[Sca-cooks] Phyllo definition

[Johnna Holloway]

I am sorry but this article even carries the warning that it is unsourced.
And since it says "Categories 
<http://en.wikipedia.org/wiki/Special:Categories>: Articles with 
unsourced statements since April 2007 
<http://en.wikipedia.org/wiki/Category:Articles_with_unsourced_statements_since_April_2007> 
| All articles with unsourced statements 
<http://en.wikipedia.org/wiki/Category:All_articles_with_unsourced_statements> 
| Food ingredients 
<http://en.wikipedia.org/wiki/Category:Food_ingredients> | Pastry 
<http://en.wikipedia.org/wiki/Category:Pastry>"

It's been rewritten recently.

The only sources it lists are

   1. *^ <http://en.wikipedia.org/wiki/Phyllo#_ref-0>* See the baklava
      <http://en.wikipedia.org/wiki/Baklava> article.
   2. *^ <http://en.wikipedia.org/wiki/Phyllo#_ref-1>* Athens Foods,
      Cleveland, OH <http://www.athens.com/news/article-feelforphyllo.html>

Athens Foods is a manufacturer. One might as well see this as an 
endorsement of their brand.
I would suggest that starting with copies of the Oxford Companion to 
Food, back issues of PPC, and a good basic
library of historical sources would be better. One can obtain a 
definition from a number of sources, most of which
are better than the Wiki. Try "define phyllo" instead.

Johnnae



> From Wikipedia:
> Phyllo, filo or fillo dough (Greek φύλλο 'leaf') snipped