The Truffle and the Petri Dish

I just read an article in Business Week about scientist trying to clone the truffle.  Because the fungi is being threatened by cheap Chinese export (first of all, what industry isn't and second, are these real or black market truffles?) the French truffle business is contemplating dropping their own prices by making the elusive delicacy more available - as early as 2013. 

I need a little more time to digest what this could really mean.  On one hand I agree with the French and think they should take the bull by the horn, making this incredible flavor available to the mass market.  I really believe that everyone should experience the intensity at least one time in their lives.  But on the other hand, it is not just the price that makes it a delicacy. If the truffle becomes exploited, much more than the exclusivity will be lost; an entire tradition and culture are at steak.

Maybe that should be my first book... Hmmm, yes.  More on this later.