User talk:Macrakis

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[edit] Oguz1

Thanks, I found your reasoning for the NY Times article better than mine. Khoikhoi 03:57, 23 January 2007 (UTC)

[edit] Raki

You erased my sourced contrib saying source was not good. The source is good and verifiable. (unsigned comment by User:Oguz1)

[edit] NO

Doner kebab is not shawarma. Do not blaspheme. (unsigned comment by 144.32.128.155 at 2007-01-31T02:00:48)

[edit] Your message

Thanks for letting me know. --Mel Etitis (Μελ Ετητης) 17:07, 5 February 2007 (UTC)

[edit] Thanks

Didn't check that article quite as carefully as I should have. Mazal Tov on picking it up. Mathmo Talk 15:05, 7 February 2007 (UTC)

[edit] Vandalism reversion

Macrakis said: Thanks for removing the vandalism on the Myra page. You apparently didn't notice, though, that the vandalism had replaced good content. It's often a good idea to revert to the previous version rather than remove the vandalism directly because vandals often do more than one piece of damage to a page.

The trouble with the rollback feature is indeed that it only rolls back one contributor's bad contributions, and doesn't go back to the right one. I personally am rather fond of the matter's handling here, as it just about sums up all the problems we seem to have with multiple vandalistic contributors.

Thank you very much for notifying me, and thank you for bringing the situation back to normal. Bobo. 18:20, 8 February 2007 (UTC)

[edit] Cretan Turks

Hi, Miskin asked me to comment on the Cretan Turks article. I'm not sure I've yet quite clearly understood what the issues are. I made a comment and a quick stab at something provisional in the article, but it's probably far from ideal. You were basically defending the same version of the intro also preferred by Miskin, right? Fut.Perf. ☼ 19:43, 9 February 2007 (UTC)

Yes but he would never fall as low as to offer me support, even when we hold the same view. Just kidding, I guess. Look Macrakis about the pasta thing, I almost copied this from the source and I can give you the full citation if you want. What you described me is essentially OR, I don't know why you weren't able to verify it in other sources. Miskin 15:39, 13 February 2007 (UTC)

I said I was largely kidding about that, though you did imply at some point that both parties have acted unwisely. About the article, we're hitting on a brick wall. I think Cretanforever has made it clear that he doesn't want to follow wp:policy procedures. He hardly responds to our querries, and when he does, he does it in riddles. The most ironic and comical thing though is that his version is actually on. POV-fork, POV, unsourced, non-consensus, badly written - you name it - yet it still retains a default status. I'm really curious to see how far this travesty will get - just for cultural reasons. Miskin 22:00, 15 February 2007 (UTC)

ΥΣ: Σοῦ ζητῶ συγγνώμη γιά ὄσες φορές ἤμουν ἀγενής μαζί σοῦ Μακράκη. Miskin 21:46, 18 February 2007 (UTC)

[edit] Stubs

Dear Macrakis, Thanks for your good intent for these edits. These articles are far-away than finished-developed. In fact;- as you know- these(baklava&börek/burek) are categories of foods; ie. there are many kind of baklava and börek/burek, so I prefer to add this stub template to these articles to categorize them in Turkey project stubs to give a guidance to the further contributors.If I would have time also I will try to add some info to them. Thanks and regards. MustTC 18:16, 12 February 2007 (UTC)

[edit] Foudel

Macrakis I'm most certainly not a new user of Wikipedia -- I've been posting anonymously here for many years -- I've helped write many articles on the dietary practices of ethnic cultures. I decided recently to post as foudel, and that's how I will post from now on. I'm very busy currently and have little time to spend on Wikipedia, but I'm notified when there are changes to my edits and I've noticed that you have now removed two links which I placed in 2004. The Greek recipes link was actually the first ever external link on the Greek cuisine page, and the link you removed on the Mediterranean diet page has similarly been there since 2004. (unsigned comment of 2007-02-14T22:27:23 by User:Foudel)

These are quality links to a free site that has been praised by a Tufts University, the Arizona Heart Institute and many other respected organizations.(unsigned comment of 2007-02-14T22:28:32 by User:Foudel)

[edit] Relevant links

Macrakis, you say:

"When an encyclopedia reader (as opposed to a cookbook reader) reads about Moussaka, he or she would like to know about its history, about its ingredients, perhaps even about its nutritional attributes, but doesn't expect to be directed to sites with their own (perhaps very tasty and very healthy) interpretations."

It's obvious you haven't spent more than a few seconds on MediterrAsian.com because you say it doesn't talk about the history and ingredients used in traditional ethnic cooking. You are very wrong. Please look at this section of the site please: http://www.mediterrasian.com/cuisine_of_month.htm

We've spent thousands of hours developing our site, and give away all the information for free (the site is also advertisement free). Every link to our site through Wikipedia is on a page I've personally helped write, and then you come along and decide after 3 years of them being there that they are link spam. Well they are not and never will be spam -- they are relevant and helpful links.

Please read some of the feedback we've received about our site from people -- including wikipedia users here: http://www.mediterrasian.com/feedback2.htm, and from Tufts University and the media here: http://www.mediterrasian.com/feedback.htm. We also have the backing of Oldways Preservation and Exchange Trust (the organization, who along with Harvard School of Public Health and the World Health Organization, created the Mediterranean and Asian Diet Pyramids). They said we were doing a "Great Job" and have given us permission to use the Pyramids on our site and in our book.

By the way, I thought you removed the hummus recipe link because below your edit description Abu ali talks about not using tinned chickpeas, and I thought that was why you removed the link. (unsigned comment of 2007-02-15T02:55:53 by User:Foudel)


Thanks for your comments Macrakis. The guidelines also say: “If the link is to a relevant and informative site that should otherwise be included, please consider mentioning it on the talk page and let neutral and independent Wikipedia editors decide whether to add it.”

So I’m going to mention adding a link to the authentic hummus recipe on our site (which has been very popular with Wikipedia users) on the hummus talk page, and I do hope you’ll support its inclusion. Foudel 17:48, 15 February 2007 (UTC)

[edit] Hummus

You say hummus is unknown in Greece. This is incorrect. You may wish to look at these pages: http://en.wikibooks.org/wiki/Cookbook:Hummus_(Greek) http://greekfood.about.com/od/appetizerssalads/r/hummustahini.htm http://query.nytimes.com/gst/fullpage.html?res=9A0DE6DC1338F935A35757C0A960948260

The description we use for hummus is correct, and it also includes other suggestions for how it can be used including as a substitute for butter. This is a relevant and nutritionally sound use for hummus, which is why it is mentioned.

You also say that “…you presumably choose and adapt your recipes to suit your nutritional goals.” This is also incorrect -- the recipes are based directly on traditional dishes, and are not changed to suit any nutritional goals (quite simply because they’re already naturally nutritious). Foudel 19:52, 15 February 2007 (UTC)


You say that the Greek cuisine section of about.com isn’t a good source on Greek cuisine. Well here’s the bio of the woman who runs it:

“Nancy is an American whose more than 30 years of living in Greece have provided her with an intimate experience of Greek food and Greek cooking on a daily basis. She is an avid collector of recipes, techniques, and cookbooks … Her love of cooking and eating led her to the kitchens and cookbooks of great Greek cooks and chefs throughout the country. She has delved into all varieties of regional specialties, from the Italian-influenced cuisine of Corfu to the Turkish-influenced cuisine of Thrace and Evros, to the cuisine of Crete, considered by many to be one of the healthiest in the world.”

Sounds like a good source on Greek cuisine to me. And remember, we don’t say that hummus originated in Greece, only that it is popular in Greece (and has been for many generations).

Also, here is the definition of gyros from the American Heritage dictionary:

NOUN: Inflected forms: pl. gy·ros A sandwich made usually of sliced roasted lamb, onion, and tomato on pita bread. ETYMOLOGY: From Modern Greek guros, a turning, from Greek gros, circle (from the turning of the meat on a spit ).

So gyros are typically served with pita bread and vegetables as a sandwich -- and not simply as pieces of roasted meat as you contend.

Gyros are commonly called “kebabs” in England, Australia and New Zealand, and gyros/kebabs filled with falafel (instead of meat) and vegetables are common. If you google "falafel kebab" you will find there are currently over 1500 matches.

