text:
Wikipedia:Requests for adminship/Celestianpower 2

 * ''The following discussion is preserved as an archive of a successful request for adminship. Please do not modify it.

Celestianpower
final (60/0/0) ending 21:31 October 15, 2005 (UTC)

– What's there to say about Celestianpower? He's among the kindest users I know among other things... Been here since April 17th and has amassed over 3000 edits for you editcountitus sufferers. He has over 500 user talk edits, so he interacts enough. He has ALMOST 500 Wikipedia edits, so he's familiar with Adminly things. And in the article space, approx. 1500. He's proved himself trustworthy, now toss him a mop. R e  dwolf24  (talk) 21:31, 8 October 2005 (UTC)

 * Candidate, please indicate acceptance of the nomination here:
 * Thank you - yes, I accept. --Cel e stianpower hablamé 21:48, 8 October 2005 (UTC)

Support
 * 1) Support another great pick by Redwolf24! R  e  dwolf24  (talk) 21:33, 8 October 2005 (UTC)
 * 2) Support. Great user =) Sasquatch  t|c 21:34, 8 October 2005 (UTC)
 * 3) Cabal, er, um Support! -- Essjay ·  Talk 21:38, 8 October 2005 (UTC)
 * 4) Support! Good user, civil, and active in the front lines (articles). Tito xd (?!?) 21:52, 8 October 2005 (UTC)
 * 5) Ash Ketchum is to Kanto as Celestianpower is to Wikipedia. Extreme Analogic Support  Ac  e  tic  ' Acid  21:58, 8 October 2005 (UTC)
 * 6) Extreme Pimp Style Support Great User --JAranda'' | yeah 22:05, 8 October 2005 (UTC)
 * 7) Support. Kirill Lokshin 22:07, 8 October 2005 (UTC)
 * 8) Support Kind user? we need more of those. I say support.. Gryffindor  22:18, 8 October 2005 (UTC)
 * 9) Support Grutness...  wha?  22:27, 8 October 2005 (UTC)
 * 10) YYYEEEEEAAH! I was wondering when this one was going to run/be nominated. Keeps out neoligism and is in general a nice user. Ryan Norton T 22:40, 8 October 2005 (UTC)
 * 11) CAPS-LOCK KEY STUCK SUPPORT. Nufy8 22:41, 8 October 2005 (UTC)
 * 12) Support (after two edit conflicts trying!) Shimgray | talk | 22:43, 8 October 2005 (UTC)
 * 13) Support per cliche! BD2412  talk 22:53, 8 October 2005 (UTC)
 * 14) Support, even though I said I wouldn't vote anymore, I'm going to anyway I guess. Just so you know, I thought Celestianpower was already an admin. Privat  e   Butcher  23:09, 8 October 2005 (UTC)
 * 15) Support, how can I not? -Greg Asche (talk) 23:26, 8 October 2005 (UTC)
 * 16) S'port thought you were --Doc (?) 23:30, 8 October 2005 (UTC)
 * 17) Support Oleg Alexandrov (talk) 23:53, 8 October 2005 (UTC)
 * 18) Support, did i already say support. feydey 23:56, 8 October 2005 (UTC)
 * 19) Support Flcelloguy | A note?  | Desk |  WS 00:04, 9 October 2005 (UTC)
 * 20) Strong support. One of the friendliest and most responsible Wikipedian Ive met. I didnt even know you were running, and once again, Reds was one step ahead of me:)  →Jo urna list  >>talk<<  00:56, 9 October 2005 (UTC)
 * I had to add him to User:Redwolf24/Nominations! R  e  dwolf24  (talk) 01:09, 9 October 2005 (UTC)
 * 1) Support.  Unconditionally.Shelburne Kismaayo 00:58, 9 October 2005 (UTC)
 * 2) Support CambridgeBayWeather 03:40, 9 October 2005 (UTC)
 * 3) Support I've interacted with this user - will be good admin, mop him. Go the musicabal (tinc). Alf melmac 05:14, 9 October 2005 (UTC)
 * 4) Support the heavenly power =Nichalp «Talk»=  06:50, 9 October 2005 (UTC)
 * 5) ¡Apoyo Español Extremo! - Fir  e  Fo  x  07:03, 9 October 2005 (UTC)
 * 6) Support, again. Christopher Parham (talk) 07:05, 9 October 2005 (UTC)
 * 7) Extreme cælestial support with extra dark matter! I've had much experience with this user. — J I P | Talk 07:22, 9 October 2005 (UTC)
 * 8) Support Seems eager and willing to do the dirty work. Good luck! Hamster Sandwich 07:44, 9 October 2005 (UTC)
 * 9) Support --Rogerd 07:45, 9 October 2005 (UTC)
 * 10) Support. Should have been made a sysop last time, and most definitely this time. Sjakkalle (Check!)  07:49, 9 October 2005 (UTC)
 * 11) Yes.  enceph  alon  10:20, 9 October 2005 (UTC)
 * 12) Merovingian (t) (c) 10:28, 9 October 2005 (UTC)
 * 13) Extreme [INSERT WITTY COMMENT HERE] support! All power to Celestian!   [ +t, +c, +m ] 11:22, 9 October 2005 (UTC)
 * 14) Strong Support A truly great editor who keeps beating me to vandal reversion. I thought he already was an admin?  Ban  e  s  11:42, 9 October 2005 (UTC)
 * If you're refering to my revert summaries, I downloaded godmode light. I'd never be able to live without it although I hear that the original one that comes with Adminship is much faster. I may be wrong. --Cel e stianpower hablamé 11:50, 9 October 2005 (UTC)
 * 1) Strong support this time, last time, every time. Great work on the PAC and related projects! Andrew Lenahan - St ar bli nd  16:40, 9 October 2005 (UTC)
 * 2) Support - Trevor MacInnis (Talk | Contribs) 17:14, 9 October 2005 (UTC)
 * 3) Support - Enthusiastic and assiduous; deserves it. --Baryonic Being 18:44, 9 October 2005 (UTC)
 * 4) Support.  Rob e  rt  20:03, 9 October 2005 (UTC)
 * 5) Support this fine user. Bratsche talk 02:20, 10 October 2005 (UTC)
 * 6) Haven't had any prior interaction with this user, but a quick assessment makes me think he'd be a good admin. Everyking 06:27, 11 October 2005 (UTC)
 * 7) Cool. --JuntungWu 07:15, 11 October 2005 (UTC)
 * 8) Support a name I see frequently 'bout the place doing good work.--Cyberjunkie | Talk 07:25, 11 October 2005 (UTC)
 * 9) Go for it!Tan DX 09:43, 11 October 2005 (UTC)
 * 10) Support. Seems like a good user (though I am hesitant to support anyone who works extensively on Pokemon). I'm going to hold you to your pledge to take care of CSDs though. -R. fiend 17:30, 11 October 2005 (UTC)
 * 11) Support means the rest of us have less to worry about re Pokemon  Dl yo ns 493   Ta lk   20:40, 11 October 2005 (UTC)
 * Yes, improving the articles saves you a lot of time in not having to vote on their AfD's:L they don't have any! Never though of that one, thank you. --Cel e stianpower hablamé 22:33, 11 October 2005 (UTC)
 * 1) Support Absolutely.--MONGO 01:18, 12 October 2005 (UTC)
 * 2) Support. the wub  "?!"  13:39, 12 October 2005 (UTC)
 * 3) You think correctly. - A Man In Black (conspire | past ops) 22:29, 12 October 2005 (UTC)
 * 4) Support. El_C 03:27, 13 October 2005 (UTC)
 * 5) -- (drini's page| ☎ ) 03:40, 13 October 2005 (UTC)
 * 6) Support. Very friendly, very helpful. --JCoug 14:12, 13 October 2005 (UTC)
 * 7) Support - looks like a great editor to me, and puts in loads of top work on A Series of Unfortunate Events articles! CLW 19:13, 13 October 2005 (UTC)
 * 8) Support - A good, and friendly, editor who I can trust to use admin powers well. Sonic Mew | talk to me 16:10, 14 October 2005 (UTC)
 * 9) Support --Sebastian Kessel Talk 21:37, 14 October 2005 (UTC)
 * 10) Strong support -- The guy is very keen to make Wikiportals history. -- Svest 21:40, 14 October 2005 (UTC)  Wiki me up™
 * 11) Support - yes, without hesitation. --HappyCamper 21:53, 14 October 2005 (UTC)
 * 12) Support. -- DS1953 05:43, 15 October 2005 (UTC)
 * 13) HELLLOO!! Who couldn't or wouldn't support? ∞ Who ? ¿ ?  08:35, 15 October 2005 (UTC)
 * 14) Support. --Bhadani 08:40, 15 October 2005 (UTC)
 * 15) - Guettarda 13:37, 15 October 2005 (UTC)

Oppose

Neutral

Comments
 * Requests for adminship/Celestianpower - first nomination.

Questions for the candidate

A few generic questions to provide guidance for voters:
 * 1. What sysop chores, if any, would you anticipate helping with? (Please read the page about administrators and the administrators' reading list.)
 * A. I am active in the Punctuation WikiProject and my word do I see the back end of Wikipedia there... Copyvios, speedy delete candidates (well, they're the same thing really) and I would love to sort them out on the spot. I would also like to help with V AfD closes and the odd vandal block wouldn't go a miss for my long hours gazing at my watchlist.

 * 2. Of your articles or contributions to Wikipedia, are there any about which you are particularly pleased, and why?
 * A. In terms of major contributions, I am very pleased with my work on the A Series of Unfortunate Events coverage, that at the Pokémon Adoption Center and Pokémon Collaborative Project and on my local area. I am also however proud of my recent involvement with WP:JETFA (wikifying articles despite the dubious title) and the punctuation wikiproject which goes way beyond adding in full stops.

 * 3. Have you been in any conflicts over editing in the past or do you feel other users have caused you stress? How have you dealt with it and how will you deal with it in the future?
 * A. As part of the WP:PCP and WP:PAC, I have been in a lot of heated discussions about Pokémon lists, merges and general notability but feel I have acted with civility at all times. My most major disagreement was with User:A Man In Black but I recently nominated him for adminship and he passed with flying colours. I respect him and I think he respects me.
 * The above discussion is preserved as an archive of the discussion. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page. No further edits should be made to this page.


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Talk:Songs of Love and Hate

'Recording and composition' section
The assertion is made that "In the 1996 book Various Positions, Cohen biographer Ira Nadel confirms that many of the songs were from an earlier period, with "Joan of Arc" having been written at the Chelsea in New York".

Surely no-one refers to Chelsea as "the Chelsea". Is it not far more likely that the wikitext should be "having been written at the Chelsea in Manhattan"? Harfarhs (talk) 05:15, 30 May 2020 (UTC)

 * Fixed. SilkTork (talk) 15:14, 24 June 2024 (UTC)

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

title: Talk:Songs of Love and Hate


text:
Stanley (vehicle)

Stanley is an autonomous car created by Stanford University's Stanford Racing Team in cooperation with the Volkswagen Electronics Research Laboratory (ERL). It won the 2005 DARPA Grand Challenge, earning the Stanford Racing Team a $2 million prize.

