:24:59,639
Speaker 1: this underground you know, road growth led the medieval Church

411
00:24:59,680 --> 00:25:02,640
Speaker 1: to l all them as which is fair, associating them

412
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Speaker 1: with the devil and curbing their popularity.

413
00:25:05,400 --> 00:25:08,240
Speaker 2: And like, no, it came from the ground, so yes,

414
00:25:08,359 --> 00:25:11,040
Speaker 2: from the devil. It must be from the devil. Right,

415
00:25:11,160 --> 00:25:13,359
Speaker 2: So even and you know, the church comes into you

416
00:25:13,400 --> 00:25:15,600
Speaker 2: can't have it, and then everybody wants it, and so.

417
00:25:16,840 --> 00:25:19,920
Speaker 1: They remained a delicacy for the wealthy, and they would

418
00:25:19,920 --> 00:25:23,360
Speaker 1: feature them in banquets and you know, during in the

419
00:25:23,400 --> 00:25:26,280
Speaker 1: Middle Ages, there was this belief in the humors that

420
00:25:26,359 --> 00:25:29,679
Speaker 1: the body was divided into different humors, and one of

421
00:25:29,680 --> 00:25:33,960
Speaker 1: these humors, you know, meant that food growing far from

422
00:25:34,000 --> 00:25:37,200
Speaker 1: the earth, like birds, were reserved for nobility, and those

423
00:25:37,240 --> 00:25:41,720
Speaker 1: growing underground, like truffles, were for the peasantry. But the

424
00:25:41,760 --> 00:25:46,040
Speaker 1: elite still enjoyed them. But for peasants trufford was mysterious

425
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Speaker 1: and even frightening because of their growth, hidden growth.

426
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Speaker 2: Yeah, well, I do know this that Louis Louis the

427
00:25:54,920 --> 00:25:58,480
Speaker 2: fourteenth had something to do with its rising popularity, as

428
00:25:58,480 --> 00:25:59,520
Speaker 2: he does with everything.

429
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Speaker 1: Thing in food.

430
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Speaker 2: Comes back to Louis the fourteenth because we think but

431
00:26:06,119 --> 00:26:10,120
Speaker 2: would pay these huge sums for trufles, and he made

432
00:26:10,160 --> 00:26:14,480
Speaker 2: them very fashionable delicacy at aversaide, so he would have

433
00:26:14,520 --> 00:26:17,359
Speaker 2: them at all of his banquets, and they were like

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00:26:17,480 --> 00:26:23,960
Speaker 2: this prize, rarity, intense, aroma, mysterious. And they say that

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00:26:24,040 --> 00:26:27,280
Speaker 2: Louis the fourteenth eight truffles in private, Like, no, no,

436
00:26:27,280 --> 00:26:27,920
Speaker 2: not young.

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00:26:29,040 --> 00:26:33,120
Speaker 1: Yeah, can you just eating it like an apple? Oh

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00:26:33,160 --> 00:26:35,480
Speaker 1: my gosh, No no, no, I don't even want to men.

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00:26:35,480 --> 00:26:38,479
Speaker 2: But I do think most people, most people associate troubles

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00:26:38,520 --> 00:26:41,600
Speaker 2: with France or Italy. Even though you know troubles are

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00:26:41,720 --> 00:26:44,879
Speaker 2: native to the Americas, there are some native to the

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00:26:44,920 --> 00:26:50,199
Speaker 2: America's the Pacific Northwest California. I think I think we

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00:26:50,280 --> 00:26:53,240
Speaker 2: mostly associated with France Italy. How much are troubles, by

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00:26:53,280 --> 00:26:54,960
Speaker 2: the way, because there's black and white.

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00:26:55,119 --> 00:26:57,399
Speaker 1: Black troufles are over a thousand dollars a pound and

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00:26:57,440 --> 00:26:59,920
Speaker 1: white tuffles are over three thousand dollars pound.

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00:27:00,320 --> 00:27:02,280
Speaker 2: Yeah, because white truffles are in seas, they have to

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00:27:02,280 --> 00:27:05,439
Speaker 2: be in season. It's very difficult what I found. You know,

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00:27:05,480 --> 00:27:09,760
Speaker 2: the treffle farm I went to in Burgundy, they're no

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00:27:09,840 --> 00:27:12,600
Speaker 2: longer it's no longer a business. They just have this

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00:27:12,680 --> 00:27:16,040
Speaker 2: truffle farm that they occasionally use because it's very difficult

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00:27:16,040 --> 00:27:20,720
Speaker 2: to harvest and it's very the yields are very unpredictable.

