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Talk:Goulash

Inviting Variations
I changed the heading "Adaptations" to "North American Variations" - since, 1) the products described are not adaptations but variations on the goulash theme (you can make a perfectly authentic Hungarian "gulyas" with North American ingredients, so there's no need for adaptation to locally available ingredients - thus, it *is* a question of variation, not adaptation), and 2) the only variations discussed in the section are North American variations - as common in Canada as in the United States, and there are undoubtedly Mexican variations, too (which are probably hotter than the Hungarian original, by the use of chili peppers hotter even than hot Hungarian paprika). However, there may be other variations of goulash from other parts of the world. I would imagine that at least Australia, New Zealand, South Africa, and Argentina would have some serious diversions from the Hungarian original, if not many other countries to which Hungarians have emigrated over time and made their culinary contributions. I would not be surprised if there were even an Indian version of gulyas, thought it would most likely be made with lamb instead of beef (as strict Hindus will not eat beef, but they will eat lamb). So, I have tagged the section with an invitation for other people to add variations from other parts of the world -- and, if they do, the current heading can be changed again.

Meanwhile, here is my mother's recipe for goulash: Brown a pound of lean hamburger with a medium sized diced onion. This can be done in the kettle itself to save time and cut down on the washing-up. Add chopped or diced green pepper, paprika, and one or two large tins of sliced or whole tomatoes (cutting them up in the process). Heat thoroughly to a simmer. Add elbow or shell macaroni and continue to cook until the macaroni is done. Serve hot. Afterward, the macaroni will continue to absorb liquid even after it cools. The leftover goulash can thus be served for lunch the next day as a cold casserole (provided the meat used was sufficiently lean that there is little or no animal fat residue on the macaroni).

Meanings
The origin of the word is coming from the method of cooking. The word Pörkölni(verb) means:to burn a tiny bit or to calcinate, and Pörkölt means: a tiny bit burnt or calcinated. When you prepare this dish you use a special pot, called: Bogracs. You put the ingredients(meat, onion, some fat/oil) into the Bogracs and put on a fire. You must not put the water in by the time the meat is burnt a tiny bit. In addition: the Pörkölt is widespreadly made of: beef, mutton, pork and poultry(the best thing is to use a real old cock, this one is often served with noodle flavoured with cottage cheese). There is another special Pörkölt, which is made of beeftripe. This is my favourite if I could say that. Thanks.

It might be worth noting that the Hungarian gulyás is actually a soup. Pörkölt is closer to what is called goulash (in Western Europe, at least). --Isk_s

 * Or not. At least not around where I was born (Alföld). "Gulyásleves" (goulash soup) is not "gulyás" (goulash). --grin ✎ 22:07, 2004 Aug 7 (UTC)

 * I find the article informative, balanced and accurate (to the best of my knowledge). However, in order to ease confusion we Hungarian neighbours (I am from Croatia) live in, it would be nice to compare goulash to Paprikás and Pörkölt, with special attention given to possibility of addition of sour cream. :) (BTW, the meal that article referes to as Slovenian "Partizanski golaž" is in Croatia simply called "Krumpir gulaš", meaning goulash with potatoes.) --bonzi 17:45, 25 March 2006 (UTC)

 * if you put potatoes in pörkölt it will turn into paprikáskrumpli, --80.99.42.236

 * No it won't, it'll turn into a sorry excuse for gulyásleves. Paprikáskrumpli contains sausage, not stew meat. Marti 72.81.31.6 20:35, 5 April 2007 (UTC)

 * In fact, traditional paprikáskrumpli doesn't even have to contain any kind of meat product. Csab (talk) 00:11, 21 July 2010 (UTC)

 * To Bonzi: in broad terms, pörkölt is made (almost*) entirely of meat (which can be of any animal, not just beef), and contains the most paprika. Gulyás introduces potatoes and/or vegetables (NOT tomatoes, though), and contains slightly less paprika. Gulyásleves adds more water to gulyás, and definitely contains both potatoes and soup veggies. Paprikás goes back to being almost entirely meat (usually chicken), is thickened with sour cream and flour, and contains the least amount of paprika, despite the name. *All of these dishes start with browning some chopped onions in the hot fat of your choice, so even a completely unadulterated honest-to-goodness pörkölt is not 100% carnivorous. Marti 72.81.31.6 20:35, 5 April 2007 (UTC)

NPOV

 * It is hard to find a good gulyás in Hungary, and it is close to impossible to get one outside Hungary

This sounds like it need some NPOV work. --Notthe9

no kidding, this article is way too defensive. this encyclopaedia's job isn't to exhaustively and repetitively address misconceptions, but instead is to catalogue facts. hamstar

 * Please specify what you mean. I don't think it is debatable that if something exist in original form, and it is sold nearly everywhere else as something completely different then we could say "it is pretty much impossible to get the original out there". (Like I would sell tomato soup called "beef steak", which is close to the case you asked about.) I don't know about you but I happen to be a Hungarian and tried "goulash" in several countries, and most often than not it was (to quote Douglas Adams) "almost, but not quite, entirely unlike goulash". :-) I am really open and curious to find countries where this food happen to be the same as the original one. --grin ✎ 09:22, 2005 May 12 (UTC)

 * Try the Aztek restaurant in Taiwan. They make perfect gulyásleves. They call it 耍笑 though. --80.98.250.126

 * It isn't enough that one can suppose something could be or is likely to be true; it must be verifiable. This article (as of now) fails that test.  Also, everybody, please remember to sign your posts.  Thanks.  --DragonHawk 02:15, 5 December 2005 (UTC)

 * I must say that this is a bit troublesome. I actually came to wikipedia to help settle an arguement with co-workers, most of whom are of Italian decent, while I am of German.  I understood goulash to be made with a small portion of meat, with potatoes and lots of cabbage.  My co-workers insisted that it was made with ground beef, tomato sauce and pasta.  I have found recipes on-line for it both ways.  So, with that in mind, we truely need to locate the 'origins' of the word, then define it.  However, we should note in the page that the ingredients can change from region to region.

 * I am from Austria, and know the situation in several other central European regions: The classical Gulash definitely neither contains potatoes nor cabbage. Potatoes are contained only in "Erdäpfelgulasch" which is quite a different beast both in ingredients and preparation. With cabbage you get "Szegediner Gulasch". I have NEVER seen a version with both potatoes and cabbage. Nahabedere 08:32, 12 May 2006 (UTC)

 * You are insisting that the only goulash on this page should be your authentic goulash - I hate to break the news to you but in North America there are regions of people who call the "Sloppy Joe" goulash. This whole article needs attention, but especially from someone who will weigh Austrian sources against English speaking ones. For more than a few of us the word goulash just means "braised meat in a sauce which has not been braised"68.115.35.110 (talk) 04:31, 10 February 2012 (UTC)
 * "Sloppy Joe" is another food, but in some sense it is similar to goulash. Probably that is why it is often referred to as gulash by some Americans. After all, there are millions of Americans who have Central European ancestry, they (or their parents/grandparents) probably knew the original goulash, noticed the similarities and started to call the "Sloppy Joe" gulash. I have added a link to "Sloppy Joe" to the "See also" section. Cheers, K œrte F  a   { ταλκ }  05:34, 10 February 2012 (UTC)
 * I'm American (of Central European ancestry) and have never heard of Sloppy Joe referred to as a goulash. America is a big place and there's dialectical differences even in American English.  I think sources should be provided first.  --Stacey Doljack Borsody (talk) 06:39, 10 February 2012 (UTC)
 * Thanks for the info. The Sloppy Joe article claims (without providing sources) that Sloppy Joes are also referred to as "Gulash (not to be confused with Goulash) in parts of the Upper Midwest, especially in areas where people of Scandinavian heritage are prominent.". I do not know whether it is true (I have never heard of Sloppy Joe referred to as a goulash either, but I am not American), however, since the two foods indeed have some similarities, a link in the "See also" section seems justified. K œrte F  a   { ταλκ }  06:57, 10 February 2012 (UTC)

Segedinsky gulas
Travelling in the former Austria-Hungary, one can frequently spot "segedinsky gulas" on the menus (not only in the Czech Rep, but in Slovakia, Slovenia, Austria as well). I tried once, but it is not the "traditional" goulash, and what's more, it is not known in its supposed place of origin, Szeged. It would be interesting to know something about this goulash-version. --195.56.49.35

 * In Szeged (or anywhere else in Hungary), ask for Székelygulyás. Which brings up another point: It's a mistake to translate the name of this dish as "Transylvanian goulash": it was actually named after a person named Székely, not for the ethnicity/region. The story goes that Mr. Székely (I'm vaguely recalling that he was an actor, at least some sort of public figure) went into a restaurant very late, and the only things left in the kitchen were some pörkölt and a bit of stewed sauerkraut, so the chef combined the two, heated them up, and served it forth with a generous dollop of sour cream. The guy liked it so much that he came back the next night and asked for the same thing, and it kind of went from there. (The restaurant must've either been in or named Szeged, which would explain the appelation this dish goes by in Austria.) Marti 72.81.31.6 20:45, 5 April 2007 (UTC)

 * Amongst my family's Viennese friends, a gulas with sauerkraut and pork was known as a "Tsegediner Gulasch". I don't know what the origin is, and would treat any stories as myths - of course, one of them MAY be true! ;-) Sasha (talk) 22:52, 17 November 2009 (UTC)

With noodles
My dad makes Goulash with noodles- is that common or did he make that up himself? -albrozdude 22:23, 11 July 2006 (UTC)
 * It is common in North America. Betty Crocker's Cookbook gives a Goulash recipe with elbow mac, as well as another recipe, called Hungarian Goulash, which is _somewhat_ closer to the one described in the article but still seems to have been Americanized to some extent.  What is common in Hungary I have no idea.  --Jonadab, 2006 Sep 06

Putting noodles into the goulash-soup is very common in Hungary. It is also very common to serve pörkölt (the meal on the picture) with noodles instead of potatoes. In fact pörkölt with noodles is much more common than pörkölt with potatoes. In Hungary the most common gulyás is a soup with meat and potatoes and of course paprika, paprika-powder, onion, salt, pepper, garlic, celery. People eat it with white bread. The other common meal is pörkölt made of meat, onion, paprika, paprika-powder, salt and pepper and optionally some red wine. It is usually served with noodles and salad. American cabbage salad tastes great with it. Dry red wine goes well with these meals.