Foudel 23:07, 15 February 2007 (UTC)

~Hummus is not traditional Greek Food on the mainland - having lived there I know. Also, it's unknown to the older generation not brought up on global supermarket items. I was introduced to hummus - not by Greeks - but by other ethnicities in Australia. ApplesnPeaches ~ —Preceding unsigned comment added by Applesnpeaches (talk • contribs) 00:19, 13 December 2007 (UTC)

[edit] Old Persian

The word I had in mind was paradise, but apparently it doesn't come from 'Old Persian' either but from Avestan. Magos as far as I know has an PIE root *magh. I wasn't aware about the origin of those words you mentioned to be, but if what you say is true, then they most likely do not come from Old Persian like the article claims, but from some other, later Aryan language (maybe not even Persian). Chances are that Greek was added at random in that list of languages supposedly "extremely influenced by Old Persian" by Iranian nationalists. In any case I think you would agree that such a claim needs a citation. Miskin 14:20, 20 February 2007 (UTC)

Sorry, I read your message in a rush and I misunderstood its purpose. Miskin 16:48, 20 February 2007 (UTC)

[edit] "Dead note" annotation

If you look at what I did, you will see that those notes which were marked "dead" did not have a corresponding reference in the text: rather than delete them completely I left them in the "references" section. HTH HAND —Phil | Talk 17:47, 28 February 2007 (UTC)

[edit] About the SUN study article

Thank you for your message. I regret the misunderstanding. I must recognize I would not had been so polite. Jrpvaldi told me he had changed his name after writting an article about Gotzone Mora, a spanish politician, and he had noticed that it would be easy to everybody to know that he was the author. Best,--Arturico 02:52, 2 March 2007 (UTC)

[edit] For the love of Ada?

That wasn't vandalism. Everything presented was fact. :(

[edit] This was NOT spam

Why on earth do you think adding a site with original and relevant content is spam? My [Hebrew hummus blog http://humus101.com] is super popular and got covered by ALL local media and backlinked by 100s of blogs. just Google it and you'll see. It also got linked by the Hebrew Wiki here: http://he.wikipedia.org/wiki/%D7%97%D7%95%D7%9E%D7%95%D7%A1 So why shouldn't my new English version appear here? (unsigned comment by User:80.178.56.8 2007-03-14T14:13:51)

Please read the WP:External links policy, which explicitly excludes "Links to blogs and personal web pages, except those written by a recognized authority." A "recognized authority" would be a published food historian, etc. The blog is anonymous, so we have to assume it is not written by a "recognized authority". It appears that the person adding the links is the same as the owner of the site, which brings up WP:Conflict of interest. (you call it "my" blog, so I assume it is your own). --Macrakis 15:29, 14 March 2007 (UTC)

[edit] Loutrochori

Γειά σου Macrakis. (ASCII Greek) Prota tha ithela na se Efharistiso gia tin politimi sinisfora sou sto Arthro kai gia tis diorthosis pou pragmatopiises episis (Kath´ oti den eimai kai toso... profi sta Agglika opos esi, pou einai veveos kai i mitriki sou glossa)!

Episis tha ithela na me sigxoresis gia ton akompso tropo pou ekana anastrofi tou arthrou se proigoumenes ekdosis (horis sititisi enow...) kai na se enimeroso pos afto pou egrapsa epanilimena, oti diladi: "Μπάνια is an ancient Greek and ancient Macedonian name", den to grafo tihaia i apo plaka (i giati etsi mou katevike)... alla giati afti einai i epikratesteri apopsi ton Palaioteron katoikwn tou choriou. Sigekrimena prin apo peripou 40-45 chronia (kata to `60) vrethikan tihea se dio diaforetika simia tou horiou dio megalis simasias plakes (pou itan grammenes se arhaia Ellinika -i arhaia Makedonika... opos pistevoun kapioi- kai os olos paradoksos kai stis dio aneferotan metaksi ton allon pos i sigekrimeni topothesia onomazotan "Μπάνια"). An kai to epomeno diastima (se 1 i to poli 2 mines) skopevo na episkeftho tin periochi, echo idi ksekinisi tin sillogi stoihion peri tis sigekrimenis onomasias (an einai ontos alithini i prokeite peri parapliroforisis).

Veveos ehis idi poli sosta anaferi kai tin mehri simera orthi orologia peri arhaiou Ellinikou "βαλανεῖον" kai italikou "bagno" sti selida sizitisis tou arthou.

Oso gia tin anafora shetika me to "Red Water", tha sou apantiso argotera i isos to argotero mehri avrio. Ok?

Giati eho idi argisi... se ena poli simantiko rantevou. :D Efhome na katanoisis ta grafomena mou... Σε ευχαριστώ. --Asteraki 11:31, 16 March 2007 (UTC)

[edit] anagrams

Thanks for helping out with the clean up of this. I don't know why I didn't realize there was already an article on it before. —WAvegetarian (talk) 22:24, 17 March 2007 (UTC)

[edit] What COI this time?

So unprofessional of you! The second time my blog was added by somebody else, not by me. Check the IPs - it's not even someone from my region of the world.

I think my blog, being dedicated to hummus and hummus recipe, is not a bit less relevant than the two other links already included. I am truly sorry for not knowing all your sacred rules, and violating them by adding a link to a source of original content, which happened to be mine. True, I'm no "food historian", only a journalist who dedicates LOTS of time to a humus blog. And who open ed an English version to his local VERY succesful blog about hummus.

There isn't O-N-E other website about it except mine. Yet, you don't think it's suitable? (unsigned comment by User:80.178.56.8 2007-03-18T22:29:43)

Even if there isn't a COI issue, there is still the WP:EL issue. Anyway, I said "suspected" COI, and I still suspect it. First of all, the anonymous user who added it came from an IP address with no recent contributions, so apparently it was the only thing he/she has done recently. Secondly, two of the three other edits from that IP address involved adding Hebrew interwiki links, so there is some connection with a Hebrew-literate user, and you are apparently based in Israel. Perhaps a friend, perhaps a proxy. Third, you noticed this change very quickly, even though you are very recent and not very active contributor (6 edits since 3/14, all about this Hummus link).

Become the place that everyone agrees is the place to go for hummus information, and perhaps a link from WP will be appropriate. But I don't see it now. Good luck with your blog. --Macrakis 23:01, 18 March 2007 (UTC)

[Shooky:] A few points for you to think about:

a. First of all, my blog is already "the place" for hummus. In Hebrew. Feel free to ask one of your Israeli colleagues to verify that.

b. I don't know who added the second link. I got lots of links since I shipped the English version a week ago. You'd find some examples here, mostly well-established blogs/sites: http://www.technorati.com/search/http://humus101.com/EN/?partner=wordpress

c. I noticed the change very quickly, true. In the morning I saw wikipedia entrances in my logs, and discovered the new link. Later on, I went to see if it's still there and it wasn't.

d. the important question as I see it, is not weather I have a degree in history or not (I learned Computer Science and Political Science, does that mean I can't be an expert in hummus?) but is my site relevant or not. It's hardly relevant that I call it a blog. "Blog" is the name of the format and has no connection to the content.

e. both my Hebrew and English blogs, contain recipes. I add high quality photos to make it more authorative - you can't taste them, but they look good. In my Hebrew blog there are also hummus restaurant reviews, also with photos - maybe I don't know what I'm talking about, but the photos assure that I've been there. Of course I have the original digital photos, in mega-pixel sizes, which proves their mine. So, I have original content, related to the subject, which I can prove to be authentic and which is mine.

f. if I was desperate to add that link, I would look for a friend who's a wiki editor. I was awared that the link I added could be deleted. I thought if you, or another editor, will look at the site and it's high relevancy, you might keep it. I did not like the claim that it is spam, though. And now, that somebody else add it, it's under suspicion?! How many people should add it until it will be "clean"?

g. and it is, still, the first and only English website dedicated to hummus.

  • Dear Macrakis,

I do apologize on behalf of who ever it is/are who keeps linking to my blog. I don't like this kind of behavior myself.

