Ortolan Bunting

About the Ortolan Bunting

The ortolan (Emberiza hortulana), also called ortolan bunting, is a Eurasian bird in the bunting family Emberizidae, a passerine family now separated by most modern scholars from the finches, Fringillidae. The genus name Emberiza is from Alemannic German Embritz, a bunting. The specific name hortulana is from the Italian name for this bird, ortolana. The English ortolan is derived from Middle French hortolan, "gardener".

The ortolan is served in French cuisine, typically cooked and eaten whole. Traditionally, diners cover their heads with their napkin or a towel while eating the delicacy. The ortolan was so widely eaten that its French populations had dropped dangerously low by the 1990s. French laws protecting the bird, and an EU-wide prohibition against killing or capturing it, have had little effect on the ortolan's numbers.

The ortolan bunting was described by the Swedish naturalist Carl Linnaeus in 1758 in the tenth edition of his Systema Naturae and retains its original binomial name of Emberiza hortulana. The species is monotypic. A molecular phylogenetic study of the buntings published in 2008 found that the ortolan bunting is most closely related to Cretzschmar... Wikipedia →