The Stanford racing team
Led by Associate Professor Sebastian Thrun, director of the Stanford Artificial Intelligence Lab, the Stanford Racing Team was developed solely for the purpose of competing in the 2005 DARPA Grand Challenge. Stanford did not participate in the 2004 DARPA Grand Challenge and was considered to have 20:1 chances of winning the 2005 competition. The car is currently located at the Smithsonian National Air and Space Museum. It was displayed at the 2006 New York International Auto Show and two years at the Volkswagen Autostadt Museum (Germany). The Stanford Racing Team entered a new vehicle, a modified Volkswagen Touareg wagon, dubbed "Junior", in the 2007 DARPA Urban Challenge. Other key contributors on the team include Michael Montemerlo (software lead), Sven Strohband (lead hardware engineer), David Stavens (roboticist/engineer), Hendrik Dahlkamp (computer vision lead), Cedric Dupont (vehicle lead), and Pamela Mahoney (communications lead).

Construction
The car began as a standard European diesel model Volkswagen Touareg provided by Volkswagen's ERL for the competition. The Stanford Racing Team chose the Touareg for its "drive by wire" control system which could be adapted (and was done so by the ERL) to be run directly from an onboard computer without the use of actuators or servo motors; however, the steering wheel was driven by an electric motor and the gear shifting accomplished with a hydraulic piston).

For navigation, the car was equipped with five roof-mounted Sick AG LIDAR units to build a 3-D map of the environment, thus supplementing the position sensing GPS system. An internal guidance system utilizing gyroscopes and accelerometers monitored the orientation of the vehicle and also served to supplement GPS and other sensor data. Additional guidance data was provided by a video camera used to observe driving conditions out to eighty meters (beyond the range of the LIDAR) and to ensure room enough for acceleration. Stanley also had sensors installed in a wheel well to record a pattern imprinted on the tire and to act as an odometer in case of loss of signal (such as when driving through a tunnel). Using the data from this sensor, the onboard computer can extrapolate how far it has traveled since the signal was lost.

To process the sensor data and execute decisions, the car was equipped with six low-power 1.6 GHz Intel Pentium M based computers in the trunk, running different versions of the Linux operating system.

Programming
The School of Engineering developed the 100,000 lines of software to interpret sensor data and execute navigation decisions. Using what Popular Mechanics described a "common robot hierarchy", the vehicle utilizes "low-level modules fed raw data from LIDAR, the camera, GPS sets, and inertial sensors into software programs [to control] speed, direction, and decision making.

The vehicle featured a machine learning based approach to obstacle detection. Data from the LIDARs was fused with images from the vision system to perform a distant look-ahead. If a path of drivable terrain could not be detected for at least 40 meters in front of the vehicle, speed was decreased and the LIDARs were used to locate a safe passage.

To correct common errors made by the vehicle early in its development, the Stanford Racing Team created a log of "human reactions and decisions" and fed the data into a learning algorithm tied to the vehicle's controls; this action served to reduce errors. The computer log of humans driving also made the car more accurate in detecting shadows, a problem that had caused many of the vehicle failures in the 2004 DARPA Grand Challenge.

title: Stanley (vehicle)


text:
Shahpur, Punjab

Shahpur (Punjabi,شاه پور), alternatively Shāhpur or Shahapur, is a city and capital of Shahpur Tehsil located in Sargodha District in the Punjab province of Pakistan. It lies on the Jhelum River. Shahpur is distributed in two sectors, Shahpur Sadar and Shahpur City.

In 1893, during the British Raj, Shahpur District was created with Shahpur as the district headquarters. In 1914, the district headquarters were moved from Shahpur to Sargodha, although the district continued to be known as Shahpur. In 1960 however, Sargodha District was created, and Shahpur District became Shahpur Tehsil — one of the tehsils in the district. A modern police station has been made by Punjab Government.

CSPs from Shahpur Tehsil

 * Sardar Ghulam Mubashir Maken Police Service of Pakistan 33rd Common
 * Haseeb Ashraf Maken Police Service of Pakistan 49th Common
 * Dr. Rana Haseeb Ahmad Pakistan Administrative Service 50th Common

title: Shahpur, Punjab


text:
Charles Courtenay, 19th Earl of Devon

Charles Peregrine Courtenay, 19th Earl of Devon (born 14 August 1975), styled as Lord Courtenay from 1998 until 2015, is an English hereditary peer and barrister. He is a crossbench member of the House of Lords, having been elected at a by-election in 2018.

Education and career
Courteney was educated at Eton College. After obtaining an MA degree from St John's College, Cambridge, in 1997, he followed his legal studies at the Inns of Court School of Law. Courtenay was admitted to the bar at Inner Temple in 1999, and to the California State Bar in 2004.

Personal life
Courteney married the American actress A. J. Langer in a civil ceremony in 2004. A formal wedding later took place on 30 April 2005, in Los Angeles. With his father's death in 2015, the then Lord Courtenay succeeded to his father's peerage and estate, becoming the 19th Earl of Devon.

Courtenay and Langer have two children. Courteney announced that he had filed for divorce in November 2023.

Courtenay practised law with the firm of Latham & Watkins from 2005 to 2018, starting at their Los Angeles, California office. In January 2014, he permanently relocated his family to London and transferred to his firm's London office. In January 2019, he joined the Exeter firm Michelmores as a partner, where he is known as Charles Courtenay. He and his family now reside at the family's ancestral home of Powderham Castle in Devon, England.

title: Charles Courtenay, 19th Earl of Devon


text:
Mike Hercus

Mike Hercus (born June 5, 1979) is an American former professional rugby union player who played at fly-half for the United States national team and several top level professional clubs around the globe.

Hercus is the USA Eagles' all-time leading scorer with 465 points, and is the leading scorer for the U.S. in Rugby World Cups with 77 points. At the time of his final match, Hercus was the Eagles' all-time most capped back.

Early life and career
Hercus was born in Falls Church, Virginia, but his parents returned to their native Australia where he was brought up and educated at Shore School in North Sydney. He started in their first XV for two years and was captained by Phil Waugh when they were in year 12. He played for the Australian schoolboys rugby union team and later progressed to the Australian under 21 side.

2003–2007
The American national team, the USA Eagles, gave him a route into international rugby union. Hercus made his debut for the U.S. national team in 2002. Hercus played in the 2003 Rugby World Cup, scoring 51 points for the Eagles.

Hercus played at Sale Sharks for two seasons as Charlie Hodgson's understudy before moving to Llanelli Scarlets. There Hercus was able to secure a starting position at fly-half during the season, a position which he maintained in the 2006 Powergen Cup final (which saw the Scarlets lose to London Wasps 26-10). Hercus moved to the Newport Gwent Dragons in the summer of 2006 after it was announced that Welsh international fly-half Stephen Jones was to move to the Scarlets.

Also in 2006, Hercus received an invitation to play for the prestigious Barbarians FC. His Barbarians cap came in the annual clash vs. Leicester Tigers in which he scored 17 points, including a try.

2007–2010
Hercus captained the Eagles in their qualifying matches against Uruguay in 2006 for the 2007 Rugby World Cup. He returned to the US for the start of the 2007 U.S. Rugby Super League season, where he played for Belmont Shore and was in the US Falcons NA4 squad. Hercus started all four matches for the U.S. in the 2007 Rugby World Cup.

Hercus signed a contract at the start of 2008 to play for Japanese club IBM Big Blue. In 2009, after just one season, Hercus signed with the Australian club Sunshine Coast Stingrays where, in limited action he was the club's leading scorer. Hercus played with the USA Eagles during the 2009 summer internationals, including the Eagles against Canada and Uruguay in the 2011 Rugby World Cup qualifying matches. These qualifying matches in 2009 were Hercus's last matches for the U.S. national team.

In 2010, Hercus returned to Australia and his junior club the Gordon Highlanders to compete in the Shute Shield. Hercus was named Gordon's captain to start the season, but saw limited action due to injury. By mid season, rumors began to leak out that he had retired or intended to retire from both international and club rugby due to persistent reoccurring injuries. Although no official announcement has ever been made, he has been presumed retired since summer 2010.

Personal life
Hercus is married to TV presenter Natalie Michaels.

title: Mike Hercus


text:
The Princess and the Pea

"The Princess and the Pea" (Prinsessen paa Ærten) is a literary fairy tale by Hans Christian Andersen about a princess who is tested to become wife to a lonely prince. The tale was first published with three others by Andersen in a cheap booklet on 8 May 1835 in Copenhagen by C. A. Reitzel.

The tale is classified in the Aarne–Thompson–Uther Index as ATU 704, "The Princess and the Pea".

Plot
The story tells of a prince who wants to marry a princess but is having difficulty finding a suitable wife. He meets many princesses, but is never sure that they are real (rigtig) princesses—until one stormy night, when a mysterious young woman drenched with rain seeks shelter in the prince's castle. She claims to be a princess, but the prince's mother, the queen, has doubts. She decides to test their unexpected guest by placing a hard uncooked pea in the bed she is offered for the night, covered by twenty mattresses and twenty featherbeds.

In the morning, the mysterious woman tells her hosts that she endured a rather restless night, kept awake by something in the bed that made her feel uncomfortable. The prince's family realizes that she is a princess after all, since only a true princess could be so delicate. The prince and the princess are happily married, and the story ends with the pea being placed in a museum, where it might still remain.

Commentaries
Researcher Jack Zipes said that Andersen, during his lifetime, "was obliged to act as a dominated subject within the dominant social circles despite his fame and recognition as a writer." He therefore had a mixed opinion of the upper classes, at the same time aspiring to them and scorning them. According to Zipes and other writers, this tendency found expression in Andersen's stories, where people like the princess undergo ordeals to prove their virtuousness.

While a 1905 article in the American Journal of Education recommended the story for children aged 8–10, "The Princess and the Pea" was not uniformly well received by critics. Toksvig wrote in 1934, "[the story] seems to the reviewer not only indelicate but indefensible, in so far as the child might absorb the false idea that great ladies must always be so terribly thin-skinned."

"The Princess and the Pea" spurred on positive criticism, as well. In fact, critic Paul Hazard pointed out the realistic aspects of the fairy tale that make it easily relatable to all people. He believed that "the world Andersen witnessed—which encompassed sorrow, death, evil and man's follies—is reflected in his tales," and most evidently in "The Princess and the Pea." Another scholar, Niels Kofoed, noticed that “since they involve everyday-life themes of love, death, nature, injustice, suffering and poverty, they appeal to all races, ideologies, classes and genders.” Moreover, Celia Catlett Anderson realized that one of the things that makes this story so appealing and relatable is that optimism prevails over pessimism, especially for the main character of the princess. This inspires hope in the readers for their own futures and strength within themselves.