Thanks for your response. There's no "bright line" defining when it should be linked from WP, but there are lots of things that might make people suspicious -- for example, links added by anonymous editors with no track record at WP. Blogs are indeed just a format, not a kind of content. But it is a format which is well-designed for additions of current thoughts (with older thoughts being pushed to the background, typically) rather than a way to publish well-organized content. So they are definitely interesting when you are reading the current thoughts of someone who has an independent reputation (e.g. a well-known politician). Anyway, let your blog prove itself, and don't try for pagerank boosts from Wikipedia. If it becomes a generally useful source (more useful than other sources we aren't using -- see above for discussion of Mediterasian.com), it will eventually make its way here.... --Macrakis 01:05, 19 March 2007 (UTC)

[edit] Anagrams?

Hi, sorry, I don't remember what you are referring to? --AW 22:21, 19 March 2007 (UTC)

[edit] Regarding edits to Lycos

Thank you for contributing to Wikipedia, Macrakis! However, your edit here was reverted by an automated bot that attempts to remove spam from Wikipedia. If you were trying to insert a good link, please accept my creator's apologies, but note that the link you added, matching rule alexa\.com, is on my list of links to remove and probably shouldn't be included in Wikipedia. Please read Wikipedia's external links policy for more information. If the link was to an image, please read Wikipedia's image tutorial on how to use a more appropriate method to insert the image into an article. If your link was intended to promote a site you own, are affiliated with, or will make money from inclusion in Wikipedia, please note that inserting spam into Wikipedia is against policy. For more information about me, see my FAQ page. Thanks! Shadowbot 19:43, 20 March 2007 (UTC)

[edit] Turkish coffee

Euxaristw. No problem, let me know if input or factual backup is needed. Politis 16:43, 21 March 2007 (UTC)

[edit] Re

Geia! I agree with almost everything you say. I just thought that, since he was born in Salonica, there is some even weak link wth the project. That is why I rated it as of low importance. Anyway ... This is not a major issue. I will not object if you decide to remove the banner.--Yannismarou 20:19, 25 March 2007 (UTC)

[edit] Wikipedia:Attribution

There has been an extensive effort to combine Wikipedia:Verifiability and Wikipedia:No original research (together with much of Wikipedia:Reliable sources) into a new policy called Wikipedia:Attribution, and its FAQ, WP:ATTFAQ.

Recently, on Wikipedia talk:Attribution and on the Wiki-EN-l mailing list, Jimbo questioned whether the result had adequate consensus, and requested:

You are invited to take part; the community discussion should be as broad as possible. If you wish to invite other experienced and intelligent editors, please use neutral language. This message, for example, is {{ATTCD}}. Septentrionalis PMAnderson 02:58, 28 March 2007 (UTC)


[edit] Sotiris Ninis page dispute

Καλημερα σας. Ο εν λογω χρηστης εχει 3 μερες που δεν εχει σταματησει να αλλαζει την σελιδα χωρις κανενα λογικο λογο και απλα του ειπα ψεμματα οτι θα φωναξω τους διαχειριστες μηπως και σταματησει. Ο παικτης για τον οποιο γινεται η συζητηση (σωτηρης νινης) ειναι ενα παιδι Ελληνων μεταναστων απο την νοτια αλβανια (ή βορειο ηπειρο αν προτιμας), τον οποιο οι αλβανοι με το ετσι θελω προσπαθουν να τον βγαλουν ως αλβανο. Πρωτα μου ελεγε πως ο νινης πρεπει να αναφερεται ως αλβανος επειδη "τον πληρωσαν και λεει ψεμματα". Οταν τελικα του απεδειξα πως κατι τετοιο δεν ισχυει, τοτε του κακοφανηκε το ονομα "Βορειος Ηπειρος" το οποιο αναφερεται μεσα σε παρενθεσεις και απλα και μονο για να δωσει να καταλαβουμε σε πιο ακριβως σημειο γεννηθηκε. Επειδη απο οσο ειδα ζειτε στις ΗΠΑ, δεν δεχομαι σε καμμια περιπτωση οτι ο ορος "Βορεια Ηπειρος" ειναι προσβλητικος για τους Αλβανους, την στιγμη που οσοι αλβανοι ζουν εδω οταν ρωτουνται "Απο που καταγονται", οι 8/10 θα απαντησουν "Βορεια Ηπειρο". Συμπερασμα: Απλα ο χρηστης αυτος θελει να περασει την δικια του αποψη χωρις να υπολογιζει ολους τους υπολοιπους. Τελος θα ηθελα να σας ευχαριστησω για την παρεμβαση σας. --KaragouniS 05:00, 29 March 2007 (UTC)

Οκ φιλε σε ευχαριστω πολυ για τις επεξηγησεις σου. Δεν επιτεθηκα στον χρηστη αυτον αλλα εγινε το ακριβως αντιθετο οποτε αποφασισα να του πω μια ψευτικη απειλη μηπως και σταματησει. Επισης, αφαιρεσα τον ορο "Northern Epirus" απο το αρθρο (εφοσον θεωρηται τοσο εμπρηστικος). Οσο για την εθνικοτητα του Νινη εχω να προσθεσω τα λογια του προεδρου της Ελληνικης Ποδοσφαιρικης Ομοσπονδιας:
Και ο ίδιος ο ποδοσφαιριστής στην κλήση που του έκανε η ποδοσφαιρική ομοσπονδία της Αλβανίας απάντησε με μια πολύ σημαντική φράση: 'Θέλω να παίξω με την εθνική ομάδα της πατρίδας μου' εννοώντας ότι η πατρίδα του είναι η Ελλάδα, διότι εδώ γεννήθηκε, εδώ μεγάλωσε, εδώ έκανε τα πρώτα ποδοσφαιρικά του βήματα
Εφοσον βγαινει απο τοσο επισημα χειλη, τοτε λογικο ειναι να τον αναφερω ως Ελληνα αλλα μερικοι φαινεται πως δεν το δεχονται αυτο. Ελπιζω να τα ξαναπουμε και στο μελλον :) --KaragouniS 14:28, 29 March 2007 (UTC)
Aποσο γνωριζω έχει γεννηθει στην Χειμαρρα της Αλβανιας[1]. Και εμενα με εχει μπερδεψει αυτη η δηλωση του προεδρου της Ελληνικης Π.Ο.--KaragouniS 19:08, 29 March 2007 (UTC)

[edit] Hors d’œuvre

Yea, I must have been sleeping when I did that. The problem with entrée is that there are two very different uses curently in there. I guess the best solution would be for entrée to be a dab and the two versions getting articles. The only question is how to dab them. I think Entrée (starter) could be one for the non American usage and for the American usage just point to main course on the dab page an entry like 'main course, an entrée in American English. I should note that entrée is also used as a synonym for entering or in some cases the permission to do so. So clearly entrée needs to be converted to a dab and expanded. Also don't forget about ENTREE, Entrée Wireless, and Entrée Gold Inc. among many other companies. Vegaswikian 19:18, 3 April 2007 (UTC)

[edit] Ptolemaida

Hi, I see you put back a lot into this article that I had removed. The reason I removed it (as I mentioned in the edit summary) is that it is not specific to Ptolemaida -- in fact, it is copied straight out of the Encyclopedia Britannica 11th edition article on Macedonia. It doesn't make sense for every city and town in Macedonia to have a copy of this text. Could you please remove this text again or explain why you think it should be kept? Thanks, --Macrakis 19:58, 1 April 2007 (UTC)

The article is definitly about kailar as you know cuma beys definition are commenley used for kailar population. formel name of kailar was "kaza-i cuma" .it means the district of cuma not kailar. but people commenly uses kailar and than kailar name used publicly for the city.Because of the city population is originially came from kai trabe. I am the member of this erdermuş villiage of kailar family.they were beys from Ayyubid destiny from urfa. if you look at some urfalı surname in turkey that they came orriginially from kailar at 1926 to turkey.
if you look at the "tahrir defteri" in archive of ottoman state you can see this argument true. I put in the article some firman of sultans on kailar city. Please if you don't know ,ask me . I can tell you what it is.

