Talk:Hannah Glasse

Edit warring

Sharnadd, Please stop edit warring. You have tried to force in unsupported information twice and then tried to add a citation that does not support what you are trying to claim. Just. Stop. - SchroCat (talk) 10:35, 18 November 2025 (UTC)

The BBC article does show that is easier the first recipe book that published what is now considered fried chicken or southern fried chicken as it's commonly called Sharnadd (talk) 10:41, 18 November 2025 (UTC)

Firstly, no, it doesn't. It says it "may have pioneered it". "MAY". That's not strong enough - and neither does a magazine piece count in this case as a reliable source. Secondly, none of the actual reliable sources (those works written by food historians) claim that Glasse was the originator of the dish or that her work contained the first recipe for it. - SchroCat (talk) 10:44, 18 November 2025 (UTC)

adrian miller is a culinary historian and he wrote the article...it is seen as the first published recipe Sharnadd (talk) 11:51, 18 November 2025 (UTC)

No, it isn't: there were plenty of earlier cookery books that describe cooking meat (including chicken) in fats. The word "may" is also a huge problem in trying to claim something is the first. No reliable source makes this rather odd claim - and by "reliable", I mean ones that don't make basic errors in what they say. - SchroCat (talk) 12:21, 18 November 2025 (UTC)

it is seen as the first recipe printed in a cook book for what is fried chicken. Or southern fried chicken if you prefer that term. No shall try and read Adrian miller book soul food to see if he has described it differently in there. I wouldn't say that that he is an unreliable culinary historian Sharnadd (talk) 07:28, 20 November 2025 (UTC)

Given some of the errors in the his BBC magazine piece, I wouldn't rush to claim that he is reliable, and he doesn't say it is the first, he says it MAY be the first, which is entirely different. For a claim like this, it would need more than one solid, reliable source before we added it. - SchroCat (talk) 08:06, 20 November 2025 (UTC)

i will find some.more cultural historians books Sharnadd (talk) 09:01, 20 November 2025 (UTC)

Start with Apicius and look up Pullum Frontonianum. - SchroCat (talk) 09:12, 20 November 2025 (UTC)

That's a roasted chicken dish made with fish sauce. The subject is earliest recipe printed in a cook book for southern fried chicken. Sharnadd (talk) 11:30, 20 November 2025 (UTC)

Pullum Frontonianum is as close to modern southern fried chicken as Glasse's recipe is. - SchroCat (talk) 12:24, 20 November 2025 (UTC)

It really isn't at all Sharnadd (talk) 18:44, 20 November 2025 (UTC)

🤦‍♂️ – SchroCat (talk) 19:55, 20 November 2025 (UTC)

A roast chicken based on a fish sauce is nothing like a marinated chicken that is battered and deep fried Sharnadd (talk) 21:44, 20 November 2025 (UTC)

🤦‍♂️🤦‍♂️🤦‍♂️ - SchroCat (talk) 21:50, 20 November 2025 (UTC)

So you can see how the recipe you recommended is far different from Hannah glasse which is seen at the first printed recipe for what is southern fried chicken Sharnadd (talk) 15:05, 21 November 2025 (UTC)

I’m not sure what you’re trying to say because that means nothing, but please let your next post be a source that backs up what you’re trying to say. Let peace and quiet be the order of the day until then. - SchroCat (talk) 15:22, 21 November 2025 (UTC)

I was wondering why when looking for cultural historians who states that the fire recipe for what is southern fried chicken. Is seen as hannah glasses recipe how to marinated a chicken you would recommend a Roman recipe for a roast chicken that is doused in fsh sauce as being the .is the same as a marinated battered and deep.fried chicken .that is the Hannah glasse recipe.. I will take it that now you have looked at both recipes you see the difference. Sharnadd (talk) 16:26, 21 November 2025 (UTC)

Have you found a source yet? - SchroCat (talk) 18:28, 21 November 2025 (UTC)

You mean apart from the James beard award winning book by Adrian miller which states this t the earliest written that looks like the American style preparation appeared in 1747 on Hannah glasses theatre of cookery.. I am looking for another culinary historian that you will think is reliable and one that was didn't die before the book was written like you do unhelpfully suggested Sharnadd (talk) 15:44, 22 November 2025 (UTC)

another has found the reference you requested in a book so has been added. Please state if you still feel that there needs to be two sources for each references in Wikipedia articles. Lukameron (talk) 10:00, 16 May 2026 (UTC)

ita been noted that all featured articles need two sources from books on the expert not one so reverted Sharnadd (talk) 10:23, 16 May 2026 (UTC)

These aren't really two sources, though - one is a summary of the other by the same author. Additionally as noted above the source doesn't say that this is true - it says it "may" be the case. Nikkimaria (talk) 23:45, 16 May 2026 (UTC)

actually in his book it doesn't say may. It says the earliest written recipe Sharnadd (talk) 08:08, 25 May 2026 (UTC)

"some evidence points to Britain" is not that definitive. Nikkimaria (talk) 04:52, 26 May 2026 (UTC)

You mean where it says "while it's difficult to assert a clear African provenance for American style friend chicken , some evidence points to Britain. The earliest written recipe that looks like the American style preparation appeared in 1747in Hannah Glasse's The art of cookery made plain and easy". It is is pretty definitive that he considers that the to be the first printed recipe Sharnadd (talk) 12:15, 26 May 2026 (UTC)

Yes - "some evidence points to Britain" is really not definitive. Nikkimaria (talk) 23:24, 26 May 2026 (UTC)

Yes some evidence points to Britain isn't in reference to the first printed recipe which he clearly states appears in the book. So you can say that it's not definitive of where fried chicken was created but it's also not part of the point in question. Sharnadd (talk) 20:03, 28 May 2026 (UTC)

It seems quite relevant to the point under discussion. Nikkimaria (talk) 02:27, 29 May 2026 (UTC)

its not, it doesn't have any bearing to where the first recipe was printed Sharnadd (talk) 18:51, 29 May 2026 (UTC)

so since you apparently didnt get that the country pertaining to the development of the dish and where a recipe is first printed are different points, can the information be put on or would you like a second source Sharnadd (talk) 09:17, 30 May 2026 (UTC)