Wikipedia:Articles for deletion/Broth

Broth

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Broth (edit | talk | history | protect | delete | links | watch | logs | views) – (View log | edits since nomination)

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This is a content fork (WP:CFORK) of Stock (food). Both article are about exactly the same topic, namely, a cooking ingredient consisting of water in which savory ingredients are simmered. The (identical) section "Stock versus broth" in both articles explains that "many cooks and food writers use the terms broth and stock interchangeably." It also explains that while there are writers that do make a distinction between stock and broth, they do not agree on what that distinction is.

It follows, in my view, that there should be only one article about the topic of savory hot water, with an explanation about the varying differences in terminology used by some writers. I have attempted to write such an article, but the merger was reverted. It's therefore time for a community discussion. I'm using AfD instead of a proposed merger because AfD is faster and content-forking is a reason for deletion. Sandstein 06:06, 2 April 2022 (UTC)

• Note: This discussion has been included in the list of Food and drink-related deletion discussions. Sandstein 06:06, 2 April 2022 (UTC)
• Keep. WP:POINTy nom. Full disclosure, I'm the one who reverted the merger. But this is absurd. oknazevad (talk) 11:37, 2 April 2022 (UTC)
• What a mess. I'd be inclined to Merge the material from Broth that's about broths into Stock (food), and give Broth a hat-note indicating that many people use the term as a synonym of Stock, but retain the Broth article (initially as a stub), to handle things like Scotch Broth, which is not a stock. And incidentally, Scotch Broth isn't "the liquid in a soup which includes solid pieces of meat, fish, or vegetables", it is the soup. I can't site a source, only a million cans in supermarkets up and down the countries of England, Wales and Scotland. As it stands, the two articles are too similar to justify both in their current form. Elemimele (talk) 13:21, 2 April 2022 (UTC)
  • Why does broth need to deal with Scotch Broth when Scotch Broth already has its own article at Scotch Broth … that doesn't link to broth? ☺ Uncle G (talk) 19:55, 3 April 2022 (UTC)
• A tricky case of ENGVAR. Enough people (including me) think that they're different, and sufficiently so to justify two articles, but I'm sure that the people who think they're the same will object. User:Elemimele probably has the least awkward solution - and is right about soups and Scotch Broth. Ingratis (talk) 15:19, 2 April 2022 (UTC)
• Keep, as described in the article, broth and stock are two different but related things in some parts of the world. There are plenty of sources explaining the distinction between the two, for instance see page 4 of Mastering Stocks and Broths. SailingInABathTub (talk) 22:47, 2 April 2022 (UTC)
  • Brown 2014, p. 328 agrees that there's a distinction. Uncle G (talk) 02:45, 3 April 2022 (UTC)
    • Brown, Amy Christine (2014). Understanding Food: Principles and Preparation (5th ed.). Cengage Learning. ISBN 9781285954493.
  • @SailingInABathTub, given that many writers think that there is no difference, and the others don't agree on what the difference is, why can the differences not be covered in a single article? Sandstein 05:52, 3 April 2022 (UTC)
    • It would be useful if you could show some examples of the many writers who think there is no difference (there is one such source in the article), and those who cannot agree on what the difference is. Even the sources in the article, that say that they use the terms stock and broth interchangeably, acknowledge that there is a difference between the two. SailingInABathTub (talk) 13:22, 3 April 2022 (UTC)
      • Isabella Beeton used "stock or broth" throughout Household Management switching around to "broth or stock" to apparently relieve the monotony. ☺ Uncle G (talk) 19:39, 3 April 2022 (UTC)
      • Dupree & Graubart 2012, p. 282 says that "In this book, the words stock and broth are interchangeable." and augments that point on page 287. Uncle G (talk) 19:48, 3 April 2022 (UTC)
        • Dupree, Nathalie; Graubart, Cynthia (2012). Mastering the Art of Southern Cooking. Gibbs Smith. ISBN 9781423623168.
• Merge into a single article under the title of Stock, broth, and bouillon. BD2412 T 23:19, 2 April 2022 (UTC)

Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, North America¹⁰⁰⁰ 08:02, 9 April 2022 (UTC)

• Merge per BD2412. The differences in the two (three?) terminologies aren't enough to justify a separate page. Neither page goes into any depth that would be worth separating, but a combined article would have a higher quality than the sum of its parts. SWinxy (talk) 17:28, 11 April 2022 (UTC)
• Merge The article pretty much consists of comparing stock to broth which is then poorly transcluded into the stock article. Not bothered too much on the title (although stock is the common term where I am from) as hatnotes can solve most reader related issues. Don't like Stock, broth, and bouillon as that is unnecessarily awkward. Maybe Stock as it is the best developed of the twoo and essentially is completed if the transculsion is no longer transcluded. Aircorn (talk) 18:29, 11 April 2022 (UTC)
• Snow Keep - there is no case for deletion of the article as it passes the GNG and literally no one has voted delete. As for merging it, go discuss that at WP:PM; AFD is not the relevant forum. Neonchameleon (talk) 15:46, 18 April 2022 (UTC)