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The roast goose in the main photo with its neck and head intact is very strange. Cannot a more traditional representation of roast goose (minus its neck and head) be found?
Latest comment: 15 years ago1 comment1 person in discussion
Goose also used to be eaten in Britain at Christmas - see Dickens' "A Christmas Carol". —Preceding unsigned comment added by 87.112.227.218 (talk) 03:06, 4 June 2008 (UTC)Reply
Latest comment: 5 years ago1 comment1 person in discussion
If an article curation tag is placed here, it should address whether the lead adequately summarizes article, rather than in regard to references. Plenty of fine (GA) articles refrain from reference citations until after the information summarized in the introductory lead. Other than that, more roast goose from around the world would be appropriate, unless the article is moved to some title such as "Southern Chinese roast goose". Dcattell (talk) 22:31, 4 November 2018 (UTC)Reply
Latest comment: 7 months ago7 comments3 people in discussion
The original title “Goose as Food” was more descriptive of the article, as the article covers more of the ways goose is prepared, including steaming, braising and being used for pates and foie gras. “Roast Goose” is too limited a title for this article. “Item as Food” is pretty standard for Wikipedia articles of this type. Daharon (talk) 16:07, 17 June 2023 (UTC)Reply
this article, as it has been from 18:54, 13 December 2006 to 6 September 2022, is about roast goose, particularly cantonese roast goose and german weihnachtsgans. do not change the scope of the article. RZuo (talk) 17:46, 18 June 2023 (UTC)Reply
No, it includes information about steaming, braising and pate. You have narrowed the focus on your own without. I have begun the 3rd party mediation process. Daharon (talk) 17:55, 18 June 2023 (UTC)Reply
The fact that the article began as Roast Goose doesn't mean that it should remain that way. When it was renamed to "Goose as Food", it was because it had become obvious to at least one person that the article was better as a wider look of methods of cooking goose; Roast Goose had been somebody's over-narrow, too-limited first idea, and there's no reason to preserve that by excising good information in the name of sticking to an outdated earlier form. I think the best way forward is to retain the "Goose as Food" article, and have a "Roast Goose" blurb on that page as a link to a "Roast Goose" article focusing only on dry-heat roasted goose, as well as links to "Foie Gras" and so on. Daharon (talk) 02:03, 19 June 2023 (UTC)Reply
no one is prevented from doing the "best way forward". RZuo (talk) 11:44, 19 June 2023 (UTC)Reply
I've copied the original to Goose as food, as this is one of several articles (like Chicken as food) that treat similar subjects. The Roast goose article can stand on its own, but we should expand that one, too. Valereee (talk) 12:32, 17 September 2023 (UTC)Reply
