Talk:Houska

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Talk

Houska is not sweetened and does not contain raisins. It is also eaten during whole year. See cs:Houska_(pečivo). — Preceding unsigned comment added by 193.86.121.128 (talk) 15:10, 6 June 2011 (UTC)[reply]

I can't read Czech. Also, the references say what they say. Instead of blanking information please add more and include references. Additionally, that article on the CZ wiki appears to have been deleted. - Burpelson AFB ✈ 21:32, 30 March 2012 (UTC)[reply]

[1] in Czech. [2] is a Google translation to English. Not sweetened and no raisins. jmcw (talk) 16:18, 22 April 2012 (UTC)[reply]

Wikipedia is not a WP:RS for other Wikipedia articles. I'm not sure "expats.cz" is either, but in any case, if you want to say that the bread doesn't contain raisins and isn't lightly sweet, then please do so in a way that doesn't bowdlerize the article by deleting two reliable sources, removing interwiki links, malforming reference format, etc. - Burpelson AFB ✈ 19:38, 23 April 2012 (UTC)[reply]

I agree that a Wikipedia is not a reliable reference but it certainly contributes to common sense. As to reliable sources, I think a Czech source would be more reliable than the Chicago Tribune. The rest ("that doesn't bowdlerize the article", "malforming reference format") sounds like innuendo. jmcw (talk) 00:25, 24 April 2012 (UTC)[reply]

It would appear that Wanda Bain authored the article on "Butterscotch Mustard Fudge" [3] rather than houska. jmcw (talk) 00:49, 24 April 2012 (UTC)[reply]

It's not "innuendo". Another Wikipedia article can't be used as a source, whether for "common sense" or other reasons. Your source, again, is a random website whereas the Chicago Tribune is a quality reference; what language or nationality the reference comes from is irrelevant. Your initial "edits" deleted references, and your latest ones have reintroduced something from a random website as well as deleted the interwiki to cs [4]. Please fix your mistakes, please at least format your unreliable source in the proper reference format and in general stop making an absolute mess of this article. - Burpelson AFB ✈ 17:50, 24 April 2012 (UTC)[reply]

WP:AGF jmcw (talk) 21:02, 24 April 2012 (UTC)[reply]

No

BurpelsonAFB, "no" is a bit difficult to move forward on [5]. Could you say something about why you do not want to use the reference with the URL? Thanks! jmcw (talk) 10:39, 27 April 2012 (UTC)[reply]

If you review the web link, the website just refers back to the Tribune Article. It's a reference of a reference and I feel it's more accurate to cite the original reference rather than a reprint of that reference in another document. Also, citing the Chicago Tribune is better than citing a newsletter, as the Tribune is a higher-quality source.- Burpelson AFB ✈ 15:41, 27 April 2012 (UTC)[reply]

When I refer to the web[6], I see the article From Prasky to Poutine: Recipes and Restaurants by Judy Hevrdejs. This web site says that she is a Feature writer for the Chicago Tribune. There is no reference to a Chicago Tribune article, there is no date of publication given, it does not say it was ever published by the Chicago Tribune. It is not a reference to a reference. I think it is better for a reader to have on-line access to the actual article. jmcw (talk) 09:03, 28 April 2012 (UTC)[reply]

I am having trouble finding the Chicago Tribune article. It appears that on November 16, 2002, Judy Hevrdejs gave a speech to the Culinary Historians of Chicago[7]. From what I see of Judy Hevrdejs other writing for the Chicago Tribune ([8],[9]), she usually give her source of information. Do you have the article in question? What is the publication date? What source does she reference? Thanks! jmcw (talk) 09:44, 28 April 2012 (UTC)[reply]

I don't have the article anymore, as it was taken from a hardcopy that I no longer possess. - Burpelson AFB ✈ 15:59, 1 May 2012 (UTC)[reply]

I reverted myself. This minor stuff isn't worth disagreeing over. - Burpelson AFB ✈ 16:05, 1 May 2012 (UTC)[reply]

Thank you - I am glad we could work this out together. jmcw (talk) 16:27, 1 May 2012 (UTC)[reply]

Chicago Tribune

Houska lightly sweetened? With raisins? Similar to Vánočka? Consumed around Easter? Holly Wolly! I hope, that this article reveals the true about houska to cca 10 millions of Czech people, who is miserably confused by Czech baking companies, which are selling faked ones. I hope that other Czech articles have not been sourced by american newspapers... --Silesianus (talk) 15:27, 12 December 2012 (UTC)[reply]

Hah, that reference probably describes an "Americanised" version which can be found in Chicago but not in Czech Republic. Similarly to how in Texas they make "koláče" full of sausage and jalapeňos, which sounds insane to us. I removed the "similar to vánočka" part at least since vánočka isn't mentioned in the ref. - filelake shoe  15:45, 12 December 2012 (UTC)[reply]

People have emigrated from Bohemia over hundreds of years. Some of the the differences could be due to "Americanised" but consider that a Czech family that emigrated in 1948 might not know Smažený sýr as a family tradition. jmcw (talk) 15:57, 21 December 2012 (UTC)[reply]

sure, it's possible that centuries ago "houska" meant something different to the little rolls you buy for 2kč from minimarkets. but we should probably focus this article on present day usage if that's the case - filelake shoe  17:11, 21 December 2012 (UTC)[reply]

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