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I think that the most commonly used name for this mushroom in English is cep, not porcino or porcini.
Cep (spelt like that) is a word in its own right in English. It is related to the French word cèpe.
Strobilomyces 14:34, 25 September 2005 (UTC)
In the US at least, it's known most commonly known as porcini -- that's the term cooking shows and grocery stores use. Janet13 18:32, 29 October 2005 (UTC)
The article should be moved to its English name. — Gulliver ✉ 06:57, 13 February 2006 (UTC)
The swedish name is "Karl Johan svamp" named after the king Karl Johan, who supposedly liked it very much. I just thought that was worth mentioning ^_^ //Swedish wikipedia reader
The article says: "The standard Italian name porcino means "piglet" in Italian". That is not correct: "porcino" is actually an adjective that means whatever you're talking about is connected to swines. (source: I'm a native speaker. Or you can check the authoritative "Treccani" dictionary http://www.treccani.it/vocabolario/porcino/). For instance, of a person you could say they have a "muso porcino", meaning their face resembles that of a pig. The phrase "fungo porcino" means, exactly as described in the rest of the article, "hog mushroom", or "the mushroom of the swines". I am adjusting the article to reflect that. 87.0.234.61 ( talk) 13:39, 17 September 2014 (UTC)
Regarding the last para. of the Commercial Harvest section, I'm think that the statement "Succesful [sp.?] attempts at cultivating B. edulis have been done by Spanish scientists by mycorrhization of Cistus species..." is a bit off. The statement cites Wang & Chen, 2014 which does say: "Spanish mycologists produced porcini mycorrhised seedlings with Cistus species in vitro (Agueda et al. 2008) and produced fruiting bodies in Cistus plantation as early as 3 years after outplanting (Oria de Rueda et al. 2008)." However, that appears to be a misapprehension by the paper's authors. Oria de Rueda et al. actually says: "Our most dramatic finding, however, was that high yields of both B. edulis and B. aereus were associated with cistaceous shrubs as young as three years." Note that Oria de Rueda et al. were sampling random sites with naturally-occurring host plants, not an experimental outplanting: "Scrublands dominated by Cistus ladanifer and Halimium lasianthum were analyzed in each area. The Cistus and Halimium plants were mainly two to three years old, since the ground had up until recently been dedicated to agriculture." I think the assertion in Wikipedia's article should be corrected accordingly - successful cultivation would be a very big deal for this species.-- 24.108.192.43 ( talk) 03:46, 4 October 2022 (UTC)
Might it make more sense to have this as Boletus edulis? And should we not treat the word porcini as a plural? — Ian Spackman 08:22, 13 June 2006 (UTC)
The "Penny Bun" mushroom is its traditional name for the UK, although porcini is well-understood. Although mushroom hunting is not as widespread in Britain as it is in continental Europe, it's gaining in popularity (as I have noticed more rivals than just the squirrel and rabbit!!!)
I have added the Czech term for this mushroom to the list of foreign names, and noticed a comment asking why the list is there. I'm not sure either, but I like it. After all, the mushroom has names from a variety of languages in English (for what it's worth, I think it's most commonly called a porcini mushroom these days, at least in the UK), and mushroom-picking is a much bigger thing in many non-English-speaking countries.
