This is a collection of discussions on the deletion of articles related to Food and drink. It is one of many deletion lists coordinated by WikiProject Deletion sorting. Anyone can help maintain the list on this page.
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Don't meet notability criteria and not enough citations to reliable sources. Frederik daomos (talk) 15:37, 18 July 2024 (UTC)[reply]
Don't meet notability criteria and not enough citations to reliable sources. Frederik daomos (talk) 16:35, 18 July 2024 (UTC)[reply]
Don't meet notability criteria and not enough citations to reliable sources Frederik daomos (talk) 16:10, 18 July 2024 (UTC)[reply]
There is a lot of refbombing in this orphan article. Whilst a lot of the coverage confirms he bought businesses and bars, none of this is indepth to meet WP:SIGCOV. Just a run of the mill businessman that doesn't meet WP:BIO. LibStar (talk) 02:20, 15 July 2024 (UTC)[reply]
At the start of December in 2020, Solanki made headlines in both local newspapers and national newspapers where he gained recognition and publicity for applying to convert the ex-Wetherspoons bar, The New Baron of Hinckley, into a place of worshipall the citations refer to syndicated articles by the same group of newspapers, with the same authors. (On a related note, I'm going to start a thread on WP:RSN about Reach plc regional titles. Orange sticker (talk) 10:24, 18 July 2024 (UTC)[reply]
Doesn't meet WP:ORG / WP:GNG. Boleyn (talk) 16:50, 12 July 2024 (UTC)[reply]
Non notable chef that fails WP:GNG and WP:Basic. Has received minimal media coverage in reliable media. Only three notable media articles about him exist and of the three, one is interview [1] which does not count for notability leaving only two which is still below minimum requirement for WP:BLP. Ednabrenze (talk) 06:45, 11 July 2024 (UTC)[reply]
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, Liz Read! Talk! 03:55, 18 July 2024 (UTC)[reply]
An orphan article. Getting 2 reviews in the Melbourne press really isn't a big claim for notability as per WP:AUD. Fails GNG. LibStar (talk) 12:01, 29 June 2024 (UTC)[reply]
This review appeared in both The Sydney Morning Herald'sGood Weekend magazine and in The Age here. The review notes: "My worry is that many of the dishes that really set Cambodian cuisine apart aren't represented here. I was hoping to find amok, or nom banh chok, a fragrant fish, coconut and noodle soup. ... But there are vast differences between Cambodia's Kitchen and many of the other nearby quick-service noodle joints. Everything here is made in-house, including the beef balls and fish cakes, things that almost universally come from a packet."
The article provides 144 words of coverage about the subject. The review notes: "I love discovering cuisines that are under-represented back home and Melbourne offers plenty of that. Cambodia’s Kitchen is the only Cambodian eatery in the central city and when I visited, it was well-patronised by Khmer-speaking customers. The noodle soups are signature here, and I was chuffed with my pick of beef noodle soup – a thick and aromatic broth packed with a very generous serving of slow-cooked succulent chunks of beef shin as well as tendon, tripe, and housemade bouncy beef balls."
The review notes: "Linna and brother Ivanra keep it simple at their Russell St restaurant. Think 44 seats inside a ho-hum dining room, flanked either side with decorative awnings and ornamental wicker lamp shades overhead. A soundtrack of Selena Gomez and Taylor Swift buzzes from the speakers. The menu has photos of each dish and is printed out and slotted into a plastic display folder."
The review provides 167 words of coverage about the subject. The review notes: "If there’s a hot pot you’re yet to try on this list, it’s probably this one. Fairly new to the scene having opened in 2022, Cambodia’s Kitchen is still regarded as a well-kept secret among hot pot lovers and multiculturally adventurous foodies alike. The cosy Russell St restaurant serves authentic classic Cambodian fare, a rich noodle soup (kuyteav) being undisputedly the star of the entire operation and what many street vendors in Phnom Penh typically sell for breakfast."
The review notes: "Here at Cambodia's Kitchen, the Huns' long-held family recipes and use of traditional techniques deliver an accurate reflection of what's being cooked up on the streets of Phnom Penh. Linna's menu draws plenty of inspiration from her own mother's and grandmother's cooking. The signature Cambodian rice noodle soup is the hero offering — a pork broth base loaded with minced and sliced pork, pork liver, and homemade beef balls, fish balls, fish cake and pork loaf."
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, ✗plicit 14:30, 6 July 2024 (UTC)[reply]
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, The Herald (Benison) (talk) 18:37, 13 July 2024 (UTC)[reply]
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