User:Snb419/sandbox

Shira- While we appreciate that you are restructuring the ROASTED SWEET POTATO article in a more logical fashion, you haven't really provided much new material. You need to find additional scholarly sources. What you are using now are all either commercial or blogs. Don't forget that this is a history course so you need to provide some historical perspective regarding roasted sweet potatoes as a street food. Look at travel guides, Asian databases, historical Asian newspapers (in English), etc.

Article Evaluation

The article Garum can use some more information about how it was saved exclusively for the elite since it took so long to make, and the lower classes didn't have the resources to do so.

The article spends too much time talking about Liquamen, and not about Garum itself.

Ancient Roman cuisine

First paragraph can use more information about the food itself, rather than the roman empire.

This is mentioned in the article: "and also believed that if a sick person ate a great deal of cabbage and bathed in his urine, he would recover". This is irrelevant to the article.

Garum should be expanded upon since it was such a central part of the diet.

"Kitchens that did have roofs must have been extremely smokey, since there were no chimneys, only high windows or holes in the ceiling." - irrelevant to the article

Many sources do not have a link following it.

Ghee

More info necessary on the history of ghee and the people who ate it.

Possible Topics

roasted sweet potato-

article needs elaboration about sweet potatoes served as street food in china

more details necessary about how to roast a sweet potato

more info necessary on the history of roasted sweet potatoes in other parts of the world (specifically America)

China

In China, yellow-fleshed sweet potatoes are roasted in a large iron drum and sold as street food during winter. They are called kǎo-báishǔ (烤白薯; "roasted sweet potato") in mainland China and kǎo-dìguā (烤地瓜; "roasted sweet potato") in Taiwan, as the name of sweet potatoes themselves vary across the sinophone states and regions.

Korea

Sweet potatoes roasted in drum cans, called gun-goguma (군고구마; "roasted sweet potato"), are also popular in both North and South Korea. The food is sold from late autumn to winter by the vendors wearing ushanka, which is sometimes referred to as "roasted sweet potato vendor hat" or "roasted chestnut vendor hat". Although any type of goguma (sweet potato) can be roasted, softer, moist varieties such as hobak-goguma (pumpkin sweet potato) are preferred over firmer, floury varieties such as bam-goguma ("chestnut sweet potato") for roasting.

In South Korea, roasted sweet potatoes are dried to make gun-goguma-mallaengi (군고구마 말랭이), and frozen to make ice-gun-goguma (아이스 군고구마). Although gun-goguma has traditionally been a winter food, gun-goguma ice cream and gun-goguma smoothie are nowadays enjoyed in summer.

Japan

In Japan, similar street food is called yaki-imo (焼き芋; "roasted sweet potato") and sold from trucks during the winter.

Roasted Sweet Potato

Roasted sweet potato is a popular winter street food in East Asia, as well as a popular dish in households worldwide. Sweet potatoes are nutritionally dense, and are a good source of food and animal feed throughout Asia. In fact, 86% of the world's sweet potato supply comes from Asia, and 80% is from China alone. Roasted sweet potatoes are commonly served roasted on the streets of Asia.

Thousands of years ago in Asia, the urban poor moved from rural areas to cities in search of work. Since they were mostly uneducated, many of them began working in factories, and needed quick, cheap, nutritious food while they worked. Street vendors began selling food items on the street at good prices for these urban workers. Vendors did not make a large profit and often had to move around from place to place, but their items were in high demand since they were sold at good prices and vendors were able to support themselves.

China

Vendors often grow the potatoes themselves and roast the potatoes in barrels containing coals. They then showcase the finished potatoes on top which patrons choose before purchasing. The Chinese believe that eating roasted sweet potatoes during the winter is beneficial for removing the body's dryness. They are also nutritionally dense, considering their fiber content, complex carbohydrates, protein, vitamin A and C, iron, and calcium.

Korea

Bam goguma, or chestnut potatoes, have a dry texture when cooked. When roasted, they taste similar to chestnuts, hence its name.

Mul goguma, or water sweet potatoes, have more moisture and are preferred for roasting. They are thinner, longer, and have a darker colored flesh when cooked than the other varieties of sweet potatoes in Korea.

During the winter, sweet potatoes are roasted in barrels and sold on street corners and subway stops in sheets of newspaper. They are one of the healthiest street foods one can find because they lack extra sugar and salt.

At the Guam Farm, a popular activity in the fall and winter is eating roasted sweet potatoes.

Japan

In Japan, Yaki Imo is sold in pieces of newspaper, just like in Korea. They are sold by Ishi-yaki-imo-ya, who stone bake them. More recently, a drink came out which tastes like roasted sweet potatoes and is sold in vending machines throughout Japan. One popular spot to buy these roasted sweet potatoes is Marujun Yakiiimo in Hekinan, Aichi. The potatoes are roasted in stone ovens that give them a crunchy exterior and a soft, sweet interior. In Okinawa, on the Western Coast of Japan, the potato of choice is Beni Imo, which is purple on the inside as opposed to a pale yellow.

http://www.sh-streetfood.org/kao-di-gua-roasted-sweet-potato-%E7%83%A4%E5%9C%B0%E7%93%9C/

http://crazykoreancooking.com/foodandculture/Koreas%20Love%20Affair%20with%20Sweet%20Potatoes

https://asahiimports.com/2015/02/11/yaki-imo-grilled-japanese-sweat-potatoes/

http://allrecipes.com/recipe/241834/oven-roasted-sweet-potatoes/

https://blogs.loc.gov/inside_adams/2010/11/a-sweet-potato-history/

https://cipotato.org/sweetpotato-in-asia/

Peer Review Natalie Wester

• I suggest to perhaps add in historical facts about the origins of the sweet potato. Talk about how it was indigenous to the New World and how to became cultivated in Asia.
• I think you should probably only add information about modern sweet potatoes in a few countries, otherwise you might have to tackle way too much information.
• Adding in creative images and recipes could be helpful in your article

"Peer Review Joseph Zeleke" -Echoing off of Natalie's review, I think there needs to be much more attention focused on the historical aspect of roasted sweet potatoes across the different regions.

-The information about the sweet potato is well researched and provides meaningful additional commentary to the article.