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GA Review

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Article (edit | visual edit | history) · Article talk (edit | history) · Watch

Reviewer: Sainsf (talk · contribs) 02:51, 1 March 2016 (UTC)[reply]

The article looks good, will review. Sainsf <^>Talk all words 02:51, 1 March 2016 (UTC)[reply]

Lead

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  • Citations do not look really good in the lead. That's what other reviewers have suggested to me. All facts of the lead should be included in the main body, and the citations should go there.
  • Why is there no infobox here?
  • Southeast Asia Why is "S" in caps?
  • Link fermentation
  • Naem typically has a short shelf life and can be time-consuming and labor-intensive to prepare. I guess a better phrasing would be "Naem typically has a short shelf life, which can be extended through refrigeration. The sausage can be time-consuming and labor-intensive to prepare.
  • The first line of the third para seems to repeat the "is often" phrase.
  • In this instance it seems fine to use the phrase twice, because it denotes that the product is often eaten raw, and is also often accompanied with the named foodstuffs. Omission of one of the "is often" phrases would make the sentence less precise. North America1000 06:47, 2 March 2016 (UTC)[reply]
  • It is used as an ingredient in various dishes Please add an example.
  • Is ginger not too common to be linked?
  • Neutral. Linking ginger seems to be in order, because it's not necessarily an ingredient that is used commonly in many dishes. It's possible that people may not be knowledgeable about what it entails, but I also wouldn't object if the link were to be removed. North America1000 06:41, 2 March 2016 (UTC)[reply]
Hmm, I think it is better to keep the link. Sainsf <^>Talk all words 06:58, 2 March 2016 (UTC)[reply]
That works for me. North America1000 07:47, 2 March 2016 (UTC)[reply]

Prominence

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  • I think a better name for this would be "In popular culture".
  • I disagree, because in this instance I feel that "Prominence" is more accurate, whereas "In popular culture" could be misinterpreted by readers as having less importance. For example, these types of sections are used in many articles to list various miscellaneous mentions of a topic in popular culture. North America1000 07:52, 2 March 2016 (UTC)[reply]
Oh, I see. Sainsf <^>Talk all words 07:53, 2 March 2016 (UTC)[reply]
@Sainsf: E.g. see 7 and 7 § In popular culture. North America1000 07:56, 2 March 2016 (UTC)[reply]
It's clearer to me now. Thanks. Sainsf <^>Talk all words 07:57, 2 March 2016 (UTC)[reply]

Microbiology

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  • Link lactic acid - it is the first mention in the main text
  • Naem is not in italics in the last line

Use in dishes

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  • How is this section different from "Variations"? I suggest a merger.
  • The vital info on preparation is only in the lead and not here.
  • Naem phat wun sen sai khai No Thai for this?
  • Another user added the translations to the article. I am presently unable to provide translation with a certainty of accuracy (using Google Translate, which may create incorrect results). North America1000 07:04, 2 March 2016 (UTC)[reply]
  • Are we talking of pork in general or naem or som moo in the first few lines?
  • A restaurant named Serenade Serenade in double quotes
  • You mean Bangkok, right?
  • glass noodles and egg egg in plural
  • such as spring onion and red pepper Onion in plural
  • Please link cilantro and spring onion
  • risotto, slaw, shiitake mushrooms, herbs and cooked sea scallops Linking would be appreciated here.
  • I love the gallery here, really great presentation!

Nutritional content

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  • Convert templates would be useful here
  • If kilocalories is linked, also link protein, fat and carbohydrate
  • vitamins B1 and B2, ferric iron and phosphorus Links?
  • The amount of these vitamins and minerals were unspecified What does "were" mean? If you are referring to some study, you can say "A <year (optional)> study showed the presence of vitamins B1 and B2, ferric iron and phosphorus in naem, but the quantities were unspecified."

