User talk:Hashmita7/sandbox

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You should continue to write the section you proposed " History from a religious perspective and from the perspective of the sugarcane industry in India" and clean up the citations, etc within the rest of the Jaggery article. You might want to put the religious perspective piece between ORIGINS and USES. You will be busy the next few weeks

Food History

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Week 2: Evaluate an article

Slow Food

This lead of the article could be longer and use citations – four factual statements are made in it but without any reference. They are also paraphrased from the “about us” section of the Slow Food organisation website. The cited source, for example in reference 1. and 2., is often the official website of the movement, which may not be a reliable source. This is especially true considering that the topic should address the movement as a bigger picture itself rather than the “Slow Food” organisation. There are several claims that still require citations, particularly statements like “As of 2013, Slow Food USA has a membership of roughly 12,000, down from over 30,000 in 2008” that have statistics in them. The “Critcisms” section, although well-cited, needs more diverse points of view because it currently includes only one perspective.

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Week 3: Add to an article

Fertile Crescent

The Fertile Crescent flora comprises a high percentage of plants that can self-pollinate, but may also be cross-pollinated. These plants, called "selfers", were one of the geographical advantages of the area because they did not need to be dependent on other plants for their own multiplication.

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Week 4: Possible Topics

- History of Jaggery:

"Gud" From Laudan's Cuisine and Empire, religious significance of sugar and jaggery + how it was historically produced and presented (in the form of sweets) as an offering to gods in Hinduism. Ferro-Luzzi, G. Eichinger. “Food for the Gods in South India: An Exposition of Data.” Zeitschrift Für Ethnologie, vol. 103, no. 1, 1978, pp. 86–108. JSTOR, JSTOR. www.jstor.org/stable/25841633 How jaggery formed the basis for several South Indian sweets + as an offering. Ferro-Luzzi, Gabriella Eichinger. “The Logic of South Indian Food Offerings.” Anthropos, vol. 72, no. 3/4, 1977, pp. 529–556. JSTOR, JSTOR, www.jstor.org/stable/40459138 What jaggery - History of Biryani: Debated origins, more depth on different theories

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Week 5: Finalised Topic + Sources

- History of Jaggery:

· "Gud" From Laudan's Cuisine and Empire, religious significance of sugar and jaggery + how it was historically produced and presented (in the form of sweets) as an offering to gods in Hinduism. · Ferro-Luzzi, G. Eichinger. “Food for the Gods in South India: An Exposition of Data.” Zeitschrift Für Ethnologie, vol. 103, no. 1, 1978, pp. 86–108. JSTOR, JSTOR. www.jstor.org/stable/25841633 How jaggery formed the basis for several South Indian sweets + as an offering. · Ferro-Luzzi, Gabriella Eichinger. “The Logic of South Indian Food Offerings.” Anthropos, vol. 72, no. 3/4, 1977, pp. 529–556. JSTOR, JSTOR, www.jstor.org/stable/40459138 · Rao, P. V. K., Madhusweta Das, and S. K. Das. "Jaggery–a traditional Indian sweetener". 2007. http://nopr.niscair.res.in/bitstream/123456789/854/1/IJTK%206(1)%20(2007)%2095-102.pdf?utm_source=The_Journal_Database&trk=right_banner&id=1414984784&ref=e5804ff9055c83c6dc337b568aedb7be · Galloway, J. H. "The Sugar Cane Industry: An Historical Geography from its Origins to 1914." Canadian Journal of History, 26(2), pp. 365–366 https://books.google.com/books/about/The_Sugar_Cane_Industry.html?id=Y96agmiQP7gC · Chaudhari, B.B. Peasant History of Late Pre-colonial and Colonial India, vol. 8, 2008. https://books.google.com/books?id=ljmIJySEm4UC&lpg=PA419&ots=wWlSxWy-Cu&dq=gur%20sugar%20history&pg=PA418#v=onepage&q=gur%20sugar%20history&f=false · Weld, William Ernst. Studies in History, Economics, and Public Law, Issue 206, 1920. New York: Columbia University Press. · Singh, J., Singh, R.D., Anwar, S.I. et al. Sugar Tech (2011) 13: 366. https://doi.org/10.1007/s12355-011-0110-4 · Singh, J., S. Solomon, and D. Kumar. "Manufacturing jaggery, a product of sugarcane, as health food." Agrotechnol S11 7 (2013): 2. · Singh, Jaswant, et al. "Alternative sweeteners production from sugarcane in India: Lump sugar (Jaggery)." Sugar Tech 13.4 (2011): 366-371. · Shahi, H. N. "Sustainability of jaggery and khandsari industry in India." Status, problems and prospects of jaggery and khandsari industry in India (1999): 19-27. · Baboo, Bangali, and S. Solomon. "Nutritive sweeteners from sugar crops. Development of jaggery/gur, khandsari and syrup industry in India." Sugarcane agroindustrial alternatives (Eds GB Singh and S Solomon) IBH Publishing Co Pvt Ltd, New Delhi (1995): 289-312 · Krishna, Priya. “GO COOK WITH JAGGERY, THE ESSENTIAL SWEETENER OF INDIA.” Saveur, Saveur, 11 Jan. 2017, www.saveur.com/jaggery-indian-sugar-dessert · "definition of 'Gur'.” The Economic Times, India Times, economictimes.indiatimes.com/definition/gur. · [1] [2] Jaffé, W.R. "centrifugal cane sugar (NCS) (panela, jaggery, gur, muscovado) process technology and the need of its innovation" (PDF). www.panelamonitor.org. Retrieved Aug 27, 2014 · Laudan, Rachel. Cuisine and Empire: Cooking in World History. 1st ed., University of California Press, 2013. JSTOR, www.jstor.org/stable/10.1525/j.ctt7zw1x6. ___________________________

