By Anthony D. Fredericks
ISBN-10: 1629146978
ISBN-13: 9781629146973
It breathes with tubes, it has no head or mind, it feeds via a filter out, and it's the resource of dozens of known proverbs (“happy as a clam!”). Clams, it seems, were worshipped (by the Moche humans of historical Peru), used as funds (by the Algonquin Indians), and ate up through humans for millions of years. but The mystery lifetime of Clams is the 1st grownup exchange e-book to deal completely with this gastronomic deal with that's extra complicated than its uncomplicated shells may perhaps demonstrate. The mystery lifetime of Clams gains compelling insights, attractive biology, wry observations, and up to the moment common background that may continue readers engaged and enthralled.
Written by way of award-winning technology writer Anthony D. Fredericks, The mystery lifetime of Clams contains a cozy infusion of humor, up to date study, attention-grabbing participants (scientists and laypeople alike), and the awe of a fellow explorer as he publications readers on a trip of ask yourself and event. in addition to an appreciation for oceanic creatures, this can be a guidebook for armchair marine biologists far and wide who search outstanding discoveries in live performance with compelling narration.
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Interestingly, ancient clam fossils indicate that clams have occupied most of these same environments for more than 450 million years. Imagine living in the same community, same neighborhood, and same region for that period of time. Now, if you were to look at some of those ancient fossil clams, you would note that they are incredibly small. Indeed, most Cambrian species are especially tiny; in fact, they are just large enough to see without magnification. However, over time, larger and larger species evolved.
The Clam Broth House. As I grew older I never lost my youthful fascination with the sea (and its denizens), for once saltwater courses through your veins you can never fully divorce yourself from any ocean for very long. Although I now live in a semi-rural region of south central Pennsylvania, I am still drawn to the sea . . and especially to its food. My wife and I often escape to the bustling shores of New Jersey, the placid beaches of Delaware, the languid coastline of Virginia, the tranquil seashores of Florida, the booming surf of California, the misty shores of Washington and Oregon, and the vibrant volcanic sands of Hawaii on various vacations and journeys—much as Arctic terns are inexorably drawn from their Arctic breeding grounds to their wintering grounds off Antarctica in their annual migration of both body and spirit.
Is one better than the other? I don’t know. Is one preferred more than the other—perhaps yes. I happen to be an aficionado of clams. I have tried oysters and found them wanting. Maybe it’s the “slime factor” or the fact that they are so expensive in the restaurants I visit. Maybe it’s because their shells look . . well . . look so misshapen. Maybe it’s because they are the ocean’s great filters, passing all manner of microscopic matter and human detritus through their systems. Or, maybe it’s just because I grew up with clams in my front yard and on my dinner table and in the coastal towns and villages I frequent that they have become so much a part of my existence—and so much a part of my menus.
The Secret Life of Clams: The Mysteries and Magic of Our Favorite Shellfish by Anthony D. Fredericks
by Thomas
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