Adaptations
In 1927, German composer Ernst Toch published an opera based on "The Princess and the Pea", with a libretto by Benno Elkan. Reportedly this opera was very popular in the American student repertoires; the music, as well as the English translation (by Marion Farquhar), were praised in a review in Notes. The story was adapted to the musical stage in 1959 as Once Upon a Mattress, with comedian Carol Burnett playing the play's heroine, Princess Winnifred the Woebegone. The musical was revived in 1997 with Sarah Jessica Parker in the role. A television adaptation of "The Princess and the Pea" starred Liza Minnelli in a  Faerie Tale Theatre episode in 1984. The story has been adapted into three films, a six-minute IMAX production in 2001, one full-length animation film in 2002 and the 2005 feature-length movie featuring Carol Burnett and Zooey Deschanel. The tale was the basis for a story in The Stinky Cheese Man and Other Fairly Stupid Tales by Jon Scieszka and Lane Smith, wherein the prince decides to slip a bowling ball underneath one hundred mattresses after three years of unsuccessful attempts with the pea. In the morning, the princess comes downstairs and tells the queen, "This might sound odd but I think you need another mattress. I felt like I was sleeping on a lump as big as a bowling ball." satisfying the king and the queen. The princess marries the prince and they live happily, though maybe not entirely honestly, ever after. American poet Jane Shore published a poem, "The Princess and the Pea", in the January 1973 issue of Poetry, in which a close dependency between princess and pea is posited: "I lie in my skin as in an ugly coat: / my body owned by the citizens / who ache and turn whenever I turn / on the pea on which so much depends" (13-16). Russian writer Evgeny Shvarts incorporates the story, with two other Andersen stories, in his Naked King.

Similar tales
A few folk tales feature a boy discovering a pea or a bean assumed to be of great value. After the boy enters a castle and is given a bed of straw for the night he tosses and turns in his sleep, attempting to guard his treasure. Some observers are persuaded that the boy is restless because he is unaccustomed to sleeping on straw and is therefore of aristocratic blood. In the more popular versions of the tale, only one pea is used. However, Charles Boner added in two more peas in his translation of the story upon which Andersen based his tale. Other differences amongst versions can be seen in various numbers of mattresses as well as feather beds. Versions of the story differ based on whether or not the character of the helper is included. The helper, in some cases, tells the princess to pretend she slept badly. In other versions, the helper does not appear at all and the princess decides to lie all on her own. A similar fairy tale, The Pea Test (Die Erbsenprobe), was included by the Brothers Grimm in 1843 at number 182 in the fifth edition of their collection Children's and Household Tales, but was removed from subsequent editions.

In popular culture
Princess Pea from the PBS Kids children’s series Super Why! (2007-2016) is the daughter of the prince and princess of that story, Princess Pea turns into Princess Presto with spelling power.

title: The Princess and the Pea


text:
Talk:Bolognese sauce

Initial comments
I've marked this for cleanup as it seems to have been written by a fourteen year old. In particular the section on Spaghetti Bolognaise.. 88.110.36.228 17:33, 7 July 2006 (UTC)

I can't seriously believe that british students know how to make real ragu`... if they're inept at cooking, they're probably not doing ragu` right either.
 * Don't be biashed :P -- SoothingR 21:36, 8 October 2005 (UTC)
 * I'd suspect they're thinking more of the tomato based fake bolognese instant-sauce than the real thing. Making a proper ragout requires a little more expertise. — Ashmodai (talk · contribs) 06:37, 15 November 2006 (UTC)

Spaghetti bolognese is ancient, well-traveled and widely interpreted. Why on earth should this television chef Heston have a dedicated section to his own take on it? Clearly he's not making Spaghetti bolognese anymore if he's adding fish sauce, tarragon and Worcestershire sauce! Can this be replaced by a section on various interpretations of Spaghetti bolognese worldwide? More interesting and relevant than the silly ideas of one minor celeb from a non-food nation. Mahlzeitgeist (talk) 14:03, 22 January 2010 (UTC)
 * I'd agree with adding more interpretations, but frankly, I think you're trolling given your description of Blumenthal as a "minor celeb" and the UK as a "non-food nation". 19:02, 22 January 2010 (UTC)

 * I believe the section on Blumenthal's "version" has little relevance on this page. They are no more Bolognese sauce than vodka and grapefruit juice is a Screwdriver.  (Tho his trick of adding star anise to deepen the meat flavor is kind of cool--I'm gonna steal that for other applications..)  Recommend deleting.

--afn33282 4:02, 6 February 2010 (UTC)

I hardly think spaghetti bolognese has an ancient history, spaghetti is never used with a ragu (note ragu, not ragout).

Misconceptions
In the United States it can be hard to find authentic ragu bolognese. This leads to many misconceptions. Here are my comments:

For more information, the canonical reference on ragu bolognese is The Splendid Table by Lynne Rossetto Kasper.

It is not made from ground meat. The meat should be finely minced. This important difference has two consequences: Certainly, one can use ground meat as a shortcut, but it should be recognized as such -- it really does make a big difference in the final product!
 * The texture is different, and
 * If the home cook buys pre-ground meat at the supermarket, it is likely to be too fatty and lead to a greasy ragu.

This is a meat sauce, not a tomato sauce. I'm not just trying to be pedantic here. The amount of tomato in authenic bolognese is very small: maybe a 1/4 cup of tomato sauce or a couple of tablespoons of tomato paste.

 * tilthouse 18:43, 14 November 2005 (UTC)

 * I have also removed the garlic since this is not present in the recipe: for a recipe very close to the tradition see the it:Ragù bolognese. --Biopresto 07:18, 30 March 2006 (UTC)

hmm as a british student i have to point out thats its spag bog not spag bol.

As an equally british person I would point out that I have NEVER heard the term Spag Bog but have frequentely heard it described as Spag Bol, in day to day life and in the media. CartmanUK26 13:27, 30 November 2006 (UTC)
 * Hmm... yes. I agree with CartmanUK26 (the latest in a long line of CartmanUKs). I didn't notice this discussion the other day when I created the section below. Oh well. --Dreaded Walrus 07:07, 16 March 2007 (UTC)
 * Have to agree as well, I've only ever heard spag bol. Spag bog sounds like a symptom suffered the next day if the spag bol was bad. eyeball226 (talk) 16:36, 1 May 2010 (UTC)

I'm going to add that the canonical reference is not the aformentioned text, but rather the Italian Academy of Cuisine. The recipe can be found at this URL and calls not for ground beef, but cartella, which is skirt steak. The chef would slice the steak in thin strips to prepare it for cooking. http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976 — Preceding unsigned comment added by 2.222.197.186 (talk) 12:26, 24 February 2015 (UTC)

Ground beef versus minced beef
So what is the difference between ground beef and minced beef ? 198.144.208.148 02:28, 30 April 2006 (UTC)

Think about the difference between a hamburger patty from McDonnalds (barely resembling meat as it has been so pureed) and steak that has been fed through a mincer and extruded.

The authentic Bolognese recipe calls for 250g of Cartella. Cartella is known in the US and UK as 'skirt steak'. Skirt steak is neither beef mince, nor ground beef, both of which are effectively the same thing: cuts of meat put through a grinder. Skirt steak is a grainy cut of beef, which when sliced thinly across the grain, will collapse of its own in the cooking process (about 2 hours simmering time). The key is that it must be cut across the grain, and very thinly. This will produce strips of beef which which because they are held together by fat and connective tissue will fall apart in the cooking and give a very tender, very 'buttery' effect. Having prepared this dish both ways, I can vouch that the original recipe, calling for cartella is much superior. Skirt steak is not an expensive cut of beef, and though there's a little more effort involved in the preparation, it is worth the trouble. — Preceding unsigned comment added by 2.222.197.186 (talk) 12:12, 24 February 2015 (UTC)

The meat must be ground to twice the size of a hamburger!!!!! that is very important. So let us not mix up pasta with meat sauce and pasta Alla Bolognese. Furthermore the pasta (noodles as some Anglophones prefer to call it) must be made from "egg". You can substitute but then you are not sticking with the true original recipe. pinoremaxPinoremax (talk) 12:03, 19 March 2015 (UTC)

picture
Are there any other available pictures? I don't know many Italians who serve the dish without mixing the pasta and sauce together before serving it. I don't really know how to find applicable pictures without violating copyright laws, but someone must. -- ZZyXx 17:12, 6 March 2007 (UTC)
 * One day or the other I'll try to do a nice picture, I eat it very often, the point is to use a nice pot for a good looking picture. --Biopresto 18:55, 16 November 2006 (UTC)
 * How about this one?: http://de.wikipedia.org/wiki/Bild:Fettuccine_al_rag%C3%B9_modified.JPG

"Spag Bog"
The article mentioned that in the UK Spaghetti Bolognese "is known as Spag Bol or Spag Bog". I changed that to "is sometimes known as", as it is still usually known as Spaghetti Bolognese in my own experience. I also removed Spag Bog, as not only had I not heard of it, but it seems relatively uncommon when compared with "Spag Bol". --Dreaded Walrus 20:12, 14 March 2007 (UTC)

Ola

 * I put spag bog back - it's definitely used a lot in the UK, from my geordie dad to my cockney mum.

 * It seems to have gone again in the interim, but I've restored spag bog as it is definitely idiomatic in the UK. Ericoides (talk) 10:29, 16 August 2009 (UTC)

 * And it's just gone again as "uncited nonsense", so I've added it back with a dictionary source. The name is used in parts of the UK and Australia, and a Google News or Book search turns up a few mentions. --McGeddon (talk) 14:36, 12 January 2013 (UTC)

It definitely is NOT known as 'Spag bog' anywhere. That is just idiotic. — Preceding unsigned comment added by 80.177.8.91 (talk • contribs) 16:20, 8 August 2014
 * Except we have a source saying otherwise. Dialect words can be surprising, but that doesn't mean that they don't exist. --McGeddon (talk) 15:35, 8 August 2014 (UTC)

Spag bog is definitely a term that exists. Its use outside of Australia and New Zealand may be limited though. I have found references to it in an Australian web article referencing a British tv show in the 70’s (it’s not clear on exactly what episode of what show though) and an article about an Australian TV episode that aired in 2016. Given the information mentioned, I believe Spag Bog should be re-added to the article rufioh talksign 02:22, 7 February 2020 (UTC)

I removed it because it is inveterate garbage. If you have some sort of SOURCE that shows it is a real term, we can talk. But saying it’s “know colloquially” as that is useless. I am an Italian teacher and native of Metro New York and no one I know has heard that term. It smacks of English North Country cut slang. So prove it. Alexandermoir (talk) 08:11, 21 August 2021 (UTC)
 * What an odd comment. I'm not sure what being an Italian teacher in New York has to do with knowing UK or Australian English terms. --Cyllel (talk) 10:40, 14 March 2023 (UTC)

Accademia Italiana della Cucina
The original recipe contains red wine, not white. 217.162.119.127 (talk) 00:48, 14 July 2008 (UTC)

deeling
kiohuhu —Preceding unsigned comment added by 124.188.4.190 (talk) 07:25, 2 February 2009 (UTC)

Which sort of wine?
The intro says the recipe traditionally uses red wine. The modern interpretations section says that white wine is traditionally used, not red. Which is it? --Irrevenant [ talk ] 00:09, 11 July 2009 (UTC)

Traditionally, red wine would go into the sauce, while white would be drank with the meal. Contemporarily, especially in North America, whatever the diner's preference is, is fine and often neither are put into the sauce when prepared. Consider though that the recipe did not originate in North America. —Preceding unsigned comment added by 204.244.212.5 (talk) 02:00, 25 November 2009 (UTC)

The original recipe calls for Red or White. The biggest difference is likely to be in the color that is imparted by red vs white. I can vouch that both produce an excellent result. — Preceding unsigned comment added by 2.222.197.186 (talk) 12:21, 24 February 2015 (UTC)

