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Indigenous cuisine of the Americas

Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures.

In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity.

The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and chocolate.

Indigenous cuisine of the Americas uses domesticated and wild native ingredients. As the Americas cover a large range of biomes, and there are more than 574 currently federally recognized Native American tribes in the US alone, Indigenous cuisine can vary significantly by region and culture. For example, North American Native cuisine differs from Southwestern and Mexican cuisine in its simplicity and directness of flavor.

Country food
Country food, in Canada, refers to the traditional diets of the Indigenous peoples in Canada (known in Canada as First Nations, Metis, and Inuit), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon.

The Government of the Northwest Territories estimated in 2015 that nearly half of Northwest Territories residents in smaller communities relied on country food for 75% of their meat and fish intake; in larger communities, the percentage was lower, with the lowest percentage relying on country foods (4%) being in Yellowknife, the capital and only "large community".

The most common country foods in the Northwest Territories area include mammals and birds (caribou, moose, ducks, geese, seals, hare, grouse, ptarmigan), fish (lake trout, char, inconnu, whitefish, pike, burbot) and berries (blueberries, cranberries, blackberries, cloudberries).

In the eastern Canadian Arctic, Inuit consume a diet of foods that are fished, hunted, and gathered locally. This may include caribou, walrus, ringed seal, bearded seal, beluga whale, polar bear, berries, and fireweed.

The cultural value attached to certain game species, and certain parts, varies. For example, in the James Bay region, a 1982 study found that beluga whale meat was principally used as dog food, whereas the blubber, or muktuk was a "valued delicacy". Value also varies by age, with Inuit preferring younger ring seals, and often using the older ones for dog food.

Contaminants in country foods are a public health concern in Northern Canada; volunteers are tested to track the spread of industrial chemicals from emitters (usually in the South) into the northern food web via the air and water.

In 2017, the Government of the Northwest Territories committed to using country foods in the soon-to-open Stanton Territorial Hospital, despite the challenges of obtaining, inspecting, and preparing sufficient quantities of wild game and plants.

In Southern Canada, wild foods (especially meats) are relatively rare in restaurants, due to wildlife conservation rules against selling hunted meat, as well as strict meat inspection rules. There is a cultural divide between rural and remote communities that rely on wild foods, and urban Canadians (the majority), who have little or no experience with them.

Eastern Native American cuisine
The essential staple foods of the Indigenous peoples of the Eastern Woodlands have traditionally been corn (also known as maize), beans, and squash, known as "The Three Sisters" because they were planted interdependently: the beans grew up the tall stalks of the corn, while the squash spread out at the base of the three plants and provided protection and support for the root systems.

Maple syrup is another essential food staple of the Eastern Woodlands peoples. Tree sap is collected from sugar maple trees during the beginning of springtime when the nights are still cold. Birch bark containers are used in the process of making maple syrup, maple cakes, maple sugar, and maple taffy. When the sap is boiled to a certain temperature, different variations of maple food products are created. When the sap starts to thicken, it can be poured into the snow to make taffy.

Since the first colonists of New England had to adapt their foods to the local crops and resources, the Native influences of Southern New England Algonquian cuisine form a significant part of New England cuisine with dishes such as cornbread, succotash and Johnnycakes and ingredients such as corn, cranberries and local species of clam still enjoyed in the region today.

The Wabanaki tribal nations and other eastern woodlands peoples have made nut milk and infant formula made from nuts and cornmeal, while the Cherokee nation made Kanuchi soup from hickory nuts.

Southeastern Native American cuisine
Southeastern Native American culture has contributed to the formation of Southern cuisine from its origins through the present day. From Southeastern Native American culture came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, using a Native American technique known as nixtamalization. Corn is used to make all kinds of dishes such as the familiar cornbread and grits.

Though a less important staple, potatoes were also adopted from Native American cuisine and have been used in many ways similar to corn. Native Americans introduced the first non-Native American Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, many types of peppers, and sassafras all came to the settlers via Indigenous peoples. The Virginia Algonquian word pawcohiccora means hickory-nut meat or a nut milk drink made from it.

Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans' diet.

"To a far greater degree than anyone realizes, several of the most important food dishes of the Southeastern Indians live on today in the 'soul food' eaten by both black and white Southerners. Hominy, for example, is still eaten ... Sofkee lives on as grits ... cornbread [is] used by Southern cooks ... Indian fritters ... variously known as 'hoe cake', ... or 'Johnny cake.' ... Indians boiled cornbread is present in Southern cuisine as 'corn meal dumplings', ... and as 'hush puppies', ... Southerns cook their beans and field peas by boiling them, as did the Indians ... like the Indians they cure their meat and smoke it over hickory coals."

Southeastern Native Americans traditionally supplement their diets with meats derived from the hunting of native game. Venison has always been an important meat staple, due to the abundance of white-tailed deer in the area. Rabbits, squirrels, opossums, and raccoons are also common.

Livestock, adopted from Europeans, in the form of hogs and cattle, are also kept. Aside from the more commonly consumed parts of the animal, it is traditional to also eat organ meats such as liver, brains, and intestines. Many of the early settlers were taught Southeastern Native American cooking methods.

Selected dishes

 * Cornbread
 * Hominy, coarsely ground corn used to make grits
 * Hush puppy, small, savory, deep-fried round ball made from cornmeal-based batter
 * Indian fritter
 * Kanuchi, soup made from ground hickory nuts
 * Livermush, pig liver, parts of pig heads, cornmeal and spices
 * Sofkee, corn soup or drink, sour

Great Plains Native American cuisine
Indigenous peoples of the Great Plains and Canadian Prairies or Plains Indians have historically relied heavily on American bison (American buffalo) as a staple food source. One traditional method of preparation is to cut the meat into thin slices then dry it, either over a slow fire or in the hot sun, until it is hard and brittle. In this form it can last for months, making it a main ingredient to be combined with other foods, or eaten on its own.

One such use could be pemmican, a concentrated mixture of fat and protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokecherries, and currants are sometimes added. Many parts of the bison were utilized and prepared in numerous ways, including: "boiled meat, tripe soup perhaps thickened with brains, roasted intestines, jerked/smoked meat, and raw kidneys, liver, tongue sprinkled with gall or bile were eaten immediately after a kill."

The animals that Great Plains Indians consumed, like bison, deer, and antelope, were grazing animals. Due to this, they were high in omega-3 fatty acids, an essential acid that many diets lack.

When asked to state traditional staple foods, a group of Plains elders identified prairie turnips (Pediomelum esculentum, syn. Psoralea esculenta), called timpsula or tin'psila in the Lakota language group; fruits (chokecherries, June berries, plums, blueberries, cranberries, strawberries, buffalo berries, gooseberries); potatoes; squash; dried meats (venison, buffalo, jack rabbit, and prairie chicken); and wild rice as being these staple foods.

"We landed at a Watlala village 200 men of Flatheads of 25 houses 50 canoes built of Straw, we were treated verry kindly by them, they gave us round root near the size of a hens egg roasted which they call Wap-to (wapato) to eate . . . . which they roasted in the embers until they became Soft"

—William Clark, Lewis and Clark Expedition

Wapato (Sagittaria latifolia) has a number of varieties and is found growing in damp marsh area around ponds, lakes, rivers, and streams. The edible rhizomes were gathered and could be roasted in the embers of a fire, or dried, ground and the meal pressed into a cake which "served well as bread" as noted by Meriwether Lewis of the Lewis and Clark Expedition. They are known today as broadleaf arrowhead, arrowhead, duckroot, or duck-potato.

Western Indigenous cuisine
In the Pacific Northwest, traditional diets include salmon and other fish, seafood, mushrooms, berries, roots and tubers, and meats such as deer, duck, and rabbit.

In contrast to the Easterners, the Northwestern peoples are traditionally hunter-gatherers, primarily. The generally mild climate led to the development of an economy based on year-round abundant food supplies, rather than having to rely upon seasonal agriculture. Yet, Native American tribes of California still relied on storing food for winter seasons, which included "nuts, seeds, and dried meat and fish". Since animals migrated, vegetation is seasonal, and also weather needs to be taken into account.

In what is now California, acorns can be ground into a flour that has at times served as the principal foodstuff for about 75 percent of the population, and dried meats can be prepared during the dry season. It seems that acorns and other nuts took priority among indigenous tribes because of the archaeological evidence of "mortars and pestles". Grinding acorns requires a lot of resources and time to gather and process them. Which implies an area where location is more permanent. When it came to gathering acorns it took everyone in the tribe because within weeks they would become mature. There was communal participation when it came to obtaining food. Soups and bread were made from the grinding of acorns.

California like other parts of the states, and across the world goes through seasonal stages. Indigenous tribes along the California region were able to use "over 500 species of plants and animals for food". Before contact with indigenous tribes and colonizers, there were vast resources for subsistence that were diverse among varying regions of California.

Archaeological methods suggest the use of flames and cutting materials altered bones from rodents. The presence of rodent bones in Quiroste archaeological sites suggests that the Quiroste people ate rodents. The abundance of rodents may have made them a convenient food source.

Deer and seal bones are also found in indigenous communities. This means that the diet is varied, as seals are found near the coast and deer are found further inland. Indigenous tribes that were closer to inland would consume land-based animals, and those closer to the coast would consume more marine-based animals.

Other evidence is through the use of screening that found anchovies to be a source of food for indigenous people. This is a valuable discovery because anchovies are difficult to come by due to their fragile bones. Indigenous cuisine is not limited to salmon as a primary source of protein.

Indigenous tribes were consuming the meat of shellfish with the implication of "bi-pitted cobbles". As cuisine differs between regions so do the tools used for obtaining those proteins. In this case, the meat of shellfish required stone tools to crack open the shells. Which can lead to eating more shellfish-based cuisines.

The consumption of marrow from animal bones is evident from archaeological analyses of "hand axes made from andesitic and quartzitic cobbles". Obtaining bone marrow from an animal requires both time and resources, as it is located in the center of the bone and requires extra effort to extract. When food requires extra effort to obtain, it is given more value.

