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Based on talk page topics and missing citations on the page itself, I've significantly revised the Sichuan pepper page. I focused on streamlining and corroborating text using citations from Chinese researchers and cooks (+ other Asian regions as appropriate), but as I'm neither an accomplished cook nor someone who grew up around Sichuan cuisine it would be ideal to have a more expert review of the page. Mozby ( talk) 17:47, 16 October 2020 (UTC)
After reading the NYT op-ed, I was rather disappointed with article's current state. Curiosity struck, and I seem to have been mislead. The original article from Mozby's rewrite in 2020 (see diff) is much better than the current one ( [1]).
I'm not sure how/why this article has deteriorated, but the fundamental structure has been altered to misplace citations everywhere. For example, see my recent change, where a citation has been moved far from its target sentence. Practically all mention of Korean and Indonesian uses have been removed.
Admittedly, this should not be much of a chore to fix back up, but very strange indeed. I suppose this is the result of traffic from the NYT article to the WP one? Aza24 (talk) 21:19, 2 July 2024 (UTC)
This is the
talk page for discussing improvements to the
Sichuan pepper article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This
level-5 vital article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||||||||||
|
This article has been
mentioned by a media organization:
|
Based on talk page topics and missing citations on the page itself, I've significantly revised the Sichuan pepper page. I focused on streamlining and corroborating text using citations from Chinese researchers and cooks (+ other Asian regions as appropriate), but as I'm neither an accomplished cook nor someone who grew up around Sichuan cuisine it would be ideal to have a more expert review of the page. Mozby ( talk) 17:47, 16 October 2020 (UTC)
After reading the NYT op-ed, I was rather disappointed with article's current state. Curiosity struck, and I seem to have been mislead. The original article from Mozby's rewrite in 2020 (see diff) is much better than the current one ( [1]).
I'm not sure how/why this article has deteriorated, but the fundamental structure has been altered to misplace citations everywhere. For example, see my recent change, where a citation has been moved far from its target sentence. Practically all mention of Korean and Indonesian uses have been removed.
Admittedly, this should not be much of a chore to fix back up, but very strange indeed. I suppose this is the result of traffic from the NYT article to the WP one? Aza24 (talk) 21:19, 2 July 2024 (UTC)