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This is an archive of the Food and drink WikiProject talk page for July 2008-November 2008 |
There is a discussion here about the organization of List of culinary fruits. The current situation is a mess. An editor has suggested an arrangement by climate and geographic origin, to help readers determine whether a specific species could be grown in their area. I pointed out that the article title refers to culinary fruits, not cultivated fruits, and that perhaps an arrangement into culinary categories might be more appropriate, but neither of us have expertise in that area. If any of you are interested, please take a look and give us your viewpoints.--Curtis Clark (talk) 14:23, 25 July 2008 (UTC)
User:Badagnani insists on including a photo of "new type" or inventive food to the article in question. Well, I've been tired of explaining everything related Korean cuisine to the user for a long time, so I really appreciate anyone who has knowledges of Asian Buddhist cuisine and can intervene this silly dispute, please visit the talk page. Thanks--Caspian blue (talk) 23:57, 7 August 2008 (UTC)
I proposed the title move because Korean vegetarian cuisine is a "recent boom". On the other hand, Korean Buddhist temple cuisine has a long established history since Goryeo period. The former has a very little info unlike the latter cuisine. Besides, I had waited his response for 10 days, since Badagnani has been following my edits. Therefore I considered his calmness on the suggestion "his agreement" to move the title. Nevertheless, the photos are not from "Korean vegetarian food festival held in Seattle as he alleges. The photo in question is not confirmed as a vegetarian food although its ingredients include gingko and ginseng. We don't know whether the meatball like dish has meat or not. His inclusion of the food that he never tastes before and I also have not seen before in Buddhist cuisine is original research. FYI, my family believe Buddhism, and my grandparents are strict Buddhists, so I'm much familiar with such cuisine than ordinary Koreans. My cousin is even a nun!--Caspian blue (talk) 01:24, 8 August 2008 (UTC)
The caption is wrong. Originally, the food has its name tag "ginseng and gingko biloba " along with "수삼은행소스" the Korean name, nothing else. The white name tag only stats the sauce made with ginkgo seed and ginseng. We really don't know whether the meatball like dish is made of "vegetables" only. Many of the dishes in the festival are neither authentic, traditional Korean food, nor even introduced to recent media. Besides, the photographer seems to know almost nothing about Korean cuisine given his questions and wrongly titled images. Badagnani solely insists to keep the page at the neologoism without any proof.(commercial links are not reliable sources)--Caspian blue (talk) 02:02, 8 August 2008 (UTC)
It appears that we are having another problem with an edit war on these articles, I am disinterested in who is right or wrong. I would suggest a RfC on the issue. I have posted this message on both Badagnani's and Caspian's user pages.
I am posting the same message at both Badagnani's and Caspian Blue's talk pages, ordered alphabetically.
Please refrain from becoming involved in another edit war. If you cannot agree on a solution then stop editing now and I will request a neutral third party peer review for you.
I hope this will avert any more problems.
--Jeremy ( Blah blah...) 01:43, 9 August 2008 (UTC)
Half dozen of one, six of another, but it is getting rather testy between you two and I think you two need a break. I personally dislike his continued weasel-like use of terms such as "blanking" in his edit summaries.
However, I do agree with Badagnani that the two articles really should be merged into one article. Remember, he and I are not exactly what would be called "beer buddies" either, so I would consider merging the two if I were you. I think that an RfC or third opinion would also agree that they are improper forks of the same or related subject and suggest they be merged. The Kor. Buddhist veg. cuisine article you created is a very good start and would really be better as part of the Kor. veg article cuisine. Please consider merging the two. --Jeremy ( Blah blah...) 02:40, 9 August 2008 (UTC)
Hey, I've put a lot of work into Odwalla, and I was wondering if someone could reassess its rating. It's start class right now. (I'm trying to get it up to GA, so first I'm going for B!).