The "destruction of Native California", was done by the missionaries taking over the indigenous land and clearing the environment for their own cultural foodways. This caused some indigenous tribes to become dependent on missionaries for survival. Archaeological evidence shows that some indigenous tribes were eating cattle because of the reliance they had on missionaries.

Although some tribes relied on the food from missionaries, they still hunted for their own food from the evidence of birds found that know to migrate to the area seasonally. Although they were fed by missionaries, they required more food. That's when their own ways of foodways came into play for hunting and preparing the food they captured.

As previously mentioned there was a large variety of food available in California. However native tribes living along the confines of missionaries were only able to gather "wheat, maize, barley, and peach". That's if the surrounding areas were equipped to grow them.

Food not only played an important role in subsistence but also an important role in ceremonies especially to mourn someone's death. Foods not only play an important role in survival but maintain cultural costumes and traditions going for personal and generational knowledge.

The preparation for making atole was done by toasting the wheat before it was granulated.

While indigenous food may appear to be a thing of the past, there are still indigenous people who are keeping their traditions alive through modern cuisine. Crystal Wahpepah sees her kitchen as a way to promote indigenous "food sovereignty and the reclamation of ancestral knowledge".

Southwestern Indigenous cuisine
Ancestral Puebloans of the present-day Four Corners region of the United States, comprising Arizona, Colorado, New Mexico, and Utah, initially practiced subsistence agriculture by cultivating maize, beans, squash, sunflower seeds, and pine nuts from the pinyon pine, and game meat including venison and cuniculture, and freshwater fish such as Rio Grande cutthroat trout and rainbow trout are also traditional foods in the region.

Ancestral Puebloans are also known for their basketry and pottery, indicating both an agricultural surplus that needed to be carried and stored, and clay pot cooking. Grinding stones have been used to grind maize into meal for cooking. Archaeological digs indicate a very early domestication of turkeys for food.

New Mexican cuisine is heavily rooted in both Pueblo and Hispano food traditions, and is a prevalent cuisine in the American Southwest, especially in New Mexico.

The 2002 Foods of the Southwest Indian Nations won a James Beard Award, the first Native American cookbook so honored. Publishers had told the author, Lois Ellen Frank, that there was no such thing as Native American cuisine.

Alaska Native cuisine
Alaska Native cuisine consists of nutrient-dense foods such as seal, fish (salmon), and moose. Along with these, berries (huckleberries) and bird eggs are traditionally consumed by Alaska Natives.

Seal, walruses, and polar bears are the large game that Alaska Natives hunt. Smaller game includes whitefish, Arctic char, Arctic hare, and ptarmigan.

Due to weather, edible plants like berries are only available to be consumed in the summer, so people have a diet very high in fat and protein, but low in carbohydrates.

The game that is hunted is also used for clothing. The intestines of large mammals are used to make waterproof clothing and caribou fur is used to make warm clothing.

Dishes

 * Acorn bread
 * Acorn crepe
 * Acorn mush, from the Miwok people
 * Akutaq, also called "Eskimo ice cream", made from caribou or moose tallow and meat, berries, seal oil, and sometimes fish, whipped together with snow or water
 * Bannock, a bread of European origin, cooked over an open fire
 * Bean bread, made with corn meal and beans, popular among the Cherokee
 * Bird brain stew, from the Cree nation
 * Black drink or asi, a Southeastern ceremonial drink made from the yaupon holly
 * Buffalo stew, from the Lakota and Cherokee people, also called tanka-me-a-lo
 * Chinook olives, a type of cured acorn eaten by the aboriginal people of the Columbia River Valley
 * Cornbread and corn pone—the word pone derives from the word for 'bread' in some Eastern Algonquian languages, such as Powhatan apon and Lenape ahpòn
 * Dried meats like jerky and smoked salmon strips
 * Filé powder, made from sassafras leaves, used by the Choctaw for flavoring and thickening soups and stews as well as for herbal medicine
 * Frybread, a dish made from ingredients distributed to Native Americans living on reservations
 * Green chili stew
 * Hopi tea, an herbal tea made from Thelesperma megapotamicum
 * Mutton stew, from the Navajo people
 * Nokake, Algonquian hoecakes, made of cornmeal
 * Nut milk, from the Wabanaki
 * Pemmican, a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat.
 * Piki bread, from the Hopi people
 * Psindamoakan, a Lenape hunter's food made of parched cornmeal mixed with maple sugar
 * Pueblo bread
 * Salted salmon, an Inuit dish of brined salmon in a heavy concentration of salt water, left for months to soak up salts
 * Sapan, cornmeal mush, a staple of Lenape cuisine
 * Stink fish, an Inuit dish of dried fish, kept underground until ripe, for later consumption; also done with fish heads
 * Succotash, a dish of beans and corn
 * Sumac lemonade, a Native American beverage made from sumac berries
 * Tiswin, a term used for several fermented beverages in the Southwest, including a corn or fruit beer of the Apache and a saguaro fruit beer of the Tohono O'odham
 * Walrus flipper soup, an Inuit dish made from walrus flippers
 * Wojapi, a Plains Indian pudding of mashed, cooked berries

Indigenous cuisine of the Circum-Caribbean

This region comprises the cultures of the Arawaks, the Caribs, and the Ciboney. The Taíno of the Greater Antilles were the first New World people to encounter Columbus. Prior to European contact, these groups foraged, hunted, and fished. The Taíno cultivated cassava, sweet potato, maize, beans, squash, pineapple, peanut, and peppers. Today these cultural groups have mostly assimilated into the surrounding population, but their culinary legacy lives on.

 * Ajiaco, same as pepperpot, a soup believed to have originated in Cuba before Columbus' arrival. The soup mixes a variety of meats, tubers, and peppers.
 * Barbacoa, the origin of the English word barbecue, a method of slow-grilling meat over a fire pit.
 * Jerk, a style of cooking meat that originated with the Taíno of Jamaica. Meat was applied with a dry rub of allspice, Scotch bonnet pepper, and perhaps additional spices, before being smoked over fire or wood charcoal.
 * Casabe, a crispy, thin flatbread made from cassava root widespread in the Pre-Columbian Caribbean and Amazonia.
 * Bammy, a Jamaican bread made from cassava and water, today this bread is fried and made with coconut milk.
 * Guanime, a Puerto Rican food similar to the tamale; made with cornmeal or cornmeal and mashed cassave together.
 * Pasteles, a dish that may have also been called hallaca and originated from Puerto Rico. Pasteles were once made with cassava and taro mashed into a masa onto a taro leaf. They are then stuffed with meat and wrapped.
 * Funche or fungi, a cornmeal mush.
 * Cassareep, a sauce, condiment, or thickening agent made by boiling down the extracted juices of bitter cassava root.
 * Mama Juana, a tea made in Hispaniola (Dominican Republic and Haiti).
 * Pepperpot, a spicy stew of Taíno origin based on meat, vegetables, chili peppers, and boiled-down cassava juice, with a legacy stretching from Cuba, Colombia coast and to Guyana.
 * Bush teas, popular as herbal remedies in the Virgin Islands and other parts of the Caribbean, often derived from indigenous sources, such as ginger thomas, soursop, inflammation bush, kenip, wormgrass, worry wine, and many other leaves, barks, and herbs.
 * Ouicou, a fermented, cassava-based beer brewed by the Caribs of the Lesser Antilles.
 * Taumali or taumalin, a Carib sauce made from the green liver meat of lobsters, chile pepper, and lime juice.

Indigenous cuisine of Mesoamerica

The pre-conquest cuisine of the Indigenous peoples of Mesoamerica made a major contribution to shaping modern-day Mexican cuisine, Belizean cuisine, Salvadoran cuisine, Honduran cuisine, Guatemalan cuisine. The cultures involved included the Aztec, Maya, Olmec, Pipil and many more (see the List of pre-Columbian civilizations).

Some known dishes

 * Alegría, a candy made from puffed amaranth and boiled-down honey or maguey sap, in ancient times formed into the shapes of Aztec gods
 * Balché, Mayan fermented honey drink
 * Champurrado, a chocolate drink
 * Chili
 * Corn tortillas
 * Guacamole
 * Huarache
 * Mezcal
 * Mole
 * Pejelagarto, a fish with an alligator-like head seasoned with amashito chile and lime
 * Pozole
 * Pulque or octli, an alcoholic beverage of fermented maguey juice
 * Pupusas, thick cornmeal flatbread from the Pipil culture of El Salvador
 * Salsa
 * Tacos
 * Tamales
 * Tepache, pineapple beer
 * Tlacoyos (gordita)
 * Xocolātl

Andean cultures
This currently includes recipes known from the Quechua, Aymara and Nazca of the Andes.

 * Grilled guinea pig, a native to most of the Andes region, this small rodent has been cultivated for at least 4000 years.
 * Fried green tomatoes, a nightshade relative native to Peru.
 * Saraiaka, a corn liquor.
 * Chicha, a generic name for any number of Indigenous beers found in South America. Though chichas made from various types of corn are the most common in the Andes, chicha in the Amazon Basin frequently use manioc. Variations found throughout the continent can be based on amaranth, quinoa, peanut, potato, coca, and many other ingredients.
 * Chicha morada, a Peruvian, sweet, unfermented drink made from purple corn, fruits, and spices.
 * Colada morada, a thickened, spiced fruit drink based on the Andean blackberry, traditional to the Day of the Dead ceremonies held in Ecuador, it is typically served with guagua de pan, a bread shaped like a swaddled infant (formerly made from cornmeal in Pre-Columbian times), though other shapes can be found in various regions.
 * Quinoa porridge.
 * Ch'arki, a type of dried meat.
 * Humitas, similar to modern-day tamales, a thick mixture of corn, herbs and onion, cooked in a corn-leaf wrapping. The name is modern, meaning bow-tie, because of the shape in which it's wrapped.
 * Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It is one of the national dishes of Argentina and Bolivia.
 * Mazamorra morada, a thick, sweet pudding made from ground purple corn and fruit. Sold in mix form in Peru.
 * Mate de coca, a Peruvian tea made from steeped coca leaves. It is commonly sipped by Indigenous people living at high altitudes in the Andes to prevent elevation illnesses.
 * Pachamanca, stew cooked in a hautía oven.
 * Papa a la Huancaína, Peruvian potatoes covered in a spicy, peanut-based sauce called Huancaína (Wan-ka-EE-na) sauce.
 * Patasca, spicy stew made from boiled maize, potatoes, and dried meat.
 * Ceviche, raw fish marinated in lime juice. One of Peru's national dishes.
 * Cancha or tostada, fried golden hominy.
 * Llajwa, salsa of Bolivia.
 * Llapingachos, mashed-potato cakes from Ecuador.
 * Tocosh (togosh), a traditional Quechua food prepared from fermented potato pulp.

