Talk:Tteok

message: I don't think that the image of the Tteok is all that representative of different types of Tteok. The plastic wrap makes Tteok look as if it's shiny when it really is not. Plus, most Tteoks are made by family-owned companies & shops, not large corporate factories. (Wikimachine 18:14, 29 March 2007 (UTC)
thread_title:  Images 

message: The Romanization tteok is neither fish nor fowl!  It isn't Revised Romanization nor McCune Reischauer.  Pick one!!! Doc Rock 15:39, 23 August 2007 (UTC)
replies: text: Are there any sources for the spellings "thuck" or "ddeog?"  Romanization systems may not be intuitive, but at least they're consistent.  Neither of those represents the sound of the word to the unprepared reader any better than "ddeok" or "ttŏk" does, but where the latter are built using consistent rules that are decipherable to anyone familiar with Korean words, the former aren't - I saw the word "thuck" in the Korean cuisine article and I didn't even realize the author was talking about 떡 until I read the description.  My instinct as an English speaker was to use a sound for "th" that doesn't even exist in Korean (the θ sound).  It's my understanding that, when it doubt, Wikipedia prefers Revised Romanization, unless the McC-R version or some other variant is unquestionably more common (as in "kimchi" instead of "gimchi"). — AKADriver ☎ 13:41, 4 September 2007 (UTC)
thread_title: Head Word

message: Can someone add a caption for the photo? Is it songpyeon or some other kind of tteok? Badagnani 04:24, 11 September 2007 (UTC)
thread_title: Photo

message: Shouldn't tteok bokki (stir fried tteok) be mentioned? Badagnani 04:25, 11 September 2007 (UTC)
thread_title: Tteok bokki

message: Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on 떡 tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:48, 11 September 2007 (UTC)
replies: text: There are many subtypes of both Korean tteok and Japanese mochi. Some types and uses overlap between the cultures and are similar, but others are not. Badagnani 06:12, 11 September 2007 (UTC)
thread_title: Tteok vs. Mochi

message: I have seen this ingredient spelled ddeock twice now. Should that be included in the also spelled section? —Preceding unsigned comment added by Mancomb (talk • contribs) 2008-01-06T09:37:07
:Why not, I've even seen someone typing the food as "duck" or "dduck". Making a redirect might be needed as well. --Appletrees (talk) 14:43, 6 January 2008 (UTC)
replies: text: Oops, it has been a while. I guess I did forget to sign my comment :) Thanks Mancomb (talk) 15:16, 6 January 2008 (UTC)
thread_title:  Ddeock spelling? 

message: Why are flours made from barley, buckwheat, white wheat, or potato not mentioned as possible ingredients in tteok in this article? Badagnani (talk) 01:07, 26 April 2008 (UTC)
thread_title:  Other flours 

message: To add to article: gyeongdan (경단). Badagnani (talk) 19:32, 28 July 2008 (UTC)
thread_title:  경단 

message: Hello fellow Wikipedians,
I have just modified 4 external links on Tteok. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20090206184602/http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864 to http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864
*Added archive https://web.archive.org/web/20110719021721/http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&idx=701&food_idx=27&backpage=foodView.asp to http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&idx=701&food_idx=27&backpage=foodView.asp
*Added archive https://web.archive.org/web/20061102024259/http://monthly.chosun.com/special/view.asp?sp_key=200610100216&catecode=0605&cPage= to http://monthly.chosun.com/special/view.asp?sp_key=200610100216&catecode=0605&cPage=
*Added archive https://web.archive.org/web/20051028121952/http://www.tkmuseum.or.kr/search/dduck2.asp to http://tkmuseum.or.kr/search/dduck2.asp
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thread_title:  External links modified (January 2018) 

message: In the "history" section is this sentence with a cryptic ending:
"The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods."
"Earthquake foods" doesn't seem to be an established term; either this is a translation error or might want more context for us outsiders.  I looked up the cited source and the sentence in question reads "떡의 기원은 선사시대에 잡곡의 원시적인 탈곡과정에서 얻어진 거친 가루를 조리용구 없이 굽거나 지진 음식을 만들어 먹은 것으로 시작되었다 (김옥희, 2008)." which Google Translate currently renders as "The origin of rice cakes began in prehistoric times when coarse flour obtained during the primitive threshing process of mixed grains was baked or eaten without cooking utensils (Okhee Kim, 2008)." (This is close enough to what's in the article that I suspect it was the source.)  Unfortunately for me it produces the same translation whether or not the word "지진" (jijin, "earthquake") is in the sentence at all.
The closest hint I can find is that there's a kind of tteok called jijin-tteok, usually described in English as "pan-fried tteok", but I can't confirm whether this is a translation of 'jijin' or just a description of the tteok, much less whether it is the same meaning of 'jijin' as in this sentence.
Can a native speaker or expert weigh in on the meaning of this word in this context?  —Muke Tever talk 02:52, 15 September 2021 (UTC)
thread_title:  Better translation for "earthquake foods"?