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List of food origins. Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
The axolotl ( / ˈæksəlɒtəl / ⓘ; from Classical Nahuatl: āxōlōtl [aːˈʃoːloːtɬ] ⓘ) ( Ambystoma mexicanum) [3] is a paedomorphic salamander closely related to the tiger salamander. [3] [4] [5] It is unusual among amphibians in that it reaches adulthood without undergoing metamorphosis. Instead of taking to the land, adults remain ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. [1] They typically contain high amounts of fiber. [2] [3] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. [2] Seaweeds are also harvested or cultivated for the extraction of ...
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a ...
Uni (sea urchin "roe") Medusozoa. Some species of jellyfish are edible and used as a source of food. Tunicates (sea squirts) Microcosmus sabatieri, also known as sea fig or violet, is eaten in parts of Europe. Pyura chilensis, known as piure, eaten in Peru and Chile Halocynthia roretzi, also known as sea pineapple, usually eaten in Japan
The Mediterranean diet is a diet inspired by the eating habits and traditional food typical of southern Spain, southern Italy, and Crete, and formulated in the early 1960s. [1] It is distinct from Mediterranean cuisine, which covers the actual cuisines of the Mediterranean countries, and from the Atlantic diet of northwestern Spain and Portugal ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...