[edit] St Demetrius

Dear me, my spelling is getting appalling, It's time for bed. It contains an article by Skedros (also ex Harvard T review) on the origins of the cult, but not the one you've referenced. Johnbod 04:27, 5 April 2007 (UTC)

sorry my misreading, article by Woods in response to Skedros. Johnbod 04:29, 5 April 2007 (UTC)

[edit] Turkish cuisine

Hi, Macrakis. Although he/she is a good contributor, some information that he/she added in the article may be redundant. A detailed check is needed. Besides, there is a variety of Turkish words used in the article which in fact have English equivalents. Chapultepec 07:20, 5 April 2007 (UTC)

[edit] Re Turkish cuisine&Etymology

The problem is that you should first put how a thing is called in Turkish and then in brackets. For example I think it is better to first give "sucuk" as it is and to write thereafter its pronounciation "sujuk". The same thing can be said for musakka, pilav etc.

None of the information I have put so far is redundant. Sometimes I may be tired and careless about grammar and wording however I am always coming back to correct or improve the text. But senseless/baseless removals make me upset gentlemen! I will continue to keep a close eye on your edits!

It is good that finally I have time and I can keep making repetitions in the article :) There is another thing I want to clarify. It is good that you are interested in etymology. However it is interesting your way of using it. As you have already declared your interest in Turkish&Ottoman languages I assume that you know Ottoman language is an artificial one and was built upon Turkish, Arabic and Persian. For example you insist on the word "lokma" being derived from arabic. First of all, whatever language it may be derived from, it would be relevant only if they had a dessert similar to lokma. Although you claim that in the 13th century somebody described something similar to lokma, I would like to have more information about that. How did that dessert look/taste like? Second, we don't have any other word to use for "lokma" in Turkish, at least in Turkey which makes me think how we would name it otherwise. You should also know that Ottomans (palace) always used persian and arabic quite intensively. Indeed they were literally our ""official language""..aside from the religious links with arabic language..So it is not like Greeks' naming small street stores "bakkal" or dolma "dolma" :) If you can read Turkish please check the link: http://www.tdk.gov.tr/TR/dosyagoster.aspx?DIL=1&BELGEANAH=871&DOSYAISIM=T%C3%BCrk%C3%A7enin%20Kom%C5%9Fular%C4%B1na%20Verdi%C4%9Fi%20Beslenme.html --Z y 10:14, 7 April 2007 (UTC)

[edit] Kebabs

Yes I am very sorry to have fully reverted. Obviously I felt that the translations were required but I didn't check that you did infact tidy the page beyond taking those out. No offence was intended and I am sure we can find a way to shape the page in a way that suits us both and looks constructive to onlookers. Balkantropolis 16:26, 10 April 2007 (UTC)

You actually did a very good job. I don't wish to delete any of your part. I feel very guilty now that I moved without first checking. If you look at the page now, I restored the translations (perhaps these things matter more to us idiots from the former Yugoslavia than to those we're meant to tell it to). Apart from them, the rest of the page is as you revised it. Avala was the one who did more damage by taking out Montenegrin which was there from before, but he did that before you went on and I couldn't expect you to concern yourself with that trivia. So how do you think about the page now? Balkantropolis 17:33, 10 April 2007 (UTC)

No no no. Mine nothing. Thanks for yours! Balkantropolis 17:40, 10 April 2007 (UTC)

[edit] Something to do with your culinary interests

Would you like to have a quick look at Choban salad and help out some friends who are quarrelling over a merge proposal? Seems like the kind of decision you're experienced with. Thanks, Fut.Perf. ☼ 21:26, 12 April 2007 (UTC)

[edit] tin kánate saláta

Thanks. That is all. This is the positive approach.Regards.Must.T C 07:20, 13 April 2007 (UTC) I took mywords back, since I saw your merge tag there.Must.T C 07:29, 13 April 2007 (UTC)

[edit] salad

I will discuss Greek salad also.Must.T C 15:54, 13 April 2007 (UTC)

Macrakis, my main concern is possible future vandalisms, I might be too wary, but I think this is kinda inviting. Also, if we don't like ethnicity, why Middle eastern? I think it should not be categorized by a region. I am not sure that middle easterners have a common salad culture, this is something kinda new I think. Was it widespread in Middle east, during the Ottomon Empire times, or before? Are the salads of all Middle easterns similar? Are they dissimilar to say Mexican salad? What to include, what not to include? denizTC 21:16, 13 April 2007 (UTC)

[edit] Pella

Stavro, the split of the Pella article was a good move given the circumstances. However, there are dozens of Greek places that have been renames in the 20th century with ancient names. One well-known example is Αχαρναί - Μενίδι - Αχαρναί. On the other hand, we do not have separate articles for Modern Athens and Ancient Athens, same for Corinth, Patras, Marathon etc. We need some criteria here. The case of Pella is characteristic in the sense that there was (I suppose) a time gap in the settlement, and the town was refounded as Agii Apostoli and later renamed after the nearby ancient city. I assume similar things happened in Marathon and Menidi. How about Amfipoli/Amphipolis? Can you look it up in your encyclopedias? Greetings,  Andreas  (T) 18:19, 17 April 2007 (UTC)

[edit] Gazetemiz yazarlarından

Hi. What's your feeling about the construction gazetemiz yazarlarından, which we've been discussing over on Talk:Turkish language#Word order & "verbals"? At least one editor must have felt there was something unusual in this sentence from Cumhuriyet, because they changed the first word to gazetemiz(in) in the analysis.

User:Denizz, who I assume is Turkish, thinks it's OK without the -in. If he's right, I still can't understand the grammar. Maybe I'm just getting old! --NigelG (or Ndsg) | Talk 23:19, 17 April 2007 (UTC)

Thanks for your prompt reply. Much though I dislike pulling rank, it happens that I learnt Turkish from Lewis at Oxford, so I'm pretty familiar with his treatment of izafet groups! If you check out my latest response on the Talk page, you'll see that I now interpret the phrase as a special case of journalistic jargon. But it could just be that I'm out of touch, not having been in a Turkish-speaking milieu for some years ...
Greek syntax On a completely different topic, I'd be interested in your opinion on the absence of discussion of syntax in Ancient Greek, which I've touched on on its Talk page. --NigelG (or Ndsg) | Talk 09:32, 18 April 2007 (UTC)

[edit] Giving up

I am offended :) I feel like clarifying some points. First of all, Macrakis, I do not know why but whenever you "improve" the English of the article, the meaning changes. For example; "depending on climate and geography" is different in meaning from "due to cultural differences" if I am not misunderstanding it because of my poor English. What I am thinking is that some awkward phrases in the article are resulting/remaining from some awkward edits made by "some" people who for example may require "citation" for the food widely consumed for breakfast in Turkey??. After a number of edits/reversions/edits etc. we may end up by this kind of phrases. For some other phrases given as example of "disturbing English", I can not say anything. Sorry for the inconvenience but they seem to be better than the proposed ones! I have not reverted any edit of yours for no reason. Sincerely!--Z y 23:05, 19 April 2007 (UTC) As if I was preventing you from improving the English of the article you are presenting the article as the poorest in English!

[edit] Chef

It is however not appropriate to blank the entire top portion of an article unless you are going to properly rewrite it. Please do not do that again, it is not constructive to the overall article.--Christopher Tanner, CCC 04:36, 27 April 2007 (UTC)

You are correct, I apologize for my hastiness and rudeness yesterday, inexcusable. I do like the word history edit, I'm just used to having more on the top of the article and I think I may change the wording as a Chef is one who cooks professionally; not "is a professional cook",it is more accurate because a "cook" is a professional as well and is part of the article. Thanks for the help and again I apologize for my abrupt behavior, the end of the semester is here and I'm writing five term papers for five grad classes.--Christopher Tanner, CCC 16:17, 27 April 2007 (UTC)
Would it not be better for you to reword the section you removed instead of completely removing part of the article. In addition a chef's are not mostly found restaurants, they also work in hotels, banquet facilities, institutional settings (Ie. hospitals, nursing homes, schools etc.), which is why "professional kitchen" is a better descriptor than restaurant. --Christopher Tanner, CCC 21:51, 28 April 2007 (UTC)
I'm not to fond of the Davidson entry on Chef actually. Although some of the information is interesting, items such as a fast-food cook being called a chef is highly inaccurate and insulting for those of us who are chefs. There is quite a bit of POV in the book overall, which is especially interesting for an Oxford Press book, which for many of its other publications would not be so inaccurate. I added most of the information on that page in an attempt to get rid of the useless POV information that was on there previously, in that hast that information went in probably with little edit at 1 am one day I'm sure. That information from Davidson you removed I actually reread and realized it is not entirely accurate and is too "broad" in its statement.--Christopher Tanner, CCC 00:22, 29 April 2007 (UTC)

[edit] Lewis's Turkish Grammar

Thanks for your note. It doesn't really matter much, I suppose. I should have kept my big trap shut!

