Talk:List of foods named after places

Scottish/Morning roll

>7000 google hits (though I got a little fewer, 6410), but about 141 000 for plain "morning roll".

Granted, not all of the latter (or former) will be for the item in question, but... You pretty much only get them in Scotland, so pretty much the only people referring to them are not sticking "Scottish" on the front of the term any more than they are talking about a "Scottish" pan loaf, a Scottish plain loaf, Scottish butteries or indeed Scottish mince and tatties or Scottish haggis. "Scottish" may be used as a descriptor in the rest of the world on the rare occasion that is discussed but it simply isn't part of the name of the thing. I am not aware of anything else called a "morning roll" so it isn't required for disambiguation either. Mutt Lunker (talk) 20:56, 8 June 2018 (UTC)

No big deal one way or the other, but there clearly are people that use the name and not just to point out that it is Scottish. The first three hits to show up for me are delishably.com: "Buttered Scottish morning roll ... the less common fillings on a Scottish morning roll", cheftalk.com (sourcing from a "bread book"), and thefreshloaf.com "I return with a vengeance to the realm of the Scottish Morning Roll". What's the harm in keeping the name here as it seems to be an alternative used in real life? On the cheftalk.com site someone points out that it can be referred to as the "Aberdeen Morning Roll". Unfortunately, that just gets 145 hits for me. Afasmit (talk) 23:07, 8 June 2018 (UTC)

I'm not familiar with the Delishably site but it appears to be written for a North American or worldwide audience, to which this is an unknown or largely unknown item. The banner title of the article is "Traditional Scottish Breakfast: Morning Rolls and Popular Fillings". It has the adjective, telling you where the foods under discussion are from, in the part before the colon, so just calls it by its plain and common name after it, the "morning roll". The word Scottish does appear immediately before the term "morning roll" in the subtitle you mention and elsewhere, including some of the photo captions but there are many more mentions without the adjective beforehand, either morning roll or just plain "roll".

The second ref is a forum in which all of the mentions of the full term are specific echoes of the thread title and even then there are slightly more mentions of the plain "morning roll". It's maybe not clear from the discussion but the reference to the Aberdeen morning roll is to one of the names for an entirely different Scottish bread item that, in my experience, is more commonly referred to as a buttery or rowie (I mentioned it in the previous post and it's in this article's list for Scotland as "Aberdeen roll"). Aside from shape, it's more akin to a croissant.

The freshloaf ref seems to be a blog or personal website and difficult to gauge its level of authority and reliability but makes only two mentions of the name. Similarly it is dealing with a worldwide, or at least a not only Scottish audience, so uses the adjective to describe the provenance of the item. The same site has a recipe for an Italian bread and a Turkish flatbread but that isn't an indication that that is the item's name; just a descriptor.

There' s no indication that "Scottish" is an intrinsic part of the item's name, the purpose of the list so it's a poor candidate for addition to it. All the best. Mutt Lunker (talk) 09:36, 9 June 2018 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion

The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:

• PatsCheesesteak.jpg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 04:27, 13 August 2021 (UTC)

Sauce Américaine

Sauce américaine is not only mentioned twice within the article, it is described as being named after the Armorica region of France, when the article for sauce américaine reads:

"It is sometimes incorrectly referred to as sauce armoricaine, but in fact the sauce was invented by a cook from Sète, Hérault, who had worked in the United States." 2A00:23C7:D2A2:7501:102D:76A2:CBA8:99EB (talk) 16:36, 22 June 2023 (UTC)