 | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||
link to recipe!-- Richardson mcphillips ( talk) 19:38, 9 January 2011 (UTC)
Dear User:173.52.116.254, you have removed all the material in this article about versions of this food which are not Greek. I am not sure why, since you have not written any Edit summaries, or discussed it here on Talk. Perhaps it is because the word 'avgolemono' is obviously Greek? But Wikipedia is not a dictionary--the article is not about the word, but about the preparation it names. As documented by multiple reliable sources (including an expert in Greek cuisine, Aglaia Kremezi), the same preparation is found in Greek, Italian, Sephardic, Turkish, Balkan, and Arabic cuisine.
Also, please follow Wikipedia policy when editing articles -- don't simply remove content repeatedly, but discuss it on the Talk page, and reach consensus with other editors. Thanks, -- Macrakis ( talk) 04:38, 14 December 2011 (UTC)
All the same thing, all called up with Greek cuisine -- Left&run ( talk) 00:17, 15 December 2011 (UTC)
Thanks for joining the conversation. Some comments:
- Wikipedia articles (English or otherwise) are not reliable sources.
- Of course avgolemono is part of Greek cuisine. No one denies this, certainly not me.
- But it is also part of Italian, Turkish, Arabic, Sephardic, etc. cuisine. The anon was systematically removing information about its existence in these other cuisines.
Given that "egg-lemon" is about as frequent as "avgolemono" in Google Books, perhaps it would be clearer if we renamed the article to "egg-lemon" instead of "avgolemono"? As for "hiding" -- please assume good faith. -- Macrakis ( talk) 01:36, 15 December 2011 (UTC)
- Are you kidding me? I don't know who you are but check this. Its your action Revision as of 23:04, 23 February 2011 everyone can notice Greek soups
- Cypriot and Greek cuisine 10 ed. by you and then your last Revision as of 16:21, 25 February 2011 disappeared Greek cuisine and Greek soupes both, people worldwide see and understood and the article is fine avgolemono since there is no disagreement -- Left&run ( talk) 04:17, 15 December 2011 (UTC)
In the edits you're referring to, I did not "disappear" Greek cuisine and Greek soups from the article. All I did was mention the many other cuisines that include these soups and sauces.
In this edit, I followed Wikipedia standards about categories, which say that in general an article should be categorized under the broadest relevant category. That is, instead of categorizing an article under Greek cuisine, Turkish cuisine, Arab cuisine, etc., "Middle Eastern cuisine" suffices. You will notice that I also removed the categories Category:Turkish cuisine soups and Category:Arab cuisine.
On the other hand, the recent anon edits (you?) eliminated information about this dish in other cuisines. This information was well-sourced and reliable. Remember that Wikipedia is not a dictionary. The article is not about the word 'avgolemono', but about the food, which is shared by many cuisines under many names. -- Macrakis ( talk) 23:08, 15 December 2011 (UTC)
- Avgolemono has a various use (Ελληνικά, Español, עברית, Nederlands, Polski) procedure is unnecessary to change -- Left&run ( talk) 23:16, 15 December 2011 (UTC)
- Still not sure I follow you. If you're proposing that the article not be changed in the future, I'm afraid that's not the way Wikipedia works. As it says on the Edit page: "If you do not want your writing to be edited, used, and redistributed at will, then do not submit it here. " No version of a Wikipedia article is "definitive" -- it may always be changed. -- Macrakis ( talk) — Preceding undated comment added 20:40, 17 December 2011
Citation 2 is a blog post with no references contained within it. — Preceding unsigned comment added by 73.246.84.21 ( talk) 22:28, 24 April 2017 (UTC)
If you believe Greeks and Turks are special, keep the page, but create the
egg-lemon sauce page.
Even Anglophones use variations of the recipe. — Preceding
unsigned comment added by
2A02:2149:844E:6300:9D6C:97CC:317C:4C7E (
talk) 16:48, 27 April 2018 (UTC)
- I've moved the English translation into the parentheses as the literal translation of the Greek name. My reasoning is that, as an American, I've pretty much only encountered this type of sauce/soup referred to as 'egg-lemon sauce/soup' in contexts which directly refer to it being Greek and otherwise known as avgolemono. In the Joy of Cooking, for example, it is under the title "Avgolemono (Greek Lemon Soup)". Among the various names, 'avgolemono' does seem to be the most common, even outside of Greece, and indeed in English. Putting it under any other name seems like putting minestrone under 'Italian vegetable soup': that may be more fully "English" and perhaps just as accurate, but most people call it, in English, by the Italian word. The article properly gives its name in other cultures/contexts, but the overwhelming source of this sauce/soup in most English speaking places seems to be through Greek cuisine, and thus its Greek name is most commonly used to refer to it. Thus it seems that's what the article title should be, despite this being the English Wikipedia  Severinus ( talk) 05:16, 13 July 2022 (UTC)
"Although often considered a Greek dish, avgolemono is originally Sephardic Jewish: agristada" is supported by a blog post (The Nosher) who quotes Claudia Roden, scholar, calling agristada the "cornerstone of Sephardic cooking". The blog does not cite sources. What in this quotation backs up the blog author's supposition? Is there more info in the direct source of the quote that the blog used, and the article cited indirectly with the blog? Why not cite that source instead? Nameduser24601 ( talk) 02:58, 26 January 2023 (UTC)