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![]() | 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. |
Transwikying text
Though I am sure I will speak in a deep void, I will just state that it is utterly ridiculous to remove recipees from encyclopedia; And it is not because there is a book somewhere to hold these recipees, that they should disappear from here. You people probably only eat plastic steaks and aspartam coca cola if you are not able to realise that food in part of culture in some countries, and that understanding how people eat, how they prepare food, what they eat is cultural, not just a plain stupid recipee to hide in a book. Do not expect to ever understand some cultures, such as the french one in doing so.
Anthère0 11:37, 23 Feb 2004 (UTC)
Perhaps we can discuss the dish itself here (not a straight recipe), and its cultural origins &/c and have the recipe at Wikibooks...? Dysprosia 11:42, 23 Feb 2004 (UTC)hieveryone
Dear english speaking people. The recipee that was previously in that page has unfortunately been removed, due to the belief it was not encyclopedic. I am sure you will miss the information it could have provided. As a reminder, it is a french dish, typical of provencal cuisine. The previous great recipee had been an original one, carefully reported by two french women and two other french speaking people. Unfortunately, the information has now moved to an unknown dark place, and the link to that place not preserved.
Fortunately for you, french people do think of you. We think you are important, and your desire to know more about our dishes is important to us. We can still access that great recipee here w:fr:Ratatouille. It is in french, but a google translation might help you. Do dare asking if needed :-) We will be delighted to help you.
Thanks for your attention.
Ant, I find offensive your continued suggestion of discrimination by all the editors involved in moving recipes. French recipes were NOT singled out for special deletion, they were just next on the list to move. Albanian, American, Australian, British, Chinese, Vegetarian, Vegan, and some Italian and Mexican dishes were moved before the French recipes. French was just next on the list for moving. As this is the longest and most vocal objection we've had so far, I'd suggest you are in the minority on this subject.
Regarding a compromise, how about a special, recipe only boilerplate when listing transwikied articles for deletion? Something that goes somewhat like:
This article is a recipe, and recipes are being moved to the Wikimedia Cookbook on our sister project Wikibooks. The article has been listed for deletion. However, if an article about the recipe is developed during the waiting period for deletion, the page will not be deleted. Administrators, please note not to delete any links to this page if it is deleted.
The recipe's new location is [[Wikibooks:Transwiki:Recipe Name]], and any work on the recipe should be done there.
how about it? Gentgeen 18:51, 24 Feb 2004 (UTC)
Most agree they could be moved (see Jimbo opinion though and Elian one), but most also consider links should be preserved.
I assume this entry isn't still under threat of deletion? fabiform | talk 18:00, 10 Apr 2004 (UTC)
should this article include something in it about the new movie that is coming out in June 2007 http://en.wikipedia.org/wiki/Ratatouille_%28film%29 is a link to that article, but i don't know if it would be relevant at all. i personnally think it would, since the movie is named after this dish, but it doesn't really matter Thedrtaylor 02:34, 7 April 2007 (UTC)
How about an actual recipe for this dish? -- 24.249.108.133 15:35, 27 June 2007 (UTC)
I take a middle stance. Exact recipes in general are not appropriate. However, a description of a type of dish could include a generalized description of how it's prepared. For example, an article about ice-cream should discuss how it's made by churning milk, cream, and flavorings while freezing, but the article shouldn't give a specific recipe for vanilla ice cream. — Preceding unsigned comment added by 173.228.6.2 ( talk) 09:12, 29 July 2013 (UTC)
As a minor variant of ratatouille, I can't help feeling that Confit byaldi should be merged in here. FlagSteward 21:19, 1 October 2007 (UTC)
As I can't find any other references to 'atrankid', I've changed the name of the Maltese version back to kapunata. I've also linked it to the Maltese cuisine page. Rojomoke 17:47, 8 July 2007 (UTC)
"It is usually served as a meal in a lunch setting, with bread. [...] It is most usually served as a side dish." Well, those can't both be true. Which? 86.143.199.183 18:02, 15 September 2007 (UTC)
This section needs to be removed, or at least reconsidered. For one thing, it sounds like pompous culinary school talk, and for another, its flat out wrong. In Provence it is well known that there are two broad styles of cooking Ratatouille. One is similar to the method described (although I have never seen or heard of anyone baking it in a casserole, its a dish fait a la poele), but plenty of cooks, including my mother (who is Provencal) cook everything more or less together. Keep in mind this is a simple peasant dish originally, and best when uncomplicated. If the article gets too specific, its going to get it wrong, simply because this is a generic dish and there are many ways to prepare it, none of them more 'proper' than any other. —Preceding unsigned comment added by 24.125.42.211 ( talk) 17:11, 9 October 2007 (UTC)
The recipe has been removed. I am looking for an authinic Ratatouille recipe. Please add it to my talk page. MahaPanta ( talk · contribs · deleted contribs · logs · filter log · block user · block log) -- MahaPanta 02:09, 3 November 2007 (UTC)
This article has been renamed from Ratatouille (food) to Ratatouille as the result of a move request.