Other South American cultures

 * Angu, an Indigenous Brazilian type of corn mush.
 * Arepa, a maize-based bread originating from the Indigenous peoples of Colombia and Venezuela.
 * Vori vori, a Paraguayan soup with cornmeal dumplings.
 * Cauim, a fermented beverage based on maize or manioc broken down by the enzymes of human saliva, traditional to the Tupinambá and other indigenous peoples of Brazil.
 * Chipa, a wide variety of corn flour or manioc-based breads traditional to Paraguay.
 * Curanto, a Chilean stew cooked in an earthen oven originally from the Chono people of Chiloé Island.
 * Kaguyjy, a Guarani-derived locro corn mush that become part of the national Paraguayan cuisine.
 * Kiveve, a sweet or savory dish from Paraguay consisting of puréed pumpkin and other ingredients cooked over a fire.
 * Lampreado or payaguá mascada, a starchy, manioc-based fried cake from Paraguay and the northeast of Argentina.
 * Lapacho or taheebo, a medicinal tree-bark infusion.
 * Maniçoba, dish of boiled manioc leaves and smoked meat indigenous to the Brazilian Amazon.
 * Mate (beverage).
 * Mbeju, a pan-cooked cake utilizing manioc starch.
 * Merken, an ají powder from the Mapuche of Patagonia.
 * Mocotó, a Brazilian stew with cow's feet, beans, and vegetables.
 * Moqueca, a Brazilian seafood stew.
 * Paçoca, from the Tupi "to crumble," describes two different dishes of pulverized ingredients: one with peanuts and sugar, and the other with dried meat, ground manioc, and onion.
 * Pamonha, a Brazilian tamale.
 * Pira caldo, Paraguayan fish soup.
 * Sopa paraguaya, a corn-flour casserole esteemed as the national dish of Paraguay, related to chipa guasu.
 * Soyo, shortened from the Guarani name so’o josopy, a Paraguayan soup based on meat crushed in a mortar.
 * Tacacá, a Brazilian stew of tucupi, jambu leaves, and shrimp, typically served in a dried gourd.
 * Tereré or ka'ay, a cold-brewed version of yerba mate.
 * Tucupi, manioc-based broth used in Brazilian dishes such as pato no tucupi and tacacá.
 * Yerba mate, a tea made from the holly of the same name, derived from Guaraní.

Cooking utensils

The earliest utensils, including bowls, knives, spoons, grinders, and griddles, were made from all kinds of materials, such as rock and animal bone. Gourds were also initially cultivated, hollowed, and dried to be used as bowls, spoons, ladles, and storage containers.

Many Indigenous cultures also developed elaborate ceramics for making bowls and cooking pots, and basketry for making containers. Nobility in the Andean and Mesoamerican civilizations were even known to have utensils and vessels smelted from gold, silver, copper, or other minerals.

 * Batan, an Andean grinding slab used in conjunction with a small stone uña
 * Burén, a clay griddle used by the Taíno.
 * Comal, a griddle used since pre-Columbian times in Mexico and Central America for a variety of purposes, especially to cook tortillas.
 * Cuia, a gourd used for drinking mate in South America.
 * Metate, a stone grinding slab used with a stone mano or metlapil to process meal in Mesoamerica and one of the most notable Pre-Columbian artifacts in Costa Rica.
 * Molinillo, a device used by Mesoamerican royalty for frothing cacao drinks.
 * Molcajete, a basalt stone bowl, used with a tejolote to grind ingredients as a Mesoamerican form of mortar and pestle.
 * Paila, an Andean earthenware bowl.
 * Cooking baskets were woven from a variety of local fibers and sometimes coated with clay to improve durability. The notable thing about basket cooking and some native clay pot cooking is that the heat source, i.e. hot stones or charcoal, is used inside the utensil rather than outside. (Also see Cookware and bakeware.)

Plant-based foods

 * Acorn, used to make flour and fertilizers for plants
 * Achira, edible tubercule
 * Achiote, annatto seed, seasoning
 * Acuyo, seasoning
 * Agarita, berries
 * Agave nectar, sweetener
 * Allspice, seasoning
 * Amaranth, grain
 * American chestnut
 * Arazá
 * American lotus, seeds and root, leaves for baking coverings
 * Amole, can include Chlorogalum and Agave schottii
 * Aspen, inner bark and sap, used as sweetener)
 * Avocado
 * Barbados cherry or acerola
 * Beans
 * Bear grass
 * Beautyberry
 * Beech nuts
 * Birch bark
 * Birch syrup, sweetener
 * Bitterroot
 * Blackberries
 * Blow wife seeds
 * Blueberries
 * Bodark seeds, also called Osage orange, hedge apple, monkeybrain
 * Bog rosemary, poisonous but leaves can be brewed into tea
 * Box elder, inner bark (used as sweetener)
 * Buckeye, nuts can be eaten after they are removed and roasted to remove tannins
 * Butia, palm fruits from South America
 * Buffalo gourd, wild ancestor of all squash/pumpkin
 * Bur cucumber
 * Cacao
 * Cactus (various species), fruits and young pads (see nopales)
 * California poppy seeds (There are eastern American poppies also, but they are believed to have always been so rare, inclusion in the human diet is highly unlikely)
 * Camas root
 * Canella winterana, white cinnamon (used as a seasoning before cinnamon was imported to the Americas)
 * Cashew, nuts
 * Cassava, South America
 * Cattails, roots, pollen
 * Century plant (mescal or agave)—crowns (tuberous base portion) and shoots
 * Chia seed
 * Chicle, chewing gum
 * Chili peppers (including bell peppers)—seasoning
 * Cherimoya
 * Chokecherries
 * Cholla fruits
 * Coca, Andes
 * Cow parsnip root
 * Cranberries
 * Crowberry
 * Culantro, used as a seasoning before cilantro
 * Currants
 * Custard-apple
 * Dandelion
 * Datil, fruit and flowers
 * Devil's claw
 * Dewberry
 * Dropseed grasses (various varieties), seeds
 * Dwarf plantain
 * Eastern redbud, flowers as spice, fruit
 * Eastern red columbine, nectar only
 * Elderberries
 * Emory oak, acorns
 * Epazote, seasoning
 * Feijoa, fruit from South America
 * Ferns (various edible species, such as Fiddlehead fern)
 * Gaylussacias or black huckleberry—grows near wild blueberries, tastes similar, but unrelated
 * Goji or wolfberry
 * Goldenberry
 * Gooseberries
 * Groundcherry—multiple species from North and South America
 * Guarana
 * Guava
 * Guaviyú
 * Hackberries
 * Hawthorn, fruit
 * Hazelnut, also called filbert
 * Hierba Luisa
 * Hueinacaztli, or ear-flower
 * Hickory nuts
 * Hogpeanut
 * Holly
 * Hops
 * Horsemint
 * Chenopodium berlandieri, Huazontle, pitseed goosefoot
 * Huckleberries
 * Indian cucumber
 * Indian potato or hopniss, openowag, cinnamon vine, groundnut (cultivated in Japan as hodoimo, edible root bulbs and beans, dried flowers as spice)
 * Jack in the pulpit root
 * Jambú
 * Jerusalem artichoke
 * Jicama
 * Juniper berries
 * Kaniwa
 * Kentucky coffeetree
 * Kiwicha
 * Lamb's-quarters, leaves and seeds
 * Lapacho
 * Lechehuana, honey
 * Lemon-verbena, lemon-tasting herb
 * Lilypad root
 * Locust, blossoms and pods
 * Lúcuma
 * Maca
 * Maize, throughout the Americas, probably domesticated in or near Mexico, includes blue corn
 * Mamey
 * Manzanita
 * Maple syrup and sugar, used as a sweetener and seasoning in the Eastern Woodlands
 * Mesquite, bean pods, flour/meal
 * Mexican oregano
 * Milkweed
 * Mint, various species, American mint is best known in eastern woodlands region
 * Mooseberry, called highbush cranberry in Eastern US, actually a type of Viburnum
 * Mulberries
 * Nopales, cactus
 * Okra
 * Onions
 * Oregon grape
 * Palmetto
 * Surinam cherry
 * Papaya
 * Passionfruit
 * Pawpaw
 * Peanuts, originated in Peru
 * Pecans
 * Pennyroyal, American false variety
 * Persimmon
 * Pigweed, seeds
 * Pine (including western white pine and Pinus ponderosa)—inner bark (used as sweetener), sap as chewing gum ingredient, tips for jelly, cuttings for tea, and pinenuts
 * Pineapples, South America
 * Pinyon, nuts
 * Piñonero, nuts
 * Pipsissewa
 * Plum
 * Popcorn flower, herb
 * Potatoes, South America
 * Prickly pears
 * Prairie turnips
 * Pumpkins
 * Purslane—leaves
 * Quinoa, South America, Central America, and Eastern North America
 * Ramps, wild onion
 * Raspberries
 * rock cress
 * Rose pepper
 * Sage
 * Saguaro cactus, fruits and seeds
 * Salt
 * Sangre de drago
 * Sapote
 * Sassafras, tea, seasoning, also calledgumbo filé
 * Screwbean, fruit
 * Sedge. tubers
 * Sea grape or uva de playa
 * Serviceberry. also juneberry, saskatoon
 * Shepherd's purse leaves
 * Solomon's seal
 * Sotol, crowns
 * Soursop or guanábana
 * Spanish bayonet, fruit
 * Spanish lime or mamoncillo
 * Common spicebush, seasoning
 * Spikenard, berries and roots for tea, some tribes ate roots (this is a select species, of which there are many in the Americas and not all species are edible, though Natives had wide medicinal and practical uses)
 * Squash, throughout the Americas
 * Stevia, sweetener
 * Strawberries
 * Sumac, berries
 * Sunflower seeds
 * Sweet anise
 * Sweet potato, South America (misleading name: not a potato)
 * Sweetsop or sugar-apple
 * Tamarillo
 * Teaberry or wintergreen
 * Tobacco
 * Tomatillo
 * Tomato
 * Texas persimmons or sugar plum
 * Tuckahoe
 * Tulip poplar, syrup made from bark
 * Tule, rhizomes
 * Banana passionfruit, Tumbo or taxo
 * Vanilla, seasoning
 * Vetch, pods
 * Wapato root
 * White evening primrose, fruit
 * White walnuts or butternuts
 * Wild carrot, also harbinger of spring, salt and pepper
 * Wild celery
 * Wild cherries
 * Wild grapes, fruit
 * Wild honey
 * Wild onion
 * Wild pea, pods
 * Wild roses
 * Wild sweet potato (misleading name: not a potato)
 * Wood sorrel, leaves
 * Yacón, nectar
 * Yaupon holly, leaves
 * Yerba buena
 * Yerba mate
 * Yucca, blossoms, fruit, and stalks
 * Zamia, nuts

