Talk:Cocido madrileño

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Reason for pork in the dish
"The growth of anti-Semitism and the Inquisition during the 15th and 16th centuries modified substantially the dish, as soon the fear of being denounced as Jews forced many people, Christians and Marranos (converted Jews) as well, to prove themselves as Christians incorporing pork to their meals." Is that truly the reason? Granted there are no sources in the article at all, but that seems like a very sweeping statement to be made without providing a source. --Ando228 (talk) 03:51, 12 June 2009 (UTC)

Agreed. It appears difficult to source the origins of the dish. Maybe handle it the way the article on cassoulet (the famous french slow-cooked, bean-based dish) is handled... "Many culinary traditions have similar techniques for slow cooking beans in a covered vessel. Examples include Feijoada, Fabada Asturiana, and baked beans. The Hungarian-Jewish solet and Eastern European cholent are similar bean dishes, and are also frequently cooked in combination with smoked poultry, especially goose leg, but a definitive relationship has not been established." Otherwise, I'd remove this part of the history.Aquariac (talk) 20:55, 6 October 2010 (UTC)

Agreed and I think I'm going to change it to that unless someone has any objections. It's ridiculous that the article asserts this to be a Sefardic dish yet provides no sources at all. — Preceding unsigned comment added by 2600:1700:69C1:2A00:35C3:CB4D:853B:8E2 (talk) 21:09, 14 April 2018 (UTC)