The material on this website is interesting. My italian is nonexsistent, as is my knowledge of EEC naming regulations, but it is a fascinating mention of official names, much like Parmesan Cheese (???) Casliber ( talk · contribs) 06:11, 26 August 2009 (UTC)
ChildofMidnight ( talk) 18:05, 26 August 2009 (UTC)
This is a high-profile article of high importance in the Fungi Wikiproject, and is due for a GA/FAC makeover. All interested parties are welcome to add to this to-do list:
Anything else? Sasata ( talk) 21:28, 30 October 2009 (UTC)
The "Pests and predators" subsection has no business being where it is, and "Fruit body production" is an... idiosyncratoic choice for a first-level division. Both of these should be together as an "ecology" section, which could probably hold information scattered across other sections: e.g. the last paragraph of "Bioactive compounds" is not actually about bioactive compounds, since these don't actually have bioactivity (as I understad it, anyway: they do not seem to have effects on other organism), but about the mechanism that allows the plant to thrive in heavy-metal-polluted soil. Circeus ( talk) 01:23, 5 November 2009 (UTC)
Okay, I have placed alternate names here:
The mushroom is known as Ontto txuri or "the blond" in
Basque, hřib pravý (
Czech), cep (
Catalan), vargánya (
Hungarian), vrganj (
Croatian), borowik szlachetny or prawdziwek (
Polish), baravykas (
Lithuanian), белый гриб "white mushroom" or боровик (
Russian) (reference: Molokhovets E. Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives" (Indiana-Michigan Series in Russian & East European Studies (Paperback)). Indiana University Press. Bloomington, 1998, page 95,
ISBN
0-253-21210-3
[1], accessdate =2009-11-06) dubák or hríb smrekový (
Slovakian), jurček or jesenski goban (
Slovene), hrib or mânătarcă (
Romanian), manatarka (
Bulgarian), herkkutatti or "delicious bolete" (
Finnish), harilik kivipuravik or "common bolete" (
Estonian), baravika (
Latvian), stensopp (
Swedish), steinsopp (
Norwegian), Karl Johan or spiselig rørhat (
Danish), eekhoorntjesbrood "little squirrels' bread" (
Dutch), вргањ (vrganj) (
Serbian), 牛肝蕈 or "beef liver mushroom" (
Traditional Chinese). It is also known as khubz el a'a or "crow's bread" in
Arabic (
Syria and
Lebanon).
Any we can find some anecdotes about we can re-add to the article. I do agree that having a list of every name in every foreign language is not a done thing. Some do look like they warrant stories of their own if we can source them, and can be readded then. Casliber ( talk · contribs) 19:21, 16 November 2009 (UTC)
niugan xun (牛肝蕈 ) or "beef liver mushroom" ( Traditional Chinese).
"In Albanian, it is called pankushe or barkushe, the first name probably deriving from Latin and the second one its analog in Albanian meaning "the belly one" from bark = "belly". In Russia and some ex-Soviet republics B. edulis is known as "white mushroom" (where "white" means "noble" as opposed to "black" i.e. common mushrooms). Its Polish name prawdziwek stems from prawda or truth, suggesting it is the "true mushroom", reflecting its status as the king of field mushrooms in that country. In Montenegro, Bosnia and Herzegovina, Croatia and Serbia, it is known as pravi vrganj (true vrganj), or more often only as vrganj, which is actually the common name for the whole Boletus genus. In the Czech Republic, it is also known by these popular names: bílý hřib ("white mushroom"), bílý kozák ("white Cossack"), červený hřib ("red mushroom"), jalovcový hřib ("juniper mushroom"), nakládáček hřib ("truck mushroom") and other names." Sasata ( talk) 17:27, 27 January 2015 (UTC)
My suggestion is that part of the text about the nutritional information should be converted to some sort of table, like the one at orange, for example. I found another study, a Turkish one [2], with somewhat varying, but useworthy results.-- Paffka ( talk) 18:24, 21 November 2009 (UTC)
Recommend changing the reference on nutrient table from USDA nutrient database as it is not factual. This item is not in the Food list. The link does take you to the USDA food List, but the species is not actually there. I have no idea where those nutrient values actually come from. Further, all foods in the USDA food list have a 5-digit numerical traceability number that I think would avoid these types of errors. There are several errors in other articles related to "USDA" nutritional values (mushrooms are commonly in error) and that 5-digit number would weed out incorrect posts. If there is a reference, I would love to have it. Tough finding reputable sources... dhebert@emperorspecialtyfoods.com (we well cultivated and wild mushrooms). Thanks. — Preceding unsigned comment added by 66.183.177.218 ( talk) 19:34, 12 February 2015 (UTC)
Is this species found in Australia? Hall et al. (Edible and Poisonous Mushrooms of the World, 2003, p. 121) intimate that it has been introduced there, but do not say so outright... Sasata ( talk) 03:19, 25 November 2009 (UTC)
What else does everyone wanna do prior to before
taking the plunge....
Casliber (
talk ·
contribs)
04:42, 25 November 2009 (UTC)
The text reads: 'French names include cèpe frits and cèpe aux tomates.'
