Talk:Korean cuisine/GA2

GA Review

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Reviewer: Jappalang (talk) 06:30, 30 August 2010 (UTC)

GA review (see here for criteria)

1. It is reasonably well written.

   a (prose): b (MoS for lead, layout, word choice, fiction, and lists):

   Although I marked this pass, there are still some niggles that need to be resolved below.

2. It is factually accurate and verifiable.

   a (references): b (citations to reliable sources): c (OR):

   Lots of issues, see below.

3. It is broad in its coverage.

   a (major aspects): b (focused):

4. It follows the neutral point of view policy.

   Fair representation without bias:

5. It is stable.

   No edit wars, etc.:

6. It is illustrated by images, where possible and appropriate.

   a (images are tagged and non-free images have fair use rationales): b (appropriate use with suitable captions):

   See below.

7. Overall:

   Pass/Fail:

   On hold: final judgment depends on resolution of the issues pointed out.

   No work was even started within 7 days. Jappalang (talk) 03:41, 8 September 2010 (UTC)

Item 1 issues:

• "Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal as an accompaniment to rice along with other banchan."

  This sentence seems to be somewhat clunky (squeezing in several ideas); can it be rephrased?

• "A light hand is usually used in the seasoning of these soups usually utilizing ganjang and sesame oil."

  Might I suggest: "A light hand is usually applied to the seasoning of these soups, which usually uses ganjang and sesame oil."?

• "During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries."

  It seems some words are missing here...

• "In the past, when the royal court maids called sanggung, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace."

  I think this can be broken into two or more shorter, simpler sentences.

Item 2 issues:

Several unsourced statements:

• Last three sentences of Prehistoric
• 20th century to the present: "... and the stew called budae jjigae, which makes use of inexpensive meats such as sausage and Spam, originated during this period."
• Vegetables: "Medicinal herbs such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis are often used as ingredients in cooking, as in samgyetang. Koryo-saram is famous in FSU for spiucey carrot sallad, known as "korean sallad", which is not known in Korea."
  • By the way, what is FSU?
• Opening two paragraphs of Prepared dishes
• Kimchi: "There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercially produced kimchi this practice has become less common."
• Noodles: the two bulleted items
• Entire section of Banchan
  • By the way, why is Namul in bold?
• Anju (side dishes accompanying alcoholic beverages): entire section
  • Why is the heading's "Anju" in italics?
  • Why is there a space between Jokbal and the colon?
• Alcoholic beverages: second and last paragraphs
• Rice cake and sweets: "Yaksik is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients while chapssaltteok is a tteok filled with sweet bean paste.", second paragraph, and "Yeot is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time."
• Regional cuisine: "... are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times."
• Vegetarian cuisine: entire first paragraph
• Street food: entire paragraph
• Dining etiquette: last clause of opening paragraph, entire fourth paragraph

Furthermore, certain sources have issues as follow:

• What makes LifeScript.com a reliable source?
• The same for Food in Korea, which also has Network errors.
• The same for DBpia, which yields a blank page
• This link to a reliable source, http://english.chosun.com/english/contents/magazine/2001/Cuisine200111_1.html, is dead.

The formatting for the items in the Bibliography seem to be inconsistent; why the "taken from", instead of listing publishers and such?

Item 6 issues:

• File:Goguryeo-Gakjeochong-Inner life.jpg

  License is incorrect, the photographer is not likely to be dead for more than 70 years. I suspect we are going for a PD-Art?

  What is the date of the subject?

  Source is dead. Alternative photographs at http://www.science.go.kr/center/kor/html/dbinf/sci/resi/resi_1048.jsp, http://mtcha.com.ne.kr/korean-photo/goguryo/photo1-silnaisainghoal.htm, http://news.donga.com/view.php?id=Print_Donga%7C3%7C20040209%7C8027943%7C1, http://kr.blog.yahoo.com/goam66/1927.html?p=2&pm=l&tc=24&tt=1282023545, and http://culturedic.daum.net/dictionary_search2.asp?mode=content&dircode=0&query=-%B1%B8%B7%C1&pageSn=711, but another version has to be uploaded separately and the proper information provided (I do not read Korean so am of no help here).

• File:Mul Naengmyeon with Mandu.JPG

  What proof is there that User:Zenkimchi is one of the authors (and actual copyright holder) of a site that reserves all its rights to its contents?[1]

  Is it possible opencage.info has photos of this dish?

• File:Korean.food-Namul-02.jpg

  Please provide a description in English.

• File:Makgeolri.jpg

  Please translate the information.

As such, I withhold judgment for the moment. Jappalang (talk) 06:30, 30 August 2010 (UTC)

I reviewed the last GA for this article, and I had fairly serious remarks about 2 (focus) and 4 (neutrality). Some of these have not been addressed properly since the last nomination. Anyone who wants to read the details should check out Talk:Korean cuisine/GA1. In this review they are passed by without any comments. Does this mean that the previous review is irrelevant as long as the (rather technical) quibbles of this review are fixed?

Peter ^Isotalo 19:16, 6 September 2010 (UTC)

According to the instructions given, yes. GAN is a single reviewer process—one person makes the decisions (pass, fail, hold, or to ask for another opinion). The restriction is that no one can interfere with someone else's decision to hold. If anyone disagrees with the decision of a reviewer, he or she is free to bring the article concerned to WP:GAR, where it then becomes a community decision. As far as I can tell, that is how the GA process is run: a one person rule, different from FAC's reliance on a pool of supports and a delegate's decision.

My assessment of this article follows the guidelines for GA (WP:WIAGA). On regards to the first review's issues with focus and neutrality, I do not see it with the criteria in mind. Most of what is raised there relates to the history presented in this article and I agree with the editor's view that history of a nation plays a part in its cuisine. The GA criteria calls for a broad coverage, which I take to mean without going into too much detail as well (just enough to satisfy most readers). I view the first review's concern as wanting that level of detail, which I think is more appropriate for FA-level and GAs are "articles considered to be of good standard but which are not featured article quality."

Regardless, it seems that no one is picking up the baton to improve this article and the 7-day limit (without a single edit in that time) is about to be up in about 5 hours time. Jappalang (talk) 01:21, 7 September 2010 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.