Misplaced Pages

Revision as of 13:27, 22 October 2024

GA Review

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Nominator: PeleYoetz (talk · contribs) 11:34, 30 September 2024 (UTC)

Reviewer: Chiswick Chap (talk · contribs) 13:11, 21 October 2024 (UTC)

Small details

• is known for several iconic dishes - maybe reword, something like "has several distinctive dishes", as "iconic" seems to apply to almost everything nowadays.
  • Fixed
• Consider linking to Mediterranean cuisine, which may do better than typical of the Mediterranean climate.
  • Done, along with a small change, thoughts?
• bustling markets - maybe drop the "bustling", true of most street markets really.
  • Done
• Why is "Macaroni Hamin" capitalised?
  • Fixed, changed Hamin to hamin
• hamin (also known as cholent) - are these two stews the same or different? They link to 2 different Misplaced Pages articles. Maybe they should be merged? If they're the same, what's with the 2 links? Something needs fixing here.
  • They are similar Shabbat dishes, hamin in the Sephardic version and cholent is the Ashkenazi one. Both are slow cooked overnight, but each has a bit different ingredients. I changed the text to say hamin (comparable to the Ashkenazi cholent).
• including ... and more - one or the other, but not both!
  • Fixed

Comments

Overall this is a clear, reliably-sourced account of the subject.

• This is more a question than anything, but it does feel like a gap in the otherwise excellent coverage. Three paragraphs of 'History', and the lead, claim there are significant influences from various places and groups of people, without really spelling out what the influences were. What would be local Arab influences, for instance? What is distinctive about Sephardic food? Are there any dishes, sauces, or techniques identifiably from the Maghreb, Iran, Bukhara, Yemen, Kurdistan? If so, what are they? It woudl be nice to have specific examples, and ideally dates. Conversely, are there any dishes (etc) that developed locally in Jerusalem, or have been there for millennia? I wonder if a map might help, with dates and examples? See for example Curry for how that might be done and why it might help. Happy to discuss this, and indeed to help with graphics if that would be useful.

Images

• All the images are on Commons and are plausibly licensed.

• Article has 9 images in the text, followed by a "Gallery" section with 11 more images. This is perhaps rather a large number, but more troubling is the unsorted nature of "Gallery": the obvious question is "what's it for?", given that the text is already cited. Better would be to include small galleries in "Main dishes" and in "Desserts" and to get rid of "Gallery"; indeed, you could have one with the street images in "History" – very likely, many of the existing Gallery images could be reused in those places.

Sources

• Article is fully cited.

• The 2 refs in the lead section should be moved from there.

• Sources in Hebrew should be marked with |language=he-IL, and the titles of those sources should be translated in a |trans-title= parameter.

• The "rp" notation with a page number after a ref is used only once; it would be desirable to put this page number into the citation. I note that Ottolenghi is cited twice, in the same paragraph; the first usage has no page number, so ideal would be to put two page numbers into the citation, i.e. |pages=xyz, 174.

• Spot-checks are fine.

• Samuni (Rolls) lacks lacking publisher/website, date; could also have author (i.e. last, first).

• It might be helpful to wikilink the newspapers cited (inside the citations), e.g. The New York Times, The Jerusalem Post, The Times of Israel. And an honorary newspaper, NPR.

• Conversely, it's hard to see the point of writing The Jerusalem Post | JPost.com. - the name is sufficient, we don't need to repeat it abbreviated as a web address.
  • Done

Summary

This is a fine article and I hope to see it at GA soon. Chiswick Chap (talk) 19:48, 21 October 2024 (UTC)