Also, anyone who reads this is obligated to help me! So help! Gracias. Intothewoods29 (talk) 02:51, 8 August 2008 (UTC)
A few weeks ago, I made a well-sourced edit to the Tabbouleh article which identified tabbouleh as a Levantine dish. This shouldn't be any big surprise to anyone, since tabbouleh along with hummus bi tahini, fattoush, etc. are classics of Levantine (i.e. Syrian/Lebanese/Palestinian/etc.) cuisine. I had previously presented this evidence on the Talk page (since an anon had reverted a previous unsourced edit of mine) and it was not rebutted. However, the anon has repeatedly removed this content [2][3] and replaced "Levantine" with "Arabic". Could someone please take a look at this article and help? Thanks, --Macrakis (talk) 23:34, 8 August 2008 (UTC)
Based upon the earlier discussion, I would like to suggest that the various Food and Drink projects develop a set of Manual of Style guidelines for use in articles under the auspices of this and the related WikiProjects and task forces. This would be similar to the MoS guidelines for biographies or law. What I am hoping to do is insure that an article concerning like topics are all set up the same way.
I have created these pages for that purpose:
Upon a general consensus has been reached for each set of standards, we will submit it to the appropriate set of bureaucrats for a ratification discussion.
--Jeremy ( Blah blah...) 01:27, 16 August 2008 (UTC)
Why was hydroxypropyl methyl cellulose tagged by Food & Drink? Seems to be a mistake, since it's only a very minor additive in small quantities of food types (it's more used in pharmaceutics, building materials, paints, ceramics, and other industrial fields).
Hello, everyone. How are you in the humid and scorching weather. If you want to cool off the heat as seeing cool images, there is a good place to please your eyes. At Patbingsu, several editors including Mindme (talk · contribs), me, and Badagnani, and Kbrend have disputed over the inclusion of Mindme (talk · contribs)'s images to the article. The food is a very famous summer dessert comprised of red bean paste, shaved ice, fruits and others. Mindme's pictures have been included in the article[4][5], but better and diverse pictures come up. So if there is anyone want to see what patbingsu is and what images are presented on the talk page or meditating the dispute, please feel free to leave your input there. Thanks--Caspian blue (talk) 14:39, 21 August 2008 (UTC)
I added manganese in Template:Nutritionalvalue, so that we can now note the manganese content by specifying it into the template in our food articles, without having to include it as an option value. The RDI value I used is 2 mg. A nice task to do now is to find out articles about food with manganese and add the manganese content into their nutritionalvalue template (use variable manganese_mg). NerdyNSK (talk) 12:20, 22 August 2008 (UTC)
Is this in the scope of your project? But is there evidence of human consumption of a roadkill? Enlil Ninlil (talk) 07:06, 29 August 2008 (UTC)
Yes there is, in many US states the highway department will sell freshly killed game animals to the public. There is also a running joke about the restaurants in the Southern US serving such meat. --Jeremy ( Blah blah...) 07:57, 29 August 2008 (UTC)
The Food and Drink bot tagged the page Postage stamp gum. Although that's pretty amusing, I removed the tag. Ecphora (talk) 18:58, 30 August 2008 (UTC)
The Coconut Crab is tagged as food. I'd like to question the decision to tag a highly endangered species as food item. --—Preceding unsigned comment added by 70.128.187.24 (talk • contribs)
Being completely new to this, I am wondering where there is a description of how to go about merging two articles. What I am looking at is "Snow cream" and "Snow (dessert)" which covers (in part) the same subject, where the first is somewhat incorrect. Shieldfire (talk) 12:20, 31 August 2008 (UTC)