Week 6: Draft

Jaggery: I plan on cleaning up the article (there are broken links and almost no citations, introduction needs a little development), as well as adding a section on the history from a religious perspective and from the perspective of the sugarcane industry in India.

- (Laudan's Cuisine and Empire) religious significance of sugar and jaggery + how it was historically produced and presented (in the form of sweets) as an offering to gods in Hinduism. A history of jaggery from the perspective of Hinduism, Buddhism, and religion in general. - Jaggery as main sugar base in prasadam and other sweets - How it came out of the sugarcane industry - What’s is its significance in the sugarcane industry

Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas. It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.

The juice obtained was boiled down to solid “guda”, today jaggery, and also to obtain “khand”, a partially centrifuged sugar, which today is khandsary, (Kew 2014) still a quite important industry in South Asia. In 1813 the British chemist Edward Charles Howard invented a method of refining sugar that involved boiling the cane juice not in an open kettle, but in a closed vessel heated by steam and held under partial vacuum. Further gains in fuel-efficiency came from the multiple-effect evaporator, designed by Norbert Rillieux in Louisiana (perhaps as early as the 1820s, although the first working model dates from 1845). This system consisted of a series of vacuum pans, each held at a lower pressure than the previous one. The vapours from each pan served to heat the next, with minimal heat wasted (Vaughan 2002).

Unrefined, it is known by various names, including panela and muscovado, in other parts of the world.

NPR:

· Sugar linked to Buddhism—Bihar, chewed sugarcane

· Crushing sugarcane to extract juice started in India

· Idea to boil juice to thick syrup—or solid form—jaggery

· Jaggery used to be made of sugarcane—even today when refined sugar is widely available, jiggery is prided to be made the old way

· Sugar makers used to have their own ways of figuring out when it was ready—boiled at 1180C for 2 hours. Before thermometers, doneness would be measured by rolling hot viscous liquid into ball, cooling it down by water, and throwing it against the pan, if a hard “cling” sound was heard, it was ready.

· Palm jaggery also exists—nectar of palm trees, coconut trees, Palmyra palms, fishtail palms, date palms.

· Cultural significance: date palm jaggery

History of Jaggery: 1000-1500 words (Complete by 12/14)

- What was it made of?

- Where +when it came from

- How was it discovered/manufactured?

-What was it used for?

-Why was it important?

Etymology: 150-250 words (Complete by 12/14)

(Since section already exists), add to it + cite from linguistic sources

Religious + Cultural significance (Integrate under "Uses" or find citations for already existing information) 500-750 words (Complete by 12/14)

- Different religious meanings + sources in the north vs south

In modern times: ~250 words (Complete by 12/14)

Cleaning up article (Complete by 12/19)

- Needs citations (or non-broken links for current citations) + fixing of sentences--use current sources

- Make the sections different, link keywords to other pages

———— Comments (Elijah):

Honestly great. I think you address some solid shortcomings of the article in its existing state. Really good first paragraph, 100% necessary info. Second paragraph was informative as well, but a few of the sentences felt like they went on for a bit and could use a little chopping up. Also, as a wikipedia reader, I would love to see those names in the end (of the inventors as well as inventions) as links so I can jump right to those wiki pages. Also I would have written that last sentence as "Unrefined jaggery is known by various names such as panela and muscovado in other parts of the world." (If I understood it correctly) But otherwise, I think your draft is great. — Preceding unsigned comment added by Hashmita7 (talk • contribs) 16:31, 16 December 2017 (UTC)[reply]

Peer Review Hi,these are some comments i had on your draft. I think you have a great topic and im interested to learn more about it. I saw all the things you ntend to write about like the religious significance and the significance of it which i think is perfect and what the article needs. What you have so far is a good entrance for talking about jaggery since you talk about what it is and how its made. You brought up how its used to make market delicacies and i think it would be a good addition to include some of those delicacies or what dishes jaggery is used to make. Also since you talk about the history of how jaggery is originally made maybe you could talk about how its produced today. It would be good to go back and add in your citations when you are ready and connect your article back to other articles. Great job!Khatijajaffer (talk) 22:35, 15 November 2017 (UTC)[reply]