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Clam Bake
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England, and at fundraisers and political events. Some restaurants and caterers offer clambake-style food. History It is known that Native Americans in what is now the eastern United States developed techniques to bake (or steam) clams, at least in Florida. Contrary to legend, though, American colonists did not learn to enjoy baked clams from Native Americans. The colonists did not consider clams to be an acceptable human food and instead fed clams to pigs, except during times of famine. Author Andrew W. German concluded, "There is no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England
New England is a region consisting of six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the Canadian provinces of New Brunswick to the northeast and Quebec to the north. The Gulf of Maine and Atlantic Ocean are to the east and southeast, and Long Island Sound is to the southwest. Boston is New England's largest city and the capital of Massachusetts. Greater Boston, comprising the Boston–Worcester–Providence Combined Statistical Area, houses more than half of New England's population; this area includes Worcester, Massachusetts, the second-largest city in New England; Manchester, New Hampshire, the largest city in New Hampshire; and Providence, Rhode Island, the capital of and largest city in Rhode Island. In 1620, the Pilgrims (Plymouth Colony), Pilgrims established Plymouth Colony, the second successful settlement in Briti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onset, Massachusetts
Onset is a census-designated place (CDP) in the town of Wareham, Massachusetts, United States. The population was 1,573 at the 2010 census. Geography Onset is located at (41.746424, −70.663251). According to the United States Census Bureau, the CDP has a total area of 3.4 km (1.3 mi), of which 2.8 km (1.1 mi) is land and 0.6 km (0.2 mi) (16.92%) is water. Demographics At the 2000 census there were 1,292 people, 568 households, and 323 families in the CDP. The population density was 461.9/km (1,192.7/mi). There were 910 housing units at an average density of 325.3/km (840.1/mi). The racial makeup of the CDP was 74.46% African American, 7.74% White, 0.23% Native American, 1.24% Asian, 13.08% from other races, and 3.25% from two or more races. Hispanic or Latino of any race were 1.78%. Of the 568 households 22.9% had children under the age of 18 living with them, 34.2% were married couples living together, 17.3% had a female householder with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Clam
The hard clam (''Mercenaria mercenaria''), also known as the round clam, hard-shell (or hard-shelled) clam, or the quahog, is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán Peninsula. It is one of many unrelated edible bivalves that in the United States are frequently referred to simply as clams. Older literature sources may use the systematic name ''Venus mercenaria''; this species is in the family Veneridae, the venus clams. Confusingly, the "ocean quahog" is a different species, ''Arctica islandica'', which, although superficially similar in shape, is in a different family of bivalves: it is rounder than the hard clam, usually has a black periostracum, and there is no pallial sinus in the interior of the shell. Alternative names The hard clam has many alternative common names. It is also known as the Northern quahog, round clam, or chowder clam. In fish markets, there ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft-shell Clam
Soft-shell clams (American English) or Sand gaper (British English/Europe), scientific name ''Mya arenaria'', popularly called "steamers", "softshells", "piss clams", "Ipswich clams", or "Essex clams", are a species of edible saltwater clam, a marine bivalve mollusk in the family Myidae. Right and left valve of the same specimen: Mya arenaria 01.jpg, Right valve Mya arenaria 02.jpg, Left valve Habitat and distribution These clams live buried in the sediment on tidal flats. While they are common in muddy areas, their name "arenaria" means sandy and they prefer a combination of sandy and muddy areas. They are well known as a food item on the coast of New England in the Western Atlantic Ocean; however, the range extends much farther north to Canada and south to the Southern states. They are also found in the Eastern Atlantic Ocean, for example in the UK, as well as in the North Sea's Wadden Sea (where they are the dominant large clam). This species has become invasive o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
RYE 3639
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the year. It is a member of the wheat tribe (Triticeae) which includes the cereals wheat and barley. It is likely that rye arrived in Europe as a secondary crop, meaning that it was a minor admixture in wheat as a result of Vavilovian mimicry, and was only later cultivated in its own right. Rye grain is used for bread, beer, rye whiskey, and animal fodder. In Scandinavia, rye was a staple food in the Middle Ages, and rye crispbread remains a popular food in the region. Europe produces around half of the world's rye; relatively little is traded between countries. A wheat-rye hybrid, triticale, combines the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascophyllum Nodosum
''Ascophyllum nodosum'' is a large, common cold water seaweed or brown alga ( Phaeophyceae) in the family Fucaceae. Its common names include knotted wrack, egg wrack, feamainn bhuí, rockweed, knotted kelp and Norwegian kelp. It grows only in the northern Atlantic Ocean, along the north-western coast of Europe (from the White Sea to Portugal) including east Greenland and the north-eastern coast of North America. Its range further south of these latitudes is limited by warmer ocean waters. It dominates the intertidal zone. ''Ascophyllum nodosum'' has been used numerous times in scientific research and has even been found to benefit humans through consumption. Scientific name history ''Ascophyllum nodosum'' is the only species in the genus ''Ascophyllum''. The original name (basionym) was ''Fucus nodosus'' Linnaeus 1753. The species was transferred to the genus ''Ascophyllum'' (as ''Ascophylla'') by Stackhouse (Papenfuss 1950), under the name ''Ascophyllum laevigata'' (Guiry and G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the ''Times'' serves as one of the country's Newspaper of record, newspapers of record. , ''The New York Times'' had 9.13 million total and 8.83 million online subscribers, both by significant margins the List of newspapers in the United States, highest numbers for any newspaper in the United States; the total also included 296,330 print subscribers, making the ''Times'' the second-largest newspaper by print circulation in the United States, following ''The Wall Street Journal'', also based in New York City. ''The New York Times'' is published by the New York Times Company; since 1896, the company has been chaired by the Ochs-Sulzberger family, whose current chairman and the paper's publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mark Bittman
Mark Bittman (born February 17, 1950) is an American food journalist, author, and former columnist for ''The New York Times''. Bittman has promoted VB6 (vegan before 6:00), a flexitarian diet. Career Bittman is a journalist, food writer, and author of 30 books, including the bestselling '' How to Cook Everything'', and a number of other books in the same series (How to Cook Everything Vegetarian, How to Cook Everything - The Basics, etc.) and the NYT bestseller ''VB6: Eat Vegan Before 6:00''. He has been the recipient of numerous International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Bittman was an Opinion columnist for ''The New York Times'', a food columnist for the paper's Dining section, and the lead food writer for ''The New York Times Magazine''. His column, "The Minimalist," ran in ''The New York Times'' for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Journalist
Food journalism is a field of journalism that focuses on news and current events related to food, its production, and the cultures of producing and consuming that food. Typically, food journalism includes a scope broader than the work of food critics, who analyze restaurants and their products, and is similar to a sub-genre of "food writing", which documents the experience and history of food. Food journalism often explores the impact of current events on food, such as how the Impact of the COVID-19 pandemic on the food industry, or larger issues, such as impacts of climate change on food production. Increasingly, these themes overlap with public health journalism, political journalism, and economic journalism. This expands on themes traditional to food criticism, which has tended to focus on fine dining and other kinds of food writing, like cookbook writing. These themes are similar to the themes covered in agricultural journalism, which focuses on the agriculture industry for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
