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Reporting errors
Criticism
This article seems a bit biaised or too bland - there is nothing negative brought on the subject? Critics of elitism, controversies on choices, etc? —Preceding
unsigned comment added by
70.81.93.11 (
talk)
17:37, 10 June 2009 (UTC)reply
I've started a list of the individual foods that are part of the Ark of Taste here. Many of the foods have their own pages or could if anyone feels up to creating pages for them. I've only added the foods from Slow Food USA, so the list could be expanded quite a bit as well.
GobonoboTC07:34, 14 January 2010 (UTC)reply
The list now includes what I think is the entirety of the catalogue. Due to the limit of 500 rows for tables, I've separated out Italy and the United States, who have a disproportionate number of entries in the catalogue.
GobonoboTC01:06, 17 January 2010 (UTC)reply
Just due to some of the unusual naming by Slow Food, it's clear from browsing the list that we may have articles for many of these already but they just need disambiguation. Example:
Maremma Ox is listed, which is the same breed as the
Maremmana.
Steven Walling10:37, 17 January 2010 (UTC)reply
Indeed – I found some yesterday and created redirects or piped links, but there will certainly be more. Neverthless, in the case of Italy at least, I think the list provides the opportunity to create a rather large number of useful new articles. Name translation is a tricky one. I think we should probably include the native name, either as a separate column, or in brackets, and wikilink that, too. (I am not sure what I would call an article I started on the Valchiavenna Goat Violino, but probably not that—for a start I wouldn’t capitalise goat or violino—however I would almost certainly make a redirect from
Violino di capra della Valchiavenna.)
Ian Spackman (
talk)
11:09, 17 January 2010 (UTC)reply
The English language version of the Fondazione Slow Food per la Biodiversità site has the same list (with the same translations) as whatever was originally used for this article. In the Italian language version of the site, however, I have found a further seven. (Maybe they are awaiting translation before being added to the English one.) They are as follows, with my own translations of the names:
I’m quite unclear what the word Cartucciaro derives from: I imagine that cartuccia (cartridge) and cartucciera (cartridge belt or similar) are false friends.
Ramassin seems to be a dialect term meaning damson plum. But I think it’s best left untranslated, as it is in the Italian list. Still the geolocation is clumsy, and I wouldn’t surprised if Slow Food end up translating it as ‘
Pagno Ramassin’, after the place where it is most commonly grown.
‘Fragolina’ means simply a little strawberry, but these seem to have been imported from Alpine woodlands by Sicilian soldiers fighting there in WWI, so alpine strawberry seems the best translation.
‘Sciroppo di rose’, Fondazione Slow Food per la Biodiversità (in Italian)
Not a cough syrup, but something far more refined it seems, from the city of Genoa and its province. Rather like
Rose water. but something that is drunk (in very small quantities) rather than used as a flavouring
As far as I can see, adding these is going to mean renumbering all fourhundred and odd rows of the table, which seems a fairly tedious task. So it would would seem sensible first to get agreement on the translations to use – so that they are sorted correctly – before adding them. Any thoughts?
Ian Spackman (
talk)
22:45, 18 January 2010 (UTC)reply
There will be future additions to the Ark of Taste catalog (hopefully including more foods from around the world) perhaps on a fairly regular basis. I can't see renumbering the list each time a few entries need to be added though. As you say, a fairly tedious task. I'm not too worried about keeping the lists in alphabetical order, since they are sortable anyhow. I say just add them to the end of the list for now.
GobonoboTC23:01, 18 January 2010 (UTC)reply
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of
food and
drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join
the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review
WP:Trivia and
WP:Handling trivia to learn how to do this.
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This article links to one or more target anchors that no longer exist.
[[Brunost#Artisanal Geitost|Artisan Sognefjord Geitost]] The anchor (#Artisanal Geitost) has been
deleted by other users before.
[[Avocado#Fuerte|Fuerte avocado]] The anchor (#Fuerte) has been
deleted by other users before.
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deleted by a user before.
Please help fix the broken anchors. You can remove this template after fixing the problems. |
Reporting errors
Criticism
This article seems a bit biaised or too bland - there is nothing negative brought on the subject? Critics of elitism, controversies on choices, etc? —Preceding
unsigned comment added by
70.81.93.11 (
talk)
17:37, 10 June 2009 (UTC)reply
I've started a list of the individual foods that are part of the Ark of Taste here. Many of the foods have their own pages or could if anyone feels up to creating pages for them. I've only added the foods from Slow Food USA, so the list could be expanded quite a bit as well.
GobonoboTC07:34, 14 January 2010 (UTC)reply
The list now includes what I think is the entirety of the catalogue. Due to the limit of 500 rows for tables, I've separated out Italy and the United States, who have a disproportionate number of entries in the catalogue.
GobonoboTC01:06, 17 January 2010 (UTC)reply
Just due to some of the unusual naming by Slow Food, it's clear from browsing the list that we may have articles for many of these already but they just need disambiguation. Example:
Maremma Ox is listed, which is the same breed as the
Maremmana.
Steven Walling10:37, 17 January 2010 (UTC)reply
Indeed – I found some yesterday and created redirects or piped links, but there will certainly be more. Neverthless, in the case of Italy at least, I think the list provides the opportunity to create a rather large number of useful new articles. Name translation is a tricky one. I think we should probably include the native name, either as a separate column, or in brackets, and wikilink that, too. (I am not sure what I would call an article I started on the Valchiavenna Goat Violino, but probably not that—for a start I wouldn’t capitalise goat or violino—however I would almost certainly make a redirect from
Violino di capra della Valchiavenna.)
Ian Spackman (
talk)
11:09, 17 January 2010 (UTC)reply
The English language version of the Fondazione Slow Food per la Biodiversità site has the same list (with the same translations) as whatever was originally used for this article. In the Italian language version of the site, however, I have found a further seven. (Maybe they are awaiting translation before being added to the English one.) They are as follows, with my own translations of the names:
I’m quite unclear what the word Cartucciaro derives from: I imagine that cartuccia (cartridge) and cartucciera (cartridge belt or similar) are false friends.
Ramassin seems to be a dialect term meaning damson plum. But I think it’s best left untranslated, as it is in the Italian list. Still the geolocation is clumsy, and I wouldn’t surprised if Slow Food end up translating it as ‘
Pagno Ramassin’, after the place where it is most commonly grown.
‘Fragolina’ means simply a little strawberry, but these seem to have been imported from Alpine woodlands by Sicilian soldiers fighting there in WWI, so alpine strawberry seems the best translation.
‘Sciroppo di rose’, Fondazione Slow Food per la Biodiversità (in Italian)
Not a cough syrup, but something far more refined it seems, from the city of Genoa and its province. Rather like
Rose water. but something that is drunk (in very small quantities) rather than used as a flavouring
As far as I can see, adding these is going to mean renumbering all fourhundred and odd rows of the table, which seems a fairly tedious task. So it would would seem sensible first to get agreement on the translations to use – so that they are sorted correctly – before adding them. Any thoughts?
Ian Spackman (
talk)
22:45, 18 January 2010 (UTC)reply
There will be future additions to the Ark of Taste catalog (hopefully including more foods from around the world) perhaps on a fairly regular basis. I can't see renumbering the list each time a few entries need to be added though. As you say, a fairly tedious task. I'm not too worried about keeping the lists in alphabetical order, since they are sortable anyhow. I say just add them to the end of the list for now.
GobonoboTC23:01, 18 January 2010 (UTC)reply