User talk:Kudpung/Archive Feb 2020
French
editHey, Kudpung! I've got a French translation question, if you've got time! The sentence is "Tous les jeunes hommes venaient s'encanailler dans son auberge avant de se marier." Google is translating it as "All the young men came to slaughter in (her) inn before getting married." But if I look at just encanailler, google translates it as slumming. And the s' makes me think they're doing it to themselves. Maybe a bit of slang? It's at http://lamerebrigousse.com/ . I think what it's basically indicating is that young men (got rowdy? got wasted?) when celebrating their bachelor parties there? Thanks for any help! --valereee (talk) 19:10, 14 February 2020 (UTC)
- Valereee, s'encanailler is not an expression that's often used nowadays (at least I've never heard it used in conversation these last 60 years) and there is no direct translation for it - it's not in the French-English and French German dictionary corpora I compiled and were published in the 90s. It has several related meanings which when translated into (BE) English are used rather informally in the following contexts:
- go to a noisy working-class pub to amuse oneself, mingle with the riffraff
- get drunk and dance the night away to heavy rhythms
- loosen up a little
- 'slum it' in the BE slang sense, like one might in Hamburg's Davidstrasse, or the Pigalle district in Paris or in Bangkok's Nana and Patpong districts, or the kind of nightlife enjoyed by Prince Hal and Falstaff.
- it's the kind of expression one would (possibly) find in a novel of the genre by Émile Zola, a sort of French Dickens. In your example it sounds a bit like a stag night. See also: Mères of France and La Mère Brigousse examples of sordid restaurants/inns for partying. Kudpung กุดผึ้ง (talk) 00:54, 15 February 2020 (UTC)
- Perfect, that's what I was thinking -- and lol, Mères of France is the article I'm working on, and lamerbrigousse.com is where I found the French and the machine translation! :D Thanks for the help! --valereee (talk) 11:44, 15 February 2020 (UTC)
- I know Lyon well, Valereee. I lived in Avignon for 12 years and my girlfriend at the time studied for 4 years at the Lyon uni (all a long time ago now). One of our pleasures was discovering the restaurants there. Eugénie Brazier was born in the Ain near where I did a stint as director of music for a theatre company. Avignon comes second as a gastronomic centre and has more restaurants per head of population than anywhere else in France, many of them very small but highly distinguished. A tiny restaurant in a narrow medieval backstreet just 30 metres from my apartment on the Place des Trois Pilats was a favourite haunt of President Miterrand. It was owned and run by a retired Catholic priest! I often used to have my lunch there. It closed down many years ago. I would like to help expand the Brazier article from the French - if I have time - because a) It's about a woman, b) it's about food, and c) it's about France... Kudpung กุดผึ้ง (talk) 02:29, 16 February 2020 (UTC)
- Wow, I JUST yesterday put 'take Brazier to GA' on my to do list! Our current article is pretty sad. Did you know the NYT in 1998 announced Alain Ducasse was the first chef to hold six Michelin stars at the same time? A First for Michelin Guide: One Chef Wins Six Stars. They had to issue a correction. I'd love help with that, many of the sources at the French article can't be machine translated, and I only read enough French to get a general gist. I've ordered from my library the English translation of her posthumously published cookbook, which sounds like it's possibly also an autobiography, but I probably won't have that for a couple days. --valereee (talk) 12:09, 16 February 2020 (UTC)
- What a shame the NYT is behind a paywall, Valereee, but Ducasse is very rich and famous, I'd more like to help out on articles about things that are not quite so 'commercial'. There are a lot of Michelin Starred restos in Avignon (The Banner would be in his element). My favourite, but very expensive, was of course Christian Étienne, but there were about another 30 or so small and exquisite places within about 300m of my abode. I've been in Thailand for 20 years now and I suffer terrible nostalgia from Avignon's food, wine , and culinary culture. In and around the city one could eat at a different decent resto every night for a year! I think that's pretty much what I did until I settled down with a permanent partner at our new home in a 200 year old mas on the banks of the river near Villeneuve where we organised our own Jazz 'n Food evenings in the garden - no Michelin stars though! Kudpung กุดผึ้ง (talk) 13:07, 16 February 2020 (UTC)
- Yeah, I'm not interested in working on articles for people like Ducasse...I only mentioned him because of the fact when he got his sixth star, the NYT didn't know he wasn't the first. Brazier had been completely forgotten; that was what I meant I'd love help with. Like you I want to work on the ones for people who are being overlooked. It's so much fun when I realize OMG we don't even have a redlink for this subject, like Meres of France. Boy, I can understand missing Avignon and Lyon. I'd rather go there than Paris at this point. But doesn't Thailand have an interesting food culture, too? I created the article for Bo Songvisava, wish I could visit that restaurant. --valereee (talk) 13:30, 16 February 2020 (UTC)