Fungi

 * black trumpet
 * chicken of the woods
 * chanterelles
 * hen of the woods
 * Lichen (certain species)
 * morels
 * oyster mushrooms
 * puffball

Animals

 * Armadillo
 * Badger
 * Bear
 * Beaver
 * Bighorn sheep
 * Bison—originally found throughout most of the North American plains
 * Capybara
 * Chipmunk
 * Deer
 * Dove
 * Duck
 * Elk
 * Ants
 * Geese
 * Groundhog
 * Grouse
 * Guanaco—hunted in South America by hunter-gatherer societies, for ex. in Patagonia until the 19th century
 * Guinea pig—domesticated in the Andes
 * Hog—important European import
 * Honey wasp—Brachygastra mellifica, Brachygastra lecheguana, and Polybia occidentalis, a source of honey found from the Southwestern United States to Argentina
 * Horse—although imported by Europeans, the horse was still very important to Indigenous cultures throughout the Americas (famously on the North American Plains) in the historic era
 * Hutia
 * Iguana
 * Llama—domesticated in the Andes
 * Locust (cicada)
 * Manatee
 * Moose
 * Mourning dove
 * Muscovy duck—domesticated in Mesoamerica
 * Opossum
 * Otter
 * Passenger pigeon—extinct
 * Peccaries
 * Pheasant
 * Porcupine
 * Prairie dog
 * Pronghorn (antelope)
 * Quail
 * Rabbit
 * Raccoon
 * Sheep—important European import in Oasisamerica
 * Skunk
 * Sloth
 * Stingless bee—Melipona beecheii and M. yucatanica, Maya source of honey
 * Squirrel
 * Turkey
 * Turtle
 * Yacare caiman
 * Wood rat

Notable chefs, restaurateurs, and food writers

 * Lois Ellen Frank
 * Sean Sherman
 * Vincent Medina, a member of the Muwekma Ohlone

 * Dana Thompson
 * Louis Trevino, a member of the Rumsen Ohlone

title: Indigenous cuisine of the Americas


text: Talk:International Telecommunication Union

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


text:
Phyllis Pearsall

Phyllis Isobella Pearsall MBE (25 September 1906 – 28 August 1996) was a British painter and writer who founded the Geographers' A-Z Map Company, for which she is regarded as one of the most successful business people of the twentieth century. She has erroneously been credited with creating London's first popular indexed street map.

Early life and education
She was born Phyllis Isobella Gross in East Dulwich, London on 25 September 1906. Her father, Alexander Gross (originally Grosz), was a Hungarian-Jewish immigrant and her mother, Isabella Crowly, an Irish-Italian Roman Catholic suffragette, whose parents disapproved of the match. Phyllis Gross was baptised a Roman Catholic.

She grew up with her older brother, the artist Anthony Gross, in London and travelled all over Europe from an early age. Her father founded the cartographic company Geographia Ltd, which produced, among others, street maps of most British towns and although successful, eventually went bankrupt; Gross re-launched the company in the United States as the Geographia Map Company a few years later.

Her parents had a very tense marriage which soon dissolved. Her mother remarried but died some years later in an asylum.

Phyllis Gross was educated at Roedean School, a private boarding school near Brighton, which she had to leave when her father went bankrupt. She then became an English tutor in France, at a small school in Fécamp, Normandy. Later, she studied at the Sorbonne, spending her first few months in Paris sleeping rough before moving to a bedsit where she met the writer Vladimir Nabokov. She started working as a shop assistant in a big department store, selling gloves.

She married Richard Pearsall, an artist friend of her brother. They were together for eight years, travelling in Spain and living in Paris. She left him in Venice while he was asleep, without telling him anything. She did not remarry.

Start of mapping
By 1935, Pearsall had become a portrait painter but became lost in London while using the latest map she could find, which was 17 years old. This stimulated her to produce a new map to cover the rapidly expanding area of London, including places of interest such as museums, bus routes etc.

Pearsall claimed that the work involved walking 3,000 miles to check the names of the 23,000 streets of London, waking up at 5am every day, and not going to bed until after an 18-hour working day. In her autobiography she points to one novelty: "House numbers along main roads; I've walked them from start to finish; you won't find them on any other London map." It is often claimed to be the first indexed London street map, but this claim is easily refuted by reference to Bartholomew's Reference Atlas of London and Suburbs, which was published and widely available from 1908 onwards. The first Pearsall A-Z claimed on its front cover to include "9,000 more [streets] than any similar atlas index", but in fact it had almost the same number of streets as the Bartholomew's version.

The map was drawn using the 72 6" Ordnance Survey maps for London dating from 1919 by her father's cartographer, Mr Fountain, updated by visits to the LCC planning offices. In 1936, when her map was complete, she printed 10,000 copies and began contacting bookstores who might sell it. She tried Hatchards in Piccadilly, Selfridges, where they would not see her without an appointment, and Foyles. None of them would take it. Next she went to W H Smith where, after being snubbed for days by an office junior, she received an order for 1,250 copies, which she delivered using a hand barrow borrowed from the pub next door. They sold well and within weeks she was taking regular orders to every main railway station in London. F. W. Woolworth took a few thousand copies too. By 1938 the London A-Z was well-established. Until her father's death in 1958, all copies included the words "Produced under the direction of Alexander Gross, F.R.G.S."; he was not actually involved but it was hoped that he would find the acknowledgement useful. Compact and convenient maps of cities have a history which goes back centuries, but Pearsall's A to Z map was a marketing success in its clean, simple and efficient design and cover.

During the Second World War, when selling maps to the public was forbidden, she worked for the Ministry of Information. There was also limited production of maps of the war fronts, but this was a hard time for her fledgling company.

In 1945, returning from a trip to Amsterdam where they were printing a new edition of the London map to get round shortages of paper in England, she was involved in a plane crash which left her with permanent scars.

Later years
In 1966, she turned her company, the Geographers' A–Z Map Co, into a trust to ensure that it was never bought out. This secured the future of her company and its employees. Through her donation of her shares to the trust, she was able to enshrine her desired standards and behaviours for the company into its statutes.

A respected typographer, although not credited with the design of any typefaces, her arrangement of type is considered one of the most interesting of her age. The 'A to Z' type-style for street names was for decades a conspicuously hand-drawn sans-serif. She designed the type for a few children's encyclopaedias and some other titles, though her slant was always toward publishing.

She wrote about her early days in From Bedsitter to Household Name, published by her own company. She was awarded an MBE in The Queen's Birthday Honours of 1986. She was involved with the company she founded, as well as painting prolifically, until her death.

In her later years, she lived in Shoreham-by-Sea, West Sussex, and died of cancer on 28 August 1996, at age 89.

Legacy
BBC Radio 4 broadcast in 2000 a dramatisation by Lucy Catherine of Phyllis Pearsall's life in 1936. A biography, Mrs P’s Journey by Sarah Hartley, was published in 2001.

In 2005 Southwark Council placed a blue plaque on the house where she was born in Court Lane Gardens, Dulwich.

In 2012 Crossrail named one of its first pair of tunnel boring machines (TBMs) Phyllis to honour Pearsall's memory. The other machine was named Ada, after Ada Lovelace.

In 2014 a musical about Phyllis Pearsall, The A-Z of Mrs P, written by Diane Samuels and Gwyneth Herbert, was performed at Southwark Playhouse.

title: Phyllis Pearsall


text: User talk:84.65.77.83

title: User talk:84.65.77.83


text:
Bradmore, Nottinghamshire

Bradmore is a village and civil parish in the Rushcliffe district of Nottinghamshire with a population in 2001 of 320, rising slightly to 328 at the 2011 census and falling to 298 at the 2021 census. It is just to the south of Ruddington, on the A60. Nearby places are Keyworth, Bunny, Ruddington and Gotham. Bunny School is a small school of around 100 children from Bunny and Bradmore. Secondary school children go to South Wolds School, in nearby Keyworth. The great fire of Bradmore happened on 2 July 1705 when many of the village cottages along Far Street and Main Street were destroyed. The 300th anniversary of the great fire was celebrated on Saturday 2 July 2005.

Bradmore Methodist Church and Community Hall was extensively modernised in 2003 and is a popular centre for village activities, being also available for private functions. The Methodist Church has services every Sunday at 10:15 as well as a Sunday School (for 5-11s). There are many activities at the Community Hall including monthly Bradmore lunches, 3Cs Saturday coffee morning, Women's Institute, Yoga classes and Craft group.

