Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.... - Jean-Anthelme Brillat-Savarin, The Physiology of Taste  Of course Brillat-Savarin was writing about the tuber, the earthy truffle snuffled up by pigs, priced like gold, and then eaten in savory dishes finely shaved. But cannot I say the same of these astonishing, rich ...