This looks to me highly odd. Firstly because cèpe frit, namely 'fried porcino' is grammatically fine, but "frits" is a plural adjective sitting poorly with the singular (cèpe) it defines. Cèpes frits would be fine, but is surely a dish, 'fried porcini' , not a term for a kind of porcino, and the same may go for cèpe aux tomates which sounds like a boletus cooked in a tomato sugo? Nishidani ( talk) 17:11, 25 November 2009 (UTC)
The vernacular name cep is derived from the Catalan cep or its French name cèpe, although the latter is a generic term applying to several species. In France it is more fully cèpe de Bordeaux, derived from the Gascon cep "trunk" for its fat stalk.[17]
Many thanks for figuring this stuff out and improving the accuracy of the article, it's all Greek ... er Latin to me. Seneca is a dab, I'd fix it but have no idea if it's the Elder or the Younger. Sasata ( talk) 16:15, 26 November 2009 (UTC)
Okay, now that I have read over the above a few times to get my head around it, I am more than happy for the cep bit to be modified to more reliable sources - after all the reference I have for this bit ("The vernacular name cep is derived from the Catalan cep or its French name cèpe, although the latter is a generic term applying to several species. In France it is more fully cèpe de Bordeaux, derived from the Gascon cep "trunk" for its fat stalk.") is Jane Grigson who is a cook not an etymologist or linguist, hence this serves as a de facto tertiary source. Given the difference in derivations, quoting both french authorities (and stating "Littre states.." etc. sounds good. I like the alternative catalan names, and given they are such mycophiles, I thnik including the alternate more common name is prudent. So to sum up, I am happy to clean up reference formatting etc. and minor tweaks if Nishidani and Circeus you guys wanna have a play with it :) Cheers, Casliber ( talk · contribs) 06:37, 27 November 2009 (UTC)
I'm very impressed by the ergosterol peroxide stub, I de red-linked because I couldn't find enough myself Jimfbleak - talk to me? 19:49, 26 November 2009 (UTC)
Hello all- I think the "gentleman's mushroom" translation for Herrenpilz might want changing or elaboration. From looking around on the web, it seems the meaning of Herr in this mushroom name is more lord, as in nobleman or landowner. I found a couple sources that indicate that during the Middle Ages, peasants were expected to hand over these mushrooms to the local lord. Hereis one source, in German. Scroll down to the section Steinpilze für die adligen Herren. Here is another more detailed source,also in German. Let me know if you want translation; I'll watch here. Eric talk 16:33, 5 September 2010 (UTC)
Conversation below moved from User talk:Doremo Doremo ( talk) 03:22, 21 November 2014 (UTC)
Hi Doremo- I saw your change re Herrenpilz and wanted to ask you about that translation. I haven't been able to get access to the book you reference. Did you see some definition for Herrenpilz that indicated the en translation would be "'superior' mushroom"? That is not how I would translate that term; I think you will find the meaning to be more "lord" as in sovereign or master. This Duden definition gives the etymologie as meaning "lord among (of the) mushrooms": eigentlich = der »Herr« unter den Pilzen; der Pilz gilt als vorzüglichster Pilz unter den Speisepilzen; it also says that the name is meant to convey that among edible mushrooms, it is considered the "prime" one. LEO definitions: Herr, vorzüglich. Note: the -st(er) suffix is the superlative form. Move this to the article talk page if you want. Eric talk 17:47, 20 November 2014 (UTC)
The taxobox has binomial_authority = Bull. without a year. The text says first described in 1782 and the caption on the etching of Bulliard says 1783. The pub date for Herbier de la France is given as 1780-93 and 1780 on the linked doc. Clarification needed! -- Chuunen Baka ( talk • contribs) 13:20, 21 October 2010 (UTC)
In the lead there is a sentence which reads "...by enveloping sheaths of fungal tissue around their underground roots". The verb to envelope typically means the subject of the sentence wraps itself around the object. In this case the object seems to be "sheaths of fungal tissue". So unless I am mistaking the intent of the sentence (which is certainly more than possible) It should read " by enveloping the tree's underground roots with sheaths of fungal tissue", or something to that effect. I hesitate to make a change to an FA article that is currently on the main page without discussion however. Colincbn ( talk) 02:03, 23 May 2011 (UTC)
Y'all are showing measurements in tonnes (tons). What kind of (tons), please? Long or short? - Denimadept ( talk) 19:04, 23 May 2011 (UTC)
