Talk:Cuisine of Kentucky
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This article was nominated for deletion on September 25, 2006. The result of the discussion was keep. |
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[edit] Article nominated for deletion
Please delete this insulting article.
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- First off, please sign your name. Second off what is insulting about this? I researched all of it. --Rakista 17:48, 27 September 2005 (UTC)
First, before I detail what is insulting, tell me in what state do you live and where you researched it?Dakota 21:51, 27 September 2005 (UTC)
- DakotaKahn, welcome to Wikipedia. I'd link to point out that Rakista is not under any obligation to reveal personal information on Wikipedia Talk pages. An editor is, however, under some obligation to cite sources. Rakista, since you researched the article, can you let us know where that research comes from? It would probably help avoid deletion or point-of-view conflicts. Thanks. Jkelly 23:26, 27 September 2005 (UTC)
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- Listed five or so sources, I do not want to list too many at the bottom so I will try to consolidate the material and cite per paragraph. I should of done it whilst I was writing, sorry. I researched most of it while being a pastry chef there in the late 90's. I meant no offense, but most Kentuckians I knew there did not even eat traditional cuisine unless I cooked it for them. It is hardly practiced outside rural areas and up-scale restaurants like many states. --Rakista 02:47, 28 September 2005 (UTC)
Regions have cuisine: Kentucky is not a region but is a part of at least 2 regions. Those regions should have cuisine articles.
This article gives some strange false history of how coal influenced kentucky cuisine. I'm sure improved transportation, refridgeration, etc. have influenced cuisine in these regions. In pioneer days diet might have been typical (reliable sources needed) of the pioneer conditions.
Applachian area would have Appalachian cuisine, Southwest area would have cuisine typical for the south and or Bluegrass region probably a mix of midwest and South. This article certainly doesn't inform.
Steam power did not turn the native forest into arable land. Not relavant to this topic.
This article is not cited, is very poorly written and is not needed since most states don't have their own cuisine.
This article seems to have been started as a joke and other people seem to be unintentionally playing into this joke.
Fast food corporations shouldn't be considered part of an areas cuisine. there are lots of chinese restaurants that doesn't mean they came about because of the area's cuisine. Just because Whitecastle started here doesn't mean that is the cuisine. That is a corporation.
This article isn't worth fixing because if you remove all the errors, irrelavant material, slander, and non-neutral pov there wouldn't be anything left.-Crunchy Numbers 19:46, 25 September 2006 (UTC)
[edit] Henry Bain Sauce
I have a recipe for it that I have been given permission to disclose so as soon as I figure out how to do that on the Wikicookbook I will link it back here. The one's that are currently linked in example are poor imitations. --Rakista 08:12, 28 September 2005 (UTC)
[edit] Welsh or Danish brought sheep to Kentucky en masse ?
" Dating back to at least the early 1880s, Owensboro’s barbecued mutton tradition began with the large numbers of sheep brought into Daviess County by Dutch pioneer settlers." is from [1]. It currently reads Welsh we should probably change it back to Danish unless there is better information.
[edit] Ham and Pork
ham and pork? they are both pork.
[edit] Benedictine
"Benedictine, a cheese spread made popular from Louisville's Benedict's restaurant."
Are you sure about this? I don't think there was any Benedict's restaurant that originated Benedictine. I could be wrong though.
Oh, and add my vote against deleting this article. I see no reason whatsoever that it should even be considered for deletion.
[edit] Fast Food
When it comes to Fast Food, Kentuky is king. While KFC is the most notable franchise begun here, it's also worth mentioning that Long John Silver's was begun in Lexington, KY as was Fazoli's. Long John Silver's used to be part of a privately held, Lexigton-based company called Jerico, which also operated a roadside diner concept called Jerry's, a few of which still operate independently throughout the midwest, as Jerico folded in the late 80's. LJS operated as a privately held company for many more years before being bought by a company called Yorkshire Global, which owned and operated A&W Hamburger stands.
In the mid-to-late 90's, the Pepsi Cola conglomerate of restaurants (KFC, Taco Bell, and Pizza Hut) were dumped by thei parent comapny and formed their own called Tricon Global and established their world headquarters in Louisville, making them the largest restaurant company in the world. They later changed their name to YUM! Brands and purchased Yorkshire Global, acquiring both Long John Silver's and A&W in the process, further cementing their global supremacy, operating over 34,000 locations in 100 countries with annual revenues of over 9 billion dollars.
Texas Roadhouse is headquarted in Louisville as is Papa John's Pizza, begun across the river in Jeffersonville, IN.
Ownesboro, KY has the disctinction of being the #1 U.S. city in fast food per capita.
All of this information is anecdotal of my involvement in the food industry. Someone with more energy than me might enjoy researching the information and adding it to the article.
- The fast food industry in Kentucky should be discussed in an Economy of Kentucky article, not this one. I removed all this content. Stevie is the man! Talk • Work 01:50, 26 September 2006 (UTC)
[edit] Squirrels, some of which can have several ounces of meat on them
Wow, this article seems to be getting worse. Fox Squirrels, which are common in Kentucky, can reach a total weight of 1kg or 2.2 lbs for those of you SI challenged folks. You end up with about a pound of meat or so like the artcle originally said. Event the more common gray squirrels have more than a few ounces.-Crunchy Numbers 19:00, 27 September 2006 (UTC)
[edit] unique style of pit barbeque.
From article: The north Western Kentucky area, namely Owensboro and Henderson, has developed a unique style of pit barbeque.
Can anyone explain why it is unique?-Crunchy Numbers 18:05, 3 November 2006 (UTC)
[edit] previous consensus
The consensus at the last two nominations for deletion (over a month ago) was to keep but do a major overhaul and cleanout. Since no one else did it I have started this process. I removed alot of irrelevant and unsourced material. One editor admitted that much of what he added was original research from almost 10 years ago. That means he was going purely on memory of a short time he spent working in Kentucky. That person promised over a year ago to provide the sources that he used for the questionable material in this article. That didn't happen.
The article is starting to look like something worthy of an encyclopedia and I hope that some people with good source material and references can help out to improve this article.-Crunchy Numbers 20:32, 3 November 2006 (UTC)