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00:27:20,920 --> 00:27:24,000
Speaker 1: Also, they're difficult to harvest. And they also have this powerful,

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00:27:24,160 --> 00:27:28,000
Speaker 1: this earthy aroma that transforms any dish. And so that

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00:27:28,640 --> 00:27:31,960
Speaker 1: particular aroma is so complex and it's so difficult for

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00:27:32,640 --> 00:27:35,879
Speaker 1: chefs to replicate it. Yeah. Well, you know it's a

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00:27:35,880 --> 00:27:37,800
Speaker 1: funny because they had I learned this too.

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00:27:37,840 --> 00:27:41,119
Speaker 2: They have a short shelf life because once they come

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00:27:41,119 --> 00:27:44,159
Speaker 2: out of the ground, they lose their flavor quickly. So

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00:27:44,760 --> 00:27:47,760
Speaker 2: that also kind of adds to that price being urgent

461
00:27:47,880 --> 00:27:49,959
Speaker 2: and like exclusive, because you've got to get it out

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00:27:49,960 --> 00:27:52,240
Speaker 2: of the ground and send it off to these restaurants.

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00:27:52,560 --> 00:27:56,320
Speaker 2: But what this lady did as soon as we got

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00:27:56,320 --> 00:27:59,160
Speaker 2: those fresh truffles, she took the fresh ones and put

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00:27:59,200 --> 00:28:03,200
Speaker 2: it like we had truffle eggs, and she put some eggs,

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00:28:03,240 --> 00:28:05,520
Speaker 2: just eggs, like not cracked or anything, eggs, and she

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00:28:05,600 --> 00:28:09,280
Speaker 2: put truffles and saved it like together in a tup

468
00:28:09,320 --> 00:28:13,080
Speaker 2: of ware. And so then when you make those eggs

469
00:28:13,119 --> 00:28:16,840
Speaker 2: later on, they're infused with this truffle.

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00:28:18,600 --> 00:28:18,919
Speaker 1: Taste.

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00:28:19,000 --> 00:28:20,600
Speaker 2: She did that with cheese, she did that with but

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00:28:20,880 --> 00:28:23,760
Speaker 2: she just put the truffles in like the tupperware of

473
00:28:23,800 --> 00:28:28,480
Speaker 2: whatever I do. You want to absorb that aroma and flavor.

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00:28:28,880 --> 00:28:30,520
Speaker 2: And so the new ones she would do that, and

475
00:28:30,560 --> 00:28:34,520
Speaker 2: then like the older ones, there's the ones actually shaved

476
00:28:34,560 --> 00:28:38,400
Speaker 2: onto our our food. You know, certain certain truffles grow

477
00:28:38,680 --> 00:28:40,760
Speaker 2: in certain places, but it really has a lot to

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00:28:40,800 --> 00:28:41,880
Speaker 2: do with climate and soil.

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00:28:41,960 --> 00:28:45,360
Speaker 1: Right, So historically black truffles are from France and they

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00:28:45,440 --> 00:28:50,680
Speaker 1: thrive and cooler wetter soils, and this releases their musky aroma,

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00:28:50,800 --> 00:28:54,360
Speaker 1: so they're staple in French cuisine. And then white truffle

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00:28:54,400 --> 00:28:59,200
Speaker 1: falls are from Italy's Alba region and they are much rare,

483
00:28:59,320 --> 00:29:01,920
Speaker 1: which is why the higher price point, and they're harvested

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00:29:01,960 --> 00:29:04,960
Speaker 1: in late fall. They're sort of garlagie and just really

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00:29:05,000 --> 00:29:11,720
Speaker 1: really strong. Thank you all for listening. I'm so happy

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Speaker 1: we did this episode. Thank you for listening. Bye.

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Speaker 2: Hungry for History is a Hyphene media production in partnership

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00:29:21,840 --> 00:29:24,240
Speaker 2: with Iheart's Michael Fura podcast network.

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Speaker 1: For more of your favorite shows, visit the iHeartRadio app,

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00:29:27,360 --> 00:29:33,200
Speaker 1: Apple podcast, or wherever you get your podcasts