this raises two questions, firstly is there an article on mushrooms sold pickled, i guess not, there is no link. secondly, what mmakes someone includes this. we dont see many mushrooms pickled today, but among the 20 or so i seen, non were boletus. i actually suspect all edible mushrooms have been traditionally pickled in quantity, and if i have seen closer to twenty without searching.. are they nowadays really a few? 80.57.43.57 ( talk) 06:06, 24 May 2011 (UTC)
Any reason why the Pierre Bulliard image is facing away from the text? As far as I can see it is also in breach of another MOS guideline as it is placed on the left at the start of a section. Two birds could be killed with one stone here by moving it over to the right. -- Cassianto Talk 12:00, 15 November 2012 (UTC)
I've reverted the recent change to "porcino" in the lede because of clear statistics here. Other Google Books data: "the porcini is" ( 46 hits) vs. "the porcino is" ( 5 hits), "made with porcini" ( 47 hits) vs. "made with porcino" ( 0 relevant hits), "uses porcini" ( 10 hits) vs. "uses porcino" ( 1 hit), "can buy porcini" ( 4 hits) vs. "can buy porcino" ( 0 hits), etc. Any change to "porcino" should be based on good evidence that the term is dominant in English. Doremo ( talk) 05:40, 14 November 2014 (UTC)
Should the text of this article employ "porcini", the plural of "porcino", as a singular term? Eric talk 15:18, 14 November 2014 (UTC)
Hmm, thinking about this a bit - trying to think of something that reflects usage yet incorporates the (obvious) italian syntax. How about:
Boletus edulis, commonly known as
theporcini (singular porcino), as well as penny bun or cep, is a basidiomycete fungus.....
this way we highlight common usage as well as get the syntax right...? Cas Liber ( talk · contribs) 05:20, 15 November 2014 (UTC)
The problem is that it's apparently not commonly called "cep," "porcino," or "penny bun" (in comparison to "porcini") based on the usage data. Many of the people that say "a porcini" or "the porcini is" are indeed probably the same that say "(a) zucchini is," "spaghetti is," "confetti is," "macaroni is," "graffiti is," "(a) pepperoni is," "rigatoni is," "(a) salami is," "tortellini is," "calamari is," "linguine is," and "manicotti is"—all quite usual and standard in English regardless of the etymologies of the words. If we relied on etymology, the words bodice, stamina, agenda, math, and truce would also be plural (not to mention measles, news, etc.). The singular use in English is not equivalent to ignorance or unfamiliarity with Italian, Latin, Middle English, etc. Doremo ( talk) 03:03, 16 November 2014 (UTC)
There's been no new discussion here for several days. Shall we leave the lede as it currently reads, or change it to the proposed "Boletus edulis (English: cep, penny bun, or porcino, usually called porcini) is ..."? The latter suggestion (corrected here for ngram frequency) was backed by at least three editors. The name king bolete appears even lower in ngram frequency, so there's no compelling reason to add it, although it could certainly be squeezed in after porcino. Doremo ( talk) 06:42, 20 November 2014 (UTC)
( edit conflict)::I prefer ..." porcini (singular porcino) " and then other common names...but not super-strongly so am not hugely fussed really. Cas Liber ( talk · contribs) 14:05, 20 November 2014 (UTC)
Which dialect is this FA supposed to be in? It currently has more than one. -- John ( talk) 19:26, 19 October 2015 (UTC)
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French names for related species are used under Related species and are translated to English in the article. One of the species listed is Tête de nègre (Boletus aereus), which is translated to English in the article as "negro's head". As the common name used in the French article for Boletus aereus is Cèpe bronzé and the English is "dark cep", I am changing the listed names accordingly. 80.217.118.1 ( talk) 14:33, 30 January 2022 (UTC)
I have it from a pair of professional Oregon USA independent consulting botanists, Bruce Newhouse and Nick Otting, that the centrally bulbous photograph at "Stem shape can range from club-shaped to centrally bulbous" is actually of Boletus aereus. Bruce Newhouse was a co-founder of Cascade Mycological Society. He and Nick Otting are published by Oregon State University Press. Larry Koenigsberg ( talk) 03:51, 5 October 2022 (UTC)
In the nutrition section. Chaptagai ( talk) 13:44, 21 June 2024 (UTC)
![]() | This article is written in British English, which has its own spelling conventions (colour, travelled, centre, defence, artefact, analyse) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
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![]() | This article appeared on Wikipedia's Main Page as Today's featured article on May 23, 2011. | ||||||||||||
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Current status: Featured article |
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I think that the most commonly used name for this mushroom in English is cep, not porcino or porcini.