Regulations on bacterial content

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  • The binomial names must be in italics
  • Convert templates would be useful.
  • I'm not sure if this is necessary in this instance. For example, per the gram article, "The gram is today the most widely used unit of measurement for non-liquid ingredients in cooking and grocery shopping worldwide." North America1000 07:25, 2 March 2016 (UTC)[reply]
I have seen them in use in several other articles (not food ones, I do not frequent them). Our task is simply to include them in the article, that is not a big deal. Sainsf <^>Talk all words 07:28, 2 March 2016 (UTC)[reply]
 Done. Convert templates have been added throughout the article (diff, diff). North America1000 07:43, 2 March 2016 (UTC)[reply]
  • Thai sour pork Oh, so is this a common name as well? Why is it not mentioned in the article?
This can be an issue. I think we need to contact Takeaway so that he/she may inform us on the credibility of the source and if he/she has confused naem with some other dish. Sainsf <^>Talk all words 08:00, 2 March 2016 (UTC)[reply]
  • I believe this has been resolved per my research and copy edits to the article. The content was merged from the Thai Sour Pork article (see permanent link), which was about Thai sour pork products in general. As such, I have rewritten content in the "Regulations on bacterial content" section to read "The bacterial content in Thai sour pork products is regulated." Essentially, all Thai sour pork products are regulated as such, so naem is simply included in these regulations. North America1000 09:16, 2 March 2016 (UTC)[reply]
  • After research, the term "Thai sour pork" does not appear to be an alternate name for naem. North America1000 10:04, 2 March 2016 (UTC)[reply]
Thanks a ton for your efforts. I believe this clears this issue as well. Sainsf <^>Talk all words 10:13, 2 March 2016 (UTC)[reply]
  • Thai sour pork also has Why have you used "also"?
  • Salmonella spp. Better write Salmonella species. Link Salmonella
A tiny one left here... Sainsf <^>Talk all words 10:14, 2 March 2016 (UTC)[reply]
  • @Sainsf: I have removed the content regarding Salmonella because it's unlikely that 25 grams of the bacteria would be possible to be present. This was likely a typographical error, but since the source is inaccessible, best to remove. North America1000 10:28, 2 March 2016 (UTC)[reply]
  • 0.1g --> 0.1 g check for similar instances.
  • What does "O157:H7" mean?
  • may cause sickness Any symptoms and cure?
It was just a suggestion, it's okay if there is no info just now. Sainsf <^>Talk all words 07:55, 2 March 2016 (UTC)[reply]
  • Can this section be merged with "Microbiology"?
  • Note: I believe the issue raised by Paul_012 at the article talk page needs to be taken into account. It would certainly be great if we could explore more of the naem 's role in southeast Asian cuisine than confine our knowledge just to Thai cuisine. Sainsf <^>Talk all words 03:07, 1 March 2016 (UTC)[reply]
Thanks for your efforts. That should do away with the issues. Sainsf <^>Talk all words 08:57, 2 March 2016 (UTC)[reply]

Northamerica1000 This article looks awesome now. The sources look fine, the text is better and the images fantastic. I believe this meets the GA criteria. I promote this. Sainsf <^>Talk all words 10:36, 2 March 2016 (UTC)[reply]

"Naem" from Thailand, Vietnamese "Nem chua", Laotian "Som moo", and northern Thai "Chin som"

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The article reies heavily on sources that specifically delve into the commercial manufacturing of Naem, and the chemistry involved, in Thailand without actually researching the history of the foodstuff itself. The article, as it stands now, reflects this preoccupation with the technical side of the subject.
I did a quick search for more information on the connection between Thai "naem", Laotian "som moo" and the Vietnamese "nem chua" and found the following links:
1. http://shesimmers.com/2010/12/khao-pad-nam-thai-style-fried-rice-with.html (*Also known as Nem chua in Vietnamese and som mu (ສົ້ມໝູ), literally “sour pork,” in Lao.)
2. https://books.google.com/books?id=BwsdIHinRfMC&pg=PA136&lpg=PA136&dq=nem+chua+thai+naem&source=bl&ots=st5hcSJ1vj&sig=uk20lr6W0JNZkcE5jnr4LSdsZ9Y&hl=en&sa=X&ved=0ahUKEwjsy67m56HLAhXIEywKHSTpADoQ6AEIUTAJ#v=onepage&q=nem%20chua%20thai%20naem&f=false (Also known as som moo (Laos) or nem chua (Vietnam))
3. http://pirun.ku.ac.th/~b5511304042/page/food.html (สูตรอาหารเวียดนาม : ขั้นตอนการทำแหนมเนือง; translation: "Vietnamese food recipe: How to make naem nueang")
4. http://www.canardumekong.com/2013/05/riz-saute-au-naem.html (Les Vietnamiens auront tout de suite reconnu que la charcuterie évoquée est ce qu'ils désignent par nem chua, qu'on peut traduire par nem aigre... il est toujours bon de rappeler qu'au Vietnam, il existe des mots génériques, classificateurs et qu'en cuisine, nem désigne une spécialité de porc haché, comme les boulettes nem nướng ou les célébrissimes pâtés impériaux nem rán, passés à la postérité en nem tout court.)
The article also seems to focus on the pork version of naem ("naem mu") as if that were the only type of naem. There is also, although less popular, naem made from beef (แหนมเนื้อ; naem nuea; see this Google image search.)
In addition, in northern Thailand the sausage is called "chin som" and can also be made from water buffalo (see http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=144).
It would seem that the article is not complete at the moment. - Takeaway (talk) 11:08, 3 March 2016 (UTC)[reply]

Northamerica1000, would you please look into this? It is not a GA issue actually, the review need not have waited for the expansion unless there was serious lack of info in the article. The discussion may be shifted to the article talk. Sainsf <^>Talk all words 13:54, 3 March 2016 (UTC)[reply]