Inconsistent spelling
Which is the correct spelling, "spaghetti bolognese" or "spaghetti Bolognese"? That is what I wanted to find out from this article, but unfortunately it is inconsistent regarding the capitalization. 78.133.122.211 (talk) 09:43, 30 October 2009 (UTC)
 * As far as I can see, it's capitalised if it's referring to the traditional ragu, but lowercase if it's referring to the slop that you can buy in a jar :) Thedarxide (talk) 10:28, 30 October 2009 (UTC)

Actually the correct term is "[spaghetti] alla Bolognese" that means "the Bolognese way, referring to the city of Bologna in Emilia Romagna. In fact most pasta dishes are described in this fashion eg. spaghetti alla carbonara, bucatini all'Amatriciana, penne all'arrabbiata, and so on. In the case of the Bolognese sauce, the spelling requires a capital letter since in Italian names of cities and adjectives derived therefrom require a capital letter. Although one frequently, especially outside of Italy, comes across spaghetti or fettuccine alla Bolognese, this sauce is traditionally associated only with tagliatelle or lasagna. carlosdiz --Carlosdiz (talk) 03:24, 24 August 2011 (UTC) Carlosdiz (talk) 03:24, 24 August 2011 (UTC)

Australia / New Zealand Tuesday night spaghetti tradition
Can anyone cite any evidence of this "tradition" or is it just hearsay? I live in New Zealand and I have never heard any mention it. Even if it exists it must be relatively uncommon and probably not worth a mention in this article. —Preceding unsigned comment added by 202.126.194.81 (talk) 23:26, 9 August 2010 (UTC)
 * I live in australia and it caught my eye also, as I've never heard of anyone practicing this supposed tradition before in my life. 121.223.243.95 (talk) 07:32, 10 August 2010 (UTC)

 * Likewise. The only Tuesday tradition that I know about is Cheap Pizza Tuesday when the two main pizza chains drop their prices. --MichaelGG (talk) 14:33, 30 August 2010 (UTC)

I've lived in Australia for 20 years and I was introduced to this tradition by my grandmother. Since then, I've had spaghetti every possible Tuesday. So, that's some evidence. —Preceding unsigned comment added by 58.161.69.234 (talk) 09:27, 9 September 2010 (UTC)
 * I concur. This is an established practice in my family and among those I grew up with. I imagine scholastic evidence can be found without great difficulty. 203.213.105.179 (talk) 10:15, 21 September 2010 (UTC)

Belgian origin of Bolognese
In the late 70s I remember talking to an older "mama" (Italian mum) who had immigrated to Belgium in the early 50s. The lady was known as a formidable cook and an authority on Italian dishes & sauces.

She claimed it was a group of Italian immigrants living in Belgian coal mining region who invented the Bolognese sauce from ingredients they had lying around. The sauce was cheap, quick & easy to make, which is why it became quickly popular amongst the Italian immigrant population in Belgium, who later spread the cheap recipe among lots of other Italian mining immigrant families around the world. A few of the "original" cooks came from Bologna, and decided to dedicate the sauce because unlike Napolitana (Naples) & Romana (Rome) Bologna didn't have its own (signature) sauce at that time.

Problem is that the lady in question died about 15 years ago, none of this was written down and the story can only be corroborated by people who have known the lady and heard her stories (and tasted her food). —Preceding unsigned comment added by 91.177.73.74 (talk) 18:52, 23 September 2010 (UTC)

Sorry Sir, but the story is unreal! The "Ragù alla Bolognese" is not cheap, nor quick nor easy to make. Italians are great story tellers, expatriates particularly! — Preceding unsigned comment added by 94.34.75.116 (talk) 20:07, 4 September 2011 (UTC)

I'm a quarter Belgian, my family are cooks (uncle was one of Trompetto's team at the Savoy in London) and it's nowhere in any family recipe book. The Mayor of Bologna is currently repeating the persistent denials that it had anything to do with his town. Amd most importantly, it lacks the herbs so typical of Italian cookery. On the other hand, in it's purest form, it is very paesano: tomatoes, meat, onions at the simplest. Then wine and garlic, if you must. But a docker in Immingham is likely to have as simple a taste as one in Imola - and vice versa.

What may be to the point is my memory of it as a recipe on the original packs of spaghetti in the UK in the 1960s - it might therefore be worth checking with Robert Opie's Museum of Packaging. Certainly, those were handmade spaghetti, in packets 500cm long - not the shorter machine-cut we get today. Ah, but then I might have ended up running Camisa - Madonna was an admirer (and still seems to be). And the recipe was in English. — Preceding unsigned comment added by 176.249.78.216 (talk) 01:28, 11 March 2019 (UTC)

Contradiction
The article contradicts itself numerous times about the traditional ingredients mentioned by the Academia della Cucina. At one point it says one list of ingredients, but later, a recipe said to be from the same source lists a different set. Can someone who speaks Italian check what the Academia says and edit this please? 109.246.1.175 (talk) 21:36, 13 March 2011 (UTC)

Also, this page mentions that bolognese sauce "is customarily used to dress "tagliatelle al ragù"", however it seems that the 'official' Tagliatelle al Ragù has a totally different sauce - Bolognese sauce (includes beef & white wine) VS Sauce for Tagliatelle al Ragù (includes chicken & red wine)

Both are recipees from Accademia Italiana della Cucina.

Nforde (talk) 01:04, 2 June 2013 (UTC)

The "ragù" is a type of sauce with meat. You can make also with chicken but Italians usually doesn't use the chicken in their ragù. They dress many different type of pasta (spaghetti, tagliatelle, fetuccine, lasagne) with ragù. — Preceding unsigned comment added by 88.149.244.31 (talk) 00:12, 12 January 2014 (UTC)

French?
Why does the name have to be in French as well as Italian on the first line, surely because it is an Italian dish only Italian is needed? Or is this a stupid question? Hamilton365 (talk) 12:28, 8 January 2012 (UTC)

I think it should be removed because it is a bit unnecessary, if noone has any objections i will remove it Hamilton365 (talk) 14:06, 9 January 2012 (UTC)

Corrections Needed & Some Facts
1. Under the section "Tradition and origins", the first sentence, "The sauce dates back at least to the 5th century.", is just plain wrong and should be removed. This article is about a sauce for pasta in the style of Bologna, and pasta did not exist in any part of what is now Italy in the 5th century. The history of fresh pasta in northern Italy is obscure, but is generally thought to date to the 14th-15th centuries (Oretta Zanini De Vita, Encyclopedia of Pasta University of California Press,ISBN 978-0-520-25522-7). Bologna's first pasta factory was chartered by the city council in November, 1586 (ref: Lynne Rossetto Kasper, The Splendid Table ISBN 0-688-08963-1).

2. While a number of pasta dishes of various types were served with meat broths from the middle ages through the early modern era, sauces incorporating meat were generally unknown until the late 18the century. The first documented meat sauce for pasta identified as a ragu dates to this period, and was from Alberto Alvisi, cook to the Cardinal of Imola, near Bologna (ref: Lynne Rossetto Kasper, The Splendid Table). Meat sauces (ragus) then grew in popularity through the first half of the 19th century. The first published recipe for a pasta with a meat sauce identified as Bolognese was from chef Pellegrino Artusi, dated to the mid 19th century and included in his cookbook published in 1891 (ref: Science in the Kitchen and the Art of Eating Well (English translation), recipe 87, ISBN 0-8020-8704-3 ). Artusi's recipe, Maccheroni alla Bolognese, is similar in construction to the recipe Il classico Ragù alla Bolognese secondo l’Accademia Italiana della Cucina, but used veal rather than beef, and no wine or tomato (tomatoes did not into widespread use in cooking in northern Italy until the latter half of the 19th century). Artusi did state when, "the sauce is completely done, you can add as a final touch half a glass of cream - this will make an even more delicate dish". Artusi called for fresh maccheroni (a then generic term for pasta) made from durum wheat flour rather than today's customary egg and flour Tagliatelle, although Tagliatelle was well known and used in the region in Artusi's time, and is called for in a number of his other recipes.

3. A revised (second) recipe from l'Accademia Italiana della Cucina is to be included in a forthcoming of their compendium of recipes La Cucina, (personal communication from Paolo Petroni, Secretary General of l'Accademia). This version in Italian can be seen here, with one minor detail not yet corrected - the wine will be specified as "Vino bianco secco", dry white wine. By that recipe the beef should be from what in the U.S. is the plate section, and the most preferred cut is what is known in the U.S. as hanger steak, known in Bologna as "faint folder". However, due to the very limited amount and availability of that cut, the similar and more readily available skirt steak in the U.S. is widely used (both are from the Plate section of beef). The pancetta distesa called for is understood by some to mean fresh bacon or side pork, not the familiar salt cured and rolled pancetta. A video demonstration from in Italian of the preparation according to l'Accademia can be seen here

4. A previous Talk entry by tilthouse (November 2005) took issue with ground versus minced meat. A literal translation can be minced, but also includes "chopped" and "ground". With modern equipment coarsely ground beef is generally used by all chefs.

5. The section titled "International Day of Italian Cuisines", should mention and reference the sponsoring organization, Grouppo Virtuale Cuochi Italiani (GVCI, Virtual Group of Italian Chefs). The GVCI press release can be found here. For that worldwide event the recommended recipe was not that of l’Accademia Italiana della Cucina but was provided by GVCI President Mario Caramella, as seen here

TXEB (talk) 18:08, 1 March 2012 (UTC)

Update 3/2/2012: I made changes consistent with 1. and 2. above. TXEB (talk) 17:38, 2 March 2012 (UTC)
 * Great work!
 * The recipe probably shouldn't be included in the article per WP:NOTHOWTO. Since the article already uses the recipe as a source elsewhere, it's fairly redundant as well. --Ronz (talk) 20:53, 2 March 2012 (UTC)

Update 3/2/2012 - more editing, including adding a section on evolution and varations, consolidated the entries on "Accademia into its own section, added more references, and cleaned up the Further Reading section TXEB (talk) 22:31, 2 March 2012 (UTC)

Accademia Italiana della Cucina - Round 2
I tend to agree with Ronz that the recipe from l'Accademia Italiana della Cucina should not be reproduced in Wikipedia. While it is has become a bit of a standard, it is no more "authentic" than any of the other sources referenced. My only reservation with deleting at this time is that it is not yet available from l'Accademia's own sources -- the referenced source is actually a website of a professional chef's group (GVCI). I did receive a personal communication (email) from the Secretary General of l'Acceademia that the recipe listed is authentic, and that it is scheduled to be included both in an upcoming revision to their web accessible database and in a forthcoming revision to La Cucina. Since it is a standard and is currently available only from a secondary source, I would favor keeping the recipe until l'Accademia has it available directly either from their website or a new edition of La Cucina. What say ye ? --TXEB (talk) 02:15, 3 March 2012 (UTC)
 * Thanks for discussing this further. I'd removed it before seeing this response, given my concerns above (20:53, 2 March 2012) - WP:NOTHOWTO and the fact that the recipe is included elsewhere as a reference. I've restored it to make this discussion easier.
 * Given that it is a reference, why the need for the recipe? --Ronz (talk) 16:56, 4 March 2012 (UTC)
 * After some thought (and more editing) I concur - it should be removed. Go for it!  --TXEB (talk) 17:28, 4 March 2012 (UTC)
 * Done ! TXEB (talk) 19:25, 4 March 2012 (UTC)
 * Once both recipes are published on the Accademia site, they should both be referenced. The paradox of an update to a traditional recipe by a self appointed custodian is of historical and academic interest.

