Talk:Spoon sweets

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Greek Sweets of the Spoon (Greek: Γλυκό Του Κουταλιού) is a Greek traditional homemade fruit confectionery called spoon sweets,

So why is the article not called "Spoon Sweets" or "Spoon Sweets of Greece"? After all, if that is what they are called, then that is what they are called?

Fiddle Faddle 06:57, 8 June 2006 (UTC)

I see no problem changing the title to "Spoon Sweets" or "Spoon Sweets of Greece". Thanks for the suggestion, either or sounds ok with me. Feel free to change. Regards. ~Mallaccaos, 8 June 2006

Feel at liberty to change it at any time. What I do not wnat to do is to pick up an article I just dropped in on, because I am not an authority on the subject. I just looked at the "flow" in the title. Th efirst sentence will need altering to reflect whatever is to be the correct title. Fiddle Faddle 16:11, 8 June 2006 (UTC)

Thank you for the courtesy of asking for my opinion first. It is much appreciated. I took out "Greek" from the beginning of the title. The Greek name for this culinary is called Γλυκό Του Κουταλιού which translated literarily to Sweets of the Spoon in English. I've also seen it called "Traditional Greek Spoon Sweets", "Greek Spoon Sweets" and just "Spoon Sweets" in English. Which do you think sounds approriate for this article? ~Mallaccaos, 8 June 2006

I am torn between "Spoon Sweets" and "Greek Spoon Sweets". Neither is perfect. Translating Greek into English is always going to be imperfect. If in a Greek restaurant in London, what would they appear as on the menu? If you have that then you have the asnwer. Fiddle Faddle 17:02, 8 June 2006 (UTC)

I'd leave it as it is, the title has a resonance and curiosity value and if any other country has them avoids clumsy disambig pages. Anyway, I've found at least one other page (Mastic) that links to it; if all the other ingredients do there's a lot of work to accompany any change.(!)Britmax 10:01, 11 June 2006 (UTC)

I was only concerned that the title and the first paragraph were consisent. if it "is" one thing and "Is another thing" then which thing is it? Fiddle Faddle 10:06, 11 June 2006 (UTC)

My recent edits should resolve this debate. Spoon sweets are found in a much larger area than just Greece. As for "Sweets of the spoon", that is a word-for-word translation of the Greek, and besides being unidiomatic English, is also rarely used (according to Google, about 100x less than "Spoon sweets", even including Wikipedia mirrors). --Macrakis 17:25, 2 July 2007 (UTC)

Vanilla spoon sweet

There seems to be a big misunderstanding here: the "submarine" (υποβρύχιο) spoon sweet comes in two very distinct forms in terms of aromatic profile. The one is, in fact, called βανίλια (vanilla) and is, in fact, aromatized with the addition of artificial vanillin (since using vanilla extract would be extremely expensive in the long run and vanillin has been adopted widely in Greece anyway); there is a separate spoon sweet, μαστίχα (mastic), which has actual mastic oil. — Preceding unsigned comment added by 2A02:587:CC24:1300:649A:6F9E:55B:649E (talk) 14:18, 27 March 2018 (UTC)

Interesting. For the ones which are aromatized with vanillin, what exactly is the body of the sweet made from? --Macrakis (talk) 14:42, 27 March 2018 (UTC)

It's made out of sugar and water traditionally, but glucose syrup is typically used instead industrially. Boiled to the soft-ball state (ensuring that no crystals form in this first step), it's then directed to a mixer (an industrial one in case of an industrial production line, but there practically is no difference at this step) to incorporate air bubbles, which makes the mixture a stable, dense, white, and relatively soft paste (essentially a fondant). The mixture is aromatized with vanillin or mastic traditionally, or any other aromatic products of choice nowadays, near the end of the boiling (which minimizes the effects prolonged heat exposure would have on them). Sorry for commenting without logging in, but I have trouble recovering my account credentials (I haven't done any editing in years). — Preceding unsigned comment added by 2A02:587:CC24:1300:649A:6F9E:55B:649E (talk) 21:50, 27 March 2018 (UTC)