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I would suggest another Holy Trinity from Alice Waters' "Chez Panisse Vegetables": cucumber, mango and red onion Perhaps as a carribean or coastal trinity Signed:riyley —Preceding unsigned comment added by 161.28.221.230 ( talk) 16:16, August 28, 2007 (UTC)
I find the note about the English "trinity" to be a hoot, but not exactly an actual description. I don't even think the joke is common. There's more evidence for the following:
Catalan comfort: A Barcelona cooking school reveals the holy trinity of grape, grain and olive, writes Judith Elen http://www.theaustralian.news.com.au/story/0,20867,20731211-33837,00.html
"Beyond the Holy Trinity of bread, oil and wine, Spanish cuisine boasts a cornucopia of diversity..." Lonely Planet World Food Spain (Lonely Planet World Food Guides) (Paperback) by Richard Sterling
three different kinds of paprika (the “holy trinity” of ancho, mulato and pasilla) http://www.uni-graz.at/~katzer/engl/Sesa_ind.html
the holy trinity of Native American cuisine -- corn, beans and squash. http://www.sallys-place.com/food/ethnic_cusine/us.htm
Perhaps someone who knows cooking could take a look at some of the IP signed changes and see if they are accurate? Judielaine 03:26, 26 December 2006 (UTC)
This page needs an explanation as to where this idea comes from/who first came up with it. -- Krsont 04:25, 25 March 2007 (UTC)
Sorry, but it's wrong. Tomato is related to basil and this is ok, for the large part of the tomato sauce, but not always with garlic and above all, the soffritto in italian, is the base of the ragù: onion, celery stalk, and carrot and that is the only holy trinity foundable in italian cooking. Not often the soffritto is used for tomato sauce, but always for the ragù. The tomato sauce is obtained from a base of garlic and oil or more classical from onion and oil. - Hoping someone would change the page.
the examples in this article are not all examples of Mirepoix/Sofrito, just common ingredients of the stereo type of each national cuisine.
i suggest a merger of the articles Mirepoix, Soffritto, and Sofrito under the most accepted culinary term and redirect each vernacular to the main one. as far as i know 'Holy Trinity' refers to the Cajun/Creole version.
-- franco ( talk) 19:44, 6 April 2008 (UTC)
I went looking for the list of cooking bases that used to be here (and where are they?) and I started at "mirepoix." — Preceding unsigned comment added by 74.130.248.176 ( talk) 00:39, 8 October 2011 (UTC)
Actually it is not Lebanon alone, this trinity (Garlic, Olive Oil, and Lemon Juice - sometimes Thyme might be added) is used by most of the Middle Eastern and Mediterranean countries were influenced by the Turks during the Ottoman Empire. So this trinity would be found in Lebanon, Syria, Jordan, Palestine, and modern Israel. —Preceding unsigned comment added by Husamabbas ( talk • contribs) 16:25, 24 March 2009 (UTC)
The end of this statement is weird. What dishes can be made from JUST Garlic, Olive Oil, And Lemon Juice. Maybe a sauce or two but many dishes?
This article is almost entirely sourced from a variety of non-notable, non-authoritative blogs. If this notion of 'trinity' is more than a fad, we should be able to do better. -- Macrakis ( talk) 19:21, 19 September 2010 (UTC)
The attempt at reducing regional cuisine to a trinity of ingredients is admirable but is it truly a reviewed concept? Additional and supported citations are needed and shouldn't be too hard to find. Cutsh ( talk) 21:20, 12 October 2010 (UTC)
OK, I have found reliable sources for the Cajun/Creole use of "holy trinity". All the rest don't have solid sources, and seem to simply be people extending the joke on a one-time basis to some three ingredients perceived as important in various cuisines. -- Macrakis ( talk) 16:10, 17 September 2011 (UTC)
Kaid100 wrote:
too much of this article is simply listing three of the more common ingredients of a nation's cuisine rather than reporting on a pre-existing concept of a nation's "holy trinity"
I agree. References should back up the inherent claim that the 3 ingredients are the definitive "holy trinity" of the cuisine. (Heroeswithmetaphors) talk 20:58, 17 September 2011 (UTC)
The term has been occasionally used jocularly about various other triples of important ingredients in a variety of cuisines:
{{
cite web}}
: Check date values in: |accessdate=
(
help)
(Heroeswithmetaphors)
talk
04:13, 23 September 2011 (UTC)
This article previously had this extensive list:
Is there another article to which this list could be moved, since it is only tangentially relevant here? Andrew Keenan Richardson ( talk) 23:07, 14 November 2011 (UTC)
"The term is first attested in 1981[2] and was probably popularized by Paul Prudhomme.[3]"
This is ridiculous. Terms are "coined" not "attested." More importantly, the linked reference alludes to an earlier usage. This doesn't provided evidence to support the statement; it directly contradicts it! — Preceding unsigned comment added by 24.242.205.238 ( talk) 22:41, 31 May 2014 (UTC)
References
How in the name of Charles Dickens and his Grandma can this be called a "Holy trinity" in the very first sentence, when it contains 4 items. Regardless of whether this is a Cajun Holy Trinity or one belonging to the Pope himself, 4 is not a Trinity. What does the Fish say? | Woof! 14:08, 9 April 2015 (UTC)
The only place I have come across the term "Holy Trinity" of vegetables or herbs in widespread use is in Creole/Cajun cooking, and there it is widespread, i.e. notable. It also fits with what little I know of creole philology. Some of the criticisms have validity: e.g. only one cite for the origin of the term (surely it is older than 1981?), some confusion over what exactly are the three components; but judging by the prevalence of the phrase when I researched Jambalaya recipes, it passes the notability test. D Anthony Patriarche ( talk) 23:58, 1 September 2017 (UTC)