 * Putting certain kinds of noodles into goulash-soup is common in some areas of Hungary. (Csipetke, where my mom's from.) Everything/where else is heresy. :) Márti 72.81.31.6 20:55, 5 April 2007 (UTC)

There are different traditions in different families and areas, as in Borshch (I won't start!) Our Viennese friends often served Gulasch with Semmelknödel - dense dumplings made from stale white bread, or with nockerl - a kind of crude home made pasta. Sasha (talk) 23:10, 17 November 2009 (UTC)

Cooking time and Goulasch affection
PPOV-1: "Nowadays, it is also often eaten at restaurants, because its long cooking time makes it impractical for working families to prepare at home!." PPOV-2: The cooking time is not an impractical factor at all! If people eat the dish more frequently at restaurants, perhaps it has to do more with habits and lack of interest or knowledge than anything else, and that restaurants often prepare the dish days in advance, which makes it a lot more tastier as the dish 'matures' (especially turning even 'tough' - and cheaper - meat wonderfully tender) until it is reheated and served later on. This preparation could actually be very practical also for a working family, as the goulasch (or any other similar dish) after 'maturing' can be divided into smaller portions and put in the freezer. Taken out in suitable portions and heated up again in a micro-oven gives a wonderfully tasty, nourishing and quick meal. Totally it's time-saving, inexpensive and delicious. That's a yum habit for soul and body! --Profero 07:53, 6 September 2006 (UTC)

"Citation Needed"?!
What is with the overabundance of "Citation Needed" tags in the "North American variations" section? Virtually anyone who grew up on homecooking in the American Northeast can attest to those facts. The following example of this tag is completely ridiculous: "its inclusion in popular cookbooks in the twentieth century, e.g., in Betty Crocker's Cookbook. [citation needed]" Just open a Betty Crocker cookbook; how much more citation do you need?

 * "The addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. [citation needed]" We need to cite a source that pasta absorbs sauce? Or is this referring to the popularity of elbow macaroni? The one other point I can see being in dispute is the use of tomato juice in American goulash as opposed to tomato sauce. I don't think we really need to cite a source for the statements that American goulash is different that the original Hungarian dish as the article just outlined the differences between the two. 192.82.6.41 21:21, 12 April 2007 (UTC)

Sausage?
Someone's mixing their metaphors, or recipes. Gulyásleves never contains sausage, at least not in my experience, or in any of the cookbooks I own. Paprikáskrumpli, which can be considered to be kind of like a pörkölt made with potatoes instead of meat, is the one that needs some "dirty potatoes", i.e. sausage. What gulyásleves DOES need, and is not mentioned anywhere currently, is soup veggies: carrots, parsnips, celery, etc. (in addition to the potatoes, of course). Then, if you make a gulyásleves with all of the usual ingredients except the meat, you get hamisgulyás "fake goulash". From what I gather, this is similar to the "partisan goulash" mentioned elsewhere. Márti72.81.31.6 20:10, 5 April 2007 (UTC)

Meat is cut into chunks, seasoned with salt, pepper and paprika, and then browned in a pot with oil.
I do not believe you can season meat with paprika and then brown it - the paprika would burn, spoiling the taste of the sauce with bitter taste and its apperance with black specks of burned paprica.Most receipts for paprica flavoured dishes I know recommend adding paprica at a later stage of the cooking - either lowering the temperature before putting in the paprica, or mixing paprica separately with fat at a moderate temperature and then adding it into the stew. —The preceding unsigned comment was added by Georgius (talk • contribs) 16:15, 27 April 2007 (UTC). Sorry for forgetting to sign--Georgius 16:30, 27 April 2007 (UTC)

either lowering the temperature before putting in the paprica, or mixing paprica separately with fat at a moderate temperature and then adding it into the stew.

Yes, this is exactly how all these stews are made. Cooked on a very low temperature.

The meat is browned for some 30 seconds, than water is added and the temperature is lowered, imediately.

Warrington (talk) 22:15, 12 October 2008 (UTC)

Allan Sherman's "recipe"
Allan Sherman's "recipe" for Hungarian Goulash (in his parody song "Hungarian Goulash No. 5") is actually self-referentially recursive, since among the various national or ethnic dishes mentioned (which at the end you're supposed to put together "in one big mish-mosh") is Hungarian Goulash itself (the first item mentioned in the song, in fact)... so you need to make some first in order to add it as an ingredient to itself. *Dan T.* 18:26, 14 May 2007 (UTC)

Gulyás festival
There's a goulash festival each year in Szolnok, Hungary. Altough it's not as popular as the Halászlé festival in Baja, I think we should include it, I just don't know where does it fit. Should I open a new section? What should be the section title? Here's the (half)-English website

They also mention an International Goulash Soup Club (Danish: Det Internationale Gulyásleves Selskab) in Denmark, but I have no information about them. --Hu:Totya (talk!)  15:37, 23 November 2007 (UTC)

Goulash != American Chop Suey
Goulash is not the same thing as American Chop Suey! Nor is there any evidence that the terms are used interchangeably here in New England. In fact, growing up here, I'd say that chop suey is closer to a sloppy joe (without a bun) combined with macaroni. Chop suey is not even close to goulash - it's a pasta dish. Goulash isn't a pasta dish... and it never has macaroni, not even here in New England. Fuzzform (talk) 00:38, 9 May 2008 (UTC)

Szekelygulyas
I think the "three kinds of meat" statement may be an oversimplification. The primary meat is pork. A stock for this dish can be made beforehand from ribs. A cut of smoked meat can be thrown in with this stew. One can use bacon drippings in the stew and serve with bacon or with sausage. These are all variations on the dish, not distinguishing features of it. The distinguishing features are the pork, sauerkraut, and cream/sour cream. --Stacey Doljack Borsody (talk) 00:34, 10 February 2009 (UTC)

Nor is this dish goulash! --Stacey Doljack Borsody (talk) 02:54, 10 February 2009 (UTC)

Hi Stacy. This three kinds of meat cames from the Gundel Károy, Hungarian cookbook, in English, the book says that Székelygulyas was made in the begining with 3 kinds of meat. So that was the source.

Warrington (talk) 12:33, 10 February 2009 (UTC)

Origin
I mean.. isn't the history/origin section in this article missing at all? Where did it come from the dish? Is it related to the mongolian dishes known under a very similar name in china nowadays? what about the inclusion of american vegetables? people.. we need some history and sources here to work with! when were the first recipes quoted? why is the definite mongolonian influence noted? I hope this does not happen out of some strange nationalistic story telling whatever... —Preceding unsigned comment added by 77.177.72.157 (talk) 22:42, 11 February 2011 (UTC)

If you have any referenced information on this, please be bold and add it to the article. - TheMightyQuill (talk) 01:08, 12 February 2011 (UTC)

German Gulasch
I think that part should be changed. It's just i've never seen a Gulasch here in my entire life made with potatoes (in a restaurant most people would send it back) and i've also never seen anybody with a little knowlege of cooking or a decent restaurant put tomato of any kind in there. It's solely made of beef chunks, salt, pepper, onions, broth or water and a ton of paprika. Most of the times it's served with Spätzle or Semmelknödel (Bread Dumpliings). Often times it is also refined with sourcream or something similar right before serving. — Preceding unsigned comment added by 79.250.229.197 (talk) 00:37, 11 June 2011 (UTC)

Don't presume to speak for the whole country. Here in the east, Gulasch is served with Potatoes, noodles and, seldom, dumplings - eating it with Spätzle is virtually unheard of. Also, i never ever saw someone put sour cream in Gulasch before serving. Ever. --22:49, 11 June 2011 (UTC)

 * In the german version of Goulash you use the same amount of onions as you have meat. Oh, and by the way, beef is not normally used, most people use pig meat! In german we also know a kind of goulas we call "Szegediner" where you put Sauerkraut to the goulash. This one you eat with potatoes. All other goulash will be eaten with noodles. — Preceding unsigned comment added by 2001:4C50:100:5:3D39:1B9A:EC7E:F56A (talk) 19:24, 16 May 2014 (UTC)

 * I think he did not mean goulash that is served witha sidedish of potatoes, but the so called "kartoffelgulasch" (the german Wiki calls it Erdäpfelgulasch which points to an origin in southern germany or austria) which is a regional variant where the taters are already put in during the cooking of the dish and not just served on the plate and covered with the stew as gravy... still even THAT dish does exist. What's also wrong is the claim that there are only beef, venison and wild boar variants around... especially the pantries of large companies love to serve turkey goulash and I'm at least familiar with half-and-half beef and pork mixes as main ingredient. Not sure if there are other regional recipes using lamb or chicken but it's more than just the three named in the article. Oh also from the german wiki... horseflesh (austrian "Fiakergulasch" after the fancy coaches still used for tourists in Vienna) and sausage-based Gulasch variants. Definitely both real too.  --109.91.41.67 (talk) 19:31, 6 December 2015 (UTC)

Goulash and Hungarian nationalism
Goulash was a typical food of peasantry in Austrian-Hungarian empire. Segedinsky gulas or Kotlikovy gulas are typical Slovak foods also. Origin of goulash is probably on the territory of former Kingdom of Hungary, but article says this: "Goulash (plural: goulashes) is a Hungarian soup or stew of meat and vegetables (especially potatoes), seasoned with paprika and other spices." and source about Hungarian foods.. Its a clear nationalism. Its a central European food. For example this is a Slovak goulash: http://travel.spectator.sme.sk/articles/326/secrets_of_slovak_goulash In the 19th century during a period of romantic nationalism goulash become a symbol of Hungarians, but it was food of peasants: hungarians, slovaks, wallachs, ruthenians... Goulash as a symbol is a product of Hungarian nationalism in 19th century: http://books.google.com/books?id=orkjAQAAIAAJ&q=goulash+symbol+national&dq=goulash+symbol+national&hl=sk&ei=9TeTTuu0MYXO4QTOv4HLAQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCwQ6AEwAA Goulash is typical central European food: http://books.google.com/books?id=M4BeIVlFs6UC&pg=PA145&dq=goulash+slovak&hl=sk&ei=ZDqTToOtDMrl4QSGpLDHAQ&sa=X&oi=book_result&ct=result&resnum=10&ved=0CFkQ6AEwCTgK#v=onepage&q=goulash%20slovak&f=false Here is written that food is originaly from Austrian Hungarian empire: http://books.google.com/books?id=-ZKFokpPdMYC&pg=PA114&dq=goulash+austro-hungary&hl=sk&ei=7TqTTsviGMj04QSHx8XHAQ&sa=X&oi=book_result&ct=result&resnum=5&ved=0CEYQ6AEwBA#v=onepage&q&f=false

For example article about pizza: Pizza i/ˈpiːtsə/ (Italian: [ˈpittsa]) is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.

