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Wiki Education assignment: Research Process and Methodology - RPM SP 2022 - MASY1-GC 1260 200 Thu

This article was the subject of a Wiki Education Foundation-supported course assignment, between 27 February 2022 and 5 May 2022. Further details are available on the course page. Student editor(s): XXcP ( article contribs).

Sources for future article expansion

  • Brown, Tristan G. (5 March 2015), "Feasts of the Sacrifice: Ritual Slaughter in Late Imperial and 20th-Century China", All about China, Washington: Middle East Institute.

This is a fascinating account of how Eid al-Adha rituals led to Muslims/Hui becoming the usual butchers in western China not only for the imperial elite but also for mandatory state sacrifices to the Chinese gods (considered to be meat-eaters if not carnivores) and suspect Commies during the paranoid Nationalist era (since killing cattle could only be a plot to reduce agricultural output and undermine the state). It should probably be introduced here, as well as at religion in China, Hui cuisine, and similar pages. —  LlywelynII 00:17, 26 December 2022 (UTC) reply

Need link about the reason why few dairy products used by chefs

"Historically, many Chinese chefs tried not to use milk, because of the high rate of lactose intolerance among the Chinese population". There seems to be currently no links supporting that causal relationship.

https://www.foodpolitics.com/2019/04/whats-up-with-cheese-in-china/

The link above supports the claim, while it seems that there are few official sources regarding the causal relationship between few milk in traditional Chinese cuisine and high rate of lactose intolerance in China. Shenghan0329 ( talk) 01:02, 1 February 2023 (UTC) reply

The claim is not just hard to prove, but likely an instance of reverse causality. The predominant academic view is that lactase persistence (LP) has been selected in a subset of human societies (e.g. Northern Europe) because of the historical availability of milk (in turn, because of the domestication of cattle). One exception to this principle is that Central Asian nomads have readily accessible milk but generally do not have LP; instead they consume only fermented milk with reduced lactose (source: [1]), this can explained as a form of technological adaptation (fermentation) outpacing evolutionary adaptation (LP). The most likely reason that Han Chinese never developed either LP or fermented milk is that in recent evolutionary history, cow milk is simply unavailable in the interior plains of China where Han Chinese evolved because the agricultural conditions favor intensive farming over cattle-raising. The sale price of milk in China (imported) is still nearly four times the price of that in India today (source: [2]). When something is rare or expensive, it's not a surprise that it doesn't appear in popular cuisine. Ceconhistorian ( talk) 19:51, 21 April 2023 (UTC) reply

Wiki Education assignment: ESL Workshop

This article was the subject of a Wiki Education Foundation-supported course assignment, between 3 October 2023 and 31 October 2023. Further details are available on the course page. Student editor(s): L.Toast ( article contribs).

— Assignment last updated by EugeneC05 ( talk) 20:50, 10 October 2023 (UTC) reply

Reasons why stereotypes section should be cut

There are a number of reasons:

  • The article is "Chinese cuisine" and most of the material concerns the United States.
  • The statement about stereotyping Chinese people is not about Chinese cuisine.
  • Television and newspaper stories are not WP:Reliable sources.
  • A check of comparable articles on other national cuisines (found in the template at the bottom of the page) found none that had sections on stereotypes.

Hope this helps! ch ( talk) 05:52, 21 December 2023 (UTC) reply

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