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Périgord

Périgord (pārēgôr´), region of SW France, now included in Dordogne and parts of Lot-et-Garonne depts. Périgueux (the capital) and Bergerac are the chief cities. The region consists of low, arid limestone plateaus, the deep and fertile valleys of the Lot and Dordogne rivers, and extensive oak forests. Périgord is noted for its truffles and goose livers, which are its major exports. Its farms produce wheat, corn, and tobacco, and raise livestock. The traditional metallurgical industry is concentrated at Fumel. Near Madeleine and Moustier are numerous cave dwellings from the Paleolithic period. Occupied during Gallic and Roman eras by the Petrocorii, Périgord became a county under the Merovingians (9th cent). First enfeoffed to the dukes of Aquitaine, it later passed to England, was returned to France c.1370 as a fief of the French crown, and passed eventually, through a complicated succession, to the house of Bourbon (1574). It was inherited by Henry of Navarre and, after he became king of France as Henry IV (1589), was incorporated (1607) into the royal domain as part of the province of Guienne.

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truffles

truffles
1. Edible fungi growing underground, associated with roots of oak trees; very highly prized for their aroma and flavour. Most highly prized is the French black or Perigord truffle, Tuber melanosporum, added to pâté de foie gras. Others include: white Piedmontese truffle, T. magnatum; summer truffle; T. aestivum, and violet truffle, T. brumale; see also mushrooms.

2. Chocolate truffles, a mixture of chocolate, sugar, cream, and often rum, covered with chocolate strands or cocoa powder.

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"truffles." A Dictionary of Food and Nutrition. . Retrieved July 23, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/truffles