Talk:Cotuit, Massachusetts
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[edit] Article reads like a travel brochure
This article contains phrases like "it was so elegant for its day that it came to be known by the townspeople" and "still cultivating the distinctive Cotuit Oysters with a unique sweet and briny flavor", which are not in line with WP:NPOV. I'll be going through and cleaning up the mess. Nakon 16:32, 22 April 2008 (UTC)
[edit] Responses from Contributor
The phrase "it was so elegant for its day that it came to be known by the townspeople" is directly related to the house's nickname, "Sampson's Folly", as it appears in on the National Register of Historic Places. Elegant refers to the use of such non-utilitarian (for the time) or frivolous design/architectural elements such as many windows (not heat conserving) and the inclusion of a ballroom (for dancing) also included further in the description, and not typical of other similar houses of the day, hence the nickname.--Jshcotuit (talk) 16:54, 22 April 2008 (UTC)Jshcotuit 16:53, 22 April 2008 (UTC)
Regarding describing the Cotuit Oysters in terms of flavor, this is their most important distinction. The second-most probably being appearance which could probably be aided by the inclusion of a photograph. All oysters along the eastern seaboard are same species. They take on specific characteristics of taste and appearance specifically based upon geographic location. therefore Cotuit Oysters are specifically identifiable by the unique taste they produce based upon the environmental conditions of their particular geographical environmemt. All Oysters when consumed are identified by food professionals by the locale of their gathering In addition, to protect quality control, these names are also sometimes registered with the United States Patent and Trademark Office, as is the case with Cotuit Oysters, among others.--Jshcotuit (talk) 16:54, 22 April 2008 (UTC)Jshcotuit 16:53, 22 April 2008 (UTC)
It is significant that of all the oysters available to restauranteurs, relatively very few are chosen for use and that is based upon taste and consistency of quality. Noting the types of restaurants that demand Cotuit Oysters is of significance. For instance, Wellfleet oysters were once demanded by Queen Victoria of England and were imported to t London upon her request. This of historical significance and is more than just "travel brochure" style.--Jshcotuit (talk) 17:01, 22 April 2008 (UTC)Jshcotuit 16:53, 22 April 2008 (UTC)
[edit] Responses from dchurbuck
I agree with Nakon. Recent edits have inflicted too many subjective statements on this definition. It could be argued that any judgment about the flavor of an oyster is completely subjective and any adjectives associated are more marketing than fact. I have no issue with reporting the historical significance of the oyster fishery, the presence of Cotuit oysters on menus, etc. —Preceding unsigned comment added by Dchurbuck (talk • contribs) 15:17, 7 May 2008 (UTC)
[edit] More on oysters
Considering their ingestion by humans for reasons beyond nutrition (i.e. taste) and their significance to the history and prosperity of places like Cotuit, it is important to identify oyster qualities beyond merely biological identification. I do not agree that sterile scientific description is the purpose of Wikipedia. As an anaolgy, please consider wine grapes. If you look at any example of wine grape varietal on Wikipedia (e.g. Pinot Noir), you'll find extensive information about that grape variety, including distinctive taste qualities, which can only be described in somewhat subjective terms, but they are terms which are widely accepted by the general public. So if you argue that oysters, in this case Cotuit Oysters, should not be described, in part, by their taste qualities as generally accepted by culinary professionals and others, then you would have to extend your argument to wine grapes and the descriptiveness of their flavors, and more ambiguous terroir. I think it is important to include the information as it is part of what distinguishes WHY people are willing to pay to have these flown around the country to be consumed fresh thus leading to an industry which has continued in this village for over 170 years.Jshcotuit 20:46, 9 May 2008 (UTC)
[edit] =Churbuck
Rowansen is a terrible source to attest to statements such as: "but unspoiled Cotuit Bay has changed little." Not to diminish the commercial prospects of the Cotuit Oyster Company, but water quality has been diminished since 1837, Cotuit Bay is far from "unspoiled."
I am fine with the edits as they stand. JSH -- do you have a commercial interest in the Sampson House? Let's just be wary of any statements of hyperbole in this definition. —Preceding unsigned comment added by Dchurbuck (talk • contribs) 12:36, 14 May 2008 (UTC)
