User talk:Lory.H/sandbox

Hello Lory.H (talk) 17:56, 21 March 2012 (UTC)

I FIGURED OUT HOW TO USE THE SANDBOX !! So below will be the steps on how to access Lory's Sandbox:

1. Go to the CCT assignment page (links posted in your own user talk pages)

2. Click the link on the last line, "(User:Lory.H/sandbox)"

3. This will take you to Lory's Sandbox page, to join the conversation, you have to click the 'talk' tab at the top of the page (this is the most crucial step)

4. Now talk, and let's get this project done! (For the knowledge of the group, just post a word or two saying you understand how to use the group talk page and are able to access it) DON'T FORGET TO SIGN THE PAGE WITH 4 '~'

5. Also for the ease of access, just click the star at the top of the page; this will add the group talk page to your 'watchlist' making it easy to access, i would also suggest you do the same with the our topic page (Pasta)

Alyha.s (talk) 18:57, 22 March 2012 (UTC)

Let's split the work up tonight. How many sub categories are we working with? De.Wong (talk) 19:03, 22 March 2012 (UTC)

I've added the new section "How to make pasta" on the sandbox page. But I'm not sure if I'm doing it right. Do we just add all the changes to the sandbox? De.Wong (talk) 19:38, 24 March 2012 (UTC)

I think we should add a new section on dried pasta vs fresh pasta. De.Wong (talk) 15:41, 26 March 2012 (UTC)

Hey Deana this is late, BUT, yes lets split up the work. Also i've looked at your "how to make pasta" section on the snadbox and i don't know if it's supposed to be there OR on the talk page, here? I think we should ask someone about that,but i'll check the assignment page and the slides that Micheal posted again. And yes i think we should do a section on dry pasta vs. fresh pasta! Deana can you also post the links conating information on pasta on here, i think they'd really help us all! So the following is how we should divide up the work: (please do comment on how we can improve on the categories i have chosen to elaborate on and if someone wants a different part or has any question PLEASE do ask!)

KONARK - Add to the section labelled "History", there is alot more that can be covered; use what deana has previously written and incorporate it into your information. Further, you will be doing the major part of the final edit (since your skills clearly surpass ours)

DEANA - Under the section of "Varieties", you will be writing a subheading labeled "Fresh Pasta vs. Dry Pasta"; also we will take the information you have already written on "how to make pasta" and make it into a separate section between "International adaptations" and "Regulations". Don't worry about the placement and what not as we will do that in the end. Just rememeber to go check your work on "how to make pasta" again and see you can add any more information.

LORY - As done on the sandbox page, we will make a subheading labelled "storing pasta" under "how to make pasta" and the inofrmation you have written on storing pasta will go there. Also you could you find information on the nutrition of pasta. We will create a section labelled "Nutrition of pasta" and your information will go under there; this section will be located between the sections of "Ingerdients" and "Varieties".

ALYHA - I will be adding to the section of "international adaptations" and creating a section called "Misinformation about pasta", further i will format everything to what i have listed above and i have already taken the screen shots of the wiki page before our edits.

I hope everyone is okay with the distribution of work and believe it to be fair, once again if you have any questions or concerns, post them here and we will try our best to help each other solve them; and i apologize for any spelling or punctuation errors made in the entire post. Also i would like to remind you to try and have most of our conversations here and NOT in the BB group. This project is due in two days so please lets hurry with getting the information so Konark can edit it and i can format it in time and then most importantly, so Lory can post it on time to the wikipage. Lastly, we need to assign someone to email micheal all of the information as described in class today. I don't mind volunteering. GOOD LUCK GROUP !! Alyha.s (talk) 18:38, 27 March 2012 (UTC)

Wait, how does "how to make pasta" fit into "regulations"? And I don't think it should go under cultural adaptations because I only have information on one way of making pasta, and I don't think different cultures have different ways of making it anyways. Can we just leave it since we need to create more sections? De.Wong (talk) 21:00, 27 March 2012 (UTC)

Deana i think what i wrote confused you, let me make it clearer; your information on "how to make pasta" WILL BE ITS OWN SECTION, the section as a whole will be placed after "cultural adaptations" and before "regulations". I hope that made it clearer; the sections will be separate! :) Alyha.s (talk) 00:29, 28 March 2012 (UTC)

Okay it makes sense to me now thanks. De.Wong (talk) 01:57, 28 March 2012 (UTC)

So we will be meeting tomorrow at 12:00pm (noon)in the CCT Computer Lab by room 1080, so see you all then! Alyha.s (talk) 04:34, 28 March 2012 (UTC)

Let's have everything done by 7:00pm today. De.Wong (talk) 16:39, 28 March 2012 (UTC)

Hey Lory, i found a really good website you can use for your "nutritional value", this is the link: http://www.ilovepasta.org/nutrition.html Alyha.s (talk) 17:02, 28 March 2012 (UTC)