It was useful to publish the recipe on wikipedia, since not everyone would be able to translate Italian and would understand soffritto and cartella of skirt/plate. Ingredients such as the "panna di cottura di un litro di latte intero" are uncommon outside of Italy (or at least Italian communities) and therefore deserve some explanation to assist the budding bolognese enthusiast. Wikipedia seems like the best place to clarify the translation(s) of the two recipes, since there is no authoritative English translation. If one did not speak Italian, a person would struggle to understand the ingredients list and would be unable to recreate the authentic recipe.
 * My take on it is that anything that encourages people to make a meat-based rather than sugary tomato-based ragu is a GoodThing(TM)

Lead image and the Spag Bol redirect
I've moved an image of (so-called) "spaghetti bolognese" out of the lead and into the Spaghetti Bolognese section at the foot of the page. The main subject of this page is clearly Bolognese sauce, ie ragù alla bolognese. That sauce itself has nothing to do with spaghetti: as the lead correctly states, It is customarily used to dress tagliatelle and may also be used to prepare "lasagne alla bolognese". I would also suggest rerouting the Spaghetti Bolognese and Spag Bol redirects to Bolognese_sauce. —MistyMorn (talk) 16:58, 11 November 2012 (UTC)
 * Good catch! --Ronz (talk) 18:21, 11 November 2012 (UTC)
 * Thanks. Three redirects done (and duly noted). —MistyMorn (talk) 18:55, 11 November 2012 (UTC)

List of common misconceptions?
I have proposed misconception/s outlined on the present page for inclusion: please see Talk:List of common misconceptions. —MistyMorn (talk) 14:31, 15 November 2012 (UTC)
 * Now available at: Talk:List of common misconceptions/Archive 17. J I P  | Talk 07:03, 5 June 2019 (UTC)

Duplicated line in top paragraph and 'Evolution and Variations'
I noticed a duplicate line that should probably be changed. The very first paragraph has a sentence that says: Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising.

The line is virtually repeated in the fourth paragraph in the section 'Evolution and Variations': Ragù alla bolognese is a complex sauce which involves a variety of cooking techniques, including sweating, sautéing and braising.68.12.225.100 (talk) 20:56, 4 January 2014 (UTC)

 * Yes, thanks for pointing that out. But the repetition is there because the opening lead section provides a brief summary of the main article. Maybe the lead could say it a bit more simply though...  81.147.165.192 (talk) 20:13, 29 January 2014 (UTC)

Bolognese sauce
It's not true! The so-called "spaghetti bolognese" is the most typical dish of spaghetti in the Italia cousin just after the "spaghetti al pomodoro" dish! It's called "spaghetti al ragù" and they eat it instead of the spaghetti with meatballs dish. — Preceding unsigned comment added by 88.149.244.31 (talk) 00:08, 12 January 2014 (UTC)

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Enciclopedic value of International Day of Italian Cuisines 2010
I wonder if the subsection titled "International Day of Italian Cuisines 2010" could be removed. I think it conveys information about a specific episode of an event that does not seem to be particularly encyclopedic but rather anecdotal. There are hundreds of such culinary events, not sure what that adds to the understanding of the sauce... Any views?--Desyman (talk) 12:31, 28 March 2021 (UTC)

Bolognese does not translate to 'meatsauce'
Looks like there has been some tampering with the article? The first sentence is nonsense, 'bolog' is not italian for meat and there was no Pope Holubius VII.--138.246.3.137 (talk) 14:26, 9 September 2021 (UTC)

Edit by user:Popcornfud on "traditional" and "genuine"
This edit has been made (and - when reverted - reinstated) by @Popcornfud. The guidelines on reverting mention that if you make an edit that is good-faith reverted, do not simply reinstate your edit – leave the status quo up, or try an alternative way to make the change that includes feedback from the other editor. I therefore partially reverted to the status quo ante and open this discussion. I hope the above can facilitate a consensus on the wording of the sentence. As long as the discussion is ongoing, I kindly ask to stick to the above-mentioned guidelines: During a dispute discussion, you should not revert away from the status quo ante bellum until a consensus is established. Thank you! Desyman (talk) 16:01, 8 October 2022 (UTC)
 * No objection from my side in removing "genuine". I honestly do not see any issue with this, I do not find it POV since it is a simple statement of a fact (in Italy we do not serve spaghetti with large amounts of sauce), plus the sentence says that "it may be". However, the sentence is clear also without genuine.
 * I do however object to the removal of the sentence indicating that this is not common to the Bolognese tradition. As any user familiar with the complexity of Italian food culture would be aware, Italian cuisine is extremely regionalized, if not even provincialized. This means that one cannot simply apply the transitive property to something in a local cuisine by extension to the entire Italian one (which, de facto, is an "agglomeration" of multiple local food traditions). This is particularly the case in this instance: on the one hand in Bologna, the place of origin of ragù (in English Bolognese sauce), it is not considered traditional (and to many not even acceptable) to serve it with spaghetti (which is a southern type of pasta). On the other hand, even when it may occasionally be found in combination with spaghetti in parts of the country where the dish is not traditional, it nevertheless remains foreign "even" to traditional cuisine of those regions.

 * Thanks for making the discussion.
 * 1) The issue with "genuine" is that it's a loaded word. It presupposes that there is such a thing as a "genuine" or "true" version of a dish, which doesn't easily apply to subjective, unscientific things like cuisine — how do you measure that? It also implies that any other version of the dish is therefore somehow "fake" or some sort of an imposter. It is safer, and just as clear IMO, to simply say that the dish originated in Italy and that the Italian version differs from other versions. It's also fine to report the opinions of sources on the matter, as long as it isn't presented factually in Wikipedia's voice.
 * 2) I understand, but I think you're missing the big picture here. If we say this food doesn't really exist in Italy, then it logically follows that it doesn't exist in Bologna, because Bologna is in Italy. Readers won't be confused about this, or wonder if Bologna is an exception, unless we say otherwise.
 * As an aside, it looks to me like the sources used on this matter could be a lot better. All of this is kind of moot without strong sourcing. Here's a Guardian article that might be useful, to start with: https://www.theguardian.com/lifeandstyle/shortcuts/2016/oct/11/spag-bol-and-other-crimes-against-ragu-alla-bolognese Popcornfud (talk) 17:16, 8 October 2022 (UTC)
 * Here's another source: https://www.telegraph.co.uk/news/2016/10/10/spaghetti-bolognese-is-ruined-by-the-british-top-italian-chef-an/ Popcornfud (talk) 17:18, 8 October 2022 (UTC)

 * Apologies for the delay in replying, real life got in the way!
 * While I think this point can be closed, I do wish to make a small point here. While fully agreeing that cuisine is in general - like most elements of culture - a fluid concept, there are some facts that can easily be verified in practice, making a given statement true or false. The fact that normally the amount of sauce used in Italian cuisine is more modest than in most of its imitations abroad is a rather factual issue. But again, the meaning is conveyed also without the term "genuine" so let's leave it out as you suggest.
 * The point I was trying to make before is precisely that a "big picture" approach - which I see rather as superficiality, caused by limited familiarity with the intricacies of Italian food culture - fails to grasp its highly regionalized nature. Which is why I would not apply a mere transitive property in the reasoning (i.e. since Bologna is in Italy, what is not typical in Italy is also not typical in Bologna), because it leads to fallacious conclusions. Elsewhere in Italy, where the dish is not rooted in local culture, people may occasionally make such a pasta-sauce combination. This however does not make the dish typical, just a spurious combination. To make another example, in the north of Italy you would easily find people making carbonara with Parmigiano-Reggiano rather than pecorino romano: this does not align with Roman tradition, where such a combination would not exist, but also does not "generate" a new non-Roman Italian tradition of carbonara. It is precisely this exceptionally strong distinction between regional cuisines, as well as the difference between the total absence of a tradition in its place of origin vs. its occasional presence in other places of the country not accounting to a definition of a non-local tradition, that IMO justifies the current phrasing as not necessarily redundant.
 * Adding sources is never a problem (I spotted some minor inaccuracies in the articles, but nothing major), so feel free to add them ;) --Desyman (talk) 16:33, 23 October 2022 (UTC)

Curiosity
Why is this ragù called that? Shouldn't it be called "Bolognese ragù" (like "Neapolitan ragù")? JacktheBrown (talk) 22:45, 17 April 2024 (UTC)

title: Talk:Bolognese sauce


text:
2005–06 in Argentine football

The 2005–06 Argentine First Division Apertura was a nail biter. After a head-to-head finish in the last weeks Boca Juniors took the trophy home. Gimnasia de La Plata will have to wait for their first-ever championship. The 2005–06 Argentine First Division Clausura saw Boca Juniors become the first team since River Plate in 1999–2000 to win the Apertura and the Clausura in the same season. This capped an amazing year for Boca, as they won every tournament they were eligible (they were not eligible for the Copa Libertadores after a dismal Clausura last season). Lanús were the big surprise of the Clausura, as they finished second in the league. Boca also achieved 80 points in a season for the first time since 1998/99 when they scored 89 points.

Argentina drew one of the most difficult groups in the 2006 FIFA World Cup, advanced to the second round but lost against hosts Germany in the quarter-finals.

After an abysmal season, Instituto and Tiro Federal were relegated to the Nacional B Division a few weeks before the end of the tournament. The next two worst teams in the relegation standings, Argentinos Juniors and Olimpo de Bahía Blanca, played a Promoción playoff (home and away) series against Huracán and Belgrano de Córdoba, respectively, for two spots in next year's Argentine First Division. Argentinos Juniors remains in the top category after drawing with Huracán twice. Olimpo, however, were relegated to Nacional B after losing twice to Belgrano.

Relegation

 * There is no relegation after the Apertura. For the relegation results of this tournament see below.

"Promoción" playoff
Argentinos Juniors remains in the Argentine First Division after a 3 - 3 aggregate tie by virtue of a "sports advantage". In case of a tie in goals, the team from the First Division gets to stay in it.

Belgrano de Córdoba wins 4-2 and is promoted to Argentine First Division. Olimpo de Bahia Blanca is relegated to the Argentine Nacional B.

National team
This section covers Argentina's matches from August 1, 2005, to July 31, 2006.

title: 2005–06 in Argentine football


text:
Tania Mallet

Tania Mallet (19 May 1941 – 30 March 2019) was an English actress and model, best known for playing Tilly Masterson in the James Bond film Goldfinger (1964).

Early life and ancestry
Mallet was born on 19 May 1941 in Blackpool, the daughter of Russian noblewoman and former chorus girl Olga Mironoff and English millionaire car salesman Henry Mallet. Her maternal grandfather Pyotr, who owned a family estate near Gzhatsk (now Gagarin, Smolensk Oblast), was a member of the Russian aristocracy. His mother was Countess Lydia Andreevna Kamenskaya, aristocrat and a descendant of Count Mikhail Fedotovich Kamensky, a prominent Russian general in the Napoleonic Wars. Tania Mallett signed her name with the double "-tt" when giving autographs and her modelling card as a Lucie Clayton model in 1968 was as "Tania Mallett". Her half-brothers Paul and Peter both spell their names as 'Mallett'. She was a cousin of actress Helen Mirren; her mother and Mirren's father were siblings. Her maternal grandfather, Pyotr Mironov, was an aristocratic colonel in the Imperial Russian army, who was serving as a diplomat in London as the Russian Revolution was unfolding and decided to stay in the UK. Mallet was educated in both England and France. Her parents divorced and her mother later married conman George Dawson, who served three years in prison for committing fraud.

