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These are tools that are designed to help contributors and members better work on articles that fall under the purview of the Project. They include information on article notifications & alerts, sourcing and general guidelines for developing food and drink related articles.
To view this list, click the button → Today's featured articles Did you know
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To view this essay, click the button → An annotated list of sources for food and drink articles. The goal is to help editors find reliable sources of information on food topics. This page is intended to provide sources that are useful for multiple articles. Of course, individual articles' bibliographies should also be useful. CookbooksSince Wikipedia is not a cookbook, the question is how useful cookbooks are not for recipes, but for the description and history of food. In general, they are fairly good about description, though they can be idiosyncratic and provincial, being unaware of food habits outside their authors' neighborhood. They also tend to be trendy. Cookbooks are generally very weak for history. Very rarely have the authors consulted serious sources, and they tend to repeat legends and folklore freely. Encyclopedias and References
Journals, magazines, proceedings
Most popular magazines ( Gourmet, Bon Appetit, Fine Cooking, Cook's Illustrated, Saveur, etc.), regardless of how good their recipes are, do not emphasize accurate research into the background and history of foods. Particular cuisinesEurope
Middle East
China
England
France
(see also Mennell, under England) Germany
Greece
Italy
Ireland
JapanMexico
Russia
ThailandUnited States
VietnamBy category of foodSeafood & fish
Web resourcesThere are many Web resources on food, many of them plagiarized from each other, with little reliable information, and rarely any source notes.
To view this article, click the button → Naming conventionsArticles on national and ethnic cuisineCuisine articles deal with a specific set of cooking traditions and practices, often associated with a specific culture. Sometimes the cuisine articles will deal with cooking traditions and practices in and of a particular country, sometimes the cooking traditions and practices of a particular country will be used outside of that country. Other cuisine articles will deal with cooking traditions and practices of a culture or tradition that is not geographic - such as Vegetarian cuisine, Jewish cuisine, Byzantine cuisine and Medieval cuisine. The guideline for country specific topics suggests that in general, country-specific articles should be named using the form: "(item) of (country)". However, the guideline has a caveat that it is important to be able to differentiate when a topic is actually country-specific. So that Belgian cuisine is an article on the cooking traditions and practices originating in the country of Belgium. ExamplesAn example: Germany has over time changed its geographic borders with Poland and France. As a result there are parts of Poland and France having a German culture with a history of German cuisine, German wine and German beer. Thus German beer, the techniques and recipes used to produce it are not only confined to Germany, but are a part of France and Poland as well. A decision would need to be made as to the focus of the article and which article name would be more appropriate. An article on the history and development of beer in Germany might be more appropriately named Beer in Germany, while an article on the beer styles of Germany that have spread to countries might be named German beer styles. This would also apply to articles such as German breads/Bakeries of Germany, German wines/Wine regions of Germany or German beverages/Beverage producers of Germany. Adjective formatArticles on cuisines that are about non-geographic specific culture may use the formula XXX cuisine; hence Jewish cuisine, Vegetarian cuisine, Byzantine cuisine. Exceptions are to be made when the adjective is too ambiguous, such as "American cuisine"; in these cases Cuisine of the United States is preferable. A cuisine history article about a cuisine that still exists today, such as Hawaiian cuisine or Jewish cuisine should be History of Hawaiian cuisine or History of Jewish cuisine respectively. Hybrid cuisinesFoodservice task force articles
Cheese task force articlesCheese articles should be given a unique name that clearly differentiates them from other potential topics that may share the same name. This is especially important in the case of European cheeses, where cheese are frequently named after a town or region. The simplest method is to append "cheese" to the article name (e.g. Cheddar vs. Cheddar cheese). Whether you choose to append "cheese" to non-ambiguous titles (e.g. Sage Derby) is a left to individual authors. Note that the designation should not be applied where it is redundant, as in the case of "Queso blanco". Article structureArticles are advised to follow the general guidelines in Wikipedia:Layout and start with a lead section, and finish with the standard appendices such as "See also" and "References". In between will go the body sections which will vary from topic to topic and article to article. Common sections applicable to the majority of food and drink article would be a History section and a Production section. Lead section: History section: A general prose description. Lists, such as date-lines, are discouraged under embedded list guidelines. Production section: A general prose description of the ingredients and production methods that define a product, giving variations and alternatives. Specific, detailed, individual and fixed recipes of the type that list ingredients and give precise instructions are discouraged as per: Wikipedia:NOT#Wikipedia is not a manual, guidebook, or textbook. Reference section: Articles on national cuisineCheeses task forceLead section: A brief prose description of the cheese, including:
Much of this information can be conveyed concisely in the first sentence(s) of the article. Example: "Roquefort is a ewe's-milk bleu cheese from the south of France." Body sections:
Table: There is a table with quick facts about the cheese. A template for the table can be found at the bottom of this page. The contents are as follows:
BartendingBeerPub task forceMixed Drinks
The hierarchy for mixed drink articles at Wikipedia within this Project is explained on the Hierarchy of Articles and Categories page.
