Talk:Cretons

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According to the Oxford Companion to Food (Alan Davidson) cretons are more closely related to English Crackling.

Bruce Geddes 70.49.116.12 02:27, 24 April 2007 (UTC)

[edit] References

It would be nice to have some decent references for this article (in English hopefully, as it's not hard to find many good articles on cretons in French), and I'm not talking about recipes. I've noticed some posters (a number of them anonymous) like to add something about similar family recipes, but this is not relevant content unless there is a reliable source for it.--Boffob 15:13, 3 September 2007 (UTC)

[edit] Proposed merger

There are two articles on this topic. The other is Corton (meat spread). There doesn't seem to be a need for two for them, but I don't know which title would be preferable for the merged article. Phrenesiac (talk) 02:45, 23 February 2008 (UTC)

Cretons is the older article and is the accepted Canadian spelling (see the Canadian Food Inspection Agency). The recipe originates from Quebec, and cortons appears to be an alternate spelling used by a much smaller number of Franco-Americans, making cretons the de facto conventional spelling. A quick google search for each term gives meat spread recipes for cretons and wines for cortons. So the corton (meat spread) material should be merged into this article.--Boffob (talk) 03:30, 23 February 2008 (UTC)

Upon further inspection, the content of the other article is of poor quality and would need heavy editing to be properly merged (e.g. meat pie filling, though similar to cretons in nature, isn't the same thing as putting cretons inside a crust). I think a redirect to cretons may be preferable to a merger.--Boffob (talk) 03:36, 23 February 2008 (UTC)

Since no one else has responded, I took the liberty of making the redirect. --Boffob (talk) 20:26, 3 March 2008 (UTC)