History
Bradmore was, until quite recently, a farming community, but now the conversion of farm buildings to private residences has altered the nature of the village, and it has become a place to live for people who work in Nottingham and the surrounding areas. Part of the village has been declared a conservation area to retain the visual character. Some of the old farmhouses were built by Sir Thomas Parkyn, the wrestling Baronet of Bunny Hall.

The church, first built with a square tower in the thirteenth century and with an octagonal spire in the fourteenth century suffered badly in the fire of 1705 and only the tower and spire remained. The church was never rebuilt but a mission hall was built adjoining the tower in 1881, first used for occasional services but later as a men's institute and recreation hall. The spire was damaged during an earth tremor in 1957 and when this was repaired the opportunity was taken to refurbish the tower room and use it again for Communion services once a month. At the time that the spire was repaired the weather vane was re-gilded. Between 1705 and 1830, when the Wesleyan Methodist Church was built, there was no regular place of worship in the village. The Methodist Church and the Sunday School Room are in a central position on Farmer Street. Services are held each Sunday, usually at 10.15, and a joint Anglican and Methodist Sunday School has been created for children from Bunny and Bradmore.

Because of the village's position on high ground there were at one time two windmills serving the village. The last one was a post mill at the top of Far Street, built before 1832, derelict in the 1870s and burnt down on 5 November 1880. It had an open trestle and a tailpole.

Although at one time there were two alehouses within the village, the village does not now have a public house.

Two of the village street names have unclear interpretations. Ramper (or Rampart) is of uncertain origin because there is no evidence of any incline or earthworks nearby. Although this name is not recorded on any Ordnance Survey map, it was frequently used in old written records. Another is Donkey Lane, believed to be a lane where travellers kept their animals when they were in the village. The others are fairly straightforward, Farmer Street, Main Street, Far Street and one recently acquired one, Littlemoor Lane, which was given only in 1996 to a previously unnamed and unadopted road. Newly built housing schemes have been called by the name of the farm that existed before they were built, hence Manor Farm Close.

It is apparent that the village was at one time an entirely self-sufficient community. Apart from the farmers, there were 2 butchers, a tailor, a baker, a miller, two saddlers, a wheelwright, a carrier, a blacksmith, a maltster and a joiner, and, of course, the alehouse keepers. There were also stockingers plying their trade in the village for many years. As part of the village millennium celebrations it was decided to research all the families recorded as having lived in the village, the houses they lived in and the names of the fields they cultivated. This document, which is now many hundreds of pages long, will be deposited in the Nottingham Record Office for the benefit of future historians and those investigating their ancestors.

Some fascinating stories have been discovered. The most poignant is the case of William Barnes or Burn who, on 7 October 1765, was sentenced to be transported for 7 years to His Majesty’s colonies or plantations in America for obtaining the sum of 6d from John Savage of Bradmore by falsely pretending that he, William Barnes, was lame of his right arm. The only other misdemeanour by a Bradmore resident that we can find is this extract from Volume 2 of the records of the Borough of Nottingham 1399–1485. “The Jurors from the east side say, upon their oath, that Ellen Scott of Bradmore, in the County of Nottingham, housewife, on the twelfth day of May, in the twenty-second year of the reign of Edward the Fourth, and upon other days and occasions, commonly and usually, at Nottingham aforesaid, did regrate eggs, butter and cheese brought to the market of the town aforesaid, and did sell them again in the same market, to the dearness and detriment of our said Lord the King’s folk and against his peace”. In other words, she bought the food cheap and sold it dear. There is no record of her punishment.

In partnership with Nottinghamshire County Council and the Countryside Commission, the Parish Council participates in the Parish Paths Partnership scheme. The network of footpaths within the parish have been surveyed and new stiles, signposts and waymark signs have been installed. A leaflet showing these paths is available from various County establishments.

title: Bradmore, Nottinghamshire


text:
Wahibre Ibiau

Wahibre Ibiau (throne name: Wahibre; birth name: Ibiau, also Ibiaw, Iaib, or Ia-ib) was an ancient Egyptian pharaoh of the 13th Dynasty, who reigned c. 1670 BC for 10 years 8 months and 29 days according to the Turin King List.

Attestations
Despite a relatively long reign for the period, Wahibre Ibiau is known from only a few objects, mostly scarab seals bearing his name. He is also named on the stela of an official named Sahathor, probably from Thebes. Finally, a fragment of faience from El-Lahun mentions this king.

A notable member of Ibiau's royal court was the namesake vizier Ibiau. It has been suggested that this vizier could have been the same person as the pharaoh Ibiau earlier in his life, but in more recent times it was pointed out that such an identification is conjectural and unproven.

title: Wahibre Ibiau


text:
User:Silviacardoso

Silvia Helena Cardoso, MSc, PhD Campinas, São Paulo, Brazil.

 * Founder and vice-president Edumed Institute
 * Founder and editor-in-chief, Brain & Mind Magazine

Wikipedia contributions

 * Brain & Mind Magazine
 * Marcelo Sabbatini

Home Page

title: User:Silviacardoso


text:
Achyutha Pisharadi

Achyuta Pisharodi (c. 1550 at Thrikkandiyur (aka Kundapura), Tirur, Kerala, India – 7 July 1621 in Kerala) was a Sanskrit grammarian, astrologer, astronomer and mathematician who studied under Jyeṣṭhadeva and was a member of Madhava of Sangamagrama's Kerala school of astronomy and mathematics. He is remembered mainly for his part in the composition of his student Melpathur Narayana Bhattathiri's devotional poem, Narayaneeyam.

Works
He discovered the techniques of 'the reduction of the ecliptic'. He authored Sphuta-nirnaya, Raasi-gola-sphuta-neeti (raasi meaning zodiac, gola meaning sphere and neeti roughly meaning rule), Karanottama (1593) and a four- chapter treatise Uparagakriyakrama on lunar and solar eclipses.

 * 1) Praveśaka
 * An introduction to Sanskrit grammar.
 * 1) Karaṇottama
 * Astronomical work dealing with the computation of the mean and true longitudes of the planets, with eclipses, and with the vyatūpātas of the sun and moon.
 * 1) Uparāgakriyākrama (1593)
 * Treatise on lunar and solar eclipses.
 * 1) Sphuṭanirṇaya
 * Astronomical text.
 * 1) Chāyāṣṭaka
 * Astronomical text.
 * 1) Uparāgaviṃśati
 * Manual on the computation of eclipses.
 * 1) Rāśigolasphuṭānīti
 * Work concerned with the reduction of the moon’s true longitude in its own orbit to the ecliptic.
 * 1) Veṇvārohavyākhyā
 * Malayalam commentary on the Veṇvāroha of Mādhava of Saṅgamagrāma (ca. 1340–1425) written at the request of the Azhvanchery Thambrakkal.
 * 1) Horāsāroccaya
 * An adaptation of the Jātakapaddhati of Śrīpati.

Narayaneeyam
Pisharati is known to have scolded and provoked an errant Narayana to take up the Brahmin's duties of prayer and religious practices. He accepted Narayana as his student. Later when Pisharati was struck with paralysis (or rheumatism by another account), Narayana, unable to bear the pain of his dear guru, by way of Gurudakshina took the disease upon himself. As a result, Pisharati is said to have been cured, but no medicine could cure Narayana. As a last resort, Narayana went to Guruvayur and requested Thunchaththu Ramanujan Ezhuthachan, a great devotee of Guruvayoorappan, to suggest a remedy for his disease. Ramajunan Ezhuthachan advised him to compose a poetical work on the Avatars (incarnations) of Lord Vishnu beginning with that of Matsya (Fish). Narayana composed beautiful slokas in praise of Lord Guruvayurappan and recited them before the deity. He was soon cured of his disease.

The book of slokas written by Narayana were named Narayaneeyam. The day on which Narayana dedicated his Narayaneeyam to Sri Guruvayurappan is celebrated as "Narayaneeyam Dinam" every year at Guruvayur.

title: Achyutha Pisharadi


text:
Pigi, Trikala

Pigi (Πηγή) is a large village in the Trikala regional unit, Thessaly, Greece. It is 9 kilometers (ca. 5–6 miles) west from Trikala on the national road of Trikala-Arta. The community had 986 inhabitants at the 2021 census. Most citizens are farmers but there are also some who work for businesses in Trikala. Pigi has its own football stadium but also has an off-road sport terrain. Pigi has also an athletic park called Skamnies.

title: Pigi, Trikala


text: User talk:65.95.179.173

title: User talk:65.95.179.173


text:
User talk:Silviacardoso

Welcome!

Hello,, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are a few good links for newcomers: I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~); this will automatically produce your name and the date. If you need help, check out Where to ask a question, ask me on my talk page, or place  on your talk page and someone will show up shortly to answer your questions. Again, welcome! Lectonar 12:19, 29 September 2005 (UTC)
 * The five pillars of Wikipedia
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oi
oi silvia!!

Mateus Zica 23:04, 15 March 2006 (UTC)

AfD nomination of Marcelo Sabbatini
An editor has nominated Marcelo Sabbatini, an article on which you have worked or that you created, for deletion. We appreciate your contributions, but the nominator doesn't believe that the article satisfies Wikipedia's criteria for inclusion and has explained why in his/her nomination (see also "What Wikipedia is not"). Your opinions on whether the article meets inclusion criteria and what should be done with the article are welcome; please participate in the discussion by adding your comments at and please be sure to sign your comments with four tildes ( ~ ). You may also edit the article during the discussion to improve it but should not remove the articles for deletion template from the top of the article; such removal will not end the deletion debate. Thank you. Please note: This is an automatic notification by a bot. I have nothing to do with this article or the deletion nomination, and can't do anything about it. Jayden54Bot 10:49, 8 February 2007 (UTC)

title: User talk:Silviacardoso


text:
Happy Valley, South Australia

Happy Valley is a metropolitan suburb of Adelaide, South Australia. It is located 20 km south of the Central Business District of Adelaide.

