A tail is the section at the rear end of an animal's body, the term particularly referring to such a section which forms a distinct, flexible appendage to the torso. It is the part of the body that roughly corresponds to the sacrum and coccyx in mammals and birds. Tails are mostly a feature of vertebrates, however some invertebrates have tail-like appendages, such as the tail of the scorpion, or the furcula of the springtail.

Function

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Tails have evolved to perform various different functions in animals. Perhaps the oldest tails are those used by fish and other marine life for locomotion, while some land animals use them for balance (e.g. cats) or even for grasping (e.g. monkeys). Tails can also be useful as for social signals, as used by deer to warn of possible danger, or by domestic dogs to indicate emotions. Different evolutionary pressures have led to armoured tails, some containing venom, as in the case of scorpions. In some species of lizard, the tail is able to be permanently detached from the body if necessary, with the intent of distracting a predator long enough to allow lizard escape. Usually their tails will grow back over time, though generally darker in colour than the original. In most birds, tails consist of feathers of extended length, the function of which is to act as a rudder to balance and steer the bird in flight, also to provide balance when perched.

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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

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