The result of the proposal was - No opposition to move so Moved. Keith D ( talk) 15:11, 5 January 2008 (UTC)
I don't really agree with the move for a couple reasons. First, the movie just came out. In the grand scheme of things the food is more important than a film made about the food, and ten years from now most searches will be for the dish, not the film. Which brings up the second point, the food is the more fundamental issue. But I don't see any harm and I do love the film, so I'm leaving as is. Wikidemo ( talk) 22:52, 29 December 2007 (UTC)
Suggest use of sources more reputable than Guardian which has really gone down. Cheers.
Of the listed ingredients, there's only one vegetable (onions). The rest are all fruits (eggplants, zucchinis, tomatoes, peppers) and herbs (everything else). Should the main page note this? 1/10 listed ingredients being vegetables isn't a good tally for a "stewed vegetable" dish.--18:10, 8 February 2014 (UTC) — Preceding unsigned comment added by 107.218.180.38 ( talk)
The Greek name for the dish, Tourlou, comes from the Turkish Türlü, which loosely means "assorted" as in assorted vegetables in a dish. Many modern Greek words come down from the long period when the region was part of the Ottoman Empire. When I lived in Turkey I never heard the term "briam" at all. Perhaps Turkish readers could comment on this. Türlü is found in most street restaurants and is widely available in cans. -- MichaelGG ( talk) 22:59, 2 December 2015 (UTC)
What's the evidence for ratatouille originating in Nice? The linguistic evidence, i.e. the existence of an Occitan name and the suggestion that the preparation is relatively recent would seem to suggest an Occitan origin rather than a Provençal one. Everybody got to be somewhere! ( talk) 17:24, 6 July 2019 (UTC)
The current main photo for this article is an Iranian ratatoua (the local variant of ratatouille from what I am able to find online), as stated in the image description.
I presume that this image has been chosen (possibly picked from the french Wikipedia article for ratatouille) because it resembles the confi byaldi that is served at the end of the Disney movie Ratatouille; but it is not a standard ratatouille.
Would it not be better to use an image of a traditional French stew-like (or even the more modern roasted variant) ratatouille? 37.171.60.89 ( talk) 13:33, 21 June 2022 (UTC)
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
![]() | 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. |
Transwikying text
Though I am sure I will speak in a deep void, I will just state that it is utterly ridiculous to remove recipees from encyclopedia; And it is not because there is a book somewhere to hold these recipees, that they should disappear from here. You people probably only eat plastic steaks and aspartam coca cola if you are not able to realise that food in part of culture in some countries, and that understanding how people eat, how they prepare food, what they eat is cultural, not just a plain stupid recipee to hide in a book. Do not expect to ever understand some cultures, such as the french one in doing so.
Anthère0 11:37, 23 Feb 2004 (UTC)
Perhaps we can discuss the dish itself here (not a straight recipe), and its cultural origins &/c and have the recipe at Wikibooks...? Dysprosia 11:42, 23 Feb 2004 (UTC)hieveryone
Dear english speaking people. The recipee that was previously in that page has unfortunately been removed, due to the belief it was not encyclopedic. I am sure you will miss the information it could have provided. As a reminder, it is a french dish, typical of provencal cuisine. The previous great recipee had been an original one, carefully reported by two french women and two other french speaking people. Unfortunately, the information has now moved to an unknown dark place, and the link to that place not preserved.
Fortunately for you, french people do think of you. We think you are important, and your desire to know more about our dishes is important to us. We can still access that great recipee here w:fr:Ratatouille. It is in french, but a google translation might help you. Do dare asking if needed :-) We will be delighted to help you.
Thanks for your attention.
Ant, I find offensive your continued suggestion of discrimination by all the editors involved in moving recipes. French recipes were NOT singled out for special deletion, they were just next on the list to move. Albanian, American, Australian, British, Chinese, Vegetarian, Vegan, and some Italian and Mexican dishes were moved before the French recipes. French was just next on the list for moving. As this is the longest and most vocal objection we've had so far, I'd suggest you are in the minority on this subject.
Regarding a compromise, how about a special, recipe only boilerplate when listing transwikied articles for deletion? Something that goes somewhat like:
This article is a recipe, and recipes are being moved to the Wikimedia Cookbook on our sister project Wikibooks. The article has been listed for deletion. However, if an article about the recipe is developed during the waiting period for deletion, the page will not be deleted. Administrators, please note not to delete any links to this page if it is deleted.
The recipe's new location is [[Wikibooks:Transwiki:Recipe Name]], and any work on the recipe should be done there.
how about it? Gentgeen 18:51, 24 Feb 2004 (UTC)
Most agree they could be moved (see Jimbo opinion though and Elian one), but most also consider links should be preserved.
