0_Wizard
Potatoes, which are starchy crops from the perennial nightshade Solanum tuberosum, are my favorite comfort food! I like them cooked any style!
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
chosen_Potato_0
Potato
chosen_topic_0_Potato
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. "Potato" may be applied to both the plant and the edible tuber. Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
Solanaceae
The Solanaceae, or nightshades, are an economically important family of flowering plants. The family ranges from annual and perennial herbs to vines, lianas, epiphytes, shrubs, and trees, and includes a number of important agricultural crops, medicinal plants, spices, weeds, and ornamentals. Many members of the family contain potent alkaloids, and some are highly toxic, but many, including tomatoes, potatoes, eggplant, bell/chili peppers, and tobacco are widely used. The family belongs to the order Solanales, in the asterid group and class Magnoliopsida (dicotyledons). The Solanaceae consists of about 98 genera and some 2,700 species, with a great diversity of habitats, morphology and ecology.
Sweet potato
The sweet potato ("Ipomoea batatas") is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato ("Solanum tuberosum") and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers.
Colorado potato beetle
The Colorado potato beetle ("Leptinotarsa decemlineata"), also known as the Colorado beetle, the ten-striped spearman, the ten-lined potato beetle or the potato bug, is a major pest of potato crops. It is approximately long, with a bright yellow/orange body and five bold brown stripes along the length of each of its elytra. Native to America, it spread rapidly in potato crops across America and then Europe from 1859 onwards. The Colorado potato beetle was first observed in 1811 by Thomas Nuttall and was formally described in 1824 by the American entomologist Thomas Say. The beetles were collected in the Rocky Mountains where they were feeding on the buffalo bur, "Solanum rostratum".
Solanum nigrum
Solanum nigrum (European black nightshade) is a species in the "Solanum" genus, native to Eurasia and introduced in the Americas, Australasia, and South Africa. It is also known as black nightshade. Parts of this plant can be toxic to livestock and humans. Nonetheless, ripe berries and cooked leaves of edible strains are used as food in some locales, and plant parts are used as a traditional medicine. A tendency exists in literature to incorrectly refer to many of the other "black nightshade" species as ""Solanum nigrum"". "Solanum nigrum" has been recorded from deposits of the Paleolithic and Mesolithic era of ancient Britain and it is suggested by the botanist and ecologist Edward Salisbury that it was part of the native flora there before Neolithic agriculture emerged.
Solanine
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus "Solanum", such as the potato ("Solanum tuberosum"), the tomato ("Solanum lycopersicum"), and the eggplant ("Solanum melongena"). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. Solanine has pesticidal properties, and it is one of the plant's natural defenses. Solanine was first isolated in 1820 from the berries of the European black nightshade ("Solanum nigrum"), after which it was named. It belongs to the chemical family of saponins. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders.
Solanum tuberosum Group Phureja
"Solanum tuberosum" Group Phureja is a cultivar-group of diploid potato plants originating from the Andean valleys in South America. The group differs from other potato cultivar-groups by the absence of dormant tubers. This means that the tuber immediately begins to grow once it is formed, without a resting period. This explains why the varieties of the group are to be planted in areas with a mild climate, where culture throughout the year is possible. By hybridization with "Solanum tuberosum" by the Scottish Crop Research Institute, varieties were obtained who are adapted to the European climate.
1_Apprentice
Nice, So what's the botanical name called?
0_Wizard
I am not sure of the botanical name. I do know that potatoes are a staple all around the world and a major part of the food supply in the world. Do you enjoy potatoes?
Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply.
chosen_Potato_0
Potato
chosen_topic_0_Potato
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. "Potato" may be applied to both the plant and the edible tuber. Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
History of the potato
The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC. It has since spread around the world and become a staple crop in many countries. Cultivation of potatoes in South America may go back 10,000 years, yet the tubers do not preserve well in archaeological record, and there are problems with exact identification of those that are found. The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancón (central Peru), dating to 2500 BC. Potatoes dating to about 2000 BC have been found at Huaynuma, in the Casma Valley of Peru, and early potatoes dating to 800-500 BC were also uncovered at the Altiplano site of Chiripa on the east side of Lake Titicaca.
Sweet potato
The sweet potato ("Ipomoea batatas") is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato ("Solanum tuberosum") and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Genetically modified food controversies
Genetically modified food controversies are disputes over the use of foods and other goods derived from genetically modified crops instead of conventional crops, and other uses of genetic engineering in food production. The disputes involve consumers, farmers, biotechnology companies, governmental regulators, non-governmental organizations, and scientists. The key areas of controversy related to genetically modified food (GM food or GMO food) are whether such food should be labeled, the role of government regulators, the objectivity of scientific research and publication, the effect of genetically modified crops on health and the environment, the effect on pesticide resistance, the impact of such crops for farmers, and the role of the crops in feeding the world population.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
Where are they mainly grown?