Extraordinary seven year battle on Wikipedia

[Poetlister]

Extraordinary seven year battle over the origins of Australia's favourite pub meal takes a bizarre turn – as dedicated fans claim the chicken parmigiana is Aussie NOT Italian

An online battle about the origins of the beloved chicken parmigiana has erupted on Wikipedia as editors debate whether the dish is truly an Australian classic. The entry for chicken parmigiana was last edited on Friday as Wikipedia editors continue their seven-year-long discussion about the page being unfairly slanted towards Australian culture. The editor's discussion page for the beloved dish have argued since 2014 that the parmigiana's roots in Italy and American history should be highlighted.

Daily Mail

[Zoloft]

Extraordinary seven year battle over the origins of Australia's favourite pub meal takes a bizarre turn – as dedicated fans claim the chicken parmigiana is Aussie NOT Italian

An online battle about the origins of the beloved chicken parmigiana has erupted on Wikipedia as editors debate whether the dish is truly an Australian classic. The entry for chicken parmigiana was last edited on Friday as Wikipedia editors continue their seven-year-long discussion about the page being unfairly slanted towards Australian culture. The editor's discussion page for the beloved dish have argued since 2014 that the parmigiana's roots in Italy and American history should be highlighted.

Daily Mail

Chicken Parmigiana (T-H-L)

[Poetlister]

The article has just been semi-protected for seven days following a rush of edits. No doubt the publicity attracted people!

[Beeblebrox]

some of y'all don't know about the hummus wars and it shows.

"where food comes from" is one of the oldest, and lamest, family of content disputes. There's a whole section at WP:LAME (T-H-L) (which I don't think is really maintained anymore, that's how long this shit has been going on)

[Anroth]

Everyone knows about the hummus wars.

I have the article on Jalebi on my watchlist for very similar reasons.

[Zoloft]

You can't trace food very well unless its origins are documented quite thoroughly.

I mean something like a breaded chicken breast and a bit of ham slathered in marinara sauce with mozzarella cheese in it? C'mon.

My mother had that in her 'grandmother's recipes' box which she brought over from England in 1949. I have all those hand-written recipes somewhere.

[Giraffe Stapler]

Typical Wikipedia quality.

Chicken parmigiana is typically served in Australia with a side of chips and salad, although there is some dispute as to whether they should be served under or next to the chicken.

Really? That belongs in an encyclopedia?

As for chips and salad on the same plate, Burgess is a little more relaxed - as long as the parma isn't served on top of the chips. "You can't put the parma on top of the chips, it makes them soggy. It's a big debate we have," he says.

Oh look. It's an offhand comment made by an interviewee. Checks out.

[watis]

Typical Wikipedia quality.

Chicken parmigiana is typically served in Australia with a side of chips and salad, although there is some dispute as to whether they should be served under or next to the chicken.

Really? That belongs in an encyclopedia?

As for chips and salad on the same plate, Burgess is a little more relaxed - as long as the parma isn't served on top of the chips. "You can't put the parma on top of the chips, it makes them soggy. It's a big debate we have," he says.

Oh look. It's an offhand comment made by an interviewee. Checks out.

Frankly, yeah, I'd call this a notable trait of the dish. You could cite it to just about any in-depth discussion of chicken parmigiana in Australian culture, and it'd belong in an encyclopedia's rendition of that. (But then I think serious treatment of 'unencyclopedic!!!!' topics is Wikipedia's strength, not weakness. The co-existence of it with shitty articles about more serious matters is better solved by making the latter better, not the former worse.)

[ArmasRebane]

Food articles are a particularly terrible topic for Wikipedia in terms of general quality, which isn't surprising—actual historiography of cooking and cuisine is relatively new and spotty (I don't think the ham and cheese sandwich dates to 1910); for a global (and even local) encyclopedia it crisscrosses with fronts of various cultural skirmishes; and finally half of all food dishes are basically just the same thing so writing something novel is going to be tough (no, not that meat-filled turnover, that one.)

[Black Kite]

Meh. You're not going to beat the Parmo (T-H-L).

2,600 calories and 150g of fat - splendid.

[Beeblebrox]

One I watch is Ceviche (T-H-L), basically because it is one of my favorite foods. I don't personally care even a little bit if it was originally created in Peru or Ecuador, but apparently others feel it is super important. I don't expect that will ever stop, although it hasn't been bad lately, there's always some new opinionated POV pusher out to "prove" it isn't Peruvian in origin.

There also used to be a bit in there about not eating it at night because the fish wouldn't be fresh enough, which is just ridiculous for other reasons.

[Ming]

The one thing a seven year battle on WP is not is extraordinary. What would be extraordinary would be for it have ever been settled.

[tarantino]

One I watch is Ceviche (T-H-L), basically because it is one of my favorite foods. I don't personally care even a little bit if it was originally created in Peru or Ecuador, but apparently others feel it is super important. I don't expect that will ever stop, although it hasn't been bad lately, there's always some new opinionated POV pusher out to "prove" it isn't Peruvian in origin.

There also used to be a bit in there about not eating it at night because the fish wouldn't be fresh enough, which is just ridiculous for other reasons.

Or it could have been introduced to Peru by Polynesian voyagers who crossed the Pacific in reed rafts.

One thing I've come across over and over again is that when I think I've created a novel preparation of food, I'll google it and I will find hundreds or thousands of recipes out there that are basically the same thing.