Career
Mallet worked as a model before becoming an actress, appearing four times on the cover of the British edition of Vogue between 1961 and 1964. She also played a model in Michael Winner's short film Girls Girls Girls, released in 1961.

Mallet reportedly auditioned for the part of Tatiana Romanova in From Russia with Love (1963); although half-Russian, she was unsuccessful due to her English accent. According to Mallet, she was given the part of "Bond girl" Tilly Masterson in Goldfinger (1964) when someone sent a photo of her wearing a bikini to producer Albert Broccoli. Despite the film's commercial and critical success, Goldfinger was Mallet's only major film role. Cast as the revenge-seeking sister of the murdered Jill Masterson (Shirley Eaton), her own character was killed by the steel-rimmed hat of Goldfinger's henchman Oddjob. Her only other acting role was in 1976, an uncredited appearance as Sara in the New Avengers episode "The Midas Touch".

Mallet cited two reasons for returning to modelling and turning down all further film offers. She did not like the restrictions imposed on her personal freedom when she was under contract during the filming of Goldfinger, including being unable to travel abroad or ride horses. She also said the money was "dreadful". She was initially offered £50 a week and managed to increase her fee to £150 a week after tough negotiations, but was still dismayed as she had been earning this kind of money daily as a model.

Personal life
Mallet married Simon Radcliffe in 1976, and became stepmother to his children. They remained married until his death in 2016. It was Mallet's second marriage.

Mallet's cousin Helen Mirren described Mallet in her autobiography as "impossibly beautiful and kind" and "a loyal and generous person" who used her earnings from modelling to pay for her brother's education and financially support her mother.

Death
Mallet died on 30 March 2019, aged 77.

title: Tania Mallet


text:
Talk:Shahpur, Punjab

I haven't been able to find much about this, I'm afraid. Help would be gratefully received. --Phronima 21:37, 8 October 2005 (UTC)

moved from page
Chak Muzzafarabad is a village in the Shahpur District. It was named after Malik Muzaffar Yar Khan Tiwana who started a village there and has been passed on to his children. Currenly Muzaffarabad has strated(?) and NGO by the name of Kiran Welfare Organzation. It is very easy to acess from the motor way. Just 30 minutes off the main highway. It has a population of about 5000 and has a stud farm as well.

'''(Moved from content page) None of this pertains to Shahpur directly. If this village deserves a seperate page on Wiki, please do make one seperately.''' -Xcentaur 07:46, 8 November 2006 (UTC)

Shahpur District
Sitush discuss before you delete, other editors have worked on this article adding content from reliable sources. The cited content in the Shahpur District section deleted by you developed as a consequence of edits by different editors adding cited content. Albeit a new page on Shahpur District has been  established by me because of the deletion, the chronological order of edits that contributed to this section

13th January 2012 : Sitush deletes the entire section on Shahpur District section : fix: the census data is ridiculously old and applies to the District, whereas this article appears to be about the city
 * 16 October 2007 Pahari Sahib introduces Shahpur District section into this article.
 * 20th Nov 2007 I Add cited content into this section
 * 8 July 2009 Pahari Sahib redirects Shahpur District to this article page.
 * 21Dec 2011 ULFAT SHERAZI deletes content for no assigned reason from section Shahpur District.
 * 2 January 2012 Intothefire I restore the deleted content.

Intothefire (talk) 09:44, 14 January 2012 (UTC)

Shahpur City
Shahpur (Urdu: شاه پور) (alternatively Shāhpur or Shahapur) is a city located in the west of Punjab province, Pakistan. It lies on the Jhelum River. Its old name was Rampur and it had a majority Hindu population until the 17th century. The name changed after the arrival of a Sufi saint Shah Shams Sherazi from Delhi. And this was Tehsil of Sargodha now Tehsil is shifted to Shahpur Sadar. Basically it was much filled with sons of Syed Shah Shams Sherazi and grandsons means Syed's or Shah's Family and till now there are much strength of the family than other races.

Shah Shams Sherazi
Syed Shah Shams Sherazi was the descendant of Shiite Imam Jaʿfar al-Sadiq. He was the son of Sher Ali, whose mausoleum is in Delhi. Syed Sher Ali had come to India with the Mughal Emperor Humayun. In fact, Humayun moved to Iran seeking help to regain his empire when he was overthrown by Farid Khan, popularly known as Sher Shah Suri. After a special prayer for his success, Sher Ali and his two sons, Syed Shah Shams and Syed Jalal Shah, were asked to accompany Humayun to Delhi as commander of the Iranian troops. On their way, they were informed that Sher Shah Suri died. Without any bloodshed in the battleground, Humayun took over and regained the power. Humayun gifted land to Syed Sher Ali in Shahpur and suburb and offered his son, Syed Shah Shams, the marriage proposal of a girl named Sultana from the Mughal family.Syed Shah Shams accepted the proposal.After the marriage the couple started living in Shahpur. Syed Shah Shams Sherazi were in the company of many warriors and Islamic preachers Hafiz e Quran Qazi-ul-Qaza(Justice) and sants(sufi) especially. They are lived in shah pur from that period.

In later years, the couple was blessed with five sons(Syed Shahabdul Wahab Sherazi, Syed Shah Murtaza Sherazi, Syed Ahmad Sher Sherazi, Syed Shah Hassan Sherazi and Syed Shah Muhammad Sherazi). Syed Shah Shams and his family left Delhi and crossed the Jhelum River to settle in Rampur (presently known as Shahpur City). While his brother Syed Jalal Shah moved to a deserted area in Afghanistan and lived there. Jalalabad, now a city in Afghanistan, was named after him. Descendants of Syed Shah Shamas Sherazi currently reside in villages and town like Shahpur, Jhugian Syedan, Kotla Syedian, Syed Rahman Shah District Jehlum,Nabi Shah Bala,Rawal,Hafizabad,Bhera,District Sargodha,Sailkot, District Sahiwal and all around Pakistan, very few of them immigrated to Europe and North America and these are all known as Syed or Shah and Sherazi.

Zamuradabbasshah (talk) 01:15, 28 June 2016 (UTC)
 * Red information icon with gradient background.svg Not done: please provide reliable sources that support the change you want to be made. — JJMC89  (T·C) 03:56, 28 June 2016 (UTC)

title: Talk:Shahpur, Punjab


text:
Linearized gravity

In the theory of general relativity, linearized gravity is the application of perturbation theory to the metric tensor that describes the geometry of spacetime. As a consequence, linearized gravity is an effective method for modeling the effects of gravity when the gravitational field is weak. The usage of linearized gravity is integral to the study of gravitational waves and weak-field gravitational lensing.

Weak-field approximation
The Einstein field equation (EFE) describing the geometry of spacetime is given as (using natural units)
 * $$R_{\mu\nu} - \frac{1}{2}Rg_{\mu\nu} = 8\pi GT_{\mu\nu}$$

where $$R_{\mu\nu}$$ is the Ricci tensor, $$R$$ is the Ricci scalar, $$T_{\mu\nu}$$ is the energy–momentum tensor, and $$g_{\mu\nu}$$ is the spacetime metric tensor that represents the solutions of the equation.

Although succinct when written out using Einstein notation, hidden within the Ricci tensor and Ricci scalar are exceptionally nonlinear dependencies on the metric which render the prospect of finding exact solutions impractical in most systems. However, when describing particular systems for which the curvature of spacetime is small (meaning that terms in the EFE that are quadratic in $$g_{\mu\nu}$$ do not significantly contribute to the equations of motion), one can model the solution of the field equations as being the Minkowski metric $$\eta_{\mu\nu}$$ plus a small perturbation term $$h_{\mu\nu}$$. In other words:
 * $$g_{\mu\nu} = \eta_{\mu\nu} + h_{\mu\nu},\qquad |h_{\mu\nu}| \ll 1.$$

In this regime, substituting the general metric $$g_{\mu\nu}$$ for this perturbative approximation results in a simplified expression for the Ricci tensor:

 * $$R_{\mu\nu} = \frac{1}{2}(\partial_\sigma\partial_\mu h^\sigma_\nu + \partial_\sigma\partial_\nu h^\sigma_\mu - \partial_\mu\partial_\nu h - \square h_{\mu\nu}),$$

where $$h = \eta^{\mu\nu}h_{\mu\nu}$$ is the trace of the perturbation, $$\partial_\mu$$ denotes the partial derivative with respect to the $$x^\mu$$ coordinate of spacetime, and $$\square = \eta^{\mu\nu}\partial_\mu\partial_\nu$$ is the d'Alembert operator.

Together with the Ricci scalar,
 * $$R = \eta_{\mu\nu}R^{\mu\nu} = \partial_\mu\partial_\nu h^{\mu\nu} - \square h,$$

the left side of the field equation reduces to
 * $$R_{\mu\nu} - \frac{1}{2}Rg_{\mu\nu} = \frac{1}{2}(\partial_\sigma\partial_\mu h^\sigma_\nu + \partial_\sigma\partial_\nu h^\sigma_\mu - \partial_\mu\partial_\nu h - \square h_{\mu\nu} - \eta_{\mu\nu}\partial_\rho\partial_\lambda h^{\rho\lambda} + \eta_{\mu\nu}\square h).$$

and thus the EFE is reduced to a linear, second order partial differential equation in terms of $$h_{\mu\nu}$$.

Gauge invariance
The process of decomposing the general spacetime $$g_{\mu\nu}$$ into the Minkowski metric plus a perturbation term is not unique. This is due to the fact that different choices for coordinates may give different forms for $$h_{\mu\nu}$$. In order to capture this phenomenon, the application of gauge symmetry is introduced.

Gauge symmetries are a mathematical device for describing a system that does not change when the underlying coordinate system is "shifted" by an infinitesimal amount. So although the perturbation metric $$h_{\mu\nu}$$ is not consistently defined between different coordinate systems, the overall system which it describes is.

To capture this formally, the non-uniqueness of the perturbation $$h_{\mu\nu}$$ is represented as being a consequence of the diverse collection of diffeomorphisms on spacetime that leave $$h_{\mu\nu}$$ sufficiently small. Therefore to continue, it is required that $$h_{\mu\nu}$$ be defined in terms of a general set of diffeomorphisms then select the subset of these that preserve the small scale that is required by the weak-field approximation. One may thus define $$\phi$$ to denote an arbitrary diffeomorphism that maps the flat Minkowski spacetime to the more general spacetime represented by the metric $$g_{\mu\nu}$$. With this, the perturbation metric may be defined as the difference between the pullback of $$g_{\mu\nu}$$ and the Minkowski metric:
 * $$h_{\mu\nu} = (\phi^*g)_{\mu\nu} - \eta_{\mu\nu}.$$

The diffeomorphisms $$\phi$$ may thus be chosen such that $$|h_{\mu\nu}| \ll 1$$.

