Talk:Wheat gluten (food)

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Requested move[edit]

The following is a closed discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the proposal was not moved. --BDD (talk) 20:11, 5 December 2014 (UTC)

Wheat gluten (food)Seitan – As a food product, I believe that "seitan" is more commonly used than "wheat gluten". It is difficult to compare on Google Books and Google News because "wheat gluten" is quite often used to refer to gluten (as in the protein, not the food). Plus, naming this article "seitan" will help avoid any confusion between gluten (the food) and gluten (the protein). Michipedian (talk) 23:03, 26 November 2014 (UTC)

Note. The 2005 move the other direction was explained as "Seitan is specific to macrobiotic cooking but 'wheat gluten' can encompass all foodstuffs made from wheat gluten; there is consensus on 'discussion' for move." Dekimasuよ! 03:31, 27 November 2014 (UTC)
Mild oppose. The suggestion is no disaster, but more accessible would be "Wheat gluten (seitan)". I'm not sure it's worth the move to a sole term that might be less accessible to common readers-in-search.

Here's evidence of usage:

British

US

Combined, for all of English.

Tony (talk) 04:07, 27 November 2014 (UTC)

Do you have any citation of "seitan" being a term used primarily in reference to a macrobiotic diet? Although the term may have originated in reference to macrobiotic cooking, plenty of sources now use the term that are in no way associated with macrobiotic cooking, most notably vegetarian and vegan resources, e.g. < http://vegetarian.about.com/od/glossary/g/Seitan.htm >. Michipedian (talk) 15:51, 28 November 2014 (UTC)
  • Oppose per the historic usage chart. The current title has a long history and current usage remains consistently high. Seitan historically has had low usage and a peak about a decade ago. So this fails at establishing a change in the common name. Maybe reconsider in the future if there is a clear and strong shift to a different name. Vegaswikian (talk) 20:37, 3 December 2014 (UTC)
Could you post a link to the historic usage chart? I'm uncertain about comparing "wheat gluten" to "seitan" because "wheat gluten" can also refer to the the protein gluten. Because "wheat gluten" can refer to both the food and the protein, historic usage charts may have artificially inflated usage rates for the term. Michipedian (talk) 23:46, 3 December 2014 (UTC)
No need, it is already posted above. Vegaswikian1 (talk) 07:19, 5 December 2014 (UTC)
Ah sorry, didn't realize that was what you were referring to. Do you see how the "wheat gluten" usage rate could be artificially inflated because of it sharing the name with gluten the protein? Michipedian (talk) 16:06, 5 December 2014 (UTC)
  • Oppose. This name (which I've never heard before) seems associated with the Erewhon Organic Cereal company. That article could also do with some attention, that article name does not match the article lead or content for a start. But for the issue at hand of this RM, far better to stick to the generic name rather than what is at best a genericized trademark. (A link to the former move discussion would also be good.) Andrewa (talk) 20:11, 4 December 2014 (UTC)
The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.