Cep (spelt like that) is a word in its own right in English. It is related to the French word cèpe.
Strobilomyces 14:34, 25 September 2005 (UTC)
In the US at least, it's known most commonly known as porcini -- that's the term cooking shows and grocery stores use. Janet13 18:32, 29 October 2005 (UTC)
The article should be moved to its English name. — Gulliver ✉ 06:57, 13 February 2006 (UTC)
The swedish name is "Karl Johan svamp" named after the king Karl Johan, who supposedly liked it very much. I just thought that was worth mentioning ^_^ //Swedish wikipedia reader
The article says: "The standard Italian name porcino means "piglet" in Italian". That is not correct: "porcino" is actually an adjective that means whatever you're talking about is connected to swines. (source: I'm a native speaker. Or you can check the authoritative "Treccani" dictionary http://www.treccani.it/vocabolario/porcino/). For instance, of a person you could say they have a "muso porcino", meaning their face resembles that of a pig. The phrase "fungo porcino" means, exactly as described in the rest of the article, "hog mushroom", or "the mushroom of the swines". I am adjusting the article to reflect that. 87.0.234.61 ( talk) 13:39, 17 September 2014 (UTC)
Regarding the last para. of the Commercial Harvest section, I'm think that the statement "Succesful [sp.?] attempts at cultivating B. edulis have been done by Spanish scientists by mycorrhization of Cistus species..." is a bit off. The statement cites Wang & Chen, 2014 which does say: "Spanish mycologists produced porcini mycorrhised seedlings with Cistus species in vitro (Agueda et al. 2008) and produced fruiting bodies in Cistus plantation as early as 3 years after outplanting (Oria de Rueda et al. 2008)." However, that appears to be a misapprehension by the paper's authors. Oria de Rueda et al. actually says: "Our most dramatic finding, however, was that high yields of both B. edulis and B. aereus were associated with cistaceous shrubs as young as three years." Note that Oria de Rueda et al. were sampling random sites with naturally-occurring host plants, not an experimental outplanting: "Scrublands dominated by Cistus ladanifer and Halimium lasianthum were analyzed in each area. The Cistus and Halimium plants were mainly two to three years old, since the ground had up until recently been dedicated to agriculture." I think the assertion in Wikipedia's article should be corrected accordingly - successful cultivation would be a very big deal for this species.-- 24.108.192.43 ( talk) 03:46, 4 October 2022 (UTC)
Might it make more sense to have this as Boletus edulis? And should we not treat the word porcini as a plural? — Ian Spackman 08:22, 13 June 2006 (UTC)
The "Penny Bun" mushroom is its traditional name for the UK, although porcini is well-understood. Although mushroom hunting is not as widespread in Britain as it is in continental Europe, it's gaining in popularity (as I have noticed more rivals than just the squirrel and rabbit!!!)
I have added the Czech term for this mushroom to the list of foreign names, and noticed a comment asking why the list is there. I'm not sure either, but I like it. After all, the mushroom has names from a variety of languages in English (for what it's worth, I think it's most commonly called a porcini mushroom these days, at least in the UK), and mushroom-picking is a much bigger thing in many non-English-speaking countries.