I managed to get what I wanted from his Catastrophic Success using Amazon's useful "Search inside the book" feature—sadly not available for the Grammar! --NigelG (or Ndsg) | Talk 20:18, 27 April 2007 (UTC)

[edit] Caesar Salad

Good work on the anchovy wording, I wanted to write something like that but hadn't found the words yet. SeanLegassick 14:00, 3 May 2007 (UTC)

[edit] Re:

Ya sou, no I saw your copyedit on my watchlist and checked your recent contributions. Read the article about Mysians and then clicked back and saw the newly created article while recalling that the name was not linked in the Charanis one.-- Ευπάτωρ Talk!! 17:47, 3 May 2007 (UTC)

[edit] Yoghurt

I want to start out by saying I'm really sorry that this happened - I did my best to stop it, but sadly I have been overruled by 4 people who are obsessed with name changing (regardless of whether or not I agree with them), and there is a new debate on the Yoghurt talk page about the move - I just felt it would be best if most people who had voted in the past knew about this.danielfolsom 23:53, 15 May 2007 (UTC)

[edit] Armenian Kingdom of Cilicia

Hey, thanks for the edit that I was going to make. I had already sent a message to the one who edited but he didn't answer me. -- Davo88 01:01, 30 May 2007 (UTC)

[edit] Gülek Pass

Dear Macracis,
  • Firstly there is no any bad faith with my edits, I keep all names together,no deletion.
  • (for this case)I think at least reasonable to keep original/official names in articles that reflects present day like as geography,maps, current places and cities also.
We have a general-cultural- handicap, and this handicap feeds/growts himself. With the colonial/imperial motivatons in the past, all cultures were accepted as nonexist, in this concept; all the names in other cultures were accepted as nonexist, used antiq names, or original names were used with generally englisified(is it correct word?), like as Yoghurt, Ghulek etc. To continue in this manner we cannot give any chance to non-eurepean cultures, and the final conclusion is a cultural assimilation-one culture in the world.But every culture (independently from the number of person in that culture) is an additional reachness to the humanity.
Rule is rule. But, we are constructing the rules and we can apply some modifications( with some consensus) on these rules. There is a Turkish saying; "Kurallar bozmak için vardır."; it may translated to English as "rules are exists to demolish them" :)
sorry my english level, I hope it is understandable for you.Happy editing.Regards.Must.T C 17:12, 31 May 2007 (UTC)

I unfortunately see this user remove any Armenian or Pontic Greek genocide related content, and even cited material from numerous articles on Armenian or Greek related topics. Anything that does not fit the way he likes things. Hetoum I 21:37, 31 May 2007 (UTC)

[edit] Dodona

Hello, thanks for the heads-up. I think by now it's safe to treat him as quasi-banned and roll him back whenever he turns up. He was actually still under his last two-week block, so I've reset and lengthened the block on his main IP to another month. Anything he does within the next month can be rolled back as block evasion. Fut.Perf. ☼ 15:32, 3 June 2007 (UTC)

[edit] Map (s) of Illyria

Γεια και χαρα! I agree, but it is really hard to find modern, reliable sources. Perhaps if you could find some, then we can upload them instead. Btw, the Prefecture of Illyricum map on Illyrians is unhistorical and inaccurate; furthermore, the article is about the Illyrians and not about Illyricum. Should it be there? Helladios 16:08, 3 June 2007 (UTC)

Oops, you are right there, I mistook prefecture with province, and they are quite different! (Remind me to blame my English teacher...) Still though, this article is about Illyrians and not Illyricum. The correct place for the map is there: Praetorian prefecture of Illyricum. Helladios 16:41, 3 June 2007 (UTC)

[edit] Fatted vs. fattened

I came to the same conclusion you have about the word … after I had made several changes. My initial source for it was wrong but I will change them back now. Thanks for asking! —Parhamr 20:38, 3 June 2007 (UTC)

[edit] encyclopedic & good research practices

Hi, Macrakis,

The comments you posted on my talk page User_talk:Joewski "but I don't think they're encyclopedic" after reverse edit on vise_(tool) do not agree with the definition of encyclopedic currently described on wikipedia, in my interpretation of that article.

Here are some Webster definitions,

encyclopaedia
Medieval Latin encyclopaedia course of general education, from Greek enkyklios + paideia education, child rearing, from paid-, pais child -- more at FEW

a work that contains information on all branches of knowledge or treats comprehensively a particular branch of knowledge usually in articles arranged alphabetically often by subject. [2]

encyclopedic
of, relating to, or suggestive of an encyclopedia or its methods of treating or covering a subject : COMPREHENSIVE <an encyclopedic mind> <an encyclopedic collection of armor> [3]

So could you help me before I do any more edits, by explaining how I should go about editing articles and interpreting what is encyclopedic. I read the contents of various recommend links and tried to follow the best practices.

Also you made the comments on your user page "It is also time-consuming to correct well-meaning but ill-informed enthusiasts, and to try to educate people about good research practices, but at least there you feel you're at least acting in an educational role. --Macrakis 18:27, 3 December 2005 (UTC)" What do you call "good research practices"? Is there an article you would consider worthy, that could help?


regards, --Joewski 00:18, 6 June 2007 (UTC)

[edit] June 2007 Wikiproject Food and Drink Newsletter

WikiProject Food and Drink Newsletter June 2007

[edit] Re:Notification

I'm still learning logistics of the Wikipedia program so it is good to have input like that so I can try to make everyone happy. I notice you are in Cambridge, I teach at a culinary school there.--Christopher Tanner, CCC 20:04, 11 June 2007 (UTC)

[edit] A returned wanderer

Look who's back! Shall we greet him as he deserves? Septentrionalis PMAnderson 15:20, 15 June 2007 (UTC)

Do keep an eye out for a day or so; he hasn't been back very long, and I've used two or three reverts at Republic already. Convincing him that several people share the same opinion would be helpful. Septentrionalis PMAnderson 16:09, 15 June 2007 (UTC)
Nema Fakei has been talking with him so long that she's filed a request for arbitration. You may wish to comment. Septentrionalis PMAnderson 01:45, 13 July 2007 (UTC)

[edit] Greek yoghurt

Hi there - I created this stub, and have expanded it now. I don't see the rationale for merging into yoghurt. This type of yoghurt is very different from the standard product; also, the other specific types that have major differences from basic yoghurt have their own articles (eg Dahi, Dadiah, Labneh). I've mentioned it briefly in the main yoghurt article, but there is plenty of information that would bloat the main article. I notice in your edit summary that you mention other countries - yes, they do have similar products, but that isn't the point - Greek yoghurt isn't "yoghurt made in Greece" - it's a definitive name to describe that type of strained yoghurt, whichever country it's manufactured in. The name is notable, because it describes a method of manufacture, without which it has to be described as "Greek-style", etc. EliminatorJR Talk 23:43, 27 June 2007 (UTC)

[edit] July 2007 Wikiproject Food and Drink Newsletter

WikiProject Food and Drink Newsletter July 2007--Christopher Tanner, CCC 19:18, 1 July 2007 (UTC)

[edit] Dispilio Tablet as an isolate

I can read this but can you read this? --Ghirla-трёп- 21:35, 2 July 2007 (UTC)

[edit] strained yoghurt

Hi - as you know I merged in the articles at the weekend, knowing the article still needed a lot of work. So I came back to it tonight, only to find you'd done the work for me :) Nice job! EliminatorJR Talk 19:26, 3 July 2007 (UTC)

  • I did find two references [4] [5] claiming that Bulgarian yoghurt is strained, but I'm not sure if this means it's always strained or just that it can be. EliminatorJR Talk 22:06, 3 July 2007 (UTC)

[edit] Cheese

About wikipedia style, it's best to avoid statements like "For more informatio..." or whatever. There are two ways of doing it.