Within the suburb is the Happy Valley Reservoir accompanied by South Australia's largest water treatment plant, responsible for supplying water to much of the Adelaide metropolitan area.

Although it is now encompassed by suburbs, it still retains a relatively semi-rural character due to retention of native flora and vegetation surrounding the Happy Valley Reservoir, as well as parklands and golf courses along its border.

History

In November 1844, Daniel George Brock recorded in his diary details of a journey south from Adelaide. On his third day he rode past Thomas O’Halloran's farm, on the hill noting that the land had little running water and was suitable for wheat farming. Some few kilometres to the east he came to Happy Valley. There, he noted, were 'several substantial stone buildings, among which is a neat little chapel'.

Originally known by the Kaurna name of "Warekila" meaning 'place of changing winds', Happy Valley, a source suggested, was given its name by Edward Burgess, one of the first settlers in the area. Burgess, a staunch Methodist, arrived at Holdfast Bay on 20 January 1837. At some time during the next two years, Burgess made his home at Happy Valley and began farming. He was not alone: the South Australian Company had also purchased significant amounts of land in the area and was offering it to the settlers.

By 1866, Happy Valley was described as 'an agricultural settlement lying near Dashwood's Gully, a good district road connecting the two places. It lies near the postal village of O’Halloran Hill. There is a public pound and a Forester's court in this place.' By this time, too, wheat farming had been joined by wine grape growing. The settlement itself, although spread over a fair distance, incorporated an array of trades, a licensed school and chapel.

Within another twenty years, there had been a large increase in the area planted to vines and in the production of wine. The Douglas family, for example, were important grape growers in the area. They and others like them witnessed the formation of large wineries such as Horndale, Vale Royal and Mount Hurtle, that were funded by significant investors. Richard Cholmondeley, for example, helped fund the growth of Vale Royal and Horndale cellars.

Between 1892 and 1896, the construction of the Happy Valley Reservoir was undertaken, and although it was a source of local employment, it also inundated a large number of the area's farms. Many of the local farming and grape growing families moved to other nearby landholdings and continued their work.

Following construction of the reservoir, the original Happy Valley township, school and cemetery were completely flooded requiring their relocation. The township was moved some 4 km to the east while the cemetery, which is still in use today, was moved to the west and relocated alongside the base of the dam wall in what is now the suburb of O'Halloran Hill. The school, originally located on Candy road, was relocated south to two acres of land on Red Hill Road (later renamed Education road) which was donated by local farmer Harry Mason. While some students attended O'Halloran Hill or Clarendon schools for the 18 months that the Happy Valley school was closed, some did not attend any school until it was re-opened on 26 September 1898. The school closed in December 1979 and re-opened on a new site on the other side of the road directly opposite.

Myths abound that the spire of the original church steeple protrudes from the water when the Happy Valley reservoir's capacity is low, and that the town exists, submerged in the depths. This is incorrect, as all buildings were demolished and all salvageable materials – primarily fruit trees and vines – sold off before the area was flooded. Staff responsible for the site at the time of the rumoured church sightings explain that a pump frame was then installed in the location in question which was visible at low water. At any rate, maps of pre-reservoir land parcels show that the location of the original church was not next to the 'scour' tower, but rather under the present dam wall, opposite the current church at the Candy's Road/Chandler's Hill Road junction. Between 2002 and 2004, the Reservoir was drained when it underwent a major renovation as part of A$22 million rehabilitation project aimed at enhancing the Reservoir to meet guidelines of best practice for dam management. With the lowering of the water level during renovations exposing the original Happy Valley township for the first time, archaeologists took the opportunity to excavate the site. Very little was found apart from scattered bricks and the foundations of several buildings of which only the Post Office was identified.

In 1959, the name Happy Valley was first applied to a subdivision of Section 501, hundred of Noarlunga. By the 1970s, the pressure of further subdivision was beginning to erode the area's heritage. In 1983 the District Council of Meadows, stretching from rural towns of Meadows and Echunga in the east to Happy Valley in the north west, was renamed to City of Happy Valley in recognition of the population growth in Happy Valley and its urban surrounds that had caused the council district population to exceed 10,000.

Railway
Happy Valley was a station on the Hallett Cove-Willunga railway line from 1915 until 1969. The station is now completely dismantled and the site is now the location of the Panalatinga Road interchange of the Southern Expressway and Main South Road.

Country Fire Service
The Happy Valley CFS established in 1939 is currently located on Glory Ct just off of Education Rd in Happy Valley. It is an entirely volunteer based brigade with a mixture of active fire fighters, cadets and auxiliary fire fighters and members. On average Happy Valley CFS will respond to over 250+ calls per year ranging from fixed alarms and structure fires to major bushfires and strike team deployments. The suburbs primarily covered by the brigade are Happy Valley, Woodcroft, Onkaparinga Hills, Aberfoyle Park and Flagstaff Hill. Also, Happy Valley CFS will respond into the Metropolitan Fire Service (MFS) areas to assist with any emergencies the MFS may need assistance with. Happy Valley CFS also trains with the MFS to cover the Flinders Medical Centre in Bedford Park. Both turn out to any incidents at the hospital with the first arriving service taking control of the incident.

Three fire appliances are maintained by the brigade: one 2000 litre two wheel drive Urban Pumping truck used for urban emergencies (Pumper); one 3000 litre four wheel drive Rural truck that is fitted with a larger capacity pump, suitable for structure fires and incidents requiring large volumes of water (34P) which is supplied by the South Australian State Government; and a smaller 280 litre quick response vehicle that was purchased by the brigade(QRV).

title: Happy Valley, South Australia


text:
Awabakal language

Awabakal (also Awabagal or the Hunter River – Lake Macquarie, often abbreviated HRLM) language is an Australian Aboriginal language that was spoken around Lake Macquarie and Newcastle in New South Wales. The name is derived from Awaba, which was the native name of the lake. It was spoken by Awabakal and Wonnarua peoples.

It was studied by missionary Lancelot Threlkeld in the 19th century, who wrote a grammar of the language, but the spoken language had died out before 21st-century revival efforts.

Classification
Awabakal is a Pama–Nyungan language, most closely related to the Worimi language, within the Yuin–Kuric group of Pama–Nyungan.

History

Awabakal was studied by the Reverend Lancelot Threlkeld from 1825 until his death in 1859, producing a grammar and dictionary in An Australian Grammar in 1834. The speaker of Awabakal who taught him about the language was Biraban, the tribal leader. Threlkeld and Biraban's Specimens of a Dialect of the Aborigines of New South Wales in 1827 was the earliest attempt at exhibiting the structure of an Australian language.

Threlkeld's work was greatly expanded by John Fraser and republished in 1892 as  An Australian language as spoken by the Awabakal, the people of Awaba or Lake Macquarie (near Newcastle, New South Wales) being an account of their language, traditions and customs / by L.E. Threlkeld; re-arranged, condensed and edited with an appendix by John Fraser. It contained a grammar and vocabulary as well as much new material by Fraser, and helped to popularise the name "Awabakal" for the language grouping more broadly referred to as the Hunter River-Lake Macquarie language.

Modern revival
The language is currently being revived. A new orthography and reconstruction of the phonology has been undertaken. To date, several publications have been produced including "A grammar for the Awabakal language", "An introduction to the Awabakal language : its orthography, recommended orthoepy and its grammar and stylistics " and "Nupaleyalaan palii Awabakalkoba = Teach yourself Awabakal".

Consonants

 * Stop sounds may also be heard as voiced  in free variation among speakers.
 * Palatal sounds may also have dental allophones as.

Vowels

 * Vowel length may or may not be distinctive.

Nouns
There exist three noun classes. The first has 4 declension patterns. A noun can exist in any of 13 cases.
 * 1st class – Common nouns, descriptors, demonstratives and minaring what?
 * 2nd class – Place names, words of spatial relations and wonta where?
 * 3rd class – Personal names, kinship terms, and ngaan who?

The default, unmarked case of nouns is the absolutive. Unlike English and many European languages, in which an unmarked noun is the nominative case, and is (in the active voice) the subject of the sentence, Awabakal merely references a particular noun with this case.

Descriptors
There is a category of words in Awabakal called descriptors. They can stand as referring terms and are in these cases similar to nouns, like adjectives or intransitive verbs/predicative verb-adjective phrases. They can be declined into nominal cases.

Numbers
There are four number words.
 * wakool one
 * bulowara two
 * ngoro three
 * wara four, five (also palm of the hand, a metaphorical extension of a handful of)

Pronominal enclitics
Pronominal enclitics are suffixes which have several functions and can be attached to verbs, descriptors, appositions, interrogatives, negatives and nouns. The numbers are: singular, dual and plural with a feminine/masculine distinction in the first person. They mark verbs for person, number, case and voice. The "ergative" enclitcs imply an active transitive situation and the "accusative" implies a passive intransitive situation. There are three true pronouns which could be called a nominative or topic case. There are only found at the beginning of an independent clause. These pronominals are found in ergative, accusative, dative and possessive cases.

Demonstratives
There are 3 degrees. They are declined for 10 cases.

 * 'this' near the speaker
 * 'that' near the addressee(s)
 * 'that' there (but at hand)

Appositive demonstratives
Here too, there are 3 degrees. These terms indicate place. They decline for 13 cases.

Verbs
The default verbative voice of Awabakal verbs is neutral, i.e., they do not give a sense of active or passive. The pronominal enclitics indicate which voice the verb should be analysed as being in. There are 3 present tenses, 8 future and 7 past, with various voice, aspect and mood modifications.

kariwang+ku minaring ta+taan?

magpie+ERG what(ABS) eat+PRES

'What does the magpie eat?'

minaring+ku kariwang ta+taan

what+ERG magpie(ABS) eat+PRES

'What eats the magpie?'

Negatives
There are 10 forms of negatives which work with different types of words or phrases.

Conjunctions
Conjunctions are not commonly used in comparison to many languages. Sentences can often be connected without their use. These also have various combinations and case declinations.