The material on this website is interesting. My italian is nonexsistent, as is my knowledge of EEC naming regulations, but it is a fascinating mention of official names, much like Parmesan Cheese (???) Casliber ( talk · contribs) 06:11, 26 August 2009 (UTC)
ChildofMidnight ( talk) 18:05, 26 August 2009 (UTC)
This is a high-profile article of high importance in the Fungi Wikiproject, and is due for a GA/FAC makeover. All interested parties are welcome to add to this to-do list:
Anything else? Sasata ( talk) 21:28, 30 October 2009 (UTC)
The "Pests and predators" subsection has no business being where it is, and "Fruit body production" is an... idiosyncratoic choice for a first-level division. Both of these should be together as an "ecology" section, which could probably hold information scattered across other sections: e.g. the last paragraph of "Bioactive compounds" is not actually about bioactive compounds, since these don't actually have bioactivity (as I understad it, anyway: they do not seem to have effects on other organism), but about the mechanism that allows the plant to thrive in heavy-metal-polluted soil. Circeus ( talk) 01:23, 5 November 2009 (UTC)
Okay, I have placed alternate names here:
The mushroom is known as Ontto txuri or "the blond" in
Basque, hřib pravý (
Czech), cep (
Catalan), vargánya (
Hungarian), vrganj (
Croatian), borowik szlachetny or prawdziwek (
Polish), baravykas (
Lithuanian), белый гриб "white mushroom" or боровик (
Russian) (reference: Molokhovets E. Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives" (Indiana-Michigan Series in Russian & East European Studies (Paperback)). Indiana University Press. Bloomington, 1998, page 95,
ISBN
0-253-21210-3
[1], accessdate =2009-11-06) dubák or hríb smrekový (
Slovakian), jurček or jesenski goban (
Slovene), hrib or mânătarcă (
Romanian), manatarka (
Bulgarian), herkkutatti or "delicious bolete" (
Finnish), harilik kivipuravik or "common bolete" (
Estonian), baravika (
Latvian), stensopp (
Swedish), steinsopp (
Norwegian), Karl Johan or spiselig rørhat (
Danish), eekhoorntjesbrood "little squirrels' bread" (
Dutch), вргањ (vrganj) (
Serbian), 牛肝蕈 or "beef liver mushroom" (
Traditional Chinese). It is also known as khubz el a'a or "crow's bread" in
Arabic (
Syria and
Lebanon).
Any we can find some anecdotes about we can re-add to the article. I do agree that having a list of every name in every foreign language is not a done thing. Some do look like they warrant stories of their own if we can source them, and can be readded then. Casliber ( talk · contribs) 19:21, 16 November 2009 (UTC)
niugan xun (牛肝蕈 ) or "beef liver mushroom" ( Traditional Chinese).
"In Albanian, it is called pankushe or barkushe, the first name probably deriving from Latin and the second one its analog in Albanian meaning "the belly one" from bark = "belly". In Russia and some ex-Soviet republics B. edulis is known as "white mushroom" (where "white" means "noble" as opposed to "black" i.e. common mushrooms). Its Polish name prawdziwek stems from prawda or truth, suggesting it is the "true mushroom", reflecting its status as the king of field mushrooms in that country. In Montenegro, Bosnia and Herzegovina, Croatia and Serbia, it is known as pravi vrganj (true vrganj), or more often only as vrganj, which is actually the common name for the whole Boletus genus. In the Czech Republic, it is also known by these popular names: bílý hřib ("white mushroom"), bílý kozák ("white Cossack"), červený hřib ("red mushroom"), jalovcový hřib ("juniper mushroom"), nakládáček hřib ("truck mushroom") and other names." Sasata ( talk) 17:27, 27 January 2015 (UTC)
My suggestion is that part of the text about the nutritional information should be converted to some sort of table, like the one at orange, for example. I found another study, a Turkish one [2], with somewhat varying, but useworthy results.-- Paffka ( talk) 18:24, 21 November 2009 (UTC)
Recommend changing the reference on nutrient table from USDA nutrient database as it is not factual. This item is not in the Food list. The link does take you to the USDA food List, but the species is not actually there. I have no idea where those nutrient values actually come from. Further, all foods in the USDA food list have a 5-digit numerical traceability number that I think would avoid these types of errors. There are several errors in other articles related to "USDA" nutritional values (mushrooms are commonly in error) and that 5-digit number would weed out incorrect posts. If there is a reference, I would love to have it. Tough finding reputable sources... dhebert@emperorspecialtyfoods.com (we well cultivated and wild mushrooms). Thanks. — Preceding unsigned comment added by 66.183.177.218 ( talk) 19:34, 12 February 2015 (UTC)
Is this species found in Australia? Hall et al. (Edible and Poisonous Mushrooms of the World, 2003, p. 121) intimate that it has been introduced there, but do not say so outright... Sasata ( talk) 03:19, 25 November 2009 (UTC)
What else does everyone wanna do prior to before
taking the plunge....
Casliber (
talk ·
contribs)
04:42, 25 November 2009 (UTC)
The text reads: 'French names include cèpe frits and cèpe aux tomates.'