Given then a vector field $$\xi^\mu$$ defined on the flat, background spacetime, an additional family of diffeomorphisms $$\psi_\epsilon$$ may be defined as those generated by $$\xi^\mu$$ and parameterized by $$\epsilon > 0$$. These new diffeomorphisms will be used to represent the coordinate transformations for "infinitesimal shifts" as discussed above. Together with $$\phi$$, a family of perturbations is given by
 * $$\begin{align}

h^{(\epsilon)}_{\mu\nu} &= [(\phi\circ\psi_\epsilon)^*g]_{\mu\nu} - \eta_{\mu\nu} \\ &= [\psi^*_\epsilon(\phi^*g)]_{\mu\nu} - \eta_{\mu\nu} \\ &= \psi^*_\epsilon(h + \eta)_{\mu\nu} - \eta_{\mu\nu} \\ &= (\psi^*_\epsilon h)_{\mu\nu} + \epsilon\left[\frac{(\psi^*_\epsilon\eta)_{\mu\nu} - \eta_{\mu\nu}}{\epsilon}\right]. \end{align}$$ Therefore, in the limit $$\epsilon\rightarrow 0$$,
 * $$h^{(\epsilon)}_{\mu\nu} = h_{\mu\nu} + \epsilon\mathcal{L}_\xi\eta_{\mu\nu}$$

where $$\mathcal{L}_\xi$$ is the Lie derivative along the vector field $$\xi_\mu$$.

The Lie derivative works out to yield the final gauge transformation of the perturbation metric $$h_{\mu\nu}$$:
 * $$h^{(\epsilon)}_{\mu\nu} = h_{\mu\nu} + \epsilon(\partial_\mu\xi_\nu + \partial_\nu\xi_\mu),$$

which precisely define the set of perturbation metrics that describe the same physical system. In other words, it characterizes the gauge symmetry of the linearized field equations.

Choice of gauge
By exploiting gauge invariance, certain properties of the perturbation metric can be guaranteed by choosing a suitable vector field $$\xi^\mu$$.

Transverse gauge
To study how the perturbation $$h_{\mu\nu}$$ distorts measurements of length, it is useful to define the following spatial tensor:
 * $$s_{ij} = h_{ij} - \frac{1}{3}\delta^{kl}h_{kl}\delta_{ij}$$

(Note that the indices span only spatial components: $$i,j\in\{1,2,3\}$$). Thus, by using $$s_{ij}$$, the spatial components of the perturbation can be decomposed as
 * $$h_{ij} = s_{ij} - \Psi\delta_{ij}$$

where $$\Psi = \frac{1}{3}\delta^{kl}h_{kl}$$.

The tensor $$s_{ij}$$ is, by construction, traceless and is referred to as the strain since it represents the amount by which the perturbation stretches and contracts measurements of space. In the context of studying gravitational radiation, the strain is particularly useful when utilized with the transverse gauge. This gauge is defined by choosing the spatial components of $$\xi^\mu$$ to satisfy the relation
 * $$\nabla^2\xi^j + \frac{1}{3}\partial_j\partial_i\xi^i = -\partial_i s^{ij},$$

then choosing the time component $$\xi^0$$ to satisfy
 * $$\nabla^2\xi^0 = \partial_i h_{0i} + \partial_0\partial_i\xi^i.$$

After performing the gauge transformation using the formula in the previous section, the strain becomes spatially transverse:
 * $$\partial_i s^{ij}_{(\epsilon)} = 0,$$

with the additional property:
 * $$\partial_i h^{0i}_{(\epsilon)} = 0.$$

Synchronous gauge
The synchronous gauge simplifies the perturbation metric by requiring that the metric not distort measurements of time. More precisely, the synchronous gauge is chosen such that the non-spatial components of $$h^{(\epsilon)}_{\mu\nu}$$ are zero, namely
 * $$h^{(\epsilon)}_{0\nu} = 0.$$

This can be achieved by requiring the time component of $$\xi^\mu$$ to satisfy
 * $$\partial_0\xi^0 = -h_{00}$$

and requiring the spatial components to satisfy
 * $$\partial_0\xi^i = \partial_i\xi^0 - h_{0i}.$$

Harmonic gauge
The harmonic gauge (also referred to as the Lorenz gauge ) is selected whenever it is necessary to reduce the linearized field equations as much as possible. This can be done if the condition
 * $$\partial_\mu h^\mu_\nu = \frac{1}{2}\partial_\nu h$$

is true. To achieve this, $$\xi_\mu$$ is required to satisfy the relation
 * $$\square\xi_\mu = -\partial_\nu h^\nu_\mu + \frac{1}{2}\partial_\mu h.$$

Consequently, by using the harmonic gauge, the Einstein tensor $$G_{\mu\nu} = R_{\mu\nu} - \frac{1}{2}Rg_{\mu\nu}$$ reduces to
 * $$G_{\mu\nu} = -\frac{1}{2}\square\left(h^{(\epsilon)}_{\mu\nu} - \frac{1}{2}h^{(\epsilon)}\eta_{\mu\nu}\right).$$

Therefore, by writing it in terms of a "trace-reversed" metric, $$\bar{h}^{(\epsilon)}_{\mu\nu} = h^{(\epsilon)}_{\mu\nu} - \frac{1}{2}h^{(\epsilon)}\eta_{\mu\nu}$$, the linearized field equations reduce to
 * $$\square \bar{h}^{(\epsilon)}_{\mu\nu} = -16\pi GT_{\mu\nu}.$$

Which can be solved exactly using the wave solutions that define gravitational radiation.

title: Linearized gravity


text: Talk:Live Songs

title: Talk:Live Songs


text:
Jardin d'Acclimatation

The Jardin d'Acclimatation is a 19 ha children's amusement park located in the northern part of the Bois de Boulogne in Paris, alongside other attractions.

History
Opened on 6 October 1860 by Napoléon III and Empress Eugénie, this Paris zoo was originally known as Jardin Zoologique d'Acclimatation, where plants and animals from the colonies could acclimatise to France's weather conditions. It was directed by Isidore Geoffroy Saint-Hilaire, son of the naturalist Étienne Geoffroy Saint-Hilaire, until his death in 1861.

During the Siege of Paris (1870–1871), many of the animals in the zoo were cooked and served by chef Alexandre Étienne Choron due to wartime deprivation.

From 1877 until 1912, the Jardin Zoologique d'Acclimatation was converted to l'Acclimatation Anthropologique. In mid-colonialism, the curiosity of Parisians was attracted to the customs and lifestyles of foreign peoples. Nubians, Bushmen, Zulus, and many other African peoples were "exhibited" in a human zoo. Indigenous peoples including Sámi people from Norway and Sweden and Inuit people from Greenland were also exhibited. The exhibitions were a huge success. The number of visitors to the Jardin doubled, reaching the million mark.

In 1931, around 100 other New Caledonian Kanaks, were put on display at the Jardin d'Acclimatation in Paris, and then sold to another zoo. From 1931 on, the last anthropological exhibition was closed down and since then the zoo - now the Jardin d'Acclimatation - has become a family-oriented leisure park, focusing on children's activities. Among the attractions are many fair-like activities, including mini-rollercoasters, swing rides, and a collection of farm animals and birds.

A miniature road system for children operated by the Paris police was closed in 2008.

Attractions
The park includes an archery range, house of mirrors, miniature-golf course, narrow-gauge train, pony ride, carousels, puppet theater, shooting galleries, and an art museum for children (the Musée en Herbe).

title: Jardin d'Acclimatation


text:
Talk:Organic acid anhydride

Acetic acid
Acetic acid CAN form an ester with a phenol. Though, it wont become an irreversible reaction (which is the case with acid anhydrides).

Taking this article to absurd limits?
I was going to stick something like this in the article and then I realized that it is kinda crazy. It would be nice to figure out a way of describing mixed anhydrides without describing all matter!

Classically, mixed anhydrides arise from the dehydration of two different oxy acids:
 * 2 XOH +  YOH  →  XOY  +  H2O

Again, in principle, this conversion could desribe the formation of a large number of binary oxides.
 * Example:
 * HNO2 +  H2SO4  →  ONHSO4 ( = ONOSO2OH)  +  H2O

The scope of the mixed anhydrides is even greater when one considers the possibility of one of the acids not being an hydroxyl acid.
 * XOH +  YH  →  XY  +  H2O

 * Example:
 * HNO2 +  HCl  → NOCl  +  H2O

This analysis suggests that all chemical compounds could in fact be described as acid anhydrides. --Smokefoot 23:50, 24 September 2006 (UTC)
 * I'm not sure how to respond to this. You should look at the article on inorganic acidic anhydrides (if you're still reading Wikpedia). Shalom (Hello • Peace) 22:25, 13 December 2007 (UTC)

Definition is too narrow?
I had the vague idea (from high school chemistry) that an anhydride was "an acid minus one or more H2O's". That definition is obviously too general, but the one given in the article seems too narrow. For example, maleic anhydride and mellitic anhydride do not fit the diagram given. At a minimum, the definition must be modified to allow those "self-anhydrides". All the best, --Jorge Stolfi (talk) 02:02, 25 June 2009 (UTC)

 * I thought it was fine about four years ago, but some guy changed it all around to concentrate only on the organic part. Despite what some people may think, there's no conflict in definition between organic and inorganic chemistry. —Preceding unsigned comment added by 208.2.172.2 (talk) 20:52, 27 October 2009 (UTC)

I agree. There should at least be an explanation (even though this will be repeated from the article on anhydrides) of what the name means. Firezdog (talk) 04:10, 16 January 2011 (UTC)

 * there is no article on anhydrides, someone changed it to redirect —Preceding unsigned comment added by 70.180.238.179 (talk) 01:23, 27 January 2011 (UTC)

redirects
This article starts with a round definition, as 'anhydride' and 'acid anhydride' redirect here!--130.88.141.224 (talk) 17:15, 19 March 2015 (UTC)

title: Talk:Organic acid anhydride


text:
File:StormAutoX.jpg

Summary
Photo by Joey Maier, September 11, 2005 in Tavares Florida. Driver, Walter Maier.

title: File:StormAutoX.jpg


text:
Decommissioning

Decommissioning is a general term for a formal process to remove something from an active status, and may refer to:

Infrastructure

 * Decommissioned offshore of oilfield facilities after production has stopped, reached uneconomical levels or infrastructure is no longer maintainable or safe
 * Decommissioned highway of portions no longer part of the road network due to disuse or degradation
 * Greenfield status of former industrial sites such as brownfield no longer in use or mining sites after closure
 * Nuclear decommissioning after a reactor has been retired due to an accident or become inefficient and no longer meets power output demand (fuel rods eventually do get spent)

Military

 * Decommissioning in Northern Ireland of paramilitary weapons
 * Decommissioning pennant, where a navy ship wears an extremely long commissioning pennant at the end of its commission overseas
 * Demobilization of soldiers
 * Disarmament
 * Ship-Submarine Recycling Program for U.S. nuclear vessels

Other

 * Ship decommissioning

title: Decommissioning


text:
Niklas Sundin

Niklas Sundin (born 13 August 1974) is a Swedish musician, best known as a founding member and former lead guitarist of the melodic death metal band Dark Tranquillity from 1989–2020. In 2019, he founded his own band called Mitochondrial Sun, which has released two full-length studio albums to date. He was also one of the guitarists in Laethora from 2005–2010.