Interrogatives

 * ngaan who?
 * minaring what?
 * wonta where?
 * yakowai how?
 * yakowanta when?
 * iorakowa why not?
 * wiya say (how about) ...

Examples

 * Wonto ba kauwȧllo mankulla unnoa tara túġunbilliko ġurránto ġéen kinba,
 * 2. Yanti bo ġearun kin bara ġukulla, unnoa tara nakillikan kurri-kurri kabiruġ ġatun mankillikan wiyellikanne koba.
 * 3. Murrȧrȧġ tia kȧtan yantibo, koito baġ ba tuiġ ko ġirouġ Teopolo murrȧrȧġ ta,
 * 4. Gurra-uwil koa bi tuloa, unnoa tara wiyatoara banuġ ba.
 * —Introduction of the Gospel of Luke

The Lord's Prayer
Below is the Lord's Prayer in Awabakal, according to the Gospel of Luke. Part of the Gospel of Luke was translated into Awabakal in 1892 and below the text reflects the orthography of the prayer in 1892.

Ġatun noa wiya barun, wiyånůn ba, ġiakai wiyånůn nura, Biyuġbai ġearúmba wokka ka ba moroko ka ba kåtan, Kåmůnbilla yitirra ġiroúmba. Ġurrabunbilla wiyellikanne  ġiroúmba, yanti moroko ka ba, yanti ta purrai ta ba. Ġuwoa ġearún purreåġ ka takilliko. Ġatun warekilla ġearúnba yarakai umatoara, kulla ġéen yanti ta wareka yanti ta wiyapaiyeůn ġearúnba. Ġatun yuti yikpra ġearún yarakai umullikan kolaġ; mitomulla ġearún  yarakai tabiruġ.

Influence on English
The word Koori, a self-referential term used by some Aboriginal people, comes from Awabakal.

19th century

 * (NLA catalogue entry)
 * (NLA catalogue entry)
 * (NLA catalogue entry)
 * (NLA catalogue entry)
 * (NLA catalogue entry)
 * (NLA catalogue entry)

title: Awabakal language


text:
Talk:History of the electric vehicle

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 28 August 2020 and 17 December 2020. Further details are available on the course page. Student editor(s): Justin Crane1.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 23:42, 16 January 2022 (UTC)

To do
Incorporate:
 * Battery_electric_vehicle ✅
 * Electric_vehicle ✅
 * Hybrid-electric vehicle designed by Porsche in the late 1800s

It should resemble, be linked to, and work is also need here:
 * History_of_the_automobile Two(2) references to Electric?
 * Automobile One half of a sentance?
 * Automobile Hook, line, and sinker.
 * Cost? The EV1 was an extremely low volume vehicle, which would have been cost competitive in normal production volumes. It's MSRP was $34K to $44K at ?800? units, what would it have cost at a minimal 10,000 units?
 * Speed? Aparently haven't heard of NEDRA or the Buckeye Bullet (314 mph). Even the EV1 set a production EV speed record at 183mph.
 * Range? Production EV's all achieved 80miles or more, some 4 times the average commute, new battery technology (Li-ion) has demonstrated up to 300 miles of range.
 * Why go into Lead-Acid's characteristics, true buy why? Few modern EV's use PbA, NiMH is the norm and Li-ion is the near-term future.  Conversion EV's use PbA because they are readily available and produced in high volume, yet many conversions have also used Li-ion's.
 * It might be worth it in terms of making the article more complete. Agreed that Li-Ion is the strong one, but if advanced lead-acid can deliver on promises, it may find a niche, especially in developing countries or if lithiuM prices spike.Jack Rosebro 18:09, 11 April 2007 (UTC)

 * Transport Could use an Electric Auto/Motorcycle section.
 * Grow your own fuel at home! 1/2 to 1/4 the energy requirements of traditional ICE.

 * source: Jalopnik

For the next few months I will try to improve the structure of the historical part, including information on early American, French and Austrian BEV’s from manufacturers Columbia, Riker, Detroit Electric, Pope, Jeantaud, Gauthier Wehrle, Lohner-Porsche to provide a wider and richer perspective on the success and failure of early BEV’s. For the more recent period, I will try to include experiments and innovation by industry leaders like Ford to explain more about success and failure during the last 60 years. — Preceding unsigned comment added by Gallimons (talk • contribs) 14:29, 24 October 2021 (UTC)

Because there is still work to do and because in the introduction a good defeinition of the subjest at hand is useful, I have undone the removal of a contribution.

Using decades (or multiple decades) as a structure for the history seems appropriate. Within the decades, may be several specific topics can be used for more structure in the story, in stead of the present summing up of facts. For instance, in the decade 2010s, such a structure could be found treating the following sub-paragraphs: - Coping with range anxiety - Infrastructure for electric vehicles - The influence of government grants and taxations - Start at the top or start at the bottom? — Preceding unsigned comment added by Gallimons (talk • contribs)

History of the electric "vehicle"
This article is really the history of the electric car. Should the history of the electric vehicle be created as another article, or should that information be added? AniRaptor2001 (talk) 17:13, 18 July 2009 (UTC)

Article scope is vague
Implicitly, but vaguely, it appears that this article is about electric motor-vehicles (cars, trucks, buses, etc.) that: Should this article exclude or also include: Perhaps these limits should be made explicit near the beginning of the article, if other editors agree.
 * Are designed to travel on roads or other surfaces; but NOT on rails or other mechanical guideways, on or in water, in the air, or in outer space;
 * Carry their source of electricity on board; but do NOT pick up the electricity from overhead, underground, or roadside power conductors - trolley wires, catenary wires, power rails, or linear transformer coils;
 * Do NOT generate their own electricity on board via internal- or external-combustion engines (as do the typical diesel-electric railroad locomotives and non-plug-n hybrid cars).
 * Road vehicles that generate their own electricity on board from fuel cells, solar panels, or other unusual technology, other than what are traditionally regarded as storage-battery cells?
 * Battery-powered golf carts and industrial carts?
 * Electric motorcycles & tricycles?
 * Electric-assist bicycles & tricycles?
 * Electric-assist stand-on scooters?
 * Electric-powered baklance vehicles, such as the Segway?

(Assuming the first two "dot-points" ("*-points") above, I have deleted from this article the following off-topic sentence (which appears to have been copied verbatim from the J. G. Brill article:
 * "At its height, J. G. Brill was the largest manufacturer of streetcars and interurban cars in the US and produced more streetcars, interurbans and gas-electric cars than any other manufacturer, building more than 45,000 streetcars alone."

(Brill made (1) powered railroad rolling stock, and (2) road "trolley" buses powered from overhead electric-transmission wires.) Acwilson9 (talk) 04:58, 21 October 2020 (UTC)

Is the Prius an electric car?
The last paragraph under "Origins and Developments" makes the statement, "Many models like the Toyota Prius have become extremely popular". In context of the paragraph, this line implies that the Prius is an electric car when it is actually a hybrid. It is not entirely incorrect to say it is "electric" but I believe the clarification should be made Susan118 01:45, 25 June 2007 (UTC)

 * The term electric vehicle encompasses electrically propelled vehicles where an electric motor significantly contributes to vehicle propulsion. This includes battery-electrics, hybrid electrics and fuel cell vehicles. LHOON 06:21, 25 June 2007 (UTC)

 * If you want to astroturf EVs to include the Prius then surely as the best selling EV evar it should be in the table, where presumably its range will dwarf all others. Personally I think that including Prius is a bit of a stretch but that's not my decision. Greglocock (talk) 23:20, 2 December 2015 (UTC)

Robert Anderson
In 1838, a Scotsman named Robert Anderson built an electric locomotive that attained a speed of four miles an hour. Please give a source. Greetings --Franz Wikipedia (talk) 11:18, 7 September 2008 (UTC)
 * I've found a source in another article, which points to about.com. The early history is a real mess, it would benefit from someone putting some sources from literature in there. I may do some research on the topic if I find any free time. AniRaptor2001 (talk) 23:29, 14 July 2009 (UTC)

electric trucks in Brooklyn, NY 1937+
in the 1930's the "Pilgrim Laundry" in Brooklyn, New York used a fleet of electric trucks to pick-up and deliver laundry. They were mid-size trucks with flat fronts (no motor), they were painted "forest green" had solid rubber tires, on red wooden spoke wheels. Between the front and rear axles hung a large square black box containing the batteries, on the sides of the truck was a well known "painting" of a standing pilgrim with a rifle on his shoulder. It made a rather audible mechanical clicking/buzzing sound as it ran. They were an "oddity" and the kids would run on the sidewalk along with them for one or two blocks. —Preceding unsigned comment added by 76.171.11.186 (talk) 07:28, 15 March 2009 (UTC)

 * Walter W. Nash   85+ yrs I remember these when I was 9 or 10 in Brooklyn  never saw them mensioned anywhere  —Preceding unsigned comment added by 76.171.11.186 (talk) 07:41, 15 March 2009 (UTC)

 * Added: I just talked with my neighbor, his dad was a mechanic there and my neighbor remembers the shape of the key (a flat bar with a notch) and he remembers that they made an odd almost bubble-popping sound as they charged at night.  Billyasay@gmail.com  — Preceding unsigned comment added by 173.2.100.129 (talk) 18:41, 11 July 2015 (UTC)

Non-Historical material
I'm putting this here until it can be properly re-integrated or moved elsewhere. AniRaptor2001 (talk) 23:28, 14 July 2009 (UTC)

Europe

 * France

France saw a large development of battery-electric vehicles in the 1990s; the most successful vehicle was the electric Peugeot Partner/Citroën Berlingo, of which several thousand have been built, mostly for fleet use in municipalities and by Electricité de France.

Three partners (Heuliez, Dassault and Hydro-Québec) joined efforts and launched a company named Societe des Vehicules Electriques, which built several versions of the Cleanova.

