User talk:Foodizmo

Welcome!

Hello,, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful: I hope you enjoy editing here and being a Wikipedian! Please sign your messages on discussion pages using four tildes ~ ; this will automatically insert your username and the date. If you need help, check out Questions, ask me on, or ask your question and then place  before the question on your talk page. Again, welcome! --Ronz 18:59, 22 October 2007 (UTC)
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Open cuisine
A template has been added to the article Open cuisine, suggesting that it be deleted according to the proposed deletion process. All contributions are appreciated, but this article may not satisfy Wikipedia's criteria for inclusion, and the deletion notice explains why (see also "What Wikipedia is not" and Wikipedia's deletion policy). You may contest the proposed deletion by removing the  notice, but please explain why you disagree with the proposed deletion in your edit summary or on its talk page. Also, please consider improving the article to address the issues raised. Even though removing the deletion notice will prevent deletion through the proposed deletion process, the article may still be deleted if it matches any of the speedy deletion criteria or it can be sent to Articles for Deletion, where it may be deleted if consensus to delete is reached. If you endorse deletion of the article, and you are the only person who has made substantial edits to the page, please tag it with db-author. Chef Christopher Allen Tanner, CCC 06:38, 23 October 2007 (UTC)

Open cuisine AFD
Californian cuisine is an established cuisine however, which can be studied as there has been numerous books, articles and even restaurants established based upon the cuisine. Wikipedia does not support creation of articles based upon original research see WP:No original research and there is also a criteria for notable topics see WP:Notable. This is not a personal attack on your theories, they are just not "as-of-yet" encyclopedic. I also have to be honest, I follow food tends very closely, especially with much of the newish Molecular gastronomy (which the article cites as being "open cuisines" foundation) items appearing through Ferran Adria, Grant Achatz, Homaro Cantu, Wylie Dufresne etc. and I have never heard of "Open cuisine" mentioned by them or at any conference including StarChefs where much new information usually is discussed. --Chef Christopher Allen Tanner, CCC 16:49, 24 October 2007 (UTC)

No insult intended btw
I intended no insult at all by the AFD and comments. I'd be interested in hearing more about your theories, although I think I get the gist of it, but obviously there is probably more to what your theories are than on the surface. Feel free to e-mail me and send me a link to your blog. My blog is at http://www.gastronomicalinspirations.com

--Chef Christopher Allen Tanner, CCC 18:10, 24 October 2007 (UTC)

Ok. I just got a little offending feeling from all those comments. Dropped you a comment :)

Foodizmo