Is it normal to call food typical in cuisines of 10 countries Hungarian soup or stew? Its clear nationalism and appropriation of something common to one nation. --Samofi (talk) 18:45, 10 October 2011 (UTC)

Here its written that its slavic food: http://books.google.com/books?id=6A9d-EMDayUC&pg=PA352&dq=goulash++slavic&hl=sk&ei=lz6TTpWOCK3a4QSmhp2VAw&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDoQ6AEwAw#v=onepage&q=goulash%20%20slavic&f=false About origin of word: http://books.google.com/books?id=Ef1hAAAAMAAJ&q=gul%C3%A1%C5%A1+gu%C4%BEa&dq=gul%C3%A1%C5%A1+gu%C4%BEa&hl=sk&ei=7z6TTuiJFYn54QSL-dWKAQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDAQ6AEwAA Goulash was derived from Slavic (Slovak) word guľa, it means "globe" and in historical slavic languages it meant a "mass of something" --Samofi (talk) 18:55, 10 October 2011 (UTC)
 * Gulya is a Hungarian word. It means herd. It was a typical shepherd food. What kind of nationalism?Fakirbakir (talk) 19:10, 10 October 2011 (UTC)
 * I was surprised by the above statements from Samofi. Especially that the word goulash comes from a Slovak word meaning "globe". After all, "globe" has nothing to do with goulash at all but I guess it's possible. However I propose a simple google test here before we get into this too much. Everyone can do a google search for "Hungarian goulash". And "Slovakian goulash". You can try "Slovak goulash" as well. Which has more hits and by how much? Is one of the two a bit of a fringe view? Hobartimus (talk) 19:34, 10 October 2011 (UTC)

 * Oh boy, such detailed post about patent nonsense........ Samofi, I have to say that I've been following your contributions here or there for a while (to gather some ideas about your motives and stuff), but enough is enough. You obviously have no idea whatsoever about goulash and all the other dishes associated with it.
 * So first of all, the etymology of the word "goulash": to me it's pretty obvious that the English word has been adopted from Hungarian. This is pretty much supported by one of the (Slovak) sources you quote too: the original word MIGHT have come from some of the Slavic languages (though the Hungarian etymological dictionary -Tinta könyvkiadó Budapest, 2006, ISBN 963-7094-01-6 - states the contrary i.e. that the word's probably been adopted from a Caucasian language -namely Dargwa, in which gula means 'beef cattle, beef'-, which's MUCH more likely), but the final word of "gulyás" is definitely of Hungarian origin. You seem to brag about your knowledge of Hungarian at times, but obviously your knowledge of it is mediocre at best. Otherwise you'd know that the "-ás" suffix is used in Hungarian to express something that's made of/manufactured from/contains/has some of/is similar to the thing to which this suffix is connected to e.g. paprikás - peppered, furulyás - someone with a recorder, hálás - grateful i.e. someone with grace etc. Due to vowel harmony this suffix has several forms according to the rules of the vowel harmony: -as, -os, -es, -és e.g. farkas - wolf i.e. something with a tail, kásás - of mushy consistency, páros - even i.e. something with a pair etc. This alone pretty much confirms the word's Hungarian origin, even so, because the similar Slovak word you've mentioned means a completely different thing - the word guľa has ALWAYS meant spherical objects, like a sphere, marble and in addition an "F" grade in school (colloquially). So in short the word has never meant anything close to the Hungarian meaning of the word "gulya", no matter how much do you wish for that (the words pretty much share only the phonology, just like in case of liszt=flour/list=letter/leaf). As for the meaning of the word gulya it pretty much means 'beef cattle' in Hungarian and gulyás also the person who herds this cattle (i.e. someone with a "gulya"). So I'm sorry to disappoint you, but no matter how many badly researched recipe books and Slovak nationalist publications you'll cite, the origin of the word is without doubt Hungarian.
 * Furthermore there are numerous anomalies/inconsistencies within the usage of the word in Hungarian and throughout the rest of the world: what the rest of the world calls "goulash" is known in Hungarian as pörkölt (or perkelt in Slovak). In Hungarian the word gulyás refers to a kind of soup made from beef. As for the other dish which you refer to as segedínsky guláš (meaning "goulash from Szeged") in fact has pretty much never been called in Hungarian like that (szegedi gulyás, aside from the Hungarians in Slovakia who tend to use a lot of Slovak loanwords instead of the proper "Hungarian" forms), instead it's székelykáposzta ("Szekler cabbage"). Moreover the term kotlíkový guláš is also used in Hungarian (bográcsgulyás meaning "cauldron goulash") so chances are that the Slovak term's also the result of the direct translation of the Hungarian one. -- CoolKoon (talk) 20:27, 10 October 2011 (UTC)
 * Wow so many comments. But you really did not understand what was a point of this section (btw its more Slovak sources which says that gulash was from Slavic "gula" taken to Hungarian and than from Hungarian taken to other languages - Its a significant minor theory). Guys I understand that its your national symbol and I almost fully agree with CoolKoon but I was surprised that goulash is called a "hungarian soup or stew". Italians did not say it about pizza: http://en.wikipedia.org/wiki/Pizza only origin is mentioned. This food is popular in all areas of former Habsburg empire so why to connect it exculsively with one nation? Its nationalism. You can write about Hungarian origin under a header but call a goulash which is traditional food in 10 countries a Hungarian soup or stew? I have no problem that goulash is of Hungarian origin - you can write all above into article. I have problem with connection of this food excusively with one nation. Its clear case of national exclusivism. You should read something about geographial indications: http://agritrade.cta.int/en/content/download/2026/54966/file/9ff273fdcd02bad5354991647de82f9c.pdf Goulash is not indicated as "Hungarian goulash" but its simple a "goulash" and most common repice for goulash is called "Hungarian goulash" (http://www.google.com/search?q=%22hungarian+goulash%22&tbm=bks&tbo=1&hl=sk - its almost all recipes or unscholar publications). Btw "goulash" has a 64 000 hits and "hungarian goulash" only 6270, less than 10% of english language sources (http://www.google.com/search?q=%22goulash%22&tbm=bks&tbo=1&hl=sk). Iam not trying to make a exclusively a slovak food from goulash but its not exclusively "hungarian soup or stew". Now do you understand whats the point? --Samofi (talk) 07:58, 11 October 2011 (UTC)

 * Are you surprised? You've started arguing over something in a way that's just as ridiculous as asserting of "František List's" or "Belo Bartók's" Slovak origin. And pizza was a VERY bad example, as it's also mentioned in the article that "Pizza is one of the national foods of Italy and the Italian people." (and no, I haven't added that) and guess what, Hungarians DO consider it a national food wherever they are (not only in Hungary) regardless of the fact that for them it's a soup rather than a stew. As for its popularity obviously ever since the term "goulash" has been adopted "abroad" (i.e. outside of Habsburg monarchy) it became a popular dish in (presumably) many countries of the world, yet the dish itself and the word ARE of Hungarian origin and it IS a Hungarian national food. Still, don't you think it's a bit "interesting" (to say at least) that you assert that a dish with a Hungarian name is supposedly a Slovak national food as well? That's akin to calling lángos (lángoš/langoš in Slovak...) a Slovak national food as well. Or do you assert that as well? I mean I'm absolutely fine with calling traditional Slovak dishes Slovak specialties (e.g. bryndzové halušky, maybe placky, pirôžky/pirohy etc.), but -as I've told you already- enough is enough (and I can't say I'm biased either as I'm not too fond of pörkölt either). Also, you should stop citing non-etymologist sources on matters of etymology as they're completely irrelevant. It's clear that the word goulash is of Hungarian origin and the Hungarian word has probably nothing to do with the Slovak word of guľa (which has never meant ANYTHING that has something to do with cattle or beef, unlike in Hungarian). Besides, do you have a Slovak etymological dictionary? If yes, why don't you look up the date of the first documented use of the words guľa and guláš? I did the same for gulya and gulyás and my results have been 1138/1561 for gulya and 1886 for gulyás (as a dish, but there are also previous mentions of related words such as gulyáshús/1787, gulyásétel/1826, gulyástokány/1838-1845; the original/older meaning of the word -beef cattle herder- has been mentioned as early as 1587,1588). -- CoolKoon (talk) 13:03, 11 October 2011 (UTC)
 * Look I agree that its Hungarian national food. Slovak national food are bryndzove halusky, but I would never used a term "Slovak bryndzove halusky". What if any other nation or country eats this food? But goulash is a stew or soup. Its national food in Hungary. And traditional food in other countries. This food is eating here from a time of Hungarian Kingdom. Slovakia is successor state of Czecho-Slovakia and Czecho-Slovakia is successor state of Austria-Hungary after Trianon. Our history is connetcted with Hungarian and goulash is traditional food in Slovakia from the times of kingdom. About List I have read publication from Demko and his origin from grandmother side was Slovak. I have found a neutral source which speaks about Barbara Schlesak from Rusovce. (http://books.google.com/books?id=lCw4cxHmpgYC&pg=PA38&lpg=PA38&dq=franz+liszt+barbara+schlesak&source=bl&ots=Y9D8BaphYs&sig=4Pt8dqh4potSqU9Hdh9yGjkJnYE&hl=sk&ei=w66UTvKUN8TN4QSQmJCNCA&sa=X&oi=book_result&ct=result&resnum=2&sqi=2&ved=0CCgQ6AEwAQ#v=onepage&q=barbara%20schlesak&f=false). In the town were a significant slovak minority, than they lived in malacky - in that time slovak town with jewish minority. And her surname is of Slavic origin: "Slezák". Maybe its un-significant minor theory about List, but significant minort theory about origin of his family. About Bartok I dont remeber.. Probably it was my original research because he collected a Slovak songs too... --Samofi (talk) 21:13, 11 October 2011 (UTC)

