Talk:Camembert

Article Checklist for "Camembert"

Workgroup category or categories	Food Science Workgroup [Please add or review categories]
Article status	Developing article: beyond a stub, but incomplete
Underlinked article?	Yes
Basic cleanup done?	Yes
Checklist last edited by	Hayford Peirce 19:40, 18 June 2007 (CDT)

To learn how to fill out this checklist, please see CZ:The Article Checklist.

---

Do you want some help Hayford?--Robert W King 16:12, 27 June 2007 (CDT)

moitié affiné

"à moitié affiné"/"moitié affiné": we (yep, I'm a local) use both forms, albeit the first one is somewhat more used now. This mysterious "authoritative cheese book" is prolly pretty old Nat Makarevitch 18:06, 4 August 2007 (CDT)

Nope, it's pretty recent: ↑ French Cheeses, Eyewitness Handbooks, DK Publishing, New York, 1996, page 66. A small book, but beautifully done, apparently covers all the French cheeses, with great pictures. Remember, they're writing the book in *English*, so that when they bring in a French phrase, they may well chop it up.... Hayford Peirce 18:23, 4 August 2007 (CDT)

Fair enough, thanks for the explanation :-) Let me know if you want me to proofread some French text (I will not modify quotes anymore!) Nat Makarevitch 16:21, 5 August 2007 (CDT)

Thanks for the offer! I wish I'd had you around when I was writing the Pancho Gonzales and Bill Tilden articles for the French Wikipedia. I got it done, but it was tough! For a while afterwards I followed the copyediting that was done, then when editorial changes started being made I gave up and haven't looked at them since.... I could have used your help, maybe, in arguing with Professor Tito about whether Soupe a l'oignon or Potage a l'oignon was correct but I finally beat him down, even though, actually, he's still convinced that he's right in spite of all the evidence against him.... Hayford Peirce 17:15, 5 August 2007 (CDT)

I'm totally tennis-illiterate. :fr:Pancho Gonzales's form (proofreading) is good, :fr:Bill Tilden is less convincing (some grammatical errors) but pretty good for a "French as a 2nd-language" guy, congrats! I could not find anything about this "soupe/potage à l'oignon" dialog (but if you were swapping ideas on WP fr and if the other guy is one of the few rotten admins, you may be in serious trouble even on such a non-charged topic!), but the usual spoken form is "soupe à l'oignon", albeit some "potage à l'oignon" may exist (didn't hear of it). AFAIK there is no tangible difference between 'soupe' and 'potage', but I'm not an expert! Nat Makarevitch 07:52, 6 August 2007 (CDT)

Thanks for the tennis words -- I don't know how much of my stuff was later cleaned up. It's very hard for an amer ricain to write educated French, hehe, the concepts of phrasing, etc. are so different. As for soupe vs. potage, the arguments were here in CZ, but in various pages, plus via a couple of emails. I researched it. The words are equivalent *most* of the time, but not *always*: soupe frequently is regional or implies that bread is in it some form. Prof. Tito continues to *insist* that *all* restaurants in France use "potage a l'oignon gratinee". I've proved a thousand times (with the website of Au Pied de Cochon, for instance, plus Larousse Gastronomique plus Google) that it's exactly the opposite but because three Dutch (!) chefs with Michelin stars have told him that potage is correct, he is gonna stick by his guns, hehe.... Hayford Peirce 11:29, 6 August 2007 (CDT)