The encyclopaedia of gravy
How to reach Gravypedia's editors with a correction, a regional tradition we have missed, or a disagreement.
Gravypedia is not publicly editable, so the editors depend on readers to tell them when something is wrong.
What is most useful to send¶
Corrections. Especially on history, etymology and regional practice, where confidently repeated folklore is everywhere. If you can point to a source, better still.
Regional traditions we have missed. The site currently covers Britain, Ireland, the American South, Québec, Scandinavia and central Europe. There are certainly gravy and brown-sauce traditions elsewhere that deserve pages.
Technique disagreements. If your household does it differently and it works, we would like to know — several pages exist specifically to lay out both sides of a contested question.
Photographs, if you own them and are happy for them to be published under a clear licence. See photo and licensing policy.
How to teach us¶
Please contact webmaster [at] gravypedia [dot] org and we'll do our best to get back to you.
Who is principally behind this site?¶
It was created by Callum Haywood.
What we cannot help with¶
We cannot troubleshoot a gravy that is currently going wrong in your kitchen in real time. For that, the fastest routes are:
- Fixing gravy that is too thin
- Fixing gravy that is too thick
- Fixing gravy that is too salty
- Avoiding lumps in gravy
- Emergency gravy
How changes are recorded¶
Every edit made to this site is logged with a timestamp, an editor and a note, and is visible at recent changes and in each article's history. Nothing is changed silently.