This looks to me highly odd. Firstly because cèpe frit, namely 'fried porcino' is grammatically fine, but "frits" is a plural adjective sitting poorly with the singular (cèpe) it defines. Cèpes frits would be fine, but is surely a dish, 'fried porcini' , not a term for a kind of porcino, and the same may go for cèpe aux tomates which sounds like a boletus cooked in a tomato sugo? Nishidani ( talk) 17:11, 25 November 2009 (UTC)
The vernacular name cep is derived from the Catalan cep or its French name cèpe, although the latter is a generic term applying to several species. In France it is more fully cèpe de Bordeaux, derived from the Gascon cep "trunk" for its fat stalk.[17]
Many thanks for figuring this stuff out and improving the accuracy of the article, it's all Greek ... er Latin to me. Seneca is a dab, I'd fix it but have no idea if it's the Elder or the Younger. Sasata ( talk) 16:15, 26 November 2009 (UTC)
Okay, now that I have read over the above a few times to get my head around it, I am more than happy for the cep bit to be modified to more reliable sources - after all the reference I have for this bit ("The vernacular name cep is derived from the Catalan cep or its French name cèpe, although the latter is a generic term applying to several species. In France it is more fully cèpe de Bordeaux, derived from the Gascon cep "trunk" for its fat stalk.") is Jane Grigson who is a cook not an etymologist or linguist, hence this serves as a de facto tertiary source. Given the difference in derivations, quoting both french authorities (and stating "Littre states.." etc. sounds good. I like the alternative catalan names, and given they are such mycophiles, I thnik including the alternate more common name is prudent. So to sum up, I am happy to clean up reference formatting etc. and minor tweaks if Nishidani and Circeus you guys wanna have a play with it :) Cheers, Casliber ( talk · contribs) 06:37, 27 November 2009 (UTC)
I'm very impressed by the ergosterol peroxide stub, I de red-linked because I couldn't find enough myself Jimfbleak - talk to me? 19:49, 26 November 2009 (UTC)
Hello all- I think the "gentleman's mushroom" translation for Herrenpilz might want changing or elaboration. From looking around on the web, it seems the meaning of Herr in this mushroom name is more lord, as in nobleman or landowner. I found a couple sources that indicate that during the Middle Ages, peasants were expected to hand over these mushrooms to the local lord. Hereis one source, in German. Scroll down to the section Steinpilze für die adligen Herren. Here is another more detailed source,also in German. Let me know if you want translation; I'll watch here. Eric talk 16:33, 5 September 2010 (UTC)
Conversation below moved from User talk:Doremo Doremo ( talk) 03:22, 21 November 2014 (UTC)
Hi Doremo- I saw your change re Herrenpilz and wanted to ask you about that translation. I haven't been able to get access to the book you reference. Did you see some definition for Herrenpilz that indicated the en translation would be "'superior' mushroom"? That is not how I would translate that term; I think you will find the meaning to be more "lord" as in sovereign or master. This Duden definition gives the etymologie as meaning "lord among (of the) mushrooms": eigentlich = der »Herr« unter den Pilzen; der Pilz gilt als vorzüglichster Pilz unter den Speisepilzen; it also says that the name is meant to convey that among edible mushrooms, it is considered the "prime" one. LEO definitions: Herr, vorzüglich. Note: the -st(er) suffix is the superlative form. Move this to the article talk page if you want. Eric talk 17:47, 20 November 2014 (UTC)
The taxobox has binomial_authority = Bull. without a year. The text says first described in 1782 and the caption on the etching of Bulliard says 1783. The pub date for Herbier de la France is given as 1780-93 and 1780 on the linked doc. Clarification needed! -- Chuunen Baka ( talk • contribs) 13:20, 21 October 2010 (UTC)
In the lead there is a sentence which reads "...by enveloping sheaths of fungal tissue around their underground roots". The verb to envelope typically means the subject of the sentence wraps itself around the object. In this case the object seems to be "sheaths of fungal tissue". So unless I am mistaking the intent of the sentence (which is certainly more than possible) It should read " by enveloping the tree's underground roots with sheaths of fungal tissue", or something to that effect. I hesitate to make a change to an FA article that is currently on the main page without discussion however. Colincbn ( talk) 02:03, 23 May 2011 (UTC)
Y'all are showing measurements in tonnes (tons). What kind of (tons), please? Long or short? - Denimadept ( talk) 19:04, 23 May 2011 (UTC)
