Template:Did you know nominations/Hōchōdō
- The following discussion is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
The result was: promoted by Gatoclass (talk) 12:51, 13 December 2013 (UTC)
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Hōchōdō[edit]
- ... that hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands?
- Comment: I know this sounds like a “crazy Japan” item, but it’s completely legit, albeit little-known.
Created by Nbarth (talk). Self nominated at 14:11, 18 November 2013 (UTC).
- The following has been checked in this review by Maile
- QPQ not necessary. Editor only has 2 previoius DYKs
- Article created by Nbarth on November 18, 2013 and has 1,989 characters of readable prose
- Hook length is sourced in the lead sentence
- Image freely licensed on Commons
I think this is a really interesting little article with an image that would look good on the main page. I AGF on the sourcing that is entirely in Japanese. Everything looks good, except that the first paragraph under Schools section needs to be sourced— Maile (talk) 01:48, 1 December 2013 (UTC)
- Found this: "The Shijo School of the Way of the Kitchen Knife ( " Shijoryu-Hochodo " in Japanese ) is a school of Japanese cuisine which is said to have originated in the Heian period." (四条 流 庖丁 道 ( し じょう りゅう ほう ちょうどう ) は 、 平安 時代 から 始ま る と 伝え られ る 日本 料理 の 流派 。) from [1] [2]. Not sure if that would help. But I think this can be accepted in good faith. - AnakngAraw (talk) 03:35, 8 December 2013 (UTC)
Good 2 go. Translated reference was added to the article by AnakngAraw — Maile (talk) 12:51, 8 December 2013 (UTC)