Talk:Cuisine of Luxembourg/Archive 1

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Archive 1

Multiple issues

There doesn't seem to be a single inline citation anywhere in this article. There also seem to be a lot of red links and even some original research. I'll flag the article, while seeing about cleaning it up. --ScientificBuccaneer (talk) 05:27, 10 November 2011 (UTC)

Problems fixed. Article could still be expanded. - Ipigott (talk) 07:33, 3 December 2011 (UTC)
Outstanding work there. I think a wider net needs to be cast for facts, so there is a full article here and not simply a stub. The trouble is, I am really not sure where to begin looking. Perhaps sites devoted to recipes and cooking in general? --ScientificBuccaneer (talk) 08:48, 3 December 2011 (UTC)

Little hint to those wanting to try Luxemburgish (sparkling) wine:

There’s a reason “Paul Faber” is generally also called “Paul Fautpasleboire”. ;) — 188.100.62.251 (talk) 08:12, 18 May 2013 (UTC)

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Requested move 23 March 2020

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

The result of the move request was: page moved to alternate proposal. Strong consensus to move, and I think there's a clear preference for the alternate proposal, and no objection to it. Andrewa (talk) 17:07, 1 April 2020 (UTC)

Luxembourg's cuisine → Luxembourg cuisine – This article was at Luxembourg cuisine from 2011 to 2019. @Dylan Smithson: moved it in 4/2019 to Luxembourgish cuisine, with no comment. Then @Ipigott: moved it in 9/2019 to Luxembourg's cuisine, with the comment "Luxembourg is used for the language, not the cuisine" (presumably meaning Luxembourgish).

In fact, the only reasonable names for this article are Cuisine of Luxembourg or Luxembourg cuisine. Luxembourg's cuisine is clumsy, and not very common (2280 on Google). Luxembourgish cuisine, as Ipigott said, refers to the language, and is very rare on Google (80). Cuisine of Luxembourg is fairly common (7700), and Luxembourg cuisine the most common of all (17700). These are general Web results. Google Book counts are roughly proportional, with Luxembourg cuisine being the only variant with over 100 matches. Macrakis (talk) 23:16, 23 March 2020 (UTC)

  • Support. Wikipedia has plenty examples of both patterns as article titles (Cuisine of... and ... cuisine). Given the lack of suitable adjectival form here, I'd probably lean towards Cuisine of Luxembourg, but don't mind either, as there'll be a redirect anyway. Laterthanyouthink (talk) 23:48, 23 March 2020 (UTC)
  • Support. I truly apologise for my move, and at the time I did not know better. Yes, Luxembourgish cuisine was a terrible idea, but Luxembourg's cuisine I agree with even less. Yes, and I'm sorry. I shall be sure to check in with the talk page before any other move, should it be necessary again. Again, I apologise. --Justin J. Liu (Dylan Smithson) (talk) 02:26, 24 March 2020 (UTC)
  • Support. Cuisine of Luxembourg is much better.--Ipigott (talk) 07:05, 24 March 2020 (UTC)
  • Support. Luxembourg cuisine seems more consistent with most articles at Category:Cuisine_by_country, but Cuisine of Luxembourg would also be okay. Station1 (talk) 08:26, 24 March 2020 (UTC)
  • Comment: That is not strictly true about "Luxembourgish" which is a commonly used adjectival form of Luxembourg - I actually have a user essay on this here from when there were some big arguments on Wikipedia about this a few years ago. That said, "Luxembourg cuisine" is a much better title than the current and reflects the widespread use of "Luxembourg" on Wikipedia nowadays. I don't see how an argument for "Cusine of Luxembourg" can be made, considering the titles of Belgian cuisine, Dutch cuisine, German cuisine, French cuisine... —Brigade Piron (talk) 09:38, 24 March 2020 (UTC)
  • Comment: "Cuisine of ..." is actually quite common, e.g., Cuisine of Corsica, Cuisine of Hawaii, Cuisine of Abruzzo, even though in those cases there are widely-used and unproblematic adjectives. But Lux C seems more common, and that was the title for many years. --Macrakis (talk) 14:06, 24 March 2020 (UTC)
  • Propose Luxembourgian cuisine. Most other countries in Category:Cuisine_by_country use an adjectival form rather than the country's name. jamacfarlane (talk) 00:12, 25 March 2020 (UTC)
    • I don't object strongly to Luxembourgian cuisine, but it does seem less common than Luxembourg cuisine in Web results. But we all know that Google counts are not very accurate. Weirdly, Google Books results in this case are even worse -- lots of results that have nothing to do with Luxembourg come up. --Macrakis (talk) 17:08, 25 March 2020 (UTC)
    • Ok, considering that previous debate my first preference is "Cuisine of" and second is "Luxembourg". Just not "Luxembourg's". jamacfarlane (talk) 16:41, 26 March 2020 (UTC)
  • Support Cuisine of I don't see how this (Luxembourgian cuisine) is more consistent. We have 'History of', 'Politics of', etc. 'Cuisine of Luxembourg' is consistent with those. Alaney2k (talk) 13:52, 26 March 2020 (UTC)
    • And, I would add that certain cuisines, such as French cuisine, are international cuisines. There is no 'Toronto cuisine' or 'Luxemborg cuisine' practiced internationally, so for those cuisine articles about the practices of a locality, we should go with the conventions of the locality articles, (e.g. History of). Alaney2k (talk) 14:05, 26 March 2020 (UTC)
    • I meant consistent with "cuisine" articles, not Luxembourg articles. jamacfarlane (talk) 16:41, 26 March 2020 (UTC)
The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
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