this raises two questions, firstly is there an article on mushrooms sold pickled, i guess not, there is no link. secondly, what mmakes someone includes this. we dont see many mushrooms pickled today, but among the 20 or so i seen, non were boletus. i actually suspect all edible mushrooms have been traditionally pickled in quantity, and if i have seen closer to twenty without searching.. are they nowadays really a few? 80.57.43.57 ( talk) 06:06, 24 May 2011 (UTC)
Any reason why the Pierre Bulliard image is facing away from the text? As far as I can see it is also in breach of another MOS guideline as it is placed on the left at the start of a section. Two birds could be killed with one stone here by moving it over to the right. -- Cassianto Talk 12:00, 15 November 2012 (UTC)
I've reverted the recent change to "porcino" in the lede because of clear statistics here. Other Google Books data: "the porcini is" ( 46 hits) vs. "the porcino is" ( 5 hits), "made with porcini" ( 47 hits) vs. "made with porcino" ( 0 relevant hits), "uses porcini" ( 10 hits) vs. "uses porcino" ( 1 hit), "can buy porcini" ( 4 hits) vs. "can buy porcino" ( 0 hits), etc. Any change to "porcino" should be based on good evidence that the term is dominant in English. Doremo ( talk) 05:40, 14 November 2014 (UTC)
Should the text of this article employ "porcini", the plural of "porcino", as a singular term? Eric talk 15:18, 14 November 2014 (UTC)
Hmm, thinking about this a bit - trying to think of something that reflects usage yet incorporates the (obvious) italian syntax. How about:
Boletus edulis, commonly known as
theporcini (singular porcino), as well as penny bun or cep, is a basidiomycete fungus.....
this way we highlight common usage as well as get the syntax right...? Cas Liber ( talk · contribs) 05:20, 15 November 2014 (UTC)
The problem is that it's apparently not commonly called "cep," "porcino," or "penny bun" (in comparison to "porcini") based on the usage data. Many of the people that say "a porcini" or "the porcini is" are indeed probably the same that say "(a) zucchini is," "spaghetti is," "confetti is," "macaroni is," "graffiti is," "(a) pepperoni is," "rigatoni is," "(a) salami is," "tortellini is," "calamari is," "linguine is," and "manicotti is"—all quite usual and standard in English regardless of the etymologies of the words. If we relied on etymology, the words bodice, stamina, agenda, math, and truce would also be plural (not to mention measles, news, etc.). The singular use in English is not equivalent to ignorance or unfamiliarity with Italian, Latin, Middle English, etc. Doremo ( talk) 03:03, 16 November 2014 (UTC)
There's been no new discussion here for several days. Shall we leave the lede as it currently reads, or change it to the proposed "Boletus edulis (English: cep, penny bun, or porcino, usually called porcini) is ..."? The latter suggestion (corrected here for ngram frequency) was backed by at least three editors. The name king bolete appears even lower in ngram frequency, so there's no compelling reason to add it, although it could certainly be squeezed in after porcino. Doremo ( talk) 06:42, 20 November 2014 (UTC)
( edit conflict)::I prefer ..." porcini (singular porcino) " and then other common names...but not super-strongly so am not hugely fussed really. Cas Liber ( talk · contribs) 14:05, 20 November 2014 (UTC)
Which dialect is this FA supposed to be in? It currently has more than one. -- John ( talk) 19:26, 19 October 2015 (UTC)
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Here's a quality image for your consideration. The whole upload (29 photos of various fungi) needs a license review and I'm a bit stumped by what is needed. Schwede 66 01:03, 25 April 2017 (UTC)
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Talk:Cep#Requested move 20 June 2018.
Shhhnotsoloud (
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French names for related species are used under Related species and are translated to English in the article. One of the species listed is Tête de nègre (Boletus aereus), which is translated to English in the article as "negro's head". As the common name used in the French article for Boletus aereus is Cèpe bronzé and the English is "dark cep", I am changing the listed names accordingly. 80.217.118.1 ( talk) 14:33, 30 January 2022 (UTC)
I have it from a pair of professional Oregon USA independent consulting botanists, Bruce Newhouse and Nick Otting, that the centrally bulbous photograph at "Stem shape can range from club-shaped to centrally bulbous" is actually of Boletus aereus. Bruce Newhouse was a co-founder of Cascade Mycological Society. He and Nick Otting are published by Oregon State University Press. Larry Koenigsberg ( talk) 03:51, 5 October 2022 (UTC)
In the nutrition section. Chaptagai ( talk) 13:44, 21 June 2024 (UTC)