Talk:Doenjang jjigae

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Revision as of 14:12, 13 August 2011 by imported>Daniel Mietchen (→‎pronunciation)
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 Definition:  A traditional Korean stew made with fermented soybean paste and other ingredients, such as anchovy broth, kimchi, tofu, vegetables, and lesser amounts of meat and seafood. [d] [e]
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 Workgroup categories:  Food Science and History [Editors asked to check categories]
 Talk Archive:  none  English language variant:  American English

pronunciation

How about a guide for pronunciation by an English speaker? John R. Brews 14:17, 12 August 2011 (UTC)

That's an obvious and sensible suggestion. (Chunbum Park 15:45, 12 August 2011 (UTC))
I agree that articles about foreign terms are sometimes hard to digest without hints as to the pronunciation of the subject, but I do not think we should go much beyond IPA in a typical article, and certainly not in an article whose topic is composed of two words that merit their own articles (here: doenjang and jjigae). In the current state, the pronunciation info takes almost as much space as the rest of the text, and it is the only thing highlighted, which distracts from attention to the subject at hand. Also, I could not make sense of some of the info in the current pronunciation guide (particularly the phrase "jj" is that equivalent to "bb" as "f" and "dd" as "th."). In light of all this, I just changed the pronunciation to something that I hope is less intrusive and at least as useful. --Daniel Mietchen 20:12, 13 August 2011 (UTC)
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