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Independent film traces its origins to the Silent Film Era of the 1920s when Charlie Chaplin, D.W Griffith, Mary Pickford, and Douglas Fairbanks founded the United Artists to gain independence and control of their own work.

Elephant Song (film)
Create a section in your sandbox titled "Article evaluation" where you'll leave notes about your observations and learnings. Choose an article on Wikipedia related to your course to read and evaluate. As you read, consider the following questions (but don't feel limited to these):

Is everything in the article relevant to the article topic? Is there anything that distracted you?

 * ((The reason I picked this article is a) I have seen the movie and I enjoyed it, b) I like Bruce Greenwood and Xavier Dolan, c) I just love movies))
 * The article was fairly short, only including the synopsis of the film. Most Wikipedia articles about films include production, filming, release, critical reception, etc. categories that talks about the technicality of the film. Granted that this is an independent film, it had won a handful of awards and recognition that could expand the article further.
 * There are a few syntax, grammatical, syntax errors that could be improved on to make the article less repetitive and "robotic."
 * There are only two citations for this article and both are articles about the film. Critics' reviews, interviews with the cast and crew, etc. would add more to this article.
 * There is no activity in the talk section of this article
 * The history section is very limited
 * This article is within the scope of WikiProject Film, which encourages Wikipedia users to expand on film stubs on this site
 * Because it has at least the synopsis, it is considered of low-importance, but my personal connection to this film enticed me to evaluate this article

Articles about the Movie

 * https://www.theglobeandmail.com/arts/film/after-years-of-rewriting-elephant-song-is-in-the-running-for-a-screen-award/article23216713/
 * https://www.highdefdigest.com/blog/elephant-song-review/
 * https://globalnews.ca/news/929875/xavier-dolan-set-to-star-in-montreal-shot-film-the-elephant-song/

Things to Cover

 * History of tandoori bread or tandoori cooking
 * Process of Cooking
 * Culture surrounding bread and cooking

Information
Tandoori bread, also known as taftoon bread, is a leavened single-layered flat bread cooked in a tandoor oven. It is commonly consumed in South Asian countries like Iran, Pakistan, and India as the main wheat-based product.

Tandoori bread is made by kneading flour, active dry yeast, salt, and water together until the dough becomes uniformly firm. Then, it is divided by serving sizes, proofed or set aside for fermentation, docked or poked holes through, and pasted to the walls of the oven until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, seekh kaab, or chicken Moghlai. Meals made in the tandoori oven come out moist and tender, with a hint of infused smoky flavor, which makes it a special delicacy in Southern Asia.

Cooking food in tandoori oven has been around for approximately five millennia. Remains of the clay oven has been excavated in the Indus River valley, present-day Afghanistan, Pakistan and northwest India, and its roots can be traced back to Iran or Central Asia. This cooking technique was spread to South Asian countries like India through the conquest of Emperor Babar, the founding emperor of the Mughal dynasty. The Moghuls migrated to India from Farghana, modern-day Uzbekistan, in 1526. Babar's initial feelings on the conquest had been recorded in his memoirs, and he often complained that "They (Indians) have... no good fesh, no grapes or musk-melons, no good fruits, no ice, no cold water, no good ford or bread in their bazaars..." The Moguls then constructed and installed tandoori ovens in the center of the villages and introduced Moghlai cuisine, which includes tandoori food as a prominent part. Along with the new grilling technique that the Moguls offered and the variety of spices and seasonings present in India, tandoori cooking eventually became a vital part of Indian cuisine.

As tandoori ovens are often too expensive and difficult to use, it is not typical for Indian households to have the oven in their homes. Authentic Tandoori cuisine in urban areas can often be found in specialty restaurants. However, in rural areas in India like Punjab, the tandoori oven is considered a social institution, for a tandoori oven is shared among the community. Women would go to the oven place with atta or dough along with their marinated meats to meet up with their neighbors and friends, so they could converse and share stories while waiting for their food to cook. The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoori ovens became rare. It is not uncommon for people to bring food to their local bakeries to cook it there at a fair price.

Because of the growing inaccessibility of a tandoori oven in urban areas, especially in cities outside of Southern Asia, people have developed ingenious techniques to replicate the cooking process and the food without the use of the oven. Common alternatives include an oven or a grill fueled by charcoal or wood so the food will be infused with the smoky flavor. It is also possible to cook it on a stove, but further adjustments in the cooking technique is needed to have a smoky flavor.

%%% (5)Cooking food in tandoori oven has been around for approximately five millennia. Remains of the clay oven has been excavated in the Indus River valley, present-day Afghanistan, Pakistan, Northwest India, Iran, and Central Asia. Conquest by Emperor Babar, the founding emperor of the Mughal dynasty, contributed to the spreading of tandoor-based cooking. (3) Tandoori ovens are not prevalent in the average Indian home because they are expensive to fabricate, install, and maintain. (5) Authentic Tandoori cuisine in urban areas can often be found in specialty restaurants. (7) However, in rural areas in India like Punjab, the tandoori oven is considered a social institution, for a tandoori oven is shared among the community. Women would go to the oven place with atta or dough along with their marinated meats to meet up with their neighbors and friends, so they could converse and share stories while waiting for their food to cook. The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoori ovens became rare. It is not uncommon for people to bring food to their local bakeries to cook it there at a fair price. Because of the growing inaccessibility of a tandoori oven in urban areas, especially in cities outside of Southern Asia, people have developed ingenious techniques to replicate the cooking process and the food without the use of the oven. (4) Common alternatives include an oven or a grill fueled by charcoal or wood so the food will be infused with the smoky flavor. (5) It is also possible to cook it on a stove, but further adjustments in the cooking technique is needed to have a smoky flavor.

Tandoori ovens are not prevalent in the average Indian home because they are expensive to install and maintain. (5) Authentic Tandoori cuisine in urban areas can often be found in specialty restaurants. (7) However, in rural areas in India like Punjab, the tandoori oven is considered a social institution, for a tandoori oven is shared among the community. Women would go to the oven place with atta or dough along with their marinated meats to meet up with their neighbors and friends, so they could converse and share stories while waiting for their food to cook. The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoori ovens became rare. It is not uncommon for people to bring food to their local bakeries to cook it there at a fair price. Because of the growing inaccessibility of a tandoori oven in urban areas, especially in cities outside of Southern Asia, people have developed ingenious techniques to replicate the cooking process and the food without the use of the oven. (4) Common alternatives include an oven or a grill fueled by charcoal or wood so the food will be infused with the smoky flavor.

Preparation (1) Tandoori bread is made by kneading flour, active dry yeast, salt, and water together until the dough becomes uniformly firm. Then, it is divided by serving sizes, proofed or set aside for fermentation, docked or poked holes through, and pasted to the walls of the oven until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish brown crust color. (4) Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, seekh kebob, or chicken Moghlai. (3) Meals made in the tandoori oven come out moist and tender, with a hint of infused smoky flavor, which makes it a special delicacy in Southern Asia.