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Portal:Islands

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The Islands Portal

A view of some of the Thousand Islands, photographed in 2015 from atop the 1000 Islands Tower, facing northwest. The Thousand Islands are a North American archipelago of 1,864 islands that straddles the Canada–US border in the St. Lawrence River as it emerges from the northeast corner of Lake Ontario.
A view of some of the Thousand Islands, photographed in 2015 from atop the 1000 Islands Tower, facing northwest. The Thousand Islands are a North American archipelago of 1,864 islands that straddles the Canada–US border in the St. Lawrence River as it emerges from the northeast corner of Lake Ontario.

This is a list of the lists of islands in the world grouped by country, by continent, by body of water, and by other classifications. For rank-order lists, see the other lists of islands below. (Full article...)

Cannikin warhead being lowered into test shaft

Amchitka Island (/æmˈɪtkə/; Aleut: Amchixtax̂;[page needed]) is a volcanic, tectonically unstable and uninhabited island in the Rat Islands group of the Aleutian Islands in southwest Alaska. It is part of the Alaska Maritime National Wildlife Refuge. The island, with a land area of roughly 116 square miles (300 km2), is about 42 miles (68 km) long and 1 to 4 miles (1.6 to 6.4 km) wide. The area has a maritime climate, with many storms, and mostly overcast skies.

Amchitka was populated for more than 2,500 years by the Aleut people, but has had no permanent population since 1832. The island has been part of the United States since the Alaska Purchase of 1867. During World War II, it was used as an airfield by US forces in the Aleutian Islands Campaign. (Full article...)

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Lemon and mango pickles (achards) traditionally accompany meals in the northwestern coastal regions of Madagascar.

Malagasy cuisine (Malagasy: Sakafo malagasy; French: Cuisine malgache) encompasses the diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Oceanian, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian and Oceanian staples by these earliest settlers. Their diet was supplemented by foraging and hunting wild game, which contributed to the extinction of the island's bird and mammal megafauna. These food sources were later complemented by beef in the form of zebu introduced into Madagascar by East African migrants arriving around 1,000 CE.

Trade with Arab and Indian merchants and European transatlantic traders further enriched the island's culinary traditions by introducing a wealth of new fruits, vegetables, and seasonings. Throughout almost the entire island, dishes comprising the contemporary cuisine of Madagascar typically consist of a base of rice served with an accompaniment; in the official dialect of the Malagasy language, the rice is termed vary ([ˈvarʲ]), and the accompaniment, laoka ([ˈlokə̥]). The many varieties of laoka may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, salt, curry powder, or, less commonly, other spices or herbs. In parts of the arid south and west, pastoral families may replace rice with maize, cassava, or curds made from fermented zebu milk. (Full article...)

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Credit: Diego Delso
Garachico is a municipality and town on the northern coast of Tenerife, Canary Islands

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