User:129.32.225.6/Choose an Article

Article Selection
Please list articles that you're considering for your Wikipedia assignment below. Begin to critique these articles and find relevant sources.

Option 1

 * Article title
 * Religious restrictions on the consumption of pork


 * Article Evaluation
 * This article has lots of good information in it, but it is lacking in some areas. There is information regarding the different religions that prohibit the consumption of pork. I would like to see some more information regarding the ramifications of this in some cultures, and how food cultures are shaped because of religions.


 * Sources
 * https://www.whyislam.org/faqs/restrictions-in-islam/why-do-muslims-abstain-from-pork/
 * https://global.oup.com/obso/focus/focus_on_why_does_the_bible_prohibit_eating_pork/
 * https://publisher-abc-clio-com.libproxy.temple.edu/9780313376276/

Option 2

 * Article title
 * Food coloring


 * Article Evaluation
 * This article had a good amount of information, but was lacking in some areas. There was lots of information regarding the history, and uses of food dye, but I would add more information about the health effects of dye, and any health concerns associated with it.


 * Sources
 * http://www.eatingwell.com/article/16442/the-hidden-health-risks-of-food-dyes/
 * https://www.healthline.com/nutrition/food-dyes
 * https://publisher-abc-clio-com.libproxy.temple.edu/9780313376276/

Option 3

 * Article title
 * Good Food


 * Article Evaluation
 * This article was about a British cooking TV show. There was lots of information about the history of the show, but there should be more info about current contestants and things going on with the current state of the show.


 * Sources
 * https://www.bbcgoodfoodshow.com
 * https://twitter.com/bbcgoodfoodshow?lang=en
 * https://publisher-abc-clio-com.libproxy.temple.edu/9780313376276/

Option 4

 * Article title
 * Article Evaluation
 * Sources
 * Sources
 * Sources

Option 5

 * Article title
 * Article Evaluation
 * Sources
 * Sources
 * Sources