Bivalve Cockle In cuisine and culture
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A cockle is an edible marine bivalve mollusc. Although many small edible bivalves are loosely called cockles, true cockles are species in the family Cardiidae...
bivalves have no head and they lack some usual molluscan organs, like the radula and the odontophore. The class includes the clams, oysters, cockles,...
Clam (section Food source and ecology)of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the...
Scallop (redirect from St james cockle)marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other...
Shawarma (category Arab cuisine)December 25, 2021. Retrieved May 6, 2016. Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the...
Takoyaki (category Japanese cuisine)popular in Taiwanese cuisine due to the historical influence of Japanese culture. The oldest known takoyaki store is Aizuya in Osaka. Founded by Tomakichi...
political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon...
street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts...
gastropods such as whelks, bivalves such as scallops, cockles, mussels, and clams, and cephalopods such as octopuses and squids are collected or hunted...
Samsa (food) (category Bashkir cuisine)سمبوسه is a savoury pastry in Central Asian cuisines. It represents a bun stuffed with meat and sometimes with vegetables. In the countries of Kazakhstan...
Beondegi (category Korean cuisine stubs)media related to Silkworms as food. Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 173. ISBN 978-1-86189-348-2...
Arepa (category Bolivian cuisine)eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia...
Geoduck (category Bivalves described in 1850)west coast of Canada and the northwest coast of the United States (primarily Washington and British Columbia), these marine bivalve mollusks are the largest...
Street food (section Cultural and economic aspects)regions and cultures. Dorling Kindersley describes the street food of Vietnam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing]...
Karantika (category Algerian cuisine)cuisines of Morocco, Algeria, and Tunisia. Internet Archive. New York : D.I. Fine. ISBN 978-1-55611-420-5. "Moroccan Kalinti - A Savory Chickpea and Egg...
Hard clam (category Seafood in Native American cuisine)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...
Dim sum (category Cantonese cuisine)enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other...
Chebureki (category Crimean cuisine)widespread in the former Soviet-alligned countries of Eastern Europe in the 20th century. Chebureki is a national dish of Crimean Tatar cuisine. They are...
Kebab (category Arab cuisine)legacy of Mesopotamian, Persian, and Arab cuisines, there are descriptions of kabāb as cut-up meat, either fried in a pan or grilled over a fire. However...
Quesadilla (redirect from Quesadilla (Mexican Cuisine))corn variety. In the cuisine of Mexico City, quesadillas are not assumed to come with cheese unless specifically requested. This is in contrast to the...