  • Put a "Main article" template below the heading of the section that it expands on.
  • Add the "For more info.." to the See also section at the bottom.

In the case of this article, it would be a good thing if someone who is working on food were to go through and add all the relevant "Main articles" and expanded the "See also". I'm preoccupied with Architecture projects and don't have time to track down the right links. --Amandajm 01:31, 5 July 2007 (UTC)

[edit] Your help please

I highly respect your understanding of linguistics and how to appropriately use them—particularly because you cite your arguments. Can you weigh in on a discussion regarding 'slaughter' at Talk:The_Holocaust#NPOV_revisited? —Parhamr 04:44, 22 July 2007 (UTC)

[edit] Pastry Cream

In response to an edit you made about croquembouche, pastry cream is a kind of custard, even though it contains flour or, more often, cornstarch. The word custard describes a broad category of egg and milk preparations (including ice cream) that can be either sweet or savory. (unsigned comment by User:Harmanx)

[edit] August 2007 Wikiproject Food and Drink Newsletter

WikiProject Food and Drink Newsletter August 2007

--Christopher Tanner, CCC 16:28, 30 July 2007 (UTC)


[edit] Armenia-Azerbaijan 2

Hello, just a courtesy note, that some of your interactions with Makalp, is being presented as evidence against him, in an Arbitration case [6]. VartanM 22:30, 3 August 2007 (UTC)

[edit] September 2007 WikiProject Food and Drink Newsletter

WikiProject Food and Drink Newsletter September 2007
--Christopher Tanner, CCC 15:24, 2 September 2007 (UTC)


[edit] Not a dishonest edit but a honest mistake

I strongly protest for accusing me for dishonest edit! I certainly thought that Yanya was a mistaken form of Giannena. But yet "Yahya" is not a contemporary name! Please check the talk page of article “manakis brothers”. And please don’t accuse me again! Although I do think that you mean well, still the words can be insulting! Seleukosa —Preceding signed but undated comment was added at 09:25, 25 September 2007 (UTC)

Sorry to have accused you of a dishonest edit. I'm not sure how Yanya could be a mistaken form of Yiannina, but anyway. As for not being a contemporary name, I think you misunderstand the usage of "contemporary": saying that X is contemporary with Y means that they happened at the same time (Latin con- = Greek syn-; Latin tempus = Greek chronos; contemporary = synchronos). --Macrakis 14:38, 25 September 2007 (UTC)

[edit] croissant

You'll have to ask the person who added it; I just corrected the IPA that was already there. kwami 01:05, 16 October 2007 (UTC)

[edit] Regarding edits to French fried potatoes

Thank you for contributing to Wikipedia, Macrakis! However, your edit here was reverted by an automated bot that attempts to remove spam from Wikipedia. If you were trying to insert a good link, please accept my creator's apologies, but note that the link you added, matching rule groups\.msn\.com, is on my list of links to remove and probably shouldn't be included in Wikipedia. Please read Wikipedia's external links guidelines for more information, and consult my list of frequently-reverted sites. For more information about me, see my FAQ page. Thanks! AntiSpamBot 03:04, 31 October 2007 (UTC)

Please stop adding inappropriate links to Wikipedia. It is considered spamming and will be removed. Thanks. AntiSpamBot 03:14, 31 October 2007 (UTC)

[edit] WikiProject Food and Drink Newsletter November 2007

WikiProject Food and Drink Newsletter November 2007
--Chef Christopher Allen Tanner, CCC 04:47, 1 November 2007 (UTC)

[edit] Image:Ethnographic Map of Turkey in Europe.jpg

Since you were interested in the origin of this map, please find a complete information in the its talk page. Lantonov 12:58, 5 November 2007 (UTC)

[edit] Umm...

Excuse me, but why did you get rid of my apparent "POINTLESS" photo on the Photoshop Elements page? There is a good reason to keep it there, and it should stay. Please don't erase that photo.

L337p4wn (talk) 22:10, 24 November 2007 (UTC)


[edit] Disputed fair use rationale for Image:Smithfieldfoods.gif

Thanks for uploading Image:Smithfieldfoods.gif. However, there is a concern that the rationale you have provided for using this image under "fair use" may be invalid. Please read the instructions at Wikipedia:Non-free content carefully, then go to the image description page and clarify why you think the image qualifies for fair use. Using one of the templates at Wikipedia:Fair use rationale guideline is an easy way to ensure that your image is in compliance with Wikipedia policy, but remember that you must complete the template. Do not simply insert a blank template on an image page.

If it is determined that the image does not qualify under fair use, it will be deleted within a couple of days according to our criteria for speedy deletion. If you have any questions please ask them at the media copyright questions page. Thank you.BetacommandBot (talk) 19:31, 26 November 2007 (UTC)

[edit] WikiProject Food and Drink Newsletter December 2007

WikiProject Food and Drink Newsletter Decemberr 2007
--Chef Christopher Allen Tanner, CCC 22:31, 2 December 2007 (UTC)

[edit] Article Deletion

Please do not delete content from pages on Wikipedia, as you did to Calamari, without explaining the reason for the removal in the edit summary. Unexplained removal of content does not appear constructive, and your edit has been reverted. If you would like to experiment, please use the sandbox for test edits. Thank you.

[edit] OY

How is OY pronounced? As the full word Osakeyhtiö, as a word itself [oj], or as letter names [o y]? --Macrakis (talk) 21:44, 20 December 2007 (UTC)

Probably it pronounced simply /o'y/, Finnish has a very regular pronunciation system. 159753 (talk) 21:50, 20 December 2007 (UTC)

[edit] Notability of Teragram Corporation

Macrakis, regarding your creation of the new Teragram Corporation article, I don’t believe the subject matter meets the criteria for notability (Wikipedia:Notability). Generally speaking, a small, privately held company such as this is not sufficiently notable enough to warrant inclusion in any encyclopedia. The proper remedy for this situation would be deletion of the article. However, I have no intention of pushing for that. Instead, I have taken the liberty of removing the “Teragram redirects here; see also Teragram Corporation” from Kilogram. The banner at the top of such a high profile, highly visited article as Kilogram effectively serves as a sort of advertisement for a small, for-profit corporation that shouldn’t even be in Wikipedia in the first place. Besides, anyone who wanted to research Teragram Corporation wouldn’t expect to find the article simply by typing “Teragram”.

I suggest that if you truly believe the corporation is somehow notable, that you expand the article in a way that makes this notability apparent rather than just creating a stub for it and leaving that task for someone else to figure out. Without this expansion (and the necessary information to make notability obvious), I suspect the article will eventually be deleted. Greg L (my talk) 04:24, 29 December 2007 (UTC)

[edit] WikiProject Food and Drink Newsletter January 2008

WikiProject Food and Drink Newsletter January 2008
--Chef Christopher Allen Tanner, CCC (talk) 05:18, 6 January 2008 (UTC)

[edit] AfD nomination of Teragram Corporation

An editor has nominated Teragram Corporation, an article on which you have worked or that you created, for deletion. We appreciate your contributions, but the nominator doesn't believe that the article satisfies Wikipedia's criteria for inclusion and has explained why in his/her nomination (see also "What Wikipedia is not").

Your opinions on whether the article meets inclusion criteria and what should be done with the article are welcome; please participate in the discussion by adding your comments at Wikipedia:Articles for deletion/Teragram Corporation and please be sure to sign your comments with four tildes (~~~~).

You may also edit the article during the discussion to improve it but should not remove the articles for deletion template from the top of the article; such removal will not end the deletion debate. Thank you. BJBot (talk) 22:29, 6 January 2008 (UTC)

[edit] blog reference in Column-oriented DBMS

I put the reference back in and explained why on Talk:Column-oriented DBMS - basically, it's an external "general overview" source about the subject, which is useful in addition to specific hard technical papers / technical vendor whitepapers / etc. Blogs aren't prohibited as sources - they're not good references for hard facts, but that's not what I'm using it as a reference for. It's a decent overall review of the topic by someone who does database work. That's a valuable secondary source to include - if it was a magazine article or website article as opposed to blog, it would clearly be OK. The person who wrote it seems to be an expert. So it should be fine.

