Talk:Culinary art

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Contents 1 Fastest Growing? 2 Merge proposal 3 Citation 4 The culinary arts in home life

[edit] Fastest Growing?

That needs a source. Cooks and chefs have been around literally, since the beginning of time. Perhaps more people are getting a formal training than ever, but that should be documented and cited.--129.170.93.213 06:54, 8 April 2007 (UTC)

[edit] Merge proposal

Although Culinary Art is a dismal article, Culinary Professional is further along, and they are both in essence the same article. I would like to expand upon the topic, but want to combine them into one article first which I will do unless there is any major argument after the suggested five days.--Christopher Tanner, CCC 03:27, 30 May 2007 (UTC)

[edit] Citation

Because in 14:41, 17 February 2007, I'v ad a paragraph describing culinary art, describing some work places of culinary artists, and the link refering that information, I think that the link as a reference must be in the page, because the information is there, in form of citation.Search4.0 17:59, 6 June 2007 (UTC)

That was a mistake made by me probably when I made the merge, my apologies.--Christopher Tanner, CCC 18:04, 6 June 2007 (UTC)

Because in 14:41, 17 February 2007, I'v ad a paragraph describing culinary art, describing some work places of culinary artists, and the link refering that information, I think that the link as a reference must be in the page, because the information is there, in form of citation. "That was a mistake made by me" Same mistake?--Search4.0 16:56, 26 June 2007 (UTC)

No, this was not a mistake, that is why I removed not only the link and the citation. Citing a website that has been written by seemingly yourself is not a valid citation. You can write the "fact", but the citation is not academically valid.--Christopher Tanner, CCC 17:04, 26 June 2007 (UTC)

[edit] The culinary arts in home life

Why no mention of the culinary arts in home life? Now that more than 30% of Americans are overweight and suffering from the diseases associated with metabolic syndrome and high blood pressure, perhaps it is time we paid more attention to cultivating personal culinary expertise.

Seems to me this article focuses exclusively on PROFESSIONAL application of such expertise. Perhaps, like the French and the Italians, we might more easily enjoy sitting down to five-course meals with those we love if restaurant gorging (and high prices) were not involved.Apostle12 (talk) 00:19, 7 February 2008 (UTC)