I assume this entry isn't still under threat of deletion? fabiform | talk 18:00, 10 Apr 2004 (UTC)
should this article include something in it about the new movie that is coming out in June 2007 http://en.wikipedia.org/wiki/Ratatouille_%28film%29 is a link to that article, but i don't know if it would be relevant at all. i personnally think it would, since the movie is named after this dish, but it doesn't really matter Thedrtaylor 02:34, 7 April 2007 (UTC)
How about an actual recipe for this dish? -- 24.249.108.133 15:35, 27 June 2007 (UTC)
I take a middle stance. Exact recipes in general are not appropriate. However, a description of a type of dish could include a generalized description of how it's prepared. For example, an article about ice-cream should discuss how it's made by churning milk, cream, and flavorings while freezing, but the article shouldn't give a specific recipe for vanilla ice cream. — Preceding unsigned comment added by 173.228.6.2 ( talk) 09:12, 29 July 2013 (UTC)
As a minor variant of ratatouille, I can't help feeling that Confit byaldi should be merged in here. FlagSteward 21:19, 1 October 2007 (UTC)
As I can't find any other references to 'atrankid', I've changed the name of the Maltese version back to kapunata. I've also linked it to the Maltese cuisine page. Rojomoke 17:47, 8 July 2007 (UTC)
"It is usually served as a meal in a lunch setting, with bread. [...] It is most usually served as a side dish." Well, those can't both be true. Which? 86.143.199.183 18:02, 15 September 2007 (UTC)
This section needs to be removed, or at least reconsidered. For one thing, it sounds like pompous culinary school talk, and for another, its flat out wrong. In Provence it is well known that there are two broad styles of cooking Ratatouille. One is similar to the method described (although I have never seen or heard of anyone baking it in a casserole, its a dish fait a la poele), but plenty of cooks, including my mother (who is Provencal) cook everything more or less together. Keep in mind this is a simple peasant dish originally, and best when uncomplicated. If the article gets too specific, its going to get it wrong, simply because this is a generic dish and there are many ways to prepare it, none of them more 'proper' than any other. —Preceding unsigned comment added by 24.125.42.211 ( talk) 17:11, 9 October 2007 (UTC)
The recipe has been removed. I am looking for an authinic Ratatouille recipe. Please add it to my talk page. MahaPanta ( talk · contribs · deleted contribs · logs · filter log · block user · block log) -- MahaPanta 02:09, 3 November 2007 (UTC)
This article has been renamed from Ratatouille (food) to Ratatouille as the result of a move request.
The result of the proposal was - No opposition to move so Moved. Keith D ( talk) 15:11, 5 January 2008 (UTC)
I don't really agree with the move for a couple reasons. First, the movie just came out. In the grand scheme of things the food is more important than a film made about the food, and ten years from now most searches will be for the dish, not the film. Which brings up the second point, the food is the more fundamental issue. But I don't see any harm and I do love the film, so I'm leaving as is. Wikidemo ( talk) 22:52, 29 December 2007 (UTC)
Suggest use of sources more reputable than Guardian which has really gone down. Cheers.
Of the listed ingredients, there's only one vegetable (onions). The rest are all fruits (eggplants, zucchinis, tomatoes, peppers) and herbs (everything else). Should the main page note this? 1/10 listed ingredients being vegetables isn't a good tally for a "stewed vegetable" dish.--18:10, 8 February 2014 (UTC) — Preceding unsigned comment added by 107.218.180.38 ( talk)
The Greek name for the dish, Tourlou, comes from the Turkish Türlü, which loosely means "assorted" as in assorted vegetables in a dish. Many modern Greek words come down from the long period when the region was part of the Ottoman Empire. When I lived in Turkey I never heard the term "briam" at all. Perhaps Turkish readers could comment on this. Türlü is found in most street restaurants and is widely available in cans. -- MichaelGG ( talk) 22:59, 2 December 2015 (UTC)
What's the evidence for ratatouille originating in Nice? The linguistic evidence, i.e. the existence of an Occitan name and the suggestion that the preparation is relatively recent would seem to suggest an Occitan origin rather than a Provençal one. Everybody got to be somewhere! ( talk) 17:24, 6 July 2019 (UTC)
The current main photo for this article is an Iranian ratatoua (the local variant of ratatouille from what I am able to find online), as stated in the image description.
I presume that this image has been chosen (possibly picked from the french Wikipedia article for ratatouille) because it resembles the confi byaldi that is served at the end of the Disney movie Ratatouille; but it is not a standard ratatouille.
Would it not be better to use an image of a traditional French stew-like (or even the more modern roasted variant) ratatouille? 37.171.60.89 ( talk) 13:33, 21 June 2022 (UTC)