In Dark Tranquillity, he was one of only two members (the other being drummer Anders Jivarp) to maintain his role, unlike the other members who have or had switched. He also wrote some of the lyrics for the first three and recent two Dark Tranquillity albums (Lead singer Mikael Stanne wrote all of Dark Tranquillity's lyrics from Projector through Fiction) and In Flames' album The Jester Race, and continued to translate In Flames vocalist Anders Fridén's lyrics from Swedish to English for the next few albums while Anders worked to become more proficient in English. Although he quit Dark Tranquillity in 2016, it wasn't announced until March 2020.

Sundin is also the founder of Cabin Fever Media, which among other things creates artwork for metal bands. He recently published a book of independent artwork and sketches. He has done album layouts for bands such as In Flames, Eternal Tears of Sorrow, Meridian Dawn, Arch Enemy, Nightrage, Sentenced, Kryptos, and Fragments of Unbecoming, as well as his own bands.

Equipment
His main guitars are Gibson Faded SG, Gibson 1983 Flying V, and an Ibanez IC400; he also uses a custom J. Nunis SC1, 2 Gibson Les Pauls (Standard and Gothic), and a Fender Talon I. He previously used Rocktron Chameleon rack mounted pre-amplifiers, but after the Damage Done tour, he and Martin Henriksson began using Peavey 5150 and Mesa/Boogie Dual Rectifier amplifiers along with Behringer V-AMP 2 modeling processors. In the making of We Are the Void, they are seen in the studio using a Peavey 6505, an ENGL Powerball, as well as a Bugera amplifier. He also endorses Mayones Guitars & Basses.

with Dark Tranquility

 * Skydancer (1993)
 * The Gallery (1995)
 * The Mind's I (1997)
 * Projector (1999)
 * Haven (2000)
 * Damage Done (2002)
 * Character (2005)
 * Fiction (2007)
 * We Are The Void (2010)
 * Construct (2013)
 * Atoma (2016)

with Laethora

 * March of the Parasite (2007)
 * The Light In Which We All Burn (2010)

with Mitochondrial Sun

 * Mitochondrial Sun (2020)
 * Sju Pulsarer (2020)

Solo

 * Wattudragaren (2024)

Guest appearances

 * Guitar solo in Sigh's song "In a Drowse" from Gallows Gallery (2006)

Album covers

 * ...And Oceans – A.M.G.O.D.
 * Ablaze My Sorrow – Anger, Hate, Fury
 * Adversary – Singularity
 * Aephanemer – Know Thyself
 * Aephanemer – Memento Mori
 * Aephanemer – Prokopton
 * Aephanemer – A Dream of Wilderness
 * Ajattara – ITSE
 * Ajattara – Kuolema
 * Ajattara – Tyhjyys
 * Agregator – A Semmi Ágán
 * Agregator – Szürkület
 * Alas – Absolute Purity
 * Amethyst – Dea Noctilucae
 * Amortis – Gift of Tongues
 * Andromeda – Extension of the Wish
 * Andromeda – Crescendo of Thoughts
 * Andromeda – Chimera
 * Arch Enemy – Wages of Sin, Burning Angel EP, Anthems of Rebellion, Dead Eyes See No Future EP, Live Doomsday DVD & Rise of the Tyrant
 * Arise – The Godly Work of Art
 * Arise – Kings of the Cloned Generation
 * Armageddon – Embrace the Mystery
 * As Memory Dies – Transmutate
 * Autumnblaze – DämmerElbenTragödie
 * Autumnblaze – Words are Not What They Seem
 * Avariel – "The Dawn"
 * Callenish Circle – Flesh Power Dominion
 * Callenish Circle – My Passion // Your Pain
 * Callenish Circle – Forbidden Empathy
 * Ceremonial Oath – The Lost Name of God EP
 * Charon – Tearstained
 * Charon – Downhearted
 * Charon – Little Angel EP
 * Corporation 187 – Perfection in Pain
 * Dark Age – s/t
 * Dark Tranquillity – Haven
 * Dark Tranquillity – Projector
 * Dark Tranquillity – Skydancer/Of Chaos and Eternal Night
 * Dark Tranquillity – Damage Done
 * Dark Tranquillity – Exposures – In Retrospect and Denial
 * Dark Tranquillity – Lost to Apathy
 * Dark Tranquillity – Character
 * Dark Tranquillity – Fiction
 * Dark Tranquillity – We Are the Void
 * Dark Tranquillity – Construct
 * Dark Tranquillity – Atoma
 * Dark Tranquillity – Moment
 * Dawn of Relic – Lovecraftian Dark
 * Deadsoil – Sacrifice
 * Detonation – An Epic Defiance
 * Detonation – Portals to Uphobia
 * Dimension Zero – Silent Night Fever
 * Dimension Zero – This Is Hell
 * Dominion Caligula – A New Era Rises
 * Dragonland – Astronomy
 * Dreamaker – Human Device
 * Empyrium – Weiland
 * Enforsaken – The Forever Endeavour
 * Enter Chaos – Aura Sense
 * Enter My Silence – Remotecontrolled Scythe
 * Entwine – Gone
 * Entwine – New Dawn (mcd)
 * Eternal Tears of Sorrow – Chaotic Beauty
 * Eternal Tears of Sorrow – A Virgin and a Whore
 * Eternal Tears of Sorrow – The Last One for Life (EP)
 * Ethereal Spawn – Ablaze in Viral Flames
 * Eventide – Caress the Abstract (mcd)
 * Eventide – Promo 2000
 * Eventide – No Place Darker
 * Eventide – Diaries from the Gallows
 * Evilheart – Storm Of Annihilation
 * Eyetrap – Folk Magic
 * Fall – "The Insatiable Weakness"
 * Fields of Asphodel – Deathflower (mcd)
 * Flowing Tears – Jade
 * Fragments of Unbecoming – Sterling Black Icon
 * Gaia – Gaia
 * Gardenian – Sindustries
 * Gardenian – Soulburner
 * Green Carnation – Journey to the End of the Night
 * Green Carnation – Light of Day, Day of Darkness
 * Green Carnation – The Quiet Offspring
 * Harm – Devil
 * Hypocrite – Edge of Existence
 * In Flames – The Tokyo Showdown
 * In Flames – Reroute to Remain
 * In Flames – Trigger
 * In Flames – Soundtrack to Your Escape
 * In Flames – "The Quiet Place"
 * Jeremy – Edge on the History
 * Jeremy – The 2nd Advent
 * Kang in O – s/t
 * Kayser – Frame the World...Hang on the Wall
 * Kerozene – Kerozene
 * Kiuas – The New Dark Age
 * Kryptos – Spiral Ascent
 * Lacrimas Produndere – Ave End
 * Last Tribe – The Uncrowned
 * Laethora – March of the Parasite
 * Lahmia – Into The Abyss
 * Lost Horizon – Awakening the World
 * Love in the Time of Cholera – The Sun Through Glass
 * Luciferion – The Apostate
 * Lullacry – Be My God
 * Madrigal – Enticed (EP)
 * Madrigal – I Die You Soar
 * Mercenary – 11 Dreams
 * Mercenary – Architect of Lies
 * Miscellany – Catch-22
 * Mirrored Mind – At Meridian
 * Moonshine – Eternal
 * Moonsorrow – Suden Uni
 * Mourning Caress – Escape
 * My Blood Is Fire – The End of Innocence
 * Mörk Gryning – Maelstrom Chaos
 * Naglfar – Sheol
 * Narcissus – Crave and Collapse
 * Nightrage – Sweet Vengeance
 * Novembre – Classica
 * Opposite Sides – Soul Mechanics
 * Passenger – Passenger
 * Passenger – In Reverse (EP)
 * Pathos – Katharsis
 * Red Aim – Niagara
 * Rockateers – Louder Than Ever (EP)
 * Sanctus – Aeon Sky
 * Samadhi – Incandescence
 * Satanic Slaughter – Banished to the Underworld
 * Scaar – The Second Incision
 * Scylla – Mater Dolorosa
 * Sentenced – Crimson
 * Sentenced – Killing Me, Killing You (EP)
 * Shadownation – Promo 2001
 * Silence – Enola
 * Silence – The P/O/U/R Letters
 * Skyfall – Skyfall
 * Sleeping X – Sleeping X (demo EP)
 * Soultorn – Masks
 * Spiritual Beggars – Demons
 * Sunset Sphere – Storm Before Silence
 * Supreme Majesty – Tales of a Tragic Kingdom
 * Supreme Majesty – Danger
 * Tactile Gemma – Tactile Gemma
 * The Crest – Letters from Fire
 * The Forsaken – Traces of the Past
 * The Moor – Jupiter's Immigrants
 * The More I See – The More I See
 * Thundra – Blood of Your Soul
 * Thyrane – Hypnotic
 * Thyrfing – Vansinnesvisor
 * Time Requiem – The Inner Circle of Reality
 * Turisas – Battle Metal
 * Underthreat – Deathmosphere
 * Urban Tales – Signs of Times
 * Various Artists – No Fashion Classics
 * Veneficum – Enigma Prognosis
 * Vermin – Filthy Fucking Vermin
 * Witchery – Symphony for the Devil (US version)
 * Within Y – Extended Mental Dimensions
 * Wolf – Wolf (German edition)
 * Wolf – Moonshine (EP)

title: Niklas Sundin


text:
Tiksi Airport

Tiksi Aerodrome is located 1 km (0.6 mi) northeast of Tiksi, Russia, and was built in the 1950s as a staging base for Soviet Long Range Aviation bombers to reach the United States (as a so-called 'bounce' aerodrome). It is used regularly by Tupolev Tu-95 aircraft in military exercises, including one in 1999, in which bombers practice travelling to the Canadian arctic. Two other nearby airfields known as Tiksi North and Tiksi West have been abandoned for decades, and are probably unusable, according to satellite imagery.

The only scheduled service to Tiksi is by an Antonov An-24 turboprop airplane.

The base is home to the Aviation Command, 200th Guards Heavy Bomber Aviation Regiment with the Mil Mi-8 (NATO: Hip) of the 326th Heavy Bomber Aviation Division.

2012 closure
The airport was closed without notice on October 1, 2012 by its owner, the Defense Ministry, due to the runway being unsafe and needing repair work. The closure was not coordinated with local or state government. Though the city was connected by winter roads, the loss of air service impaired the delivery of medicine, food and other essential goods, and in February 2013 boilers in the city went out of service for an extended period. The issue rose to the highest levels of Russian government. Prime Minister Dmitri Medvedev said in April 2013 "the Ministry of Defence committed a real mistake to jeopardize the existence of an entire village. This is an outrage.". Negotiations between the Defence Ministry and Yakutia government led to an agreement to Antonov An-24 service starting in June 2013. Reconstruction of the runway in several phases was scheduled for 2013, with completion by about 2015 or 2016; the current (fall 2023) state of affairs is not clear.

In July 2014, ITAR TASS reported Roman Filimonov (Head of the Defence Ministry's Construction department), announcing that Russia would be building six military towns in their Arctic region. “These will be closed zones with comfortable living and service conditions,” he said, adding “We’re restoring the infrastructure of the Tiksi airport. We hope that the construction will be completed next year.”

Accidents & incidents

 * On 19 December 2016, an Il-18 of the Russian Aerospace Forces crashed on approach to the aerodrome. There were no fatalities among the 39 occupants, but several were carried to hospital injured.

title: Tiksi Airport