In the Hungary section of the article on Pierogi (derelye in Hungarian) we read: "Derelye is consumed primarily as a festive food for special occasions such as weddings. It was brought to Hungary by the merchant Andras Perl for his wedding with his wife Katalin in 1764. The Banki family, Katalin`s family, was so moved by the pierogi that now, pierogi are common at most Hungarian weddings." This unverified piece is a gradual development of the text originally added on June 7, 2006: [6]. The original text is a verbatim reproduction of the section on Hungary on pieroguys.com. This is the only place on the web where I can find Andras Perl and Katalin Banki in the pierogi (derelye) context (other than that they figure as co-authors in respectable scientific articles). Does anyone have any insights on (a) derelye being used as a wedding dish and (b) on the piece of folklore about Andras Perl and Katalin Banki in the 18th century? If not, I am inclined to delete this whole story and leave only the dry food facts about derelye. Please discuss below. --Zlerman (talk) 14:45, 1 September 2008 (UTC)
There are a number of things I found you can do with the Pin Cherry, and I found when I was a high school student and not of real drinking age at the time, made wine. Living on a farm in Wisconsin, we had wild pin cherry and choke cherry trees grew along road sides near where I lived. A neighbor kid and I made wine from these two types of small wild cherries. Each one made a unique and flavorful wine. Both types of wines would be a joy for anyone to drink. If anyone has a hobby of homemade wine making, and have pin cherry trees growing nearby, I happily suggest that you give wine making of the pin cherry a try. Try the choke the cherry too. Bobbyr54 (talk) 19:06, 1 September 2008 (UTC)
The articles on "Physalis" and the article on "Tomatillo- Physalis philadelphica" state Physalis ixocarpa and Physalis philadelphica are the same species. This is the first I've heard of this, all my books say the Tomatillo is Physalis ixocarpa while Physalis philadelphica is a somewhat less culinarily important species usually called Purple Ground Cherry or at times Wild Tomatillo (e.g.,Oxford Companion to Food-Davidson). While Tomatillo fruit (P.ioxocarpa) can be eaten unripe, I don't know if Wild Tomatillo(P.philadelphica) can be. There's a remote chance the difference could matter safety-wise.
Perhaps cross-pollination is possible hence the confusion.
(I am an enthusiastic amateur interested in unusual food, not a qualfied expert).
210.54.229.129 (talk) 01:45, 4 September 2008 (UTC)
This article is a joke, surely? Abc30 (talk) 02:44, 11 September 2008 (UTC)
There are three articles on en:Wiki dealing with what appears to be essentially the same dish: Samosa, Sambusac (Sambusak), and Sambousa. The Central Asian samsa and somsa are both redirected to Samosa, but somsa is not mentioned at all in this article, while samsa is mentioned in one sentence in the "History" section, without devoting any space to the culinary characteristics of samsa (as distinct from the samosa). Any suggestions about how to streamline all this? --Zlerman (talk) 07:33, 14 September 2008 (UTC)
I'm not familiar with the samsa and somsa. What are these, in which cuisines are they traditional, and how are they similar or different from the well known Indian samosa? Badagnani (talk) 08:13, 14 September 2008 (UTC)
We've got a very similar situation at Naqara, Naqareh, Nagara (Drum), Naker, and Kudüm. Badagnani (talk) 08:16, 14 September 2008 (UTC)
I agree with you, like the East Asian dumplings, or the Middle Eastern kettledrums which I mention above, that the samosa/sambusa/samsa, etc. are probably closely related, if not identical. There's no hard and fast way of doing this, but I'd lean toward separate articles if they're from different cuisines and different in recipe, size, shape, etc., of course with clear "See alsos" at each to let readers know about the others in the family. Badagnani (talk) 08:30, 14 September 2008 (UTC)
Yes, there's an Ethiopian one, which I eat sometimes when I eat out at Ethiopian restaurants. Badagnani (talk) 19:41, 15 September 2008 (UTC)
I see that the Wiki Food/drink has been tagged to http://en.wikipedia.org/w/index.php?title=Talk:Methylisothiazolinone&action=edit. Methylisothiazolone is not used in food or drink so I am supposing the tag is in error. Fact123 (talk) 20:31, 15 September 2008 (UTC)
Wikipedia 0.7 is a collection of English Wikipedia articles due to be released on DVD, and available for free download, later this year. The Wikipedia:Version 1.0 Editorial Team has made an automated selection of articles for Version 0.7.