Ideally, each Project-related article should include much or all of the following information: one or more photographs representative of the drink; suggestions for when and how the drink is commonly enjoyed (e.g., special occasions, after work, at sporting events, etc.); popularity and distribution of the drink worldwide; a list of ingredients and briefly the methods used to properly prepare, mix, and serve the drinks; the origin and history of each drink, including the (sourced) creator and date of creation; the mixed drink supplies (including drinkware) used to prepare the drinks; and anything else (sourced) that enhances the reader's understanding of the drink. Soft drinksCoffee and Tea task forceWineTerminology notesInstead of trying to establish what the most "authentic", most "original", or most "traditional" version of various recipes is, let's try to follow Wikipedia's wise neutral point of view policy, which asks us to report on all reputable positions. If the Academy of Roman Gastronomy forbids the use of cream in carbonara, report it. If the oldest known recipe uses garlic (whether it is common nowadays or not), report it. If 5 out of 15 Italian cookbooks with good reputations use cream, report that cream is used by some Italian cooks, and shunned by others (especially if you can find the suitable horrified language). If most American versions use Wisconsin cheddar, report on it. And so on. ChecklistLead and sections
Images
Links
Referencing
Lists
Punctuation and style
Avoid
See alsoNotes
External watchlist
These are tools that relate to our project, and are designed to help contributors and members to better navigate and collaborate on the Project pages.
This is a list of the various shortcut links that WikiProject Food and drink uses. Project links
Task force links
WikiProject Food and drink subscribes to several bots to perform redundant or time consuming tasks. Currently we employ the following bots:
This is a list of all subpages of the Project.
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Home | Talk page | Members | Open tasks | Assessment | Showcase | Tools | Templates | Stub templates | Newsletters |
These are tools that are designed to help contributors and members better work on articles that fall under the purview of the Project. They include information on article notifications & alerts, sourcing and general guidelines for developing food and drink related articles.
To view this list, click the button → Today's featured articles Did you know
Articles for deletion
Proposed deletions
Categories for discussion
Redirects for discussion
Files for discussion
Featured article candidates
Featured list candidates
Good article nominees
Peer reviews
Requested moves
Articles to be merged
Articles to be split
Articles for creation
Updated daily by
AAlertBot —
Discuss? /
Report bug? /
Request feature?
Click to watch (Subscribe via RSS Atom) · Find Article Alerts for other topics!
To view this essay, click the button → An annotated list of sources for food and drink articles. The goal is to help editors find reliable sources of information on food topics. This page is intended to provide sources that are useful for multiple articles. Of course, individual articles' bibliographies should also be useful. CookbooksSince Wikipedia is not a cookbook, the question is how useful cookbooks are not for recipes, but for the description and history of food. In general, they are fairly good about description, though they can be idiosyncratic and provincial, being unaware of food habits outside their authors' neighborhood. They also tend to be trendy. Cookbooks are generally very weak for history. Very rarely have the authors consulted serious sources, and they tend to repeat legends and folklore freely. Encyclopedias and References
Journals, magazines, proceedings
Most popular magazines ( Gourmet, Bon Appetit, Fine Cooking, Cook's Illustrated, Saveur, etc.), regardless of how good their recipes are, do not emphasize accurate research into the background and history of foods. Particular cuisinesEurope
Middle East
China
England
France
(see also Mennell, under England) Germany
Greece
Italy
Ireland
JapanMexico
Russia
ThailandUnited States
VietnamBy category of foodSeafood & fish
Web resourcesThere are many Web resources on food, many of them plagiarized from each other, with little reliable information, and rarely any source notes.
