Note: [1] suggests it may not be a term originated in the far east. Sources will help a lot. See for example: T-bone steak on how to do a "cut of meat" article. ++Lar: t/c 14:24, 9 April 2006 (UTC)
Redirect vs. merger
editI propose, alternatively, to redirect Beef Brisket to Brisket. This article is unsourced original research which is frankly incorrect. (The beef brisket has been prepared as a dish for several centuries in Europe; the word, according to the Random House Dictionary of the English Language, Second Edition, comes from the Middle English "brusket", c. 1300-1350, from the earlier Old Norse "brjōsk" (cartilage).) There is simply nothing of encyclopedic value here to merge into the other article. MCB 17:37, 9 April 2006 (UTC)
- if any of the material here was sourcable, it would be worth merging. It may not be sourcable though. (it's interesting how different cultures think they invented things, and why...) If no one turns up to give sources for this stuff in a few days I completely agree with you, though. (your great cite is worth preserving on the Brisket article (if it's not already there), by the way) ++Lar: t/c 04:59, 10 April 2006 (UTC)
This article puts forth numerous blatant falsehoods - for one thing, there is no "tradition" of horsemeat in Jewish cookery, as horses are not kosher animals, and all of the delicacies mentioned were commmon Jewish dishes long before the second World War. Kotbegemot 20:16, 10 April 2006 (UTC)
- At this point I am just going to boldly proceed with the redirect. Thanks to Lar and Kotbegemot for the comments. MCB 21:19, 10 April 2006 (UTC)
- I would have preferred a little more time to see if the info asked to be sourced actually was but I don't see it as a big deal show stopper thingie, really. It's all in the history if needed. Thanks for doing the work! ++Lar: t/c 21:51, 10 April 2006 (UTC)