Here are some websites you can use for history: http://www.pasta-recipes-by-italians.com/history-of-pasta.html http://www.inmamaskitchen.com/FOOD_IS_ART/pasta/historypasta.html http://www.lifeinitaly.com/food/pasta-history.asp http://www.enotes.com/pasta-reference/pasta-178091De.Wong (talk) 17:07, 28 March 2012 (UTC)

I found a book about pasta so I am going to also pull some information out of that as well Lory.H (talk) 17:18, 28 March 2012 (UTC)

I don't think we should combine the fresh pasta and dried pasta sections together because I've added enough information for both to stand on its own. De.Wong (talk) 22:35, 28 March 2012 (UTC)

Okay, I'm basically finished with my part so Konark can start editing my sections. But if you guys think I need to add more information to any section I've created, just let me know. De.Wong (talk) 23:30, 28 March 2012 (UTC)

Deana your information is great and same to you Lory! Has Konark finished or started editing the information? And where is his addition to history? I've change my contribution to add a lot more to "Miscellaneous facts about pasta" since i couldn't find much about the 'cultural impact of pasta' or any additional facts about 'international adaptations', but i'll keep looking :) Also when is the deadline for me to email Micheal? Alyha.s (talk) 00:27, 29 March 2012 (UTC)

Everyone please send me your LAST NAMES and STUDENT NUMBERS ASAP; it's okay if you don't want to post them here due to privacy issues, but please bbm ASAP! Thank you! Alyha.s (talk) 00:42, 29 March 2012 (UTC)

Deana can you please check this information? Thank you! Alyha.s (talk) 02:24, 29 March 2012 (UTC)
 * For the production of one billion pounds of pasta, you would need 2,021,452,000 gallons of water – that is enough to fill approximately 75,000 Olympic-size swimming pools.
 * One billion pounds of pasta is approximately 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – that is enough to circle the earth's equator nearly nine times.
 * By federal law, a noodle must contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn't a noodle.
 * Cooked al dente (al-DEN-tay) literally means "to the tooth," which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.
 * Pasta comes in many different colors. Most pasta is cream-colored, but some is made using spinach making it green, red pasta that is made using tomato, gray pasta that is made using squid ink, and some pasta is called "cellophane" because it becomes transparent when cooked.
 * The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.
 * Pasta is one of America’s favourite foods. In 2000, 1.3 million pounds of pasta were sold in American grocery stores.
 * Top-quality pasta is made from durum wheat. According to the North Dakota Agricultural Statistics Service, about 73% of the durum wheat grown in the U.S. is grown in North Dakota. American-grown durum wheat is considered among the best in the world and the pick of the crop is earmarked for domestic use, ensuring a finished pasta product second to none in the world.
 * Approximately 2.75 million tons of pasta is made in Italy each year, while the United States produces nearly 1.9 million tons per year.
 * There are more than 600 pasta shapes produced worldwide.

Alyha, i think you should paraphrase the information and don't forget to cite it. De.Wong (talk) 02:32, 29 March 2012 (UTC)

Okay thanks, i did it! Also i moved the information Lory had in "Additional Facts" into the introduction of Pasta section :) Alyha.s (talk) 03:14, 29 March 2012 (UTC)

I added more info into the nutrition section. Our page is looking pretty good guys, good job Lory.H (talk) 03:42, 29 March 2012 (UTC)

So I added a comment which wasn't posted for some odd reason. But nonetheless a few hours ago I posted how I was going to have a look at the structure of the page and add a bit to the history.KokiSab (talk) 06:48, 29 March 2012 (UTC)

I recently added a bit more to the history of Pasta. More specifically its evolution as a staple food and incorporation in contemporary cuisine.KokiSab (talk) 06:50, 29 March 2012 (UTC)

I feel like the information has been properly structured since we have the right amount of statistics and background information. That's why I have decided that the structuring and formatting is perfect the way it is. We have enough information and it isn't too overwhelming. As a reader we have provided an excellent informative page on the evolution of Pasta and gone into enough detail. Good job guys.KokiSab (talk) 06:56, 29 March 2012 (UTC)

Hey Konark, Deanna and i were re-reading the final information so i could post the final draft, however we found multiple grammatical errors, so could you please edit the work again. ASAP! Alyha.s (talk) 14:32, 29 March 2012 (UTC)

Lory, can you look over your information again? The sentences don't seem to flow nicely in the paragraphs. Thank you De.Wong (talk) 14:40, 29 March 2012 (UTC)

Lory, I've edited your parts as much as possible, but can you please look over your section one more time? De.Wong (talk) 14:52, 29 March 2012 (UTC)

Hey i'm having a look at the grammar once again since Deanna and Alyha spotted out a few grammatical errors. I also added some information on the history of Pasta that I found interesting to add to the overall effect.KokiSab (talk) 15:52, 29 March 2012 (UTC)

I just posted all of our information on the pasta wikipedia page, it looks beautiful :')! Well done guys! Alyha.s (talk) 17:18, 29 March 2012 (UTC)