To view this article, click the button → Naming conventionsArticles on national and ethnic cuisineCuisine articles deal with a specific set of cooking traditions and practices, often associated with a specific culture. Sometimes the cuisine articles will deal with cooking traditions and practices in and of a particular country, sometimes the cooking traditions and practices of a particular country will be used outside of that country. Other cuisine articles will deal with cooking traditions and practices of a culture or tradition that is not geographic - such as Vegetarian cuisine, Jewish cuisine, Byzantine cuisine and Medieval cuisine. The guideline for country specific topics suggests that in general, country-specific articles should be named using the form: "(item) of (country)". However, the guideline has a caveat that it is important to be able to differentiate when a topic is actually country-specific. So that Belgian cuisine is an article on the cooking traditions and practices originating in the country of Belgium. ExamplesAn example: Germany has over time changed its geographic borders with Poland and France. As a result there are parts of Poland and France having a German culture with a history of German cuisine, German wine and German beer. Thus German beer, the techniques and recipes used to produce it are not only confined to Germany, but are a part of France and Poland as well. A decision would need to be made as to the focus of the article and which article name would be more appropriate. An article on the history and development of beer in Germany might be more appropriately named Beer in Germany, while an article on the beer styles of Germany that have spread to countries might be named German beer styles. This would also apply to articles such as German breads/Bakeries of Germany, German wines/Wine regions of Germany or German beverages/Beverage producers of Germany. Adjective formatArticles on cuisines that are about non-geographic specific culture may use the formula XXX cuisine; hence Jewish cuisine, Vegetarian cuisine, Byzantine cuisine. Exceptions are to be made when the adjective is too ambiguous, such as "American cuisine"; in these cases Cuisine of the United States is preferable. A cuisine history article about a cuisine that still exists today, such as Hawaiian cuisine or Jewish cuisine should be History of Hawaiian cuisine or History of Jewish cuisine respectively. Hybrid cuisinesFoodservice task force articles
Cheese task force articlesCheese articles should be given a unique name that clearly differentiates them from other potential topics that may share the same name. This is especially important in the case of European cheeses, where cheese are frequently named after a town or region. The simplest method is to append "cheese" to the article name (e.g. Cheddar vs. Cheddar cheese). Whether you choose to append "cheese" to non-ambiguous titles (e.g. Sage Derby) is a left to individual authors. Note that the designation should not be applied where it is redundant, as in the case of "Queso blanco". Article structureArticles are advised to follow the general guidelines in Wikipedia:Layout and start with a lead section, and finish with the standard appendices such as "See also" and "References". In between will go the body sections which will vary from topic to topic and article to article. Common sections applicable to the majority of food and drink article would be a History section and a Production section. Lead section: History section: A general prose description. Lists, such as date-lines, are discouraged under embedded list guidelines. Production section: A general prose description of the ingredients and production methods that define a product, giving variations and alternatives. Specific, detailed, individual and fixed recipes of the type that list ingredients and give precise instructions are discouraged as per: Wikipedia:NOT#Wikipedia is not a manual, guidebook, or textbook. Reference section: Articles on national cuisineCheeses task forceLead section: A brief prose description of the cheese, including:
Much of this information can be conveyed concisely in the first sentence(s) of the article. Example: "Roquefort is a ewe's-milk bleu cheese from the south of France." Body sections:
Table: There is a table with quick facts about the cheese. A template for the table can be found at the bottom of this page. The contents are as follows:
BartendingBeerPub task forceMixed Drinks
The hierarchy for mixed drink articles at Wikipedia within this Project is explained on the Hierarchy of Articles and Categories page.
Ideally, each Project-related article should include much or all of the following information: one or more photographs representative of the drink; suggestions for when and how the drink is commonly enjoyed (e.g., special occasions, after work, at sporting events, etc.); popularity and distribution of the drink worldwide; a list of ingredients and briefly the methods used to properly prepare, mix, and serve the drinks; the origin and history of each drink, including the (sourced) creator and date of creation; the mixed drink supplies (including drinkware) used to prepare the drinks; and anything else (sourced) that enhances the reader's understanding of the drink. Soft drinksCoffee and Tea task forceWineTerminology notesInstead of trying to establish what the most "authentic", most "original", or most "traditional" version of various recipes is, let's try to follow Wikipedia's wise neutral point of view policy, which asks us to report on all reputable positions. If the Academy of Roman Gastronomy forbids the use of cream in carbonara, report it. If the oldest known recipe uses garlic (whether it is common nowadays or not), report it. If 5 out of 15 Italian cookbooks with good reputations use cream, report that cream is used by some Italian cooks, and shunned by others (especially if you can find the suitable horrified language). If most American versions use Wisconsin cheddar, report on it. And so on. ChecklistLead and sections
Images
Links
Referencing
Lists
Punctuation and style
Avoid
See alsoNotes
External watchlist
These are tools that relate to our project, and are designed to help contributors and members to better navigate and collaborate on the Project pages.
This is a list of the various shortcut links that WikiProject Food and drink uses. Project links
Task force links
WikiProject Food and drink subscribes to several bots to perform redundant or time consuming tasks. Currently we employ the following bots:
This is a list of all subpages of the Project.
|
|