 * Well, in Hungary nobody actually calls it "Hungarian Goulash" (magyar gulyás), that's a custom that's been pretty much adopted only abroad (see maďarksý guláš or Ungarische Goulash), just like in case of a type of salami (which's téliszalámi -"winter salami"- in Hungarian, but maďarský/á salám/a in Slovak and Czech). In Hungary it's either only goulash (gulyás) or beef goulash (marhagulyás). Even other stuff topped with "Hungarianish" ingredients (e.g. pizza) is called in fact Hungarianish (magyaros). Besides, obviously there's complete chaos in the goulash terminology in Hungary as well (as noted by e.g. this Hungarian article). But nevertheless the term "Hungarian goulash" IS used abroad (generally by non-Hungarians, even in Slovakia), so including that in the article is not nationalism, but simply stating the obvious.
 * And regarding Liszt, your conclusions are wrong I'm afraid. Rusovce (AKA Oroszvár) was up until 1947 in Hungary with a predominantly Hungarian population. The Hungarian dominance remained up until the 60s/70s, but more than 15% of the population is still constituted by Hungarians. Sure, the Schlesak family MIGHT've been Slovak, but there's absolutely ZERO evidence for that. The spelling of the name speaks more about a formerly Hungarian family which's in the process of germanization. Sure, the name "Slezák" DOES speak about the family's (probably) Czech origin, but the German spelling confirms the fact that the leading "s" has been pronounced as "sh" (typical for Hungarian) instead of "s". Besides, I also had a classmate with the name of Slezák, whose both parents were Hungarian, so the name alone doesn't prove anything. Besides, the source you've quoted doesn't say anything about the maternal side of the family nor the fact that Liszt's mother lived in Malacky.
 * Last but not least: I didn't say that you've asserted Bartók's Slovak origin, but I know that I've seen such twisted theories on some of the Slovak nationalistic sites (e.g. beo.sk IIRC). So I've mentioned it here because to me it's just as absurd as talks about Liszt's "Slovak" origin (I can't dispute his German roots though, especially because he spoke German much better than Hungarian) or talks about Balassi's "Slovak" poetry. -- CoolKoon (talk) 13:23, 12 October 2011 (UTC)

and about google searchies - goulash food "country":

hungary: 1680 http://www.google.com/search?q=%22goulash+is+hungarian%22&tbm=bks&tbo=1&hl=sk#sclient=psy-ab&hl=sk&tbo=1&tbm=bks&source=hp&q=goulash+food+hungary&pbx=1&oq=goulash+food+hungary&aq=f&aqi=&aql=&gs_sm=e&gs_upl=118103l118789l7l118898l7l6l0l0l0l0l156l531l0.4l5l0&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=ca7f4cea4f4eb571&biw=1680&bih=839

austria: 1670 http://www.google.com/search?q=%22goulash+is+hungarian%22&tbm=bks&tbo=1&hl=sk#sclient=psy-ab&hl=sk&tbo=1&tbm=bks&source=hp&q=goulash+food+austria&pbx=1&oq=goulash+food+austria&aq=f&aqi=&aql=&gs_sm=e&gs_upl=11746l12667l6l12729l7l7l0l0l0l0l250l969l0.3.2l6l0&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=ca7f4cea4f4eb571&biw=1680&bih=839

slovakia: 352 http://www.google.com/search?q=%22goulash+is+hungarian%22&tbm=bks&tbo=1&hl=sk#sclient=psy-ab&hl=sk&tbo=1&tbm=bks&source=hp&q=goulash+food+slovakia&pbx=1&oq=goulash+food+slovakia&aq=f&aqi=&aql=&gs_sm=e&gs_upl=16614l17596l8l17643l8l1l6l0l0l1l140l140l0.1l6l0&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=ca7f4cea4f4eb571&biw=1680&bih=839

"czech republic": 224 http://www.google.com/search?q=%22goulash+is+hungarian%22&tbm=bks&tbo=1&hl=sk#sclient=psy-ab&hl=sk&tbo=1&tbm=bks&source=hp&q=goulash+food+%22czech+republic%22&pbx=1&oq=goulash+food+%22czech+republic%22&aq=f&aqi=&aql=&gs_sm=e&gs_upl=23898l25739l19l25817l14l11l0l0l0l5l203l1392l2.7.1l10l0&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=ca7f4cea4f4eb571&biw=1680&bih=839

"People's republic of china": 6 http://www.google.com/search?q=%22goulash+is+hungarian%22&tbm=bks&tbo=1&hl=sk#sclient=psy-ab&hl=sk&tbo=1&tbm=bks&source=hp&q=goulash+food+%22People's+republic+of+china%22&pbx=1&oq=goulash+food+%22People's+republic+of+china%22&aq=f&aqi=&aql=&gs_sm=e&gs_upl=4805l6973l14l7691l2l2l0l0l0l0l203l359l0.1.1l2l0&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=ca7f4cea4f4eb571&biw=1680&bih=839

Its clear indication that goulash is food from a central european region and not exclusively hungarian. --Samofi (talk) 08:12, 11 October 2011 (UTC)

 * You should be very careful when you use Google search results in an argument. For example "goulash food china" gave much more hits (3330) than "goulash food slovakia"  (724). Does it prove anything? Hardly... Koertefa (talk) 02:59, 13 October 2011 (UTC)
 * China is also the name of food. And stop with Wikihounding. Name of the country is "People's republic of china" and its only 6 hits. Iam careful with google searches, you shlould be too. --Samofi (talk) 05:45, 13 October 2011 (UTC)
 * You are kidding, aren't you? Why should, for example, a cookbook use the full official name of the country when it speaks about a food instead of simply "China"? And, by the way, the official name of Slovakia is "Slovak Republic"... Koertefa (talk) 08:27, 13 October 2011 (UTC)

 * I have some terrible news for you: china is NOT a type of food. That's Chinese at best. Also if you take a look at China's disambiguation page, you'll see that "china" is either a type of dishware, ceramic or porcelain. And using google when arguing about semantics (hell even arguing about semantics) is generally a bad idea. -- CoolKoon (talk) 13:57, 13 October 2011 (UTC)

My idea about the entry of the article:

Goulash (plural: goulashes) is a soup or stew of meat and vegetables (especially potatoes), seasoned with paprika and other spices.[1] Goulash is Hungary's unofficial national dish and one of the staple foods.. Goulash is also a traditional meal in Austria, Czech republic, Romania, Serbia, Slovakia, Slovenia, north Croatia and the north-eastern Italian region of Friuli Venezia Giulia.

Origin The name originates from the Hungarian gulyás [ˈɡujaːʃ] ( listen). The gulya word means 'herd' in Hungarian, gulyás 'neat-herd'.[2][3] + informations from coolkoon

... --Samofi (talk) 08:40, 11 October 2011 (UTC)
 * I do not agree with this version. The article about Strapačky states that it is a Slovak disk. However, it is also popular in Hungary (and called "sztrapacska"). Do you also suggest that we should delete from that article that Strapačky is a Slovak dish just because it is also popular in countries neighboring Slovakia? Koertefa (talk) 08:50, 13 October 2011 (UTC)
 * Yes, food is of Slovak origin (western and central slovakia ) and Iam happy that Hungarian people like it and it is popular outside of Slovakia. Lol, change it, no problem.. --Samofi (talk) 13:00, 13 October 2011 (UTC)

 * I've changed the intro according to Pizza article. "Hungarian soup" sounds strange(Dotonj talk) 09:22, 13 October 2011 (UTC)
 * Gulyas is originally a soup.Fakirbakir (talk) 09:42, 13 October 2011 (UTC)
 * I did dot deny that Dotonj (talk) 09:43, 13 October 2011 (UTC)
 * Gulyas is originally a Hungarian soup. There was no consensus. See Koertefa's or Coolkoon's contributions.Fakirbakir (talk) 09:42, 13 October 2011 (UTC)
 * Yes, Gulyas originates in Hungary. The current version does not suggest something else Dotonj (talk) 09:46, 13 October 2011 (UTC)
 * Though, I prefer the original one, I can also accept the version suggested by user Dotonj, as long as it clearly states that gulyas originates in Hungary and it mentions the etymology of the word (this latter one could be outside of the lead). It should also be checked that this style is common in other articles about national foods. The example of pizza suggests that it is, but I will check others, as well. Koertefa (talk) 08:30, 14 October 2011 (UTC)

Goulash in Kosovo and Albania???
I can just say big - LOL — Preceding unsigned comment added by 79.101.95.130 (talk) 12:31, 21 November 2012 (UTC)

Merge discussion
Hungarian Gulyásleves is one type of goulash, so I propose merging Gulyásleves to this article under section Goulash. Best, 195.212.29.185 (talk) 09:33, 13 February 2013 (UTC)
 * Better not. It might only complicate things. There is enough confusion already about soup or not soup. Hafspajen (talk) 13:07, 6 September 2013 (UTC)

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Discussion at Wikipedia talk:WikiProject Hungary
You are invited to join the discussion at Wikipedia talk:WikiProject Hungary. Shhhnotsoloud (talk) 07:11, 25 March 2018 (UTC)

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 * Commercial Gulaschsuppe ALDI Germany 2016.jpg

Goulash in Slovakia
I read the discussion above, from some years ago, and I both agree and disagree with both stances: goulash was not born in modern-day Hungary, but in the Kingdom of Hungary of which Slovakia was one the main parts (Upper Hungary). They both share much of their cuisines and the goulash in Slovakia has for sure much more in common with Hungarian one, including the variety of ingredients and preparations, than with Czech goulash (that is more like the stew you can find in the former Austrian half of the Empire). Before proceeding and triggering other discussions, I would then suggest here my proposal: including a separate section for Slovakia, between Hungary and "Rest of the World"; or, at least, put Slovakia apart and as first of the other countries (regardless of the alphabetical order). Filippo83 (talk) 21:41, 10 September 2020 (UTC)

Gulasch = not good
I hate Gulasch. And I am german. Don't eat it! — Preceding unsigned comment added by 212.184.199.26 (talk) 17:46, 10 December 2018 (UTC)

