User:MClarus23/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
 * Crab stick


 * Article Evaluation
 * The article is rated "Start" and "High-importance" on WikiProject Food and drink, as well as "Start" and "Mid-importance" on WikiProject Japan. The content is relevant to the title topic, but there is, apart from the lead, only one other section that provides a very brief history of the production of imitation crab meat sticks. More information can definitely be added, for instance, regarding its popularity around the world and the nutritional value of this product compared to other seafood. Tone is neutral as it should be, while sources are, unsurprisingly, lacking; of the 3 sources cited, only one is academic in nature.


 * Sources
 * Fukuda, Yutaka. “Processing Technology for Walleye Pollock: Surimi Innovation.” Fisheries Science 80, no. 2 (2014): 205–11. https://doi.org/10.1007/s12562-014-0724-z.
 * Mansfield, Becky. “Fish, Factory Trawlers, and Imitation Crab: the Nature of Quality in the Seafood Industry.” Journal of Rural Studies 19, no. 1 (2003): 9–21. https://doi.org/10.1016/s0743-0167(02)00036-0.
 * Mansfield, Becky. “‘Imitation Crab’ and the Material Culture of Commodity Production.” Cultural Geographies10, no. 2 (2003): 176–95. https://doi.org/10.1191/1474474003eu261oa.
 * Jin, S.k., I.s. Kim, Y.j. Choi, B.g. Kim, and S.j. Hur. “The Development of Imitation Crab Stick Containing Chicken Breast Surimi.” LWT - Food Science and Technology 42, no. 1 (2009): 150–56. https://doi.org/10.1016/j.lwt.2008.04.009.

Option 2

 * Article title
 * Pescetarianism


 * Article Evaluation
 * The article is rated "Start" and "??? Importance" on WikiProject Food and drink. The content is relevant to the title topic; the lead is clear and sections are suitable and well-organised. The tone is neutral and the article is balanced in the sense that it covers several different views on pescatarianism under its section on religion. Sources are good, most of which appear to be academic in nature, and are well-cited throughout the article. Certain sections could probably be expanded upon.


 * Sources
 * Lai, Eric. Pescetarianism: The choices, experiences, and trajectories of seafood-inclusive dietary lifestyles. (2010)
 * Stehfest, Elke. “Food Choices for Health and Planet.” Nature 515, no. 7528 (2014). https://doi.org/10.1038/nature13943.
 * Mahase, Elisabeth. “Vegetarian and Pescatarian Diets Are Linked to Lower Risk of Ischaemic Heart Disease, Study Finds.” Bmj, April 2019, l5397. https://doi.org/10.1136/bmj.l5397.

Option 3

 * Article title
 * Jellyfish as food


 * Article Evaluation
 * The article is rated "B" and "Low-importance" on WikiProject Marine life, as well as "B" and "Mild-importance" on WikiProject Food and drink. The content is relevant to the topic; the lead is clear, sections are suitable and well-organised, and pictures are used to show the different kinds of jellyfish dishes across Asia. Sources are good, most of which are academic in nature, and are well-cited in general. Tone is neutral, although the article focuses on jellyfish consumption in Asia. It would be possible to expand the article to include, for example, attitudes towards jellyfish in the Western world as well as the potential for jellyfish to become a primary sustainable food source in the future.


 * Sources
 * Richardson, Anthony J., Andrew Bakun, Graeme C. Hays, and Mark J. Gibbons. “The Jellyfish Joyride: Causes, Consequences and Management Responses to a More Gelatinous Future.” Trends in Ecology & Evolution 24, no. 6 (2009): 312–22. https://doi.org/10.1016/j.tree.2009.01.010.
 * Hsieh, Y-H. Peggy, Fui-Ming Leong, and Jack Rudloe. “Jellyfish as Food.” Jellyfish Blooms: Ecological and Societal Importance, 2001, 11–17. https://doi.org/10.1007/978-94-010-0722-1_2.
 * Brotz, Lucas, Agustín Schiariti, Juana López-Martínez, Javier Álvarez-Tello, Y.-H. Peggy Hsieh, Robert P. Jones, Javier Quiñones, et al. “Jellyfish Fisheries in the Americas: Origin, State of the Art, and Perspectives on New Fishing Grounds.” Reviews in Fish Biology and Fisheries 27, no. 1 (2016): 1–29. https://doi.org/10.1007/s11160-016-9445-y.

Option 4

 * Article title
 * Shrimp paste


 * Article Evaluation
 * The article is rated "C" and "Mid-importance" to "Low-importance" on several WikiProjects, including WikiProject Fisheries and fishing and WikiProject Food and drink. The content is relevant to the topic; the lead is clear, sections are suitable and organised, and pictures are used to show the different kinds of shrimp paste produced in different countries. The tone is neutral and informative. Yet, while much detailed information is provided, most of the sources do not seem to be academic in nature, and citations are not thoroughly done throughout the article.


 * Sources
 * Abdul Wahed, Toffa, Timothy P. Barnard. Caviar of the East: shrimp paste in the food and foodways of Southeast Asia (2013)
 * Pilapil, Anna R, Ellen Neyrinck, Daphne Deloof, Karen Bekaert, Johan Robbens, and Katleen Raes. “Chemical Quality Assessment of Traditional Salt-Fermented Shrimp Paste from Northern Mindanao, Philippines.” Journal of the Science of Food and Agriculture 96, no. 3 (2015): 933–38. https://doi.org/10.1002/jsfa.7167.
 * Wong, Ada Ho Kwan, and Yoshinori Mine. “Novel Fibrinolytic Enzyme in Fermented Shrimp Paste, a Traditional Asian Fermented Seasoning.” Journal of Agricultural and Food Chemistry 52, no. 4 (2004): 980–86. https://doi.org/10.1021/jf034535y.