We would like to ask you to review the articles selected from this project. These were chosen from the articles with this project's talk page tag, based on the rated importance and quality. If there are any specific articles that should be removed, please let us know at Wikipedia talk:Version 0.7. You can also nominate additional articles for release, following the procedure at Wikipedia:Release Version Nominations.
A list of selected articles with cleanup tags, sorted by project, is available. The list is automatically updated each hour when it is loaded. Please try to fix any urgent problems in the selected articles. A team of copyeditors has agreed to help with copyediting requests, although you should try to fix simple issues on your own if possible.
We would also appreciate your help in identifying the version of each article that you think we should use, to help avoid vandalism or POV issues. These versions can be recorded at this project's subpage of User:SelectionBot/0.7. We are planning to release the selection for the holiday season, so we ask you to select the revisions before October 20. At that time, we will use an automatic process to identify which version of each article to release, if no version has been manually selected. Thanks! For the Wikipedia 1.0 Editorial team, SelectionBot 22:42, 15 September 2008 (UTC)
Squash (drink) has no cites and seems to be mostly a collection of personal observations and opinions. Has been tagged "needs additional citations for verification" since June 2008. Can anybody improve this? -- 201.53.7.16 (talk) 03:57, 17 September 2008 (UTC)
Hi, dropping by with some good news that relates to your project: a prohibition-era drinking song was recently promoted to featured sound. Best, DurovaCharge! 18:57, 18 September 2008 (UTC)
Hi, I think the crested guineafowl article has been wrongly tagged as a member of the food an drink category. The sole fact that an animal can be eaten is not enough to be added to this category, is it? So I suggest the tag to be removed.
Thanks, eboy (talk) 13:02, 21 September 2008 (UTC)
The Hershey Company, an article within this project's scope, is currently undergoing a GAR for potential delisting due to it no longer meeting GA criteria 1-3 (well written, well referenced, and comprehensive). See Talk:The Hershey Company#GA Reassessment for the full breakdown. -- AnmaFinotera (talk · contribs) 17:42, 21 September 2008 (UTC)
Food and drink is admittedly not a sector of Wikipedia that I have edited before, but as an amateur cook and a Spaniard I have had a keen interest in taking paella all the way through a FAC. The major issue is finding reliable references for information on the food's history (otherwise, there are plenty of published sources on paella) - the reliability issue is a huge issue through FAC. I wanted to check here if anybody knew of any websites which have passed the "reliability test" on Wikipedia. Thanks! JonCatalán(Talk) 07:27, 25 September 2008 (UTC)
I generally trust texts more than websites for sourcing research. The only viable websites for such research would have to be one written by a food anthropologist or sociologist that is noteworthy in their research. Otherwise you risk using sources from biased and non credible sources. the only other type of website I trust is a government sponsored website which Spain may have.--Chef Tanner (talk) 18:30, 27 September 2008 (UTC)
Hey, David Fuchs wants to work on the article Casu marzu in preparation for April Fool's Day 2009. Anyone want to help? He's done some research, and it's a B-class article already. If no one wants to, I'll take the project on, even though I already have a couple of projects going. :) Intothewoods29 (talk) 21:45, 28 September 2008 (UTC)
The above articles had the WP:Food and Drink banner, which I've now removed and replaced with WP:Business & Economics banner on Persil Power and Persil Service, Persil already had the WP:Business & Economics banner. Kathleen.wright5 10:59, 5 October 2008 (UTC)
As I wrote at Food supplements, Talk: "We have, at least,
Added to list:
This is not exactly up my alley (I just find the situation annoying) so I hope someone feels the call. Such a discussion needs a central place, rather than bits spread to all the applicable talk pages. I hope that this thread will serve the purpose and I'll be leaving notes to that effect on those pages. Thanks, --Hordaland (talk) 12:16, 6 October 2008 (UTC)
Looks to me as if Nutrification defines itself as Food fortification, so why isn't the material over there? Then Food fortification has a merge box suggesting that it be merged with Food supplements, while Food supplements has a merge box suggesting that it be merged with Dietary supplement. We playing musical chairs here?