Lenten Food?
A recent edit added the category 'Lenten Food'. I'm loathe to revert it because that editor is a Christianity expert but a rich beef stew would seem to be the opposite of 'fasting' food. The word 'Lenten' does not appear anywhere in the article. Clarification please. OrewaTel (talk) 09:04, 6 February 2022 (UTC)
 * In Ethiopia, goulash is invariably made with with fish and so is a popular food during Lent and other fasting seasons.--Varavour (talk) 04:25, 10 March 2024 (UTC)
 * A fish dish is very different from a beef stew. I suggest that Ethiopian goulash is actually a different dish that has the same name. It is quite common for cuisines to steal the name of a foreign foodstuff and apply it to one of their own meals.OrewaTel (talk) 22:04, 1 April 2024 (UTC)
 * On what basis do you assert that goulash is exclusively made from beef? I have seen goulash made from venison, veal, pork, and even with no meat at all. Fish can be within the bounds what is deemed "goulash".--Varavour (talk) 21:54, 8 April 2024 (UTC)
 * Goulash is essentially a beef stew made by gulyás but that does not mean that it is exclusively beef. Austrians naturally made a variant based on pork. Veal is only young beef and venison is another red meat. The problem comes when you keep changing things. How far can you go before you have a different meal. I suggest that when you leave out the meat or leave out the paprika then you won't have an authentic goulash. OrewaTel (talk) 02:22, 15 April 2024 (UTC)

The Origin of the Name Could be Turkish
The origin of the dish may be traced back to the influence of the Ottomans in Hungary. The ingredients cumin, pepper, garlic in strong admixture in dishes was very typical for Turkish dishes. The era in which the dish was created overlaps with the Ottoman invasion of Hungary and the time of the Turkish wars. Linguistically, the word only makes sense in Turkish, as it is pronounced like Turkish "Kulashi" which means no less than subjects ("Kul") meal ("Ashi"). — Preceding unsigned comment added by 2A02:1205:5016:2210:395D:AA0C:DB63:B6FA (talk) 09:51, 12 February 2022 (UTC)
 * Whilst this may be true, it requires a citation. OrewaTel (talk) 21:10, 12 February 2022 (UTC)

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Hungarian Varieties
There is a subsection Goulash varieties in Hungary that is written as a recipe list in contradiction to Wikipedia is not a text book. Whilst it is interesting, I'm not sure whether it is notable. Either it should be deleted or it should be rewritten as descriptive list rather than a How To manual. Advice please. OrewaTel (talk) 21:28, 26 October 2022 (UTC)

title: Talk:Goulash


text: Category:American National Standards Institute standards

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/


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Wikipedia:Articles for deletion/Multilingual version

Multilingual version was proposed for deletion. This page is an archive of the discussion about the proposed deletion. This page is no longer live. Further comments should be made on the article's talk page rather than here so that this page is preserved as an historic record. The result of the debate was DELETE. User:Sj

Multilingual version. Doesn't deserve a disambiguation article. Who would want to disambiguate such an expression? --Edcolins 21:25, Aug 4, 2004 (UTC) This page is now preserved as an archive of the debate and, like other '/delete' pages is no longer 'live'. Subsequent comments on the issue, the deletion or on the decision-making process should be placed on the relevant 'live' pages. Please do not edit this page.
 * Delete multilingual version, multilingual website and multilingual software. An article on multilingual media in general would be somewhat interesting, but these are all tiny little lists with no content worth saving. Sean Curtin
 * Delete: I have to generally agree that these are highly unlikely to be useful to our users. It seems to me that the Wiktionary meaning of "multilingual" is going to be enough.  For that matter, "diaglot" and "polyglot" are out there.  This stuff is kind of self-explanatory.  It does no harm to keep these pages, but it does no good, either. Geogre 00:41, 5 Aug 2004 (UTC)
 * Delete - not remotely useful. -- Cyrius|✎ 20:15, 6 Aug 2004 (UTC)


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User talk:Tyc20

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1952 Dutch general election

General elections were held in the Netherlands on 25 June 1952. The Catholic People's Party and the Labour Party both won 30 of the 100 seats in the House of Representatives. It was the first time since 1913 that the Catholic People's Party and its predecessors had not received a plurality of the vote.

The elections led to a continuation of the previous four-party government, consisting of Labour, the Catholic People's Party, People's Party for Freedom and Democracy and the Christian Historical Union. However, three months after the elections the VVD left the government and were replaced by the Anti-Revolutionary Party.

title: 1952 Dutch general election


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User talk:Honta

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User page
I am thrilled to see you flattering me with your user page :D I see you are from Sweden, do you have any interest or knowledge of Norse mythology? If so, come lend a hand, I am trying to make it a Featured articles. :) Sam [Spade] 21:09, 7 Aug 2004 (UTC)

Fdgw
I just made edits to the page you started Fdgw. But I know nothing about the topic. Can you please confirm I did not get my facts wrong? --Knulclunk 06:07, 28 July 2007 (UTC)

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Ipfilter
Hi there,

I was looking at the IPFilter entry, and ANU seem to have either removed the content from http://coombs.anu.edu.au/~avalon or moved it. I'll see if I can find out more. Canberranone (talk) 23:19, 17 November 2014 (UTC)

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User:Ieshan~enwiki/none

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Les Nubians

Les Nubians is a French musical duo, composed of sisters Hélène and Célia Faussart from Paris, France. In 1985, the sisters moved with their parents to Chad. Seven years later, they returned to Bordeaux, France, and began singing a cappella, producing poetry slams in Bordeaux and Paris, and singing background vocals for various artists worldwide. The duo's debut album Princesses Nubiennes was released by Virgin Records, France, in 1998.

They have become one of the most successful French-language musical groups in the U.S., best known for their Billboard R&B Single "Makeda" from their Grammy nominated album Princesses Nubiennes. Les Nubians were the 1999 Soul Train Lady of Soul Awards winners for Best New Artist, Group or Duo and received two NAACP Image Awards nominations in 2000.

In May 2020, the sisters were featured in the Visual Collaborative Polaris catalog. In a series titled TwentyEightyFour released during the peak of the COVID-19 pandemic, their interview announced a music single LIBERATION. Rika Muranaka, Dakore Akande appeared in the same periodical. The duo executive-produced Echos, Chapter One in 2005 on their label Nubiatik; a joint venture with Triloka Records. The project features artists from France, and the U.S. performing poetry and music from the urban edge. Echos, Chapter One: Nubian Voyager was released in 2006 as a book accompaniment to the CD.

Albums

 * Princesses Nubiennes (1998) Virgin Records
 * One Step Forward (2003) Virgin Records, Higher Octave
 * Echos, Chapter One (2005) Nubiatik
 * Nü Revolution (2011) Nubiatik, Shanachie

Soundtracks

 * Beat the World (2011)

Duets

 * Sueña (Sonrisa, 2010) feat Ana Torroja

Guest appearances

 * "Funkin' for Jamaica" (Towa Tei featuring Joanne, Les Nubians, Wisdom Life & Tom Browne), from the album Last Century Modern (1999)
 * "On My Own" (Black Eyed Peas featuring Les Nubians and Mos Def) from the album, Bridging the Gap (2000)
 * "Who's There?" (Guru) from the album, "Jazzmatazz, Vol. 3: Streetsoul" (2000)
 * "Love Language" (Reflection Eternal) from the album, "Train of Thought (Reflection Eternal album)" (2002)

title: Les Nubians


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Wikipedia:Articles for deletion/Multilingual website

Multilingual website was proposed for deletion. This page is an archive of the discussion about the proposed deletion. This page is no longer live. Further comments should be made on the article's talk page rather than here so that this page is preserved as an historic record. The result of the debate was DELETE. User:Sj

Multilingual website. Doesn't deserve an article. --Edcolins 21:32, Aug 4, 2004 (UTC) This page is now preserved as an archive of the debate and, like other '/delete' pages is no longer 'live'. Subsequent comments on the issue, the deletion or on the decision-making process should be placed on the relevant 'live' pages. Please do not edit this page.
 * delete. Dicdef stating the obvious. --Ianb 07:11, 5 Aug 2004 (UTC)
 * Delete delete delete. -- Cyrius|✎ 20:15, 6 Aug 2004 (UTC)
 * Delete: As above, so below: self-evident and not useful. Geogre 04:39, 9 Aug 2004 (UTC)


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1956 Dutch general election

General elections were held in the Netherlands on 13 June 1956. For the first time, the Labour Party (PvdA) emerged as the largest party, winning 50 of the 150 seats in the House of Representatives.

The elections led to the continuation of the four-party coalition government, consisting of the PvdA, Catholic People's Party, Anti-Revolutionary Party and Christian Historical Union.

Electoral system
Prior to the elections the number of seats in the House of Representatives was raised from 100 to 150. This meant that the electoral threshold was reduced from 1% to 0.67%.

title: 1956 Dutch general election


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1959 Dutch general election

General elections were held in the Netherlands on 12 March 1959. The Catholic People's Party emerged as the largest party, winning 49 of the 150 seats in the House of Representatives.

title: 1959 Dutch general election


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Help:Mobile access

It is possible to access and edit Wikipedia on multiple types of device, such as desktop computers, tablets and smartphones, through several different methods, including options for older devices, modern apps for various platforms and options to view content while offline. This is intended for those who want to read and edit on the go.

The official mobile version of English Wikipedia is located at https://en.m.wikipedia.org, with the official desktop version of English Wikipedia located at https://en.wikipedia.org. A toggle switch between mobile and desktop view is available at the bottom of every page.

Official applications can be found at:

Official mobile version
The mobile version of Wikipedia is located at https://en.m.wikipedia.org.

Users of supported mobile devices are automatically redirected to the official mobile version of Wikipedia (this can be overridden by clicking the desktop-view button at the bottom of the page, after which the device will no longer be automatically redirected to the mobile site). Tablets are served a slightly modified version of the mobile site, which makes use of the larger screen size to, e.g., show a table of contents and display all article sections open by default.
 * Supported: iOS, Android, Opera Mini.
 * Tablets

Interface options
This mobile version is available for all languages of Wikipedia. It is actively developed, supported and translated. It supports editing; visit any article and you'll see a pencil icon on every section. Anyone, including those who are not logged in, can use the mobile editor. You can also check your watchlist on mobile, add/remove articles from it, and more. If you don't want to use the mobile version, you can find options at the bottom of every page to switch to the desktop version.

Legacy browsers
Legacy mobile browsers that were fairly advanced during their time, such as NetFront (2.3), should be able to browse the Wikipedia Mobile version without too much effort. Depending on a phone's capabilities, it may be advisable to turn images and JavaScript off.

Opera Mini

Older featurephones' native browsers commonly have limited functionality and are outdated. If your phone is Java ME-capable, you might consider installing Opera Mini, a Java ME-based Internet browser for mobile phones. Some phones have Opera Mini built-in, and may only require setting the browser up for use. Opera Mini works by sending a request to Opera's servers, which return a compressed and stripped-down page to the phone. Depending on version, Opera Mini is often more functional and up-to-date than the native browser supplied with the phone. Opera Mini has a built-in Wikipedia search facility.
 * Opera Mini website — Various versions are on offer to match the capabilities of a particular phone.

