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 Anthropology of Food
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Potato

Yukon Gold potato.

Yukon Gold potato

see also
Ireland, Food

2008
The International Year of the Potato

Food and Agriculture Organization (FAO) of the United Nations

 

NOUN:   Inflected forms: pl. po·ta·toes
1. A South American plant (Solanum tuberosum) widely cultivated for its starchy edible tubers. 2. A tuber of this plant. 3. A sweet potato.


ETYMOLOGY:   Spanish patata, alteration (probably influenced by Quechua papa, white potato) of Taino batata, sweet potato.

Wikipedia:
Potato
Potato cultivars
French fries / chips
Freedom Fries
Potato chips / crisps

 

In the News . . .

 

Moche potato ceramic. Larco Museum Collection.  Lima, Peru.

Potato Ceramic
Moche Culture
Larco Museum Collection
Lima, Peru

 

Potato

Potato

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. tuberosum
Binomial name
Solanum tuberosum
L.

Wikipedia

 

Child with potatoes, Ecuador.

The International Year of the Potato
--
Food and Agriculture Organization (FAO) of the United Nations

"The potato has been around for some 8000 years, and the Food and Agriculture Organization (FAO) of the United Nations has created this site to promote 2008 as the International Year of the Potato. The intent of the site is to promote the role of the potato as a way to alleviate world hunger and to help achieve a number of internationally agreed upon development objectives, including the Millennium Development Goals. On the right-side of the homepage, visitors can read fact sheets on the potato, learn about world potato production, and even view a photo gallery of potatoes from around the world. Along the top of the site, visitors will find the "Potato World" section. Here they can learn about world potato production over the past two decades via a set of statistics and a nice map. Clicking on each region of the world will reveal even more detailed country-level statistics, including acres in potato production and consumption rates. The site even has information about a world potato photography contest, and most of the information on the site is available in Russian, English, French, Spanish, and Chinese." KMG -- The Scout Report (25 April 2008)


  • Gentilcore, David. Italy and the Potato: A History, 1550-2000. Continuum, 2012.

  • George Washington Carver [sweet potatoes] -- Iowa State University Library

  • Idaho Potato Commission

  • Potatoes (White) -- Ellen Messer, Cambridge World HIstory of Food

  • Potatoes -- The Cook's Thesarus

  • Potato -- Wikipedia

  • Potato -- Wikibooks Cookbook

  • Potato [Research & Impact: Areas of Research] -- Consultative Group on International Agricultural Research (CGIAR)

  • Potato -- Wikibooks' Gardening

  • Potato - History of Potatoes -- Linda Stradley

  • Potato no half-baked hero -- Lisa Anderson, Chicago Tribune

  • Potatoes -- World News Network

  • Potato Gallery -- The Food Museum

  • PotatoPro -- Services for the Potato Processing Industry

  • Salman, Redcliffe. The History and Social Influence of the Potato. Cambridge, England: Cambridge University Press, 1985 [1949].

  • Sweet Potato [Research & Impact: Areas of Research] -- Consultative Group on International Agricultural Research (CGIAR)

  • The history of potatoes in Ireland-- Simon Wright, Helium (23 January 2010)

  • Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.

  • Wild Food Crop Relatives to Be 'Rescued' -- BBC News (10 December 2010)
  •  

    Potato chips.

    Potato Chips

    Potato chips.

    Potato Chips

    Potato chips.

    Potato Chips

    Videos

     

    Parade magazine logo.

    Ask Marilyn banner.

    Is it OK to eat the eyes in a potato?

    --Joe McDaid (city unknown)
    5 October 2008

    No, you should avoid them. The "eyes" are just buds that will grow into potato plants, but they may contain too much solanine, a neurotoxin that occurs naturally in many plants. It can cause anything from nausea to paralysis. In severe cases, it even can be fatal.

    Most of the toxin is produced as a potato ages, is handled roughly or is exposed to light or temperature extremes. Potatoes that are old, spongy, or greenish anywhere-even under the skin-shouldn't be eaten. The green is chlorophyll, which is harmless, but the color is a sign that solanine is present. And the eyes have even more toxin at this time.


     

    Vincent Van Gogh: "Potato Eaters", Nünen, April 1885, Oil on Canvas.

    "Potato Eaters"
    Vincent Van Gogh
    Oil on Canvas
    Nünen, April 1885

     

     

    Vaporized potato.  First item baked in the Black Oven at 1006 Mississippi Ave., Duluth, MN.

    First item baked in the Black Oven at 1006 Mississippi Ave., Duluth, MN
    "Vaporized Potato"
    Result: Inside vaporized
    Skin solidified
    (like a tennis ball)
    Inside Dome Temp: 689 F. 

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