It sounds to me as though fortification is an Food additive (one among others) which is added by the Food processing industry, while the usual idea of a Dietary supplement is a vitamin or herb or whatever bought as pills in a bottle? And Nutraceutical sounds like much the same thing as Dietary supplements. While at Nutraceutical I discovered yet another article about a similar topic: Functional food, aka Medicinal food.
I don't know the solution, but there needs be some sort of index with definitions somewhere, methinks. --Hordaland (talk) 00:44, 7 October 2008 (UTC)
I favor merging Food fortification, Food supplements, and Nutrification which all involve adding ingredients to food. Dietary supplement is a bit distinct because it usually involves stand-alone products, but perhaps this could be merged too. The other topics, food additive, bodybuilding supplements, food processing, and nutraceutical, I think should remain separate. Deli nk (talk) 10:25, 7 October 2008 (UTC)
Hi, I just created a stub article for this chef, but I don't have time to expand it. If someone could help out, that would be great! Izzy007 Talk 22:39, 11 October 2008 (UTC)
Does anyone here think it worthwhile to create a project or taskforce or whatever focused on people in the F&B industry? namely - chefs, winemakers, etc...etc...??? I think it would be good to split them off as those people will have a following whereas things like rubarb and knife are very different topics. Think of it like a "team specific" topic like the Wikipedia:WikiProject Boston Red Sox within the Wikiproject baseball. Also, i think the templates could use improvement... for example: Nobu Matsuhisa current restaurant list does not present information as effectively as it could/should. 71.56.118.64 (talk) 07:27, 13 October 2008 (UTC)
Food service taskforce --Jeremy ( Blah blah...) 07:46, 13 October 2008 (UTC)
You may want to keep an eye on this article. It seems to be having an edit war with one of the condtibutors having two seperate accounts (three total) that are being used to edit. Another editor just placed a POV tag on the article. Shinerunner (talk) 16:36, 18 October 2008 (UTC)
the Cordyceps page has been tagged as food and drink, as I can't see this as accurate, I'm taking the tag off. —Preceding unsigned comment added by Keithonearth (talk • contribs) 06:10, 19 October 2008 (UTC)
Currently three articles on the same product, located at McCoys and McCoys Crisps and The Real McCoy's. As I'm not a member of this WikiProject I don't know which one should be the correct article, so though I'd let the professionals decide. Regards, GiantSnowman 17:39, 19 October 2008 (UTC)
The gang at DYK has started a subproject to generate DYK to be posted during October 31, 2008. The subproject/task force is at Wikipedia talk:Did you know/Halloween 2008 and twenty-four or so DYK articles (six per DYK Main page change) may fill up the four October 31, 2008 DYK Main Page posts. Food/candy plays a significant role at Halloween, so please feel free to contribute your talents to the efforts. Thanks. -- Suntag ☼ 16:39, 20 October 2008 (UTC)
I've been polishing up entremet the past few weeks, but I only have information on the medieval aspects of this dish. If anyone knows more about the development of the term from around 1500 and onwards, it would make a nice addition to the article. If you don't have the time to add info yourselves, I'd appreciate hints on sources that I could use to expand the article myself.