Android

 * The Android app allows editing articles directly from the app. It has limited capability to show categories and talk pages. It is also available on F-Droid.
 * An Android app for Wikimedia Commons is also community maintained on GitHub. There is an Android app for Wiktionary, although it is no longer supported and has not been updated since August 2013.

 * Google Play Store badge EN.svg
 * "Get it on F-droid" Badge.png

iOS

 * The iOS app also provides a read and write version of Wikipedia, similar to the . It allows users to share an article via Facebook and other social websites. It also allows users to find geotagged articles near their current location. It does not allow users to see categories, nor to see the normal desktop version.

 * Download on the App Store RGB blk.svg

KaiOS

 * The official Wikipedia for KaiOS app provides a read-only version of Wikipedia. KaiOS is a web-based mobile operating system for modern smart feature phones. It is a successor of the discontinued Firefox OS and popular in many regions.

 * Get it on KaiStore

iOS apps
Many iOS apps exist for browsing Wikipedia. Besides the mobile version of the site, the only app capable of editing Wikipedia is the official one.

Android apps

 * See all "Wikipedia" apps in the Google Play Store
 * EveryWiki for Android
 * Kiwix Offline viewer

Desktop access
The desktop version of English Wikipedia is located at https://en.wikipedia.org

If a browser is installed for general use, it can be used to access the general Wikipedia site, also for editing, depending on limitations of the browser. A toggle switch between mobile and desktop view is available at the bottom of every page. User styles and preferences can be adapted to customize and optimize user interfaces for mobile devices. For example, navigation popups may or may not be convenient on mobile devices.

Metro-style
Metro-style apps provides a read-only version of Wikipedia, similar to the mobile web version. The app when used in Windows RT is incapable of showing moving pictures.

 * Index of Windows 10 apps

Media
Media can be controlled with the keyboard. F toggles fullscreen, m toggles mute and both k and space toggle between playing and pausing the media.

The following mobile browsers can play video and audio files on Wikipedia:   Browsers not listed here are not supported at all.

Audio
A computer-generated audio (speech synthesis) version of all Wikipedia articles is provided by the Pediaphon service. It is usable on- and off-line with common MP3 players, PDAs, and with every phone via voice call. Pediaphon can be used as a location-based service.
 * Pediaphon

E-readers
Amazon Kindles have access to Wikipedia content via the Kindle software's built-in web browser. All content is shown in black-and-white (all colored images and graphs are converted); this is a limitation of the Kindle's display hardware. Animation support is also poor, and some rendering bugs exist, such as a tendency for random portions of reference lists to become invisible.

The Wiki-as-Ebook project provides massive encyclopaedias for E-Book-readers created from a large set of Wikipedia articles (commercial; 2013). Colored images are converted to grayscale.

Offline access
Offline access to English Wikipedia can be done in many ways.

The OpenZIM format uses the free Kiwix software available in the Microsoft Store, on Google Play and Apple's iOS App Store to view Wikipedia offline. A series of "customized apps" have also been released, of which Medical Wikipedia and PhET simulations are the two largest. The Version 1.0 Editorial Team works on publishing sets of Wikipedia articles in print, CD, DVD, or some combination thereof. In 2008, SOS Children published a Wikipedia CD Selection for schools, which may be viewed at schools-wikipedia.org, and is available for free download via the charity's website. Try one of the other external applications listed below which allow you to download a copy of Wikipedia's database and then view, search, and browse it offline.
 * Or
 * Or
 * XOWA: (instructions)
 * aarddict: (instructions)
 * BzReader (for Windows): (instructions)
 * WikiTaxi (for Windows): (instructions)

English Wikipedia dumps in SQL and XML: //dumps.wikimedia.org/enwiki/ and the Internet Archive. The database can be downloaded here, but you will need to set up a web server, PHP, MySQL and our wiki software, MediaWiki, to make use of it. Download here the data dump using a BitTorrent client.
 * Raw data dump
 * Or

Engineering and support
The mobile version is based on the MobileFrontend extension of the MediaWiki software, and maintained by the Wikimedia Foundation's Reading Web team.

Learn more about:
 * The projects we are currently working on
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Support:
 * [mailto:mobile-feedback-l@lists.wikimedia.org Email], X (formerly Twitter), Mobile-l mailing list, IRC:
 * Report a new bug or view the list of known bugs

title: Help:Mobile access


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Virginia Range

The Virginia Range is a mountain range of western Nevada, primarily within Storey County, and extending east into Lyon County. The range is named after James Finney, "Old Virginny", an early discoverer of gold associated with the Comstock Lode.

Geography
The mountain range forms a portion of the drainage divide between the Truckee River (north) and the Carson River (south). Truckee Meadows and the Washoe Valley are to the west, and the Lahontan Valley is to the east. It is associated with the Flowery Range.

Several paths lead into the Virginia Range. The highest peak is Mount Davidson at 7864 ft, near Virginia City, Nevada. Other nearby peaks are Mount Bullion at 7682 ft and Ophir Hill at 7782 ft.

Flora
Jeffrey pine (Pinus jeffreyi) is the dominant species at higher elevations. Other trees in the range include the Single-leaf Pinyon Pine (Pinus monophylla) and Utah Juniper (Juniperus osteosperma).

Mining history
For the notable 1860s silver strike and mining town in the Virginia Range, see:
 * Comstock Lode
 * Virginia City, Nevada
 * Virginia City Historic District (Virginia City, Nevada)
 * National Register of Historic Places in Storey County, Nevada

title: Virginia Range


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Lenticular printing

Lenticular printing is a technology in which lenticular lenses (a technology also used for 3D displays) are used to produce printed images with an illusion of depth, or the ability to change or move as they are viewed from different angles.

Examples include flip and animation effects such as winking eyes, and modern advertising graphics whose messages change depending on the viewing angle. It can be used to create frames of animation, for a motion effect; offsetting the various layers at different increments, for a 3D effect; or simply to show sets of alternative images that appear to transform into each other.

Colloquial terms for lenticular prints include "flickers", "winkies", "wiggle pictures", and "tilt cards". The trademarks Vari-Vue and Magic Motion are often used for lenticular pictures, without regard to the actual manufacturer.

Process

Lenticular printing is a multi-step process that consists of creating a lenticular image from at least two images, and placing it behind a lenticular lens.

Creation and interlacing of images
Once the images are collected, they are arranged in individual frame files, then digitally combined into a single file in a process called interlacing. Interlacing can be done manually using a raster graphics editor or using dedicated interlacing software.

Printing and assembly
The interlaced image may be printed directly on the back (smooth side) of the lens, or on a substrate (ideally a synthetic paper) that is laminated to the lens. When printing on the backside of the lens, the critical registration of the fine "slices" of interlaced images must be absolutely correct during the lithographic or screen printing process to avoid "ghosting" and poor image definition.

Variations and effects
The combined lenticular print shows two or more images by changing the angle from which the print is viewed. If a sequence of images is used, it can even show a short animation.

Though normally produced in sheet form by interlacing simple images or colors throughout the artwork, lenticular images can also be created in roll form with 3D effects or multi-color changes. Alternatively, several images of the same object, taken from slightly different angles, can be used to create a lenticular print with a stereoscopic 3D effect. 3D effects can be achieved only in a lateral (side-by-side) orientation, as each of the viewer's eyes must see them from a slightly different angle to achieve the stereoscopic effect. Other effects, like morphs, motion, and zooms work better (with less ghosting or latent effects) in top-to-bottom orientation, but can be achieved in both orientations.

Materials and manufacturing processes
There are many commercial processes in the manufacture of lenticular images, which can be made from PVC, APET, acrylic, and PETG, as well as other materials. While PETG and APET are the most common, other materials are becoming popular to accommodate outdoor use and special forming due to the increasing use of lenticular images on items such as gift cards. Lithographic lenticular printing allows for the flat side of the lenticular sheet to have ink placed directly onto the lens, while high-resolution photographic lenticulars typically have the image laminated to the lens.

Lenticular images saw a surge in popularity in the first decade of the 21st century, appearing on the cover of the May 2006 issue of Rolling Stone, trading cards, sports posters, and signs in stores that help to attract buyers.

Construction
Each image is arranged (slicing) into strips, which are then interlaced with one or more similarly arranged images (splicing). These are printed on the back of a piece of plastic, with a series of thin lenses molded into the opposite side. Alternatively, the images can be printed on paper, which is then bonded to the plastic. With the new technology, lenses are printed in the same printing operation as the interlaced image, either on both sides of a flat sheet of transparent material, or on the same side of a sheet of paper, the image being covered with a transparent sheet of plastic or with a layer of transparent, which in turn is printed with several layers of varnish to create the lenses.

The lenses are accurately aligned with the interlaces of the image, so that light reflected off each strip is refracted in a slightly different direction, but the light from all pixels originating from the same original image is sent in the same direction. The result is that a single eye looking at the print sees a single whole image, but two eyes will see different images, which leads to stereoscopic 3D perception.

Types of lenticular prints
There are three distinct types of lenticular prints, distinguished by how great a change in angle of view is required to change the image:

 * Transforming prints: Here two or more different pictures are used, and the lenses are designed to require a relatively large change in angle of view to switch from one image to another. This allows viewers to easily see the original images, since small movements cause no change. Larger movement of the viewer or the print causes the image to flip from one image to another (the "flip effect"). An example of this is the lenticular print of hockey player Mario Tremblay at Centre Mario-Tremblay in Alma, Quebec, where he is transformed from a minor hockey playing boy as an Alma Eagle into the professional hockey playing man, four years later, as a Montreal Canadien.

 * Animated prints: Here the distance between different angles of view is "medium", so that while both eyes usually see the same picture, moving a little bit switches to the next picture in the series. Two or more sequential images are used, with only small differences between each image and the next. This can be used to create an image that moves ("motion effect"), or can create a "zoom" or "morph" effect, in which part of the image expands in size or changes shape as the angle of view changes. The movie poster of the film Species II is an example of this technique.
 * Stereoscopic effects: Here the change in viewing angle needed to change images is small, so that each eye sees a slightly different view. This creates a 3D effect without requiring special glasses, using two or more images. For example, the Dolby-Philips Lenticular 3D display produces 28 different images.

