Category talk:Culinary Heritage of Switzerland
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(Comment moved here from the category page)
editI do not like the terminology "foodstuff". In Switzerland people are civilised and eat "Swiss dishes", Swiss cuisine", "Swiss specialties", "Swiss produce".
IMHO, this listing, being limited to an odd 20 articles, does not really make it for the variety of rather unique regional produce available: a just cite one missing example: Damassine
Can't we do better? claude (talk) 22:35, 7 July 2009 (UTC)
- Hello, Claude. Sure, we can replace "foodstuff" with a better descriptor if you like, though the website itself talks of "produits alimentaires" / "Nahrungsprodukte".
- With respect to the articles listed, this is a category for all items who are listed in the encyclopedia Patrimoine culinaire suisse. This means that the category can only be as big as the number of articles we have on produits alimentaires in the encyclopedia. Articles about food which is not listed in the encyclopedia should be categorized as Category:Swiss cuisine. In the case you mention, you can resolve the problem by adding [[Category:Culinary Heritage of Switzerland]] to Damassine. To link to the encyclopedia, you should use the template {{kulinarischeserbe.ch}} (see e.g. Zürcher Murren). Sandstein 05:34, 8 July 2009 (UTC)
Sandstein: appreciating your kind answer, tip and guidance. Please allow me the following remark: Produit/Produkte never translates into "Stuff". The correct translation in English applied in the instance of food is produce. Regards
Cleanup of Swiss cuisine
editSandstein: here submitting my first revised draft for your perusal. I have not yet bothered to check on all links, references, etc, pending your comments and also, as I hope, "professional" assistance in the perfect making of the page.
BTW, of which colour is your sandstone? Bernese green, Jura yellow, ....? :-)
Best regards claude (talk) 12:31, 8 July 2009 (UTC)
- Hi, Claude. Thanks for your draft! I've moved it to a dedicated draft subpage of yours, User:Claude girardin/Swiss cuisine, where we can discuss it more easily (it's not really something that belongs on the discussion page of this category). I am also moving this conversation to that page's talk page, User talk:Claude girardin/Swiss cuisine, so could we continue it there? Best, Sandstein 13:02, 8 July 2009 (UTC)