Feel free to comment on the talk page. Thanks! Georgewilliamherbert (talk) 22:28, 22 January 2008 (UTC)

[edit] Not so

No, not necessarily. There are two ways: mentioning inside the brackets, for both place of birth and place of death, and mentioning in the text. The latter appears to be favored in featured articles, and is more practical for several reasons. In any case, adding the birth place twice a couple of rows apart, making to links to the same article in the same screen, and mixing two separate options into one that is neither goes against the manual of style. Dahn (talk) 03:31, 11 February 2008 (UTC)

[edit] Carbonara

Hallo Macrakis, I reverted your changes to Carbonara. Some points:

I never heard about your reference (Alberini / Mistretta). Anyway, TCI has nothing to do with cooking, it is a generalist editor, famous for its travel guides. The reliable references (at least here in Italy ;-) ) about Italian cooking are: Anna Gossetti della Salda, the Accademia Italiana di Cucina, Carnacina & Buonassisi, and (also concerning roman cooking) Ada Boni. By Boni (la cucina romana, 1920) this dish does not existes. As I wrote in the article, carbonara was born in the fourties of last century in Latium. Second, when you write that they are prepared with butter, cadi nel ridicolo (I wrote in Italian since you understand it ;-)). Where did you get this information from? Last (but not least), I would be very careful to change articles which describe something far from your culture just relying on some book, and ignoring what has been written by someone who is born in this culture. I am Roman (Civis Romanus sum ;-)), my mother too, I have a house there, I cook roman (and I have also my collection of italian cookbooks), my friends are roman, and I tell you that if I would dare to prepare carbonara with butter they will throw me the dish back. It is really sad that every other month someone springs from cyberspace and vandalizes this article (the last one pretended that Carbonara was done with peas :-((( ). Regards, Alex2006 (talk) 05:51, 12 February 2008 (UTC)

Hallo Macrakis,
I reverted my reverts ;-). Sorry for my unpoliteness, but when I saw that you wrote butter in the carbonara, I saw red (italian way of saying). The story of this article is a long sad story of people coming from all over the world and bringing his/her personal interpretation about the dish. I am not discussing your good faith: what I am discussing is that you trust more a book written twenty five years ago by two never-heard-before people than the personal experience of a Roman. And please, forget Luigi Veronelli, who was a great wine expert, but not an expert of gastronomy. The references about italian cooking are those that I gave you before. Otherwise, take ten random phone numbers in Rome, and ask the recipe. I bet that none (except maybe some american living there ;-)) will mention butter. Cheers Alex2006 (talk) 16:14, 12 February 2008 (UTC)
Ciao Stavros! first of all, thanks a lot for correcting the origin of the name Taksim. Anyway, it is incredible that two turkish books (reliable sources up to now... ;-)) affirm that the word is Greek... Back to Carbonara, I missed at a first glance the two recipes that you wrote. I have a book about roman cooking written by Carnacina and Buonassisi ("La cucina romana"). Unfortunately, they wrote it in a period when italian cooking was still suffering of an inferiority complex, and they tried to 'francesizzare' every dish. The result was cream and butter everywhere. :-(( But, believe me, the roman way of preparing the carbonara, the one used around Testaccio and S. Lorenzo, is still that recorded by Anna Gossetti (the editor of "La Cucina Italiana"), who at the beginning of the sixties spent two years around Italy, observing how the italian families were preparing their food. Anyway, after reading your comment on the Discussion page of the article I got your point, and it makes sense, altough it could happen that in the future some roman guy (not me) or girl wandering around wikipedia could 'vandalise' the article again! ;-) Grazie ancora, Alex2006 (talk) 10:07, 13 February 2008 (UTC)
Creta? beautiful! I have never been there, but I am looking forward to go there next summer...Last october I was in Kastelorizo, a little jewel. You should definetly get a copy of the book. This is THE reference about italian regional cooking, and is not only my opinion (Allan Bay thinks the same). And - before you think that she was going to self-censor herself because the dish was too heavy, you should read some recipes that she collected, as for example the cannelloni stuffed with tortellini, a dish from Bologna that could kill a bull (and maybe did ;-)). About frenchification, unfortunately this is the truth. Italy became aware of its cooking Culture only in the last fifteen year (something that Greece is experiencing right now, I think). The traditional roman cooking uses olive oil and strutto, but very little butter. My granma was preparing the crostata di visciole with half butter and half strutto, and the taste was incredible. Of course something like that now is prohibited ba the national health service ;-) That's all for now, cheers Alex2006 (talk) 11:55, 13 February 2008 (UTC)

[edit] Thanks

I appreciate your advice, but I respectfully disagree as I am making myself accessible to not only the encyclopedia, but others that come to the encyclopedia and seek advice on culinary situations, particularly culinary students as I am an culinary educator and seeing the term Chef and my certification assists them in confidence as to having a source for advice which happens often from this avenue. I'll consider your advice though, but no one has ever mentioned anything in the last year to me on the subject. --Chef Christopher Tanner (talk) 18:20, 12 February 2008 (UTC)

[edit] Doctorate

The more I thought about it (A horrible character flaw of mine is responding immediately to people and not considering another's comments away from the screen) I understand what you mean for the signature, as I only work on food related articles I had thought it a good idea, but I see your point as I used to think it was pretentious years ago when I used to see people place the CEC, CCC or other American Culinary Federation credentials on their e-mails and letters to me, but I in turn have adopted its use in my e-mail signature and it just followed here.

I am tossing around two different ideas for my PhD as other opportunities have been presenting themselves. One of my plans brings me to K-State to attain a PhD in hospitality administration. Recently I have been considering a doctorate in education from SUNY Albany. I have to admit the degree from SUNY Albany is not as "sexy" but there are a number of other opportunities that present themselves by me getting a degree at Albany. Kansas State falls into the category of me getting lost out in the corn for three years and missing out on a lot of industry contact I have living in the area I am in now.

I am also interested in writing a text book addressing the education of food and culture utilizing my Masters degree. There is one text available currently and I find it slightly lacking in its overall academic nature. Academia in the liberal arts portion of food studies still needs some work as I am sure you have seen from many of the books used for references such as a number of references in the Davidson Oxford text, and the deplorable History of Food texts I see all the time. Luckily we are getting more educated people writing books. I am looking forward to a book on Korean cuisine coming out soon which should add to the pile of good books coming out. Too many try to dumb down their topics or the author is a self-proclaimed expert because they went on vacation somewhere.--Chef Christopher Allen Tanner, CCC (talk) 19:06, 12 February 2008 (UTC)

Well first and foremost I am a chef. I use my understanding of history to emphasize why it is important to preserve certain culinary traditions and to help understand why certain things we cook in any kitchen, be it professional or the casual home kitchen, have become part of culture. As I studied in the gastronomy program at BU this past year I found myself missing the hands-on cooking portion of food. The hospitality administration degree conditions me to teach and potentially administrate in a culinary school, which is one of my desires. Boston University offers the opportunity to concentrate a PhD in history in food, but quite honestly the topic is still looked down upon by most academics and as such means I would be teaching history and perhaps teach one class on food history a semester.
On the other hand with the path I am going on I could teach culinary and hospitality classes, which I love doing, and then teach a class that I could design based upon my gastronomy studies. It also seems that the hospitality schools are much more open to adding these gastronomy based courses to their program, while other programs again look down upon these classes. As you also noted, the pay for a PhD in hospitality admin. is significantly higher than that of one graduating with a degree in history or most other liberal arts subjects as there is a glut of graduates in liberal arts subjects. I have throughly researched the idea, discussing the notion of working on a history PhD at BU with Thomas Glick (another Harvard grad teaching at BU) and gave up the notion quite awhile ago.
BTW, the book I am looking to write would be for college students. The other book I am working on is academic in nature, but aimed at a general audience. --Chef Christopher Allen Tanner, CCC (talk) 20:55, 12 February 2008 (UTC)