Motorized lenticular
With static (non-motorized) lenticular, the viewer either moves the piece or moves past the piece in order to see the graphic effects. With motorized lenticular, a motor moves the graphics behind the lens, enabling the graphic effects while both the viewer and the display remain stationary.

Tabula scalata
Corrugated images that change when viewed from different angles predate the development of lenticular printing. A few examples from the paleolithic era exist in French caves. Tabula scalata or "turning pictures" were popular in England since the 16th century. Extant double paintings, with two distinct images on a corrugated panel, are known from the 17th century.

H.C.J. Deeks used a similar technique with minute vertical corrugations pressed into photographic paper and then exposed to two different images from two different angles. Under a 1906 patent H.C.J. Deeks & Co marketed a Puzzle Post Card or Photochange Post Card. In 1907 a Colorchange Post Card followed, featuring identical pictures on each side of the corrugations that were sprayed with different "liquid pigment or coloring matter" on (parts of) each side.

Barrier grid autostereograms and animation
The oldest known publication about using a line sheet as a parallax barrier to produce an autostereogram is found in an article by Auguste Berthier in the French scientific magazine "Le Cosmos" of May 1896. Berthier's idea was hardly noticed, but American inventor Frederic Eugene Ives had more success with his similar parallax stereogram since 1901. He also patented the technique for a "Changeable sign, picture, &c." in 1903, which showed different pictures from different angles (instead of one stereoscopic image from the right angle and distance). Léon Gaumont introduced Ives' pictures in France and encouraged Eugène Estanave to work on the technique. Estanave patented a barrier grid technique for animated autostereograms. Animated portrait photographs with line sheets were marketed for a while, mostly in the 1910s and 1920s. In the US "Magic Moving Picture" postcards with simple 3 phase animation or changing pictures were marketed after 1906. Maurice Bonnett improved barrier grid autostereography in the 1930s with his relièphographie technique and scanning cameras.

On 11 April 1898 John Jacobson filed an application for US patent No. 624,043 (granted 2 May 1899) for a Stereograph of an interlaced stereoscopic picture and "a transparent mount for said picture having a corrugated or channeled surface". The corrugated lines or channels were not yet really lenticular, but this is the first known autostereogram that used a corrugated transparent surface rather than the opaque lines of most barrier grid stereograms.

Gabriel Lippmann's integral photography
French Nobel Prize winning physicist Gabriel Lippmann represented Eugène Estanave at several presentations of Estanave's works at the French Academy of Sciences. On 2 March 1908 Lippmann presented his own ideas for "photographie intégrale", based on insect eyes. He suggested to use a screen of tiny lenses. Spherical segments should be pressed into a sort of film with photographic emulsion on the other side. The screen would be placed inside a lightproof holder and on a tripod for stability. When exposed each tiny lens would function as a camera and record the surroundings from a slightly different angle than neighboring lenses. When developed and lit from behind the lenses should project the life-size image of the recorded subject in space. He could not yet present concrete results in March 1908, but by the end of 1908 he claimed to have exposed some Integral photography plates and to have seen the "resulting single, full-sized image". However, the technique remained experimental since no material or technique seemed to deliver the optical quality desired. At the time of his death in 1921 Lippmann reportedly had a system with only twelve lenses.

Early lenticular methods
On 11 April 1898, John Jacobson filed an application for US patent No. 624,043 (granted 2 May 1899) for a Stereograph of an interlaced stereoscopic picture and "a transparent mount for said picture having a corrugated or channeled surface".

In 1912, Louis Chéron described in his French patent 443,216 a screen with long vertical lenses that would be sufficient for recording "stereoscopic depth and the shifting of the relations of objects to each other as the viewer moved", while he suggested pinholes for integral photography.

In June 1912, Swiss Nobel Prize winning physiologist Walter Rudolf Hess applied for a US patent for a Stereoscopic picture with a "celluloid covering having a surface composed of cylindrical lens elements". US patent 1,128,979 (published 16 February 1915) was one of several patents in different countries he would register for this technique. The company Stereo-Photographie A.G., registered in Zürich in 1914 and 1915, would produce pictures on transparencies through Hess' process. Few examples of these pictures are still known to have survived. They are circa 3 1/6 × 4 inches black and white pictures (with discolored or intentional hues) and labeled on their passe-partouts "Stereo-Photo nach W.R. Hess - Stereo-Photographie A.G. Zürich. Patente: "Schweiz / Deutschland / Frankreich / Italien / England / Oesterreich / Vereinigte Staaten angemeldet". The Société française de photographie has three lenticular "Stereo-photo" plates in their collection, three more were on auction in 2017.

Herbert E. Ives, son of Frederic Eugene Ives, was one of several researchers who worked on lenticular sheets in the 1920s. These were basically simpler versions of Lippmann's integral photography and had a linear array of small plano-convex cylindrical lenses (lenticules).

The first successful commercial application of the lenticular technique was not used for 3D or motion display but for color movies. Eastman Kodak's 1928 Kodacolor film was based on Keller-Dorian cinematography. It used 16 mm black and white sensitive film embossed with 600 lenses per square inch for use with a filter with RGB stripes. In the 1930s several US patents relating to lenticular techniques were granted, mostly for color film.

On 15 December 1936, Douglas F. Winnek Coffey was granted US patent 2,063,985 (application 24 May 1935) for an "Apparatus for making a composite stereograph". The description does not include changing pictures or animation concepts.

Further history
During World War II, research for military purposes was done into 3D imaging, including lenticular technologies. Mass production of plastics and the technique of injection moulding came about around the same period and enabled commercially viable production of lenticular sheets for novelty toys and advertisements.

Victor Anderson and Vari-Vue
Victor G. Anderson worked for the Sperry Corporation during World War II where 3D imaging was used for military instructional products, for instance on how to use a bomb sight. After the war Anderson started his company Pictorial Productions Inc. A patent application for a Process in the assembling of changeable picture display devices was filed on 1 March 1952 and granted on 3 December 1957 (US patent 2,815,310. Anderson stated in 1996 that the company's first product was the I Like Ike button. The presidential campaign button's image changed from the slogan "I Like Ike" (in black letters on white) into a black and white picture of Ike Eisenhower when viewed from different angles. It was copyrighted on 14 May 1952. In December 1953 the company registered their trademark Vari-Vue. Vari-Vue further popularized lenticular images during the 1950s and 1960s. By the late sixties, the company marketed about two thousand stock products including 12 in moving pattern and color sheets, large images (many religious), billboards, and novelty toys. The company went bankrupt in 1986.

Xograph
Look magazine of 25 February 1964 introduced the publisher's "parallax panoramagram" technology with 8 million copies of a 10x12 cm black and white card with a photographic 3D image of an Edison bust surrounded by some inventions. A 10 x 12 cm full color picture of a model promoting Kodel followed on 7 April. The technique was soon trademarked as "xograph" by Cowles' daughter company Visual Panographics Inc. Magazines like Look and Venture published xographs until the mid-1970s. Some baseball cards were produced as xographs. Images produced by the company ranged from just a few millimeters (0.1 inch) to 28 by.

Other early companies
In the 1960s, more companies manufactured lenticular products, including Hallmark Cards (registering the Magic Motion trademark in 1964 ), Reflexa (Nürnberg, Germany), Toppan (Tokyo, Japan) and Dai-Nippon (Japan).

OptiGraphics Corporation of Grand Prairie, Texas was formed in 1970 and—under the guidance of Victor Anderson, working well into his 80s. The company trademarked Magic Motion in 1976. Optigraphics produced the lenticular prizes for Cracker Jack in the 1980s, 7-Eleven Slurpee lenticular sports coins from 1983 to 1987, and in 1986 it produced the first set of 3D traditional baseball cards marketed as Sportflics, which ultimately led to the creation of Pinnacle Brands. In 1999 Performance Companies bought OptiGraphics after Pinnacle Trading Card Company went bankrupt in 1998.

While lenticular images were popular in the 1960s and 1970s, by the 1980s OptiGraphics was the only significant manufacturer remaining in the US.

21st century
The techniques for lenticular printing were further improved in the 21st century. Lenticular full motion video effects or "motion print" enabled viewing of up to 60 video frames within a print.

Political campaign and pop star "flasher" badges
After their first presidential campaign badge I like Ike in 1952, Pictorial Productions Inc. made many more similar political campaign buttons, including presidential campaign badge like ''Don't blame me! –I voted democratic (1956), John F. Kennedy –The Man for the 60s (1960), I Like Ben (1963) and I'm for Nixon'' (1968?).

Official "flasher" badges for pop stars like Elvis Presley were manufactured by Vari-Vue at least since 1956, including badges for Beatles, Rolling Stones' and other bands in the 1960s.

Cheerios and Cracker Jack prizes
Pictorial Productions/Vari-Vue produced small animated picture cards for Cheerios in the 1950s, of which founder Victor Anderson claimed to have produced 40 million. He also stated that the cards were originally stuck to the outside of the packaging and were put inside the boxes only after too many cards were stolen before the boxes reached the store shelves.

Many different lenticular "tilt cards" were produced as prizes in Cracker Jack boxes. These were first produced by Vari-Vue (1950s-1970s), later by Toppan Printing, Ltd. (1980s), and Optigraphics Corporation (1980s-1990s).

Novelty toys
In 1958 Victor Anderson patented an Ocular Toy: an eye glass mount with lenticular winking eyes.

Lenticular images were used in many small and cheap plastic toys, often as gumball machine prizes. These include: miniature toy televisions with an animated lenticular screen, charms in the shape of animals with lenticular faces, "flicker rings", etc.

In 1960 Takara's Dakkochan –a little plastic golliwog toy with lenticular eyes –originally intended for toddlers, became popular with Japanese teenagers as a fashion accessory worn around the arm.

Postcards
Around 1966 several companies started producing lenticular postcards. Common themes are winking girls, religious scenes, animals, dioramas with dolls, touristic sites and pin-up models wearing clothes when viewed from one angle and nude when viewed from another angle.

Covers for books, music albums and movies
The lenticular picture on the album cover for the Rolling Stones' 1967 LP Their Satanic Majesties Request was manufactured by Vari-Vue, as well as the postcards and other promotional items that accompanied the release. Other lenticular LP covers include Johnny Cash's The Holy Land (1969) and The Stranglers' The Raven. In the 2010s lenticular covers for LPs became a bit more common, especially for deluxe re-releases.