 * Italy

In Italy, all private ZEVs are exempt from taxes and have a substantial insurance fee reduction. In most cities the trash collection is performed by BEV trucks. Furthermore access to certain city centres is restricted for internal combustion engines (like in Rome) enabling the use of electric vehicles (small transporters and buses).

 * Norway

There are two electric vehicle manufacturing facilities in Norway. While Lars Ringdal produced the first Piv electric vehicle prototype in 1973 at the onset of the 1973 energy crisis, it was not until 1990 that Lar's son Jan Otto Ringdal founded PIVCO (Personal Independent Vehicle Company). This was the basis for the production of the Think brand of electric vehicles.

The Kewet electric vehicle was originally produced in Denmark, starting in 1991. In 1998 production rights were acquired by a Norwegian firm, and production moved to Norway. This vehicle is currently sold under the brand name Buddy.

In Norway, zero-emission vehicles are tax-exempt and are allowed to use the bus lane, pay no tolls on toll roads, and can park free in municipal parking lots.

 * Switzerland

In Switzerland, battery-electric vehicles are popular with private users. From 1985 to about 1995 there was an annual kind of nation-wide race for solar powered vehicles called the Tour de Sol. This resulted in the development of stylish and useful vehicles, mostly one and two-seaters with three wheels. Some vehicles were powered exclusively by on-board solar cells, some additionally by human power, but most used primarily indirect solar energy fed into the national electricity grid by stationary solar installations. There is a national network of publicly accessible charging points, called Park & Charge, which also covers part of Germany and Austria.

 * United Kingdom

For much of the 20th century, the UK was the world's largest user of electric road vehicles, as a result of a regulation stating that delivery vehicles making repeated stops in housing areas must be non-polluting. In 1968 there were 45000 such small electric vehicles in service.

In most UK cities, low-speed electric milk floats (milk trucks) are used for the home delivery of fresh milk. An active hobbyist group called the Battery Vehicle Society regularly organises racing events for mostly home-built vehicles. The inventor Clive Sinclair developed an extremely cheap, small three-wheeler called the Sinclair C5. This generated an enormous amount of publicity but not enough sales to continue the development.

In London, electrically powered vehicles are exempt from the congestion charge, although BEVs need to be registered and pay an annual £10 fee. With a £8 payable daily charge, this could provide a potential annual saving of up to £2000 - and is the reason that most UK BEVs are currently sold in London. The most popular vehicle at the moment is the REVA G-Wiz, 750 being on the road as of May 2007.

Constructive Critique
The presented article serves as a great starting point in explaining the history of the electric vehicle in predominately the United States of America. However, because of the lack of detail, the article is not a complete history of the electric vehicle. In addition, the focus on the Electric Vehicle in the United States, serves to explain only the History of the Electric Vehicle in the United States. Finally, a more detailed explanation of how the electric vehicle operates would provide a more in depth article in the development of Electric Vehicles.

Though the article does do a great job of explaining the developments in chronological order, it is evident that more emphasis is put on the development in the United States. The article explains that at a point the electric car was much more significant in Europe. However, a detailed section only exists for the development of the Electric Vehicle in the United States. If more explanation is provided of not only the developments worldwide, but also the after effects of the developments, the article would feel a bit more complete. For example, the article mentions the rise of electric Vehicles in France and Britain, but does not go into detail into the history of emergence of the electric vehicles.

The article does also provide a very vague explanation of how these electric vehicles operate, but a more detailed explanation may aid in chronicling the development of electric vehicles and the improvements made to these vehicles. More detail into the inner workings of these vehicles would allow the reader to understand how the vehicles operate, and thus allow the author to elaborate on the improvements made to the electric vehicles. An alternative to writing it on the article itself could be to link the article with another one, so that the reader has a greater understanding of the developments.

Overall, the article is very well written, and informative. It is a great start to detailing the development of electric cars, an issue that is very pertinent today especially considering what the author writes about the growing shortage of natural gas. It appears that the author/ Wikipedia editors understand that the article is missing information, and I would be very interested to see the completed article.

HIST406-10acho1 (talk) 00:43, 4 October 2010 (UTC)HIST406-10acho1

 * Oh great. Some kind of class project and a bunch of well-meaning student commentary. Instead of telling us the house is on fire, how about grabbing a bucket and helping? *Research* something and write it up. You don't need to cloak your commentary in polite but empty phrases, be concise and hit the main points succintly. --Wtshymanski (talk) 14:12, 4 October 2010 (UTC)

First practical electric car picture
("First practical electric cars") The source "electricvehiclenews" describes the picture of the vehicle as one of the early electric vehicles by Thomas Parker and not as a picture of the "first practical electric car". To present the picture with this description ist likely wrong.Mulhollant (talk) 22:49, 11 December 2014 (UTC)
 * Thanks for pointing out the error! Please review the changes/updates. - CZmarlin (talk) 18:47, 14 December 2014 (UTC)

 * The picture is wrong in date !
 * HistoryWebsite.couk:Chronology

 * First worldwide inventor of an electric car is German inventor Andreas Flocken, see Andreas Flocken. 178.11.7.77 (talk) 23:38, 5 March 2015 (UTC)

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too many photos
Let's restrict it to one photo per manufacturer. Greglocock (talk) 01:32, 9 April 2018 (UTC)

Modern China?
It seems like there's not enough mention of China, BAIC, and BYD on this page. The top picture for this article shows a Tesla Model 3 (good - PEV with the highest monthly production rate ever), a Nissan Leaf (also good - PEV with the most cumulative global sales through 2019), the BMW i3 (eh...), and the Jaguar I-Pace (Bad. No reason to think this is a historically significant vehicle.) I think the BAIC EC-Series deserves its picture being at the top of the article more than the Jaguar I-Pace - over 10x as many of those have been built. ArtOfWarfare (talk) 22:22, 31 October 2019 (UTC)
 * Sounds good to me. I've ridden in a BYD electric taxi and was quite impressed with it. It's a shame the west doesn't get to hear about these vehicles.  Stepho  talk 22:31, 31 October 2019 (UTC)
 * Given that this is a history article, I would sooner replace 3/4 of them with vehicles from much earlier: Detroit Electric, Henney Kilowatt, and EV1, for example. Ccrrccrr (talk) 01:42, 19 September 2020 (UTC)
 * The vehicles you just mentioned are already covered by the article. Remember that history includes both ancient history and recent history.  Stepho  talk 03:19, 19 September 2020 (UTC)
 * Yes, they are covered in the article. That's because they are interesting examples.  Yes, history includes the whole history.  That's why I am proposing spreading the examples used in the cover photo over the whole history.  The lede is not the place to introduce new content not covered elsewhere!  Ccrrccrr (talk) 19:34, 28 September 2020 (UTC)

Vinfast advertisement??
Does anyone know what’s going on with the mention of Vinfast cars at the end of the history section? Seems like someone at Vinfast might have edited the article for a bit of product placement. Gwizard11216 (talk) 22:48, 28 October 2022 (UTC)

 * Looks like they were added by Newone@undefined in July 2022. They may or may not be good vehicles but in the context of the history of electric vehicles they don't seem to stand out more than any other manufacturer and definitely don't merit so many images. I'd just delete them outright.  Stepho  talk 05:49, 29 October 2022 (UTC)

What about Boats?
ELCO electric boats became popular after 1893. Were these the first electric boats?https://plugboats.com/125-year-old-electric-boat-company-still-making-history/ VozhdVon (talk) 17:15, 3 December 2023 (UTC)

 * I have no idea if they were the first. But an electric boats section would be welcome if you have more information with reliable references.  Stepho  talk 05:58, 4 December 2023 (UTC)

Pictures do not relate to the content
The article commences: Crude electric carriages were first invented in the late 1820s and 1830s. Practical, commercially available electric vehicles appeared during the 1890s.

The electric vehicles link only shows recent modern electric vehicles. The picture alongside this paragraph only has moderne vehicles shown.

It's almost like this article is an advertising gimmick Lightingthewayau (talk) 00:15, 13 December 2023 (UTC)

title: Talk:History of the electric vehicle


text:
Gilbert Paquette

Gilbert Paquette (born October 19, 1942) is a Canadian university professor, businessman, researcher and politician. Paquette is a researcher at the Centre interuniversitaire de recherche sur le téléapprentissage (CIRTA-LICEF), which he founded in 1992. He was National Assembly of Quebec member for the riding of Rosemont from 1976 to 1985 under the Parti Québécois banner and in the final months of his second term as an Independent MNA.

Profile
Gilbert Paquette is a professor at UQAM. He holds a master's degree in computer science and mathematics and a doctorate from the University of Maine in artificial intelligence and education. He holds a Canada Research Chair. He was the scientific director of the LORNET network, arguably the largest Canadian Semantic Web initiative. LORNET ran in the period 2003–2008.

He has been the keynote speaker at several international conferences and he is on the board of five journals. Paquette has also founded two companies, Micro-Intel (1987–1991) and Cogigraph (1999–2004).

Paquette was Minister of Sciences and Technology from 1982 to 1984 in the Parti Québécois government of René Lévesque, but left the party in the last few months of his term. He made a comeback on the political scene in 2005 when he joined the Parti Québécois leadership election to succeed Bernard Landry. On November 10, 2005, he withdrew from the race and asked his supporters to vote for Pauline Marois.

In the 2015 Canadian federal election, he ran for the Bloc Québécois in the riding of LaSalle—Émard—Verdun, finishing third.

title: Gilbert Paquette


text: Talk:Happy Valley, South Australia

title: Talk:Happy Valley, South Australia


text:
Talk:Awabakal language

Unbalanced?
This article just seems to present a summary of Arposio's reconstruction grammar, without much of a look in of previous efforts (e.g. most notably, Lissarrague). There is only two years between the two reconstructions, so it does not seem balanced to present only one of them. The only problem is that then there may be confusion because of the many differences in the analyses Arposio and Lissarrague have carried out.

Thoughts?

James Who (talk) 12:49, 22 September 2011 (UTC)

External links modified
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title: Talk:Awabakal language


text: Category:1487 books

title: Category:1487 books