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On 15 August 2018, it was proposed that this article be moved from Bisque (food) to Lobster bisque. The result of the discussion was not moved.

Wiki Education Foundation-supported course assignment

This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 18:05, 17 January 2022 (UTC)[reply]

Untitled

Is this really necessary? "It is a dish designed for the pretentious and snobby set, who would know what good food really is." 68.91.163.8 22:05, 10 October 2006 (UTC)[reply]

There's some broader definition of 'bisque' too, as google search for mushroom bisque gives quite a few soups that don't have any seafood in them. Mairi 03:30, 12 February 2006 (UTC)[reply]

Wiki Education Foundation-supported course assignment

This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 15:51, 16 January 2022 (UTC)[reply]

Non-shellfish bisque

Google and Food Network both provide recipes for many soups that are called bisques that do not include shellfish ingredients. Even if not classically considered a bisque, and rather more like a vischyssoise, this rather common usage in the current culinary landscape shows that these new types of soups have joined the shellfish varieties in our lexicon. I changed the wording of the article to clarify that classical bisque is a pureed shellfish soup, but have also included the more recent additions to the soup variety.

Strained rather than puréed

What really characterises the preparation of a (seafood) bisque is the use of the shell(s) of the crustacean/shrimp etc. to add flavour to the soup. The cooked mixture is then *strained* to remove the shell pieces, which can't be puréed, and a straining is what characterises a *coulis* - the word used in the definition given as a ref - as opposed to a *purée*. I am going to amend wording to reflect this distinction. —Preceding unsigned comment added by Faff296 (talk • contribs) 04:53, 8 March 2010 (UTC)[reply]

Pronunciation

Is there an expert in such matters that could add an appropriate pronunciation guide for the word "bisque"? This word is used internationally, but I am not sure of the French pronunciation, nor whether that pronunciation is commonly used everywhere. — Preceding unsigned comment added by 173.172.122.192 (talk) 00:33, 17 December 2012 (UTC)[reply]

Requested move 15 August 2018

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. No further edits should be made to this section.

The result of the move request was: Consensus to not move, therefore, not moved. (closed by non-admin page mover) Dreamy Jazz 🎷 ^{talk to me | my contributions} 11:16, 23 August 2018 (UTC)[reply]

Bisque (food) → Lobster bisque – Natural disambiguation is preferable over parenthetical disambiguation. 23.25.229.66 (talk) 16:07, 15 August 2018 (UTC)[reply]

Lobster bisque is one kind of bisque; the article ostensibly is about many types of bisque. Dekimasuよ! 16:27, 15 August 2018 (UTC)[reply]
Oppose. There are indeed several varieties, including tomato bisque, that don't need separate articles. Station1 (talk) 02:07, 16 August 2018 (UTC)[reply]
Oppose and please log in when placing multiple RMs to major articles. In ictu oculi (talk) 08:51, 16 August 2018 (UTC)[reply]
Oppose per Dekimasu power~enwiki (π, ν) 18:25, 17 August 2018 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

Wiki Education Foundation-supported course assignment

This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 08:53, 18 January 2022 (UTC)[reply]

Wiki Education Foundation-supported course assignment

This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 20:18, 19 January 2022 (UTC)[reply]

etymology incoherence

the wikipedia page for bisque indicates the etymology comes from 'bay of biscay'; with a dubious english dictionnary source. This is false and cannot be: the bay of biscay is call "Golfe de Gascogne" in French (the basque V- becomes B in Spanish and G in French). The right etymology is from Latin, and consistent with the preparation: "Bis Cotta" (cooked/baked twice). Same etymology as Biscuit Editormaniac2000 (talk) 16:12, 15 August 2023 (UTC)[reply]