[edit] Hey

Great rant on the use of the terms authentic, traditional and original. Too many people toss those words around too readily. When I went to change my certification initials today I took your advice and removed them from my signature as I looked at my signature and saw that it looked pretty ridiculous compared to other signatures. I shortened it to Chef Tanner, I still like having Chef on it. I don't know the guy you were asking me to say hello to btw, I think you had asked me the same thing some months ago. I'm actually not even in Boston anymore, I moved back to New York to write my thesis and teach at a culinary school out here.--Chef Tanner (talk) 23:21, 13 February 2008 (UTC)

[edit] Corky

Hm, I don't know if she still teaches at BU. Bik Ng conducts our Chinatown tour now and there is a Food Anthropology class but it is taught by another woman whose name just happens to be Mary. Perhaps she is in the Anthro. department but just not involved with us anymore.--Chef Tanner (talk) 03:42, 20 February 2008 (UTC)

[edit] AfD nomination of Window function (SQL)

I have nominated Window function (SQL), an article you created, for deletion. I do not feel that this article satisfies Wikipedia's criteria for inclusion, and have explained why at Wikipedia:Articles for deletion/Window function (SQL). Your opinions on the matter are welcome at that same discussion page; also, you are welcome to edit the article to address these concerns. Thank you for your time. Redmarkviolinist Drop me a line 22:17, 2 March 2008 (UTC)

[edit] Late apology but better than never I hope

It has been pointed out to me that while trying to deal with cleanup from the carnage of Jamiechef2 (talk · contribs) (CheckUser linked from user page) I mistakenly left an edit summary indicating that you might be a sockpuppet of that user. In retrospect, I was working fast due to a number of people not investigating the edit (simply using "anti-vandal" tools and seeing "ooh, section blank, revert") and my summary was in error: if I gave offense to you, I apologize. M1rth (talk) 15:55, 9 March 2008 (UTC)

I'm sorry, but since a number of editors continue to POV war on other food-related articles, I prefer to have the contentious section (especially as it was the result of a POV sockpuppet abuser's additions) thoroughly cleaned rather than risk yet another edit war. M1rth (talk) 22:19, 9 March 2008 (UTC)

[edit] Speedy deletion of Accuride International

A tag has been placed on Accuride International requesting that it be speedily deleted from Wikipedia. This has been done under section A7 of the criteria for speedy deletion, because the article appears to be about a company or corporation, but it does not indicate how or why the subject is notable: that is, why an article about that subject should be included in an encyclopedia. Under the criteria for speedy deletion, articles that do not indicate the subject's importance or significance may be deleted at any time. Please see the guidelines for what is generally accepted as notable, as well as our subject-specific notability guideline for companies and corporations.

If you think that this notice was placed here in error, you may contest the deletion by adding {{hangon}} to the top of the page (just below the existing speedy deletion or "db" tag), coupled with adding a note on the talk page explaining your position, but be aware that once tagged for speedy deletion, if the article meets the criterion it may be deleted without delay. Please do not remove the speedy deletion tag yourself, but don't hesitate to add information to the article that would would render it more in conformance with Wikipedia's policies and guidelines. Lastly, please note that if the article does get deleted, you can contact one of these admins to request that a copy be emailed to you. BigDunc (talk) 23:11, 16 March 2008 (UTC)

[edit] AfD nomination of Accuride International

I have nominated Accuride International, an article you created, for deletion. I do not feel that this article satisfies Wikipedia's criteria for inclusion, and have explained why at Wikipedia:Articles for deletion/Accuride International. Your opinions on the matter are welcome at that same discussion page; also, you are welcome to edit the article to address these concerns. Thank you for your time. BigDunc (talk) 15:06, 17 March 2008 (UTC)

[edit] etymology of récipé

Etymologists disagree with your remarks, here and here, for example. Tomertalk 03:34, 27 March 2008 (UTC)

[edit] F.A.K

Stavro, visit Wikipedia:Articles for deletion/F.A.K and tell if this is not a hoax.  Andreas  (T) 21:17, 10 April 2008 (UTC)

[edit] Pasta fagioli

The link removed had a photo. Then the article had no photo for our users to refer to. Links added have photos. Now the article has photos for our users to refer to. For maximum encyclopedicity, articles about food items will feature photos. Most food photos are on recipe sites or photo sharing sites. Pending the creation of an excellent photo by a Wikipedia user, the links provide at this moment the visual information our users would expect, if visiting an article about this food item. Badagnani (talk) 21:31, 18 April 2008 (UTC)

As stated above, our project serves our users in being as encyclopedic as possible. This involves having, when possible, an image in food-related articles. When we do not have an excellent free photo submitted by a Wikipedian, we provide links that point readers to what this food item looks like. In this case, the article formerly had a link that showed a photo of the food. That link was removed, leaving the article without a photo showing our readers what this food looked like. Then, a link was added showing photos which described for our readers what the food looks like. As such, providing such a link ensures that when our readers visit a page about a food-related item, they will be able to find out what it looks like. We must have our users as paramount in our minds, and be thoughtful in every edit we make. Depleting an article by blanking the only link showing what that food item looks like (let alone blanking all links, leaving no link at all) is not thoughtful for our users, something that should always be the main objective in our conduct in editing our encyclopedia. Badagnani (talk) 04:01, 19 April 2008 (UTC)

[edit] Who defines

a normal name?We say Arvanitika, Vlachika and Pontiaka.Not Pontic Greek or Arvanitic Greek and Vlachic Greek. --Ioannes Tzimiskes (talk) 14:33, 25 April 2008 (UTC)

  • Have you ever seen someone call the language Ποντιακή in Greek? Just the adjective? Pontiaka is the common name. Otherwise Pontic Greec dialect. Pontic Greek alone can imply from a person (a Pontic Greek) to Pontic Greek Cuisine. What i am saying is that the title isn't informative enough to someone about what the hell the article speaks about. The analogue would be with Arvanitika being labeled as Arvanitic or Vlachika Vlachic alone.The analogy rests in the mistake to use a strip adjective as a title and not weather Vlachik Greek is similar as saying Basque French. --Ioannes Tzimiskes (talk) 14:55, 25 April 2008 (UTC)

[edit] Hummus

Hey Macrakis,

I would rather not get involved right now, although I do suggest that you try mediation or something similar. From what I can tell, the sources that this user is citing are anything but scholarly. They all are articles that mainly focus on how to prepare to hummus, and then list small sidenotes on its "history". The first one is by someone named "Saad Fayed", who describes himself as "a restauranteur with an avid interest in preparing Middle Eastern cuisine." IMO, he has no authority in the history of the food. He cites no sources, in addition to the second source (choice.com.au). Ironically, the third source does include footnotes, but the footnote says "Information obtained from Wikipedia"! (see [7]) Basically, I agree with you, but I don't really have the time to get into a big debate with this user about this. Would you be satisfied if I simply request him/her to use scholarly sources? Also keep in mind what I said about formal mediation. Regards, Khoikhoi 05:24, 12 May 2008 (UTC)

Hey there, sorry I didn't get back to you sooner, I have been extremely busy lately. I don't know if the issue was resolved yet, but I will look into it. I know I must have a number of sources in my library that discuss the topic of hummus which will help us weed out the web references. I can't stand web references which I'm sure you take issue with as well.--Chef Tanner (talk) 21:26, 27 May 2008 (UTC)

[edit] Greek alphabet

Hello. Re that; why did you delete one of the two links (linking to freeware fonts) an IP user added? The second link, links to compressed .zip files, as well. Is there a WP rule against linking to downloadable compressed files? Regards. ktr (talk) 09:59, 19 May 2008 (UTC)

[edit] WikiProject Food and Drink Newsletter June 2008

WikiProject Food and Drink Newsletter June 2008

--Chef Tanner (talk) 16:51, 1 June 2008 (UTC)

[edit] PageRank

(Re: Teoma etc.) Thanks--it occurred to me that the information might be useful and relevant in another section, and you've put it in its proper context (and made other improvements). Tracy Hall (talk) 03:17, 4 June 2008 (UTC)