Wikipedia:Quick guide to reviewing new articles: Difference between revisions

Revision as of 06:36, 12 May 2020

Revision as of 06:37, 12 May 2020

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Academic journals, newspapers and magazines may have reliable coverage of food. While some recipe books may include information about recipes, bare recipe instructions are primary (and often self-published) and thus don't contribute toward notability. Food articles often contain original research, and claims about a recipe's origins may be contentious; depending on the author, a cook book may be able to provide reliable information about ingredients or variations, but not necessarily its history. When evaluating articles about dishes, make sure to search for any listed synonyms, likely misspellings, or non-English names to verify that we don't already have an article about the subject. Similarly, the article may have been created at a title that is not actually the most [[WP:COMMONNAME|common name]] used by reliable sources, in which case it should be moved. In some cases, information about non-notable or borderline-notable foods may be better integrated into a broader article about a type of food or a national cuisine. Consequently, it's rarely appropriate to delete a food article outright.

National or ethnic cuisine articles, such as [[ItalianMexican cuisine]] or [[Jewish cuisine]], are almost always notable, although they may be poorly sourced, non-neutral, or far from complete

===Geography===

{{see also|WP:NGEO}}