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can u update our info on page of Mr. Beast on Wikipedia cause our combined subscribers are more than written over article, - from team of Mr. Beast (contact us if you find anything inappropriate on this post {on our talk page only}) PLAYGMAN (talk) 08:31, 9 June 2024 (UTC)[reply]
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Is it permissible for an author --i.e., me -- to suggest his book or books be considered for inclusion the "Further Reading" appendix to an article? Specifically, for the articles "Brooklyn Dodgers" and "New York Giant," my book, "After Many a Summer: The Passing of the Giants and Dodgers and a Golden Age in New York Baseball." And possibly other books I've written on other subjects. Gowanusjosef (talk) 20:23, 12 June 2024 (UTC)[reply]
How long does bacteria last for? Cultures conservation (darkness, warmth, moisture) in maybe sugar and lemon remedies. Avyanna.Owam (talk) 10:54, 19 June 2024 (UTC)[reply]
Regarding this (in my opinion gravely biased, and therefore 100% unreliable) newspaper article (I'm referring to the article, the newspaper is authoritative), I quote here a user's reply within this post: https://www.linkedin.com/posts/financial-times_everything-i-an-italian-thought-i-knew-activity-7045303339403608064-HB23;『The professor is just a sensationalist who made up a catchy title for his podcast just to publish on an international paper. He’s vastly (and rightfully) ignored in Italy.
Of course the modern versions of Italian traditional food are “only” 70 years old, but the basis of the recipes date centuries ago and the evolution is a direct consequence of 1) progress 2) wealth and aboundance 3) growing affordability of sophisticated food by the masses.
Let me give you an example: green olives from Ascoli Piceno are famous from the Roman times (as we can tell from mentions from Cato, Marziale and many other classic Roman writers). Around 1600 people started stuffing them with herbs (onions, carrots, leek…cheap stuffing). Around 1800 the stuffing started including mixed meat (pork, beef, veal and some cheese and nutmeg): the leftovers from rich families’ banquets.
In 1875 the production bacame industrial (Mariano Mazzocchi production, who also started the first marketing of the product).
Around the late 1950s, with the progressive growth in wealth of Italy, the recipe started making its way into households and morphed even further, including parmisan.
Nowadays you can find them fish stuffed or even a full vegan version.』JacktheBrown (talk) 07:44, 30 June 2024 (UTC)[reply]
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