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I would suggest another Holy Trinity from Alice Waters' "Chez Panisse Vegetables": cucumber, mango and red onion Perhaps as a carribean or coastal trinity Signed:riyley —Preceding unsigned comment added by 161.28.221.230 ( talk) 16:16, August 28, 2007 (UTC)
I find the note about the English "trinity" to be a hoot, but not exactly an actual description. I don't even think the joke is common. There's more evidence for the following:
Catalan comfort: A Barcelona cooking school reveals the holy trinity of grape, grain and olive, writes Judith Elen http://www.theaustralian.news.com.au/story/0,20867,20731211-33837,00.html
"Beyond the Holy Trinity of bread, oil and wine, Spanish cuisine boasts a cornucopia of diversity..." Lonely Planet World Food Spain (Lonely Planet World Food Guides) (Paperback) by Richard Sterling
three different kinds of paprika (the “holy trinity” of ancho, mulato and pasilla) http://www.uni-graz.at/~katzer/engl/Sesa_ind.html
the holy trinity of Native American cuisine -- corn, beans and squash. http://www.sallys-place.com/food/ethnic_cusine/us.htm
Perhaps someone who knows cooking could take a look at some of the IP signed changes and see if they are accurate? Judielaine 03:26, 26 December 2006 (UTC)
This page needs an explanation as to where this idea comes from/who first came up with it. -- Krsont 04:25, 25 March 2007 (UTC)
Sorry, but it's wrong. Tomato is related to basil and this is ok, for the large part of the tomato sauce, but not always with garlic and above all, the soffritto in italian, is the base of the ragù: onion, celery stalk, and carrot and that is the only holy trinity foundable in italian cooking. Not often the soffritto is used for tomato sauce, but always for the ragù. The tomato sauce is obtained from a base of garlic and oil or more classical from onion and oil. - Hoping someone would change the page.
the examples in this article are not all examples of Mirepoix/Sofrito, just common ingredients of the stereo type of each national cuisine.
i suggest a merger of the articles Mirepoix, Soffritto, and Sofrito under the most accepted culinary term and redirect each vernacular to the main one. as far as i know 'Holy Trinity' refers to the Cajun/Creole version.
-- franco ( talk) 19:44, 6 April 2008 (UTC)
I went looking for the list of cooking bases that used to be here (and where are they?) and I started at "mirepoix." — Preceding unsigned comment added by 74.130.248.176 ( talk) 00:39, 8 October 2011 (UTC)
Actually it is not Lebanon alone, this trinity (Garlic, Olive Oil, and Lemon Juice - sometimes Thyme might be added) is used by most of the Middle Eastern and Mediterranean countries were influenced by the Turks during the Ottoman Empire. So this trinity would be found in Lebanon, Syria, Jordan, Palestine, and modern Israel. —Preceding unsigned comment added by Husamabbas ( talk • contribs) 16:25, 24 March 2009 (UTC)
The end of this statement is weird. What dishes can be made from JUST Garlic, Olive Oil, And Lemon Juice. Maybe a sauce or two but many dishes?
This article is almost entirely sourced from a variety of non-notable, non-authoritative blogs. If this notion of 'trinity' is more than a fad, we should be able to do better. -- Macrakis ( talk) 19:21, 19 September 2010 (UTC)
The attempt at reducing regional cuisine to a trinity of ingredients is admirable but is it truly a reviewed concept? Additional and supported citations are needed and shouldn't be too hard to find. Cutsh ( talk) 21:20, 12 October 2010 (UTC)
OK, I have found reliable sources for the Cajun/Creole use of "holy trinity". All the rest don't have solid sources, and seem to simply be people extending the joke on a one-time basis to some three ingredients perceived as important in various cuisines. -- Macrakis ( talk) 16:10, 17 September 2011 (UTC)
Kaid100 wrote:
too much of this article is simply listing three of the more common ingredients of a nation's cuisine rather than reporting on a pre-existing concept of a nation's "holy trinity"
I agree. References should back up the inherent claim that the 3 ingredients are the definitive "holy trinity" of the cuisine. (Heroeswithmetaphors) talk 20:58, 17 September 2011 (UTC)
The term has been occasionally used jocularly about various other triples of important ingredients in a variety of cuisines:
{{
cite web}}
: Check date values in: |accessdate=
(
help)
(Heroeswithmetaphors)
talk
04:13, 23 September 2011 (UTC)
This article previously had this extensive list:
Is there another article to which this list could be moved, since it is only tangentially relevant here? Andrew Keenan Richardson ( talk) 23:07, 14 November 2011 (UTC)
"The term is first attested in 1981[2] and was probably popularized by Paul Prudhomme.[3]"
This is ridiculous. Terms are "coined" not "attested." More importantly, the linked reference alludes to an earlier usage. This doesn't provided evidence to support the statement; it directly contradicts it! — Preceding unsigned comment added by 24.242.205.238 ( talk) 22:41, 31 May 2014 (UTC)
References
How in the name of Charles Dickens and his Grandma can this be called a "Holy trinity" in the very first sentence, when it contains 4 items. Regardless of whether this is a Cajun Holy Trinity or one belonging to the Pope himself, 4 is not a Trinity. What does the Fish say? | Woof! 14:08, 9 April 2015 (UTC)
The only place I have come across the term "Holy Trinity" of vegetables or herbs in widespread use is in Creole/Cajun cooking, and there it is widespread, i.e. notable. It also fits with what little I know of creole philology. Some of the criticisms have validity: e.g. only one cite for the origin of the term (surely it is older than 1981?), some confusion over what exactly are the three components; but judging by the prevalence of the phrase when I researched Jambalaya recipes, it passes the notability test. D Anthony Patriarche ( talk) 23:58, 1 September 2017 (UTC)