Talk:Confit byaldi

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Recipe[edit]

Once the recipe has been transwikied to the Wikibooks:Cookbook as they are specifically excluded from Wikipedia (see WP:ISNOT#HOWTO) - is there enough here to justify an article to itself or would it be better merged into the main Ratatouille article? I think it would be better merged. FlagSteward 21:17, 1 October 2007 (UTC)[reply]

I wrote the article. It's not a recipe. The portion describing how the dish is made is relevant to the dish and its notability, in that this was created for and a significant issue in a major film. It is a separate subject than ratatouille: a different dish with a unique history. Wikidemo 18:04, 9 October 2007 (UTC)[reply]

Name is a misnomer[edit]

This recipe, (Kellers version, the article sems to make no reference to how the original was prepared) may be a unique way of presenting ratatouille but it is certainly not a confit, it's simply pretentious. Confits almost always refer to preserved meats or fruits and occasionally to condiments.Awotter 19:13, 9 November 2007 (UTC)[reply]

The culinary word is full of metaphors and allusions. I would call it creative use of two different languages. Wikidemo 23:18, 9 November 2007 (UTC)[reply]

External links modified[edit]

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Origin[edit]

The opening paragraph reads, "Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard, originally developed for the Pixar film Ratatouille."

Later in the article, it says that Guérard included the dish in his 1976 book, and that Keller adapted it in 1999. The "Ratatouille" film didn't come out until 2007. It seems that it would be fair to mention that it was included in the film, or even (if a reliable source can be found to back the claim) that it was made famous by the film. But "originally developed" seems very wrong, unless I'm missing something.DoctorEric (talk) 16:51, 25 May 2022 (UTC)[reply]