Talk:Cockle (bivalve)

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Subfamily Tridacinae[edit]

Seems like this article should link to Tridacninae, the giant clams. However, I am not familiar enough with scientific taxonomy and wikipedia style to add them myself-- are the genera Hippopus and Tridacna considered to be in family Cardiidae, or if there should be just a reference to be subfamily Tridacinae. — Preceding unsigned comment added by 173.216.132.214 (talk) 23:13, 23 November 2011 (UTC)[reply]

Anonymous comment (removed from the article)[edit]

"cockles of my heart" refers not to the ventricles, but to the valves of the heart, which are shaped somewhat like bivalve molluscs. - User:206.148.28.39

Another note[edit]

I just watched the movie "Ghosts" based on the Chinese illegal immigrant catastrophe and it said 23 people died, not 21 as this article states.68.42.246.72 03:13, 31 August 2007 (UTC)[reply]

Pictures[edit]

Anybody got a picture of a cockle? Out of the shell, anyway. dnwq 12:08, 13 October 2007 (UTC)[reply]

Also one showing that "The distinctive rounded shells of cockles are ... heart-shaped when viewed from the end" would be nice. quota (talk) 07:02, 6 April 2011 (UTC)[reply]

This sentence now ends with, "and are heart-shaped when viewed from the end of the world." What does the end of the world have to do with cockles? Do you have to go to the end of the world to view them as being heart-shaped?Jtyroler (talk) 09:14, 2 March 2012 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

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Styling etc.[edit]

1, Are the genera listed one-line-per-item to conform to a WP requirement. If not, are there objections to stringing them out as in prose. Readers may want to print this article, and need to hold down paper consumption and storage. Also, the present format obscures the presence of more material beyond the preamble. I know readers should notice the table of contents, but many readers have to look at lots of material in a hurry.

2. An impression formed some 70 years ago is that cockles and oysters were regarded as plebeian and gourmet foods, respectively. I wonder if it is possible to find the relative costs, inclusion in menus or books on gourmet food and on what was appropriate (and done) at VIP functions (as opposed to what might be eaten from street vendors after the theatre). Now, upscale cockle bars were desribed until recently in the Leigh-on-Sea article. If my impression that social attitudes towards cockle consumption has changed, might this be worth mentioning somewhere, with an explanation of why and how it occurred? Michael P. Barnett (talk) 01:03, 20 December 2010 (UTC)[reply]