Portal:Islands

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The Islands Portal

Atafu atoll in Tokelau

An island or isle is any piece of sub-continental land that is surrounded by water. Very small islands such as emergent land features on atolls can be called islets, skerries, cays or keys. An island in a river or a lake island may be called an eyot or ait, and a small island off the coast may be called a holm. A grouping of geographically or geologically related islands is called an archipelago, such as the Philippines.

An island may be described as such, despite the presence of an artificial land bridge; examples are Singapore and its causeway, and the various Dutch delta islands, such as IJsselmonde. Some places may even retain "island" in their names for historical reasons after being connected to a larger landmass by a land bridge or landfill, such as Coney Island and Coronado Island, though these are, strictly speaking, tied islands. Conversely, when a piece of land is separated from the mainland by a man-made canal, for example the Peloponnese by the Corinth Canal or Marble Hill in northern Manhattan during the time between the building of the United States Ship Canal and the filling-in of the Harlem River which surrounded the area, it is generally not considered an island.

Selected article

NASA image of Wolfe Island. Kingston, Ontario is in the upper left of the image and upstate New York is the landmass in the right corner.

Wolfe Island is an island at the entrance to the Saint Lawrence River in Lake Ontario near Kingston, Ontario. Wolfe Island is part of Frontenac County, Ontario and the Township of Frontenac Islands. It is the largest of the Thousand Islands. The largest community on the island is Marysville. The island was part of the traditional hunting lands of the Tyendinaga Mohawk people and the original name of the island is Ganounkouesnot ("Long Island Standing Up"). It was called Grand Island (Grande île by the French). In a proclamation by the Lieutenant Governor of Upper Canada John Graves Simcoe on 16 July 1792, the island was renamed from Grand island to Wolfe island, after British General James Wolfe.

The island is about 29 kilometres (18 miles) long, with its width varying from around 9 kilometres (6 miles) to a few hundred metres at some points; its area is about 124 square kilometres (48 square miles). The resident population is about 1400 people, but this can double or triple in summer. Wolfe Island has its own post office (K0H 2Y0) and telephone exchange (+1-613-385-). Read more...

Selected cuisine

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.[a] In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon.

As pineapple and sugarcane plantations grow, so did demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal after arriving in Hawaii, introducing their new foods and influencing the region. The introduction of new ethnic foods, such as Chinese char siu bao (manapua), Portuguese sweet bread and malasadas, and the Japanese bento, combined with the existing indigenous, European, and American foods in the plantation working environments and in the local communities. This blend of cuisines formed a "local food" style unique to Hawaii, resulting in plantation foods like the plate lunch, snacks like Spam musubi, and dishes like the loco moco. Shortly after World War II several well known local restaurants, now in their 7th decade, such as Highway Inn and Helena's Hawaiian Food opened their doors to serve "Hawaiian Food". Chefs further refined the local style by inventing Hawaii Regional Cuisine in 1992, a style of cooking that makes use of locally grown ingredients to blend all of Hawaii's historical influences together to form a new fusion cuisine. Read more...

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