Peter Isotalo 11:14, 28 October 2008 (UTC)
I hope all is well with the project. I have been really busy, I was recently recognized as a culinary judge with the American Culinary Federation in the last issue of their national magazine. I also took gold in a recent culinary competition with the ACF. I've also been working on a new class at my college called Modern Culinary Trends and Techniques which would fit right up the alley of many of you here in the project. Three weeks of healthy cooking techniques, one month of Asian cuisines, one month of Latin American cuisines, a week of Molecular Gastronomy and week of adapting comfort foods for the 21st cetunry fine-dining restaruant. Still trying to write my thesis as well, taking longer than it should. I hope to be back soon to help out with the project, until then happy editing.--Chef Tanner (talk) 00:31, 1 November 2008 (UTC)
As discussed at Template talk:WikiProject Food and drink, the talk page template for this project is displaying "tan-space" above and below, as at Talk:Tim Horton and is cluttering up talk pages with its size. Hopefully someone will fix soon. Franamax (talk) 19:45, 5 November 2008 (UTC)
Tim Hortons has been nominated for a good article reassessment. Articles are typically reviewed for one week. Please leave your comments and help us to return the article to good article quality. If concerns are not addressed during the review period, the good article status will be removed from the article. Reviewers' concerns are here. Ruslik (talk) 09:12, 10 November 2008 (UTC)
Sisal has been tagged as food or drink - not so, it is a coarse fibre used for making sacks, ropes, etc. There is an obtuse connection - tequila is made from a related plant - but not from sisal. Natural fibre (talk) 21:37, 14 November 2008 (UTC)
At the end of the introduction:
"Professional artisans of cooking are called chefs, while prep staff and line cooks prepare food items in a more systematic and less artistic fashion."
I find this to be a very misleading statement.
In a professional kitchen the chef has many duties and frequently find himself/herself unable to participate in much of the cooking action. Their duties are staffing, schedule, buying, dealing with suppliers, working with the budget, planning the menu, etc...
We all start at the most base level in a kitchen learning with experience and/or education.
There is no reason why a line cook or prep staff is not involved in the final presentation and often in my experience most cooks are directly involved with 'artistic fashion.' When people are introduced to culinary arts in an institution there is always a consciousness about color, presentation, height, flavor, portion control, etc... Making all cooks 'professional artisans.'
Dromepixie (talk) 13:57, 15 November 2008 (UTC)
It should be edited. I'm trying to figure out how to phrase a new sentence that can achieve the same function whilst being more clear about the reality of the modern brigade. Dromepixie (talk) 15:49, 15 November 2008 (UTC)
Just because it contains a food word, it doesn't mean it's food. This tagging has made the article so much less useful. Jonsilver (talk) 22:16, 15 November 2008 (UTC)
Fixed. Put the Wikiproject Songs template on the article's discussion page. Intothewoods29 (talk) 02:33, 16 November 2008 (UTC)
I have proposed merging soutzoukos and churchkhela, two names for a confection consisting of strings of nuts dipped in thickened grape must and forming a sausage-like shape. Other editors have objected, preferring to have one article per local name/variant. I'd appreciate the input of other experienced food-and-drink editors on Talk:Soutzoukos and Talk:Churchkhela. Thanks, --macrakis (talk) 23:21, 17 November 2008 (UTC)
Here is a message from a new user that was inadvertently (?) posted on the project page:
I hope this is not a bogus message and I am doing the right thing by reposting it to the talk page... --Zlerman (talk) 18:01, 25 November 2008 (UTC)
Hello everyone, I'd like to address an issue that I have attempt to bring up in the past but have not heard a reply to. This issue is of particular interest to me because of my extensive research and work with a variety of cuisines. A cuisine has a distinct set of guidelines that is set by a number of cultural and physical constructs. There are a number of articles entitled cuisines, such as Cuisine of New York City, Cuisine of the Northeastern United States, Cuisine of Philadelphia etc that are not cuisines, but are articles on the food and drink of those regions. I would like to submit that these articles should be retitled Food and drink of New York City, Food and drink of the Northeastern United States, Food and drink of Philadelphia, etc. These places do not have a cuisine, they are missing the larger constructs of a codified culinary practice, education of the culinary constructs, a sociological basis that the entire region cooks in one cooking style over the areas just happening to have cities such as Cuisine of New York City that have a variety of cooking styles within the area. I'd love to open this up for debate. A country can have a cuisine, a city does not have a cuisine nor does a region of a country.--Chef Tanner (talk) 19:40, 26 November 2008 (UTC)
November 2008 (UTC)