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History about fermentation particular to jeotgal belongs on the
jeotgal page, but history about fermentation in general belongs on the
fermentation page. That's why I removed the "The origin of fermentation" section.
75.185.66.1621:49, 19 October 2007 (UTC)reply
Hmm...I just didn't know how to translate "내륙지방 (內陸地方)" to English, so just referred to a Korea-English dictionary. But is uncountryKonglish? Literally, 내륙지방 means inner regions far from a coast. --
Appletrees00:32, 20 October 2007 (UTC)00:24, 20 October 2007 (UTC)reply
I don't know if uncountry is Konglish, but sure isn't English. The un~ prefix has the meaning of not. One might translate uncountry to Korean as 불국(不國) (which isn't even a word) or even 외국(外國). I can translate 내륙지방 as inland region.
75.185.66.1604:59, 20 October 2007 (UTC)reply
It is the ancient name of jeotgal or salted fermented seafood in China, so it is food. But I'm not sure that the pronunciation of it is the same as Chinese used to call because I don't know about Chinese speaking at all. Moreover, I did not read the whole references yet to which I added here.
You seem to read and write Korean language fluently (I guess you're a Korean-American or capable of speaking Korean). In case I couldn't answer to you, I recommend you to visit the external links which describes well about the origin of jeotgal. --
Appletrees16:41, 21 October 2007 (UTC)reply
Thanks for the answer that ji is food. With your answer, I was about to clean up the grammar, when I realized another possible issue. Does the book make any mention of jeotgal, per se, (that is, does the book mention jeotgal by that name), or does it only mention ji, the predecessor to jeotgal? You are much more knowledgeable about Korean than I. I only know enough about Korean to ask the right question and clarify things. So, we complement each other.
75.185.66.1600:50, 22 October 2007 (UTC)reply
Texture
The texture of these foods should be described. "Jeotgal" is under the category "Fish sauce," but it appears that some of these are not sauces, but have a lot of solids along with a bit of liquid.
Badagnani (
talk)
22:48, 5 September 2008 (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.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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This article is within the scope of WikiProject Korea, a collaborative effort to build and improve articles related to Korea. All interested editors are invited to
join the project and contribute to the
discussion. For instructions on how use this banner, please refer to the
documentation.KoreaWikipedia:WikiProject KoreaTemplate:WikiProject KoreaKorea-related articles
History about fermentation particular to jeotgal belongs on the
jeotgal page, but history about fermentation in general belongs on the
fermentation page. That's why I removed the "The origin of fermentation" section.
75.185.66.1621:49, 19 October 2007 (UTC)reply
Hmm...I just didn't know how to translate "내륙지방 (內陸地方)" to English, so just referred to a Korea-English dictionary. But is uncountryKonglish? Literally, 내륙지방 means inner regions far from a coast. --
Appletrees00:32, 20 October 2007 (UTC)00:24, 20 October 2007 (UTC)reply
I don't know if uncountry is Konglish, but sure isn't English. The un~ prefix has the meaning of not. One might translate uncountry to Korean as 불국(不國) (which isn't even a word) or even 외국(外國). I can translate 내륙지방 as inland region.
75.185.66.1604:59, 20 October 2007 (UTC)reply
It is the ancient name of jeotgal or salted fermented seafood in China, so it is food. But I'm not sure that the pronunciation of it is the same as Chinese used to call because I don't know about Chinese speaking at all. Moreover, I did not read the whole references yet to which I added here.
You seem to read and write Korean language fluently (I guess you're a Korean-American or capable of speaking Korean). In case I couldn't answer to you, I recommend you to visit the external links which describes well about the origin of jeotgal. --
Appletrees16:41, 21 October 2007 (UTC)reply
Thanks for the answer that ji is food. With your answer, I was about to clean up the grammar, when I realized another possible issue. Does the book make any mention of jeotgal, per se, (that is, does the book mention jeotgal by that name), or does it only mention ji, the predecessor to jeotgal? You are much more knowledgeable about Korean than I. I only know enough about Korean to ask the right question and clarify things. So, we complement each other.
75.185.66.1600:50, 22 October 2007 (UTC)reply
Texture
The texture of these foods should be described. "Jeotgal" is under the category "Fish sauce," but it appears that some of these are not sauces, but have a lot of solids along with a bit of liquid.
Badagnani (
talk)
22:48, 5 September 2008 (UTC)reply