- Well, Valereee,Thailand has food but no culinary culture - as we know it. It looks good when you see photos of it in the tourism brochures, but most foreign visitors and expats head for a Western resto after a couple of days, or a MacDo or KFC if they can't afford 'proper' food such as you might get at Bo Songvisava's. I expect the visitors to this year's Wikimania will think it's cool to eat that street food which is very typical of what the local folk eat at home, and it will be interesting to see what the Thai organisers will dishing up for lunch. There is something very, very special about eating out in France, from Paris's famous and tiny Roger le Grenouille (where I first ate in 1972) to the vast listed monument of Le Train Bleu at the Gare de Lyon, probably one of the most expensive in Paris, where my literary agent used to take me for dinner - I wouldn't be able to afford it myself - to isolated rustic farmhouses in the Vaucluse where the only thing that tells you they do food is a handful of cars in the yard and smoke coming out of the chimney; steaming tureens of Provence stew and dumplings laced with truffles, served by a modern-day 'Mère', and carafes of Cairanne so black that even sniffing it will make you start daydreaming, all highly affordable. The nearest I get to really nice food here is the little Côte d'Azur on the Mekong riverside just over the border in Vientiane. Inconspicuous, known mostly only to French expats, I've been going there once or twice a year for nearly 20 years. Jean-Marc, the owner, comes from Nice. No Michelin stars. Nothing written about it for WP notability. I doubt whether the Michelin spies even bother going to Laos, but I do and just to see J-M, drink a Pastis or two and tuck into something special, spoiling myself for $50. Kudpung กุดผึ้ง (talk) 14:28, 16 February 2020 (UTC)
- Yeah, I'm not interested in working on articles for people like Ducasse...I only mentioned him because of the fact when he got his sixth star, the NYT didn't know he wasn't the first. Brazier had been completely forgotten; that was what I meant I'd love help with. Like you I want to work on the ones for people who are being overlooked. It's so much fun when I realize OMG we don't even have a redlink for this subject, like Meres of France. Boy, I can understand missing Avignon and Lyon. I'd rather go there than Paris at this point. But doesn't Thailand have an interesting food culture, too? I created the article for Bo Songvisava, wish I could visit that restaurant. --valereee (talk) 13:30, 16 February 2020 (UTC)
- What a shame the NYT is behind a paywall, Valereee, but Ducasse is very rich and famous, I'd more like to help out on articles about things that are not quite so 'commercial'. There are a lot of Michelin Starred restos in Avignon (The Banner would be in his element). My favourite, but very expensive, was of course Christian Étienne, but there were about another 30 or so small and exquisite places within about 300m of my abode. I've been in Thailand for 20 years now and I suffer terrible nostalgia from Avignon's food, wine , and culinary culture. In and around the city one could eat at a different decent resto every night for a year! I think that's pretty much what I did until I settled down with a permanent partner at our new home in a 200 year old mas on the banks of the river near Villeneuve where we organised our own Jazz 'n Food evenings in the garden - no Michelin stars though! Kudpung กุดผึ้ง (talk) 13:07, 16 February 2020 (UTC)
- Wow, I JUST yesterday put 'take Brazier to GA' on my to do list! Our current article is pretty sad. Did you know the NYT in 1998 announced Alain Ducasse was the first chef to hold six Michelin stars at the same time? A First for Michelin Guide: One Chef Wins Six Stars. They had to issue a correction. I'd love help with that, many of the sources at the French article can't be machine translated, and I only read enough French to get a general gist. I've ordered from my library the English translation of her posthumously published cookbook, which sounds like it's possibly also an autobiography, but I probably won't have that for a couple days. --valereee (talk) 12:09, 16 February 2020 (UTC)
- I know Lyon well, Valereee. I lived in Avignon for 12 years and my girlfriend at the time studied for 4 years at the Lyon uni (all a long time ago now). One of our pleasures was discovering the restaurants there. Eugénie Brazier was born in the Ain near where I did a stint as director of music for a theatre company. Avignon comes second as a gastronomic centre and has more restaurants per head of population than anywhere else in France, many of them very small but highly distinguished. A tiny restaurant in a narrow medieval backstreet just 30 metres from my apartment on the Place des Trois Pilats was a favourite haunt of President Miterrand. It was owned and run by a retired Catholic priest! I often used to have my lunch there. It closed down many years ago. I would like to help expand the Brazier article from the French - if I have time - because a) It's about a woman, b) it's about food, and c) it's about France... Kudpung กุดผึ้ง (talk) 02:29, 16 February 2020 (UTC)
- Perfect, that's what I was thinking -- and lol, Mères of France is the article I'm working on, and lamerbrigousse.com is where I found the French and the machine translation! :D Thanks for the help! --valereee (talk) 11:44, 15 February 2020 (UTC)
Creation of a protected page
editHello. I'm about to create an article for actress Aathmika. This page has been deleted (multiple times) in past for being non-notable and is now protected. I think the topic is now eligible to have a page with more reliable sources. So I made a draft for it now and I'm expecting to submit it for a review. Tell me if this is fine. Shanze1 (talk) 13:00, 23 February 2020 (UTC)
- Shanze1, the best thing to do would be to discuss it with Praxidicae who rejected the draft yesterday. Kudpung กุดผึ้ง (talk) 23:51, 23 February 2020 (UTC)
Discussion on the Draft namrespace
editAs a user who has expressed an interest in the Wikipedia:The future of NPP and AfC, you are invited to join a discussion at Wikipedia:Village_pump_(policy)#Rethinking_draft_space. MediaWiki message delivery (talk) 08:06, 26 February 2020 (UTC)
Proposal at the Village Pump to streamline the welcome template
edit
You are invited to join the discussion at Wikipedia:Village pump (proposals)#Proposal to streamline the welcome template. This may be of interest to you as a member of the Wikipedia Help Project. Sdkb (talk) 04:57, 27 February 2020 (UTC)
My RFA candidate poll
editHello Kudpung, thanks for your comment on my RFA candidate poll. Regarding what you posted, since I am too late to respond to it directly there, do you think that I stand a better chance of passing if I can demonstrate many more months of activity with my current editing patterns, or are there things about the way I edit that I should ideally change? Thank you, Passengerpigeon (talk) 01:16, 23 June 2020 (UTC)