In 1973, the band Saturnalia had lenticular labels on their Magical Love picture disc LP.

From around the mid-1990s some lenticular CD covers were produced (mostly for limited editions), including Pet Shop Boys' Alternative (1995) with an image of Chris changing into Neil, the Supersuckers' The Sacrilicious Sounds of the Supersuckers (1995), Download's Furnace album (1995) and Microscopic EP (1996), Tool's Ænima (1996), The Wildhearts' Fishing for Luckies (1996), Kylie Minogue's Impossible Princess (1997), the Velvet Underground's Loaded 2CD version (1997), Kraftwerk's "Expo 2000" (1999) and David Bowie's Hours (1999). Ministry's The Last Sucker album (2007) had an image of George W. Bush changing into a monstrous, alien-like face. In 1996, alternative rock band Garbage produced a lenticular covered 7" vinyl for their "Milk" single release.

In the 2010s, lenticular covers for movies on DVD and Blu-ray became quite common.

Lenticular covers have also been used as a collectible cover variant for comic books since the 1990s; Marvel, DC, and other publishers have created such covers with animated or 3D effects.

Lentograph
In August 1967 the trademark Lentograph was filed by Victor Anderson 3D Studios, Inc. (registered in October 1968). Lentographs were marketed as relatively large lenticular plates (16 x 12 inches / 12 × 8 inches), often found in an illuminated brass frame. Commonly found are 3D pictures of Paul Cunningham's biblical displays with sculpted figurines in dramatic poses based on paintings (Plate 501–508), a family of teddy bears in a domestic scene, Plate No. 106 Evening Flowers, Plate No. 115 Goldilocks and 3 bears, Plate No. 124 Bijou (a white poodle), Plate No. 121 Midday Respite (a taxidermied young deer in a forest setting), Plate No. 213 Red Riding Hood. Also known are a harbor scene (Plate No. 114), Plate No. 118 Japanese Floral, Plate No. 123 Faustus (a yorky dog) and Plate No. 212 of a covered bridge.

Lenticular postage stamps
In 1967 Bhutan introduced lenticular 3D postage stamps as one of the many unusual stamp designs of the Bhutan Stamp Agency initiated by American businessman Burt Kerr Todd. Countries like Ajman, Yemen, Manama, Umm Al Qiwain and North Korea released lenticular stamps in the 1970s. Animated lenticular stamps have been issued since the early 1980s by countries like North Korea.

In 2004 full motion lenticular postage stamps were issued in New Zealand. Over the years many other countries have produced stamps with similar lenticular full motion effects, mostly depicting sport events. In 2010 Communications agency KesselsKramer produced the "Smallest Shortest Film" on a Dutch stamp, directed by Anton Corbijn and featuring actress Carice van Houten.

In 2012, Design Consultancy GBH.London created the UK's first 'Motion Stamps' for Royal Mail's Special Stamp Issue, The Genius of Gerry Anderson. The minisheet featured four fully lenticular stamps based on Gerry and Sylvia Anderson's Thunderbirds TV series. The Stamps and their background border used 48 frame 'MotionPrint’ technology and were produced by Outer Aspect from New Zealand.

In August 2018 the United States Postal Service introduced "The Art of Magic" lenticular stamp, sold in a souvenir sheet of three. The stamp was designed to celebrate the art of magic and "by rotating each stamp, you can see a white rabbit popping out of a black top hat."

In August 2019 the United States Postal Service introduced a second stamp with lenticular technology, this time featuring the dinosaur Tyrannosaurus Rex. The USPS explained that "two of the four designs show movement when rotated. See the skeletal remains with and without flesh and watch as an approaching T. rex suddenly lunges forward."

Books
In 2012, Dan Kainen's first "photicular" book Safari was published, with processed video images animated by having a lens sheet slide by turning the page, much like Rufus Butler Seder's "scanimation" process. It was followed by Ocean (2014), Polar (2015), Jungle (2016), Wild (2017), Dinosaur (2018) and Outback (2019).

Posters
In 2013, the Spanish ANAR Foundation (Aid to Children and Adolescents at Risk) released a lenticular poster with the image of a battered child and in Spanish, "If somebody hurts you, phone us and we'll help you," and a helpline number, visible only from the viewpoint of an average 10-year-old. People over 4'5" tall see an uninjured face and in Spanish, "Sometimes, child abuse is visible only to the child suffering it." The organisation claimed that an accompanying adult may dissuade an abused child from seeking help if the hidden message could be seen by the adult.

Related techniques
A related product, produced by a small company in New Jersey, was Rowlux. Unlike the Vari-Vue product, Rowlux used a microprismatic lens structure made by a process they patented in 1972, and no paper print. Instead, the plastic (polycarbonate, flexible PVC and later PETG) was dyed with translucent colors, and the film was usually thin and flexible (from 0.002" or 0.002 in in thickness).

While not a true lenticular process, the Dufex Process (manufactured by F.J. Warren Ltd.) does use a form of lens structure to animate the image. The process consists of imprinting a metallic foil with an image. The foil is then laminated onto a thin sheet of card stock that has been coated with a thick layer of wax. The heated lamination press has the Dufex embossing plate on its upper platen, which has been engraved with 'lenses' at different angles, designed to match the artwork and reflect light at different intensities depending on angle of view.

Lenticular cinema and television
Since at least the early 1930s many researchers have tried to develop lenticular cinema. Herbert E. Ives presented an apparatus on 31 October 1930 with small autostereoscopic motion pictures viewable only by small groups at a time. Ives would continue to improve his system over the years. However, producing autostereoscopic movies was deemed too costly for commercial purposes. A November 1931 New York Times article entitled New screens gives depth to movies describes a lenticular system by Douglas F. Winnek and also mentions an optical appliance fitted near the screen by South African astronomer R.T.A. Innes.

Lenticular arrays have also been used for 3D autostereoscopic television, which produces the illusion of 3D vision without the use of special glasses. At least as early as 1954 patents for lenticular television were filed, but it lasted until 2010 before a range of 3D televisions became available. Some of these systems used cylindrical lenses slanted from the vertical, or spherical lenses arranged in a honeycomb pattern, to provide a better resolution. While over 40 million 3D televisions were sold in 2012 (including systems that required glasses), by 2016 3D content became rare and manufacturers had stopped producing 3D TV sets. While the need to wear glasses for the more affordable systems seemed to have been a letdown for customers, affordable autostereoscopic televisions were seen as a future solution.

Printing
Lenticular front sheeting and image-processing software are both sold for home computer printing, where the interlaced image backing is inkjet printed in photo resolution and affixed behind the lenticular sheet.

Creation of lenticular images on a commercial scale requires printing presses that are adapted to print on sensitive thermoplastic materials. Lithographic offset printing is typically used, to ensure the images are good quality. Printing presses for lenticulars must be capable of adjusting image placement in 10-μm steps, to allow good alignment of the image to the lens array.

Typically, ultraviolet-cured inks are used. These dry quickly by direct conversion of the liquid ink to a solid form, rather than by evaporation of liquid solvents from a mixture. Powerful (400 W/sqin) ultraviolet (UV) lamps have been used to rapidly cure the ink. This allowed lenticular images to be printed at high speed.

In some cases, electron beam lithography has been used instead. The curing of the ink was then initiated directly by an electron beam scanned across the surface.

Design defects
Double images are usually caused by an exaggeration of the 3D effect from some angles of view, or an insufficient number of frames. Poor design can lead to doubling, small jumps, or a fuzzy image, especially on objects in relief or in depth. For some visuals, where the foreground and background are fuzzy or shaded, this exaggeration can prove to be an advantage. In most cases, the detail and precision required do not allow this.
 * Double images on the relief and in depth:

Ghosting occurs due to poor treatment of the source images, and also due to transitions where demand for an effect goes beyond the limits and technical possibilities of the system. This causes some of the images to remain visible when they should disappear. These effects can depend on the lighting of the lenticular print.
 * Image ghosting:

Prepress defects
This effect is also known as "banding". Poor calibration of the material can cause the passage from one image to another to not be simultaneous over the entire print. The image transition progresses from one side of the print to the other, giving the impression of a veil or curtain crossing the visual. This phenomenon is felt less for the 3D effects, but is manifested by a jump of the transverse image. In some cases, the transition starts in several places and progresses from each starting point toward the next, giving the impression of several curtains crossing the visual, as described above.
 * Synchronization of the print (master) with the pitch:

This phenomenon is unfortunately common, and is explained either by incorrect calibration of the support or by incorrect parametrization of the prepress operations. It is manifested in particular by streaks that appear parallel to the lenticules during transitions from one visual to the other.
 * Discordant harmonics:

Printing defects
One of the main difficulties in lenticular printing is color synchronization. The causes are varied, they may come from a malleable material, incorrect printing conditions and adjustments, or again a dimensional differential of the engraving of the offset plates in each color.
 * Color synchronization

This poor marking is shown by doubling of the visual; a lack of clarity; a streak of color or wavy colors (especially for four-color shades) during a change of phase by inclination of the visual.

The origin of this problem is a fault in the printing and forcibly generates a phase defect. The passage from one visual to another must be simultaneous over the entire format. But when this problem occurs, there is a lag in the effects on the diagonals. At the end of one diagonal of the visual, there is one effect, and at the other end, there is another.
 * Synchronization of parallelism of the printing to the lenticules

In most cases, the phasing problem comes from imprecise cutting of the material, as explained below. Nevertheless, poor printing and rectification conditions may also be behind it.
 * Phasing

In theory, for a given angle of observation, one and the same visual must appear, for the entire batch. As a general rule, the angle of vision is around 45°, and this angle must be in agreement with the sequence provided by the master. If the images have a tendency to double perpendicularly (for 3D) or if the images provided for observation to the left appear to the right (top/bottom), then there is a phasing problem.

Cutting defects
Defects, in the way the lenticular lens has been cut, can lead to phase errors between the lens and the image.

Two examples, taken from the same production batch:

The first image shows a cut that removed about 150 μm of the first lens, and that shows irregular cutting of the lenticular lenses. The second image shows a cut that removed about 30 μm of the first lens. Defects in cutting such as these lead to a serious phase problem. In the printing press the image being printed is aligned relative to the edges of the sheet of material. If the sheet is not always cut in the same place relative to the first lenticule, a phase error is introduced between the lenses and the image slices.

title: Lenticular printing