Talk:Holy trinity (cuisine)

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I would suggest another Holy Trinity from Alice Waters' "Chez Panisse Vegetables": cucumber, mango and red onion Perhaps as a carribean or coastal trinity Signed:riyley —Preceding unsigned comment added by 161.28.221.230 (talk) 16:16, August 28, 2007 (UTC)

I find the note about the English "trinity" to be a hoot, but not exactly an actual description. I don't even think the joke is common. There's more evidence for the following:

Catalan comfort: A Barcelona cooking school reveals the holy trinity of grape, grain and olive, writes Judith Elen http://www.theaustralian.news.com.au/story/0,20867,20731211-33837,00.html

"Beyond the Holy Trinity of bread, oil and wine, Spanish cuisine boasts a cornucopia of diversity..." Lonely Planet World Food Spain (Lonely Planet World Food Guides) (Paperback) by Richard Sterling

three different kinds of paprika (the “holy trinity” of ancho, mulato and pasilla) http://www.uni-graz.at/~katzer/engl/Sesa_ind.html

the holy trinity of Native American cuisine -- corn, beans and squash. http://www.sallys-place.com/food/ethnic_cusine/us.htm

Perhaps someone who knows cooking could take a look at some of the IP signed changes and see if they are accurate? Judielaine 03:26, 26 December 2006 (UTC)

[edit] origin of concept?

This page needs an explanation as to where this idea comes from/who first came up with it. --Krsont 04:25, 25 March 2007 (UTC)

[edit] Italian holy trinity ?

Sorry, but it's wrong. Tomato is related to basil and this is ok, for the large part of the tomato sauce, but not always with garlic and above all, the soffritto in italian, is the base of the ragù: onion, celery stalk, and carrot and that is the only holy trinity foundable in italian cooking. Not often the soffritto is used for tomato sauce, but always for the ragù. The tomato sauce is obtained from a base of garlic and oil or more classical from onion and oil. - Hoping someone would change the page.

[edit] merge this into more general article

the examples in this article are not all examples of Mirepoix/Sofrito, just common ingredients of the stereo type of each national cuisine.

i suggest a merger of the articles Mirepoix, Soffritto, and Sofrito under the most accepted culinary term and redirect each vernacular to the main one. as far as i know 'Holy Trinity' refers to the Cajun/Creole version.

--franco (talk) 19:44, 6 April 2008 (UTC)