User:Ads695/sandbox

In general, you look to be on the right track; let us know if you have any questions or concerns.

Week 3 Assignment: Evaluate Wikipedia

Wiki Article: "Garum"

• Missing citation in the second and third sentence of the initial description "Liquamen was a similar..." & "Although it enjoyed"
• Source #13's link is not active/working
• The "Cuisine" segment of the article is very small, especially considering the information about garum and cuisine available (like in Rachel Laudan's book)
• Also seems limited in its "Social aspects" segment of the article. There is not much mention of the food item's impact on society's hierarchy as some scholars argue, like in Charles Feldman's Roman Tastes.

Week 4 Assignment:

Wiki Article: "Colatura di Alici"

Added content with Citations:

1. From Italian to english, the name translates to "anchovy drippings".
2. One common way this fish sauce is used today is in a dish called Spaghetti Colatura di Alici, which includes small amounts of the fish sauce with spaghetti, garlic, and olive oil.

Ads695 (talk) 11:45, 6 October 2017 (UTC) Ads695 (talk) 14:04, 8 October 2017 (UTC)

Week 5 Assignment: Possible wiki articles to work on

"Colatura di Alici"

1. Needs more citations for information already presented
2. Needs more information about history and the process of making the fish sauce

"Pignoli Cookies"

1. No current page for them, but there is one for the macaroon they were derived from called Pignolo (macaroon)
2. They are an American version of the original macaroon, so I could cover their history, contemporary use, and how they are made

"Almond Paste"

1. The article mentions all the different cultures that have used this ingredient, but does not include how it is used in Italian cuisine (which is significant)
2. Could add to it's history, manufacturing process, and contemporary uses

"Wattleseed"

1. This article has some barebones information that touches on a bunch of different aspects about wattleseeds, but doesn't go into any of them in depth. I would like to add to the history and nutritional significance of the waddleseed.
2. I would also like to add a nutrition label to breakdown the nutritional content of this ancient food. It is highly regarded as a "superfood" due to its extraordinarily high protein content.

Week 6 Assignment: Finalize Topic

"Wattleseed"

• This article has some barebones information that touches on a bunch of different aspects about wattleseeds, but doesn't go into any of them in depth. I would like to add to the history and nutritional significance of the waddleseed.
• I would also like to add a nutrition label to breakdown the nutritional content of this ancient food. It is highly regarded as a "superfood" due to its extraordinarily high protein content.
• In addition, I would like to add to its current uses. It recommended highly for diabetics due to its low glycemic index. Also, it is used as a flavoring agent and in many processed food products (especially baked goods).
• I would also add citations where they are currently missing.

Resources / Bibliography

BOOKS

1. The world's best superfoods : health-boosting recipes from around the world. Armstrong, Kate, (First edition ed.). [Carlton, Victoria]. ISBN 9781786574022. OCLC 974938292.
2. John,, Newton. The oldest foods on earth : a history of Australian native foods, with recipes. Sydney, N.S.W. ISBN 9781742234373. OCLC 928528819.
3. Spices and tourism : destinations, attractions and cuisines. Jolliffe, Lee,. Bristol, UK. ISBN 9781845414436. OCLC 870699276.
4. 1937-, Czarra, Fred R. (Fred Raymon), (2009). Spices : a global history. London: Reaktion. ISBN 9781861896827. OCLC 671655114.
5. 1965-, Pilcher, Jeffrey M., (2006). Food in world history. New York, NY: Routledge. ISBN 0203087666. OCLC 62319829.
6. 1951-, Fraser, Ian, (2011). A bush capital year : a natural history of the Canberra region. Marsack, Peter. Collingwood, Vic.: CSIRO Pub. ISBN 9780643101555. OCLC 714770215.
7. Food security in Australia : challenges and prospects for the future. Farmar-bowers, Quentin., Millar, Joanne., Higgins, Vaughan. New York: Springer Verlag. 2013. ISBN 9781461444831. OCLC 823743145.
8. Yasmina., Sultanbawa, ([2016]). Australian Native Plants : cultivation and uses in the health and food industries. Sultanabawa, Fazal. Boca Raton, FL: CRC Press. ISBN 9781482257151. OCLC 951505277.

WEBSITES

1. https://www.theguardian.com/lifeandstyle/2013/nov/13/wattleseeds-backyard-delicacy-inspiring-chefs
2. http://www.onlyfoods.net/wattleseed.html
3. http://tasteaustralia.biz/bushfood/wattleseed/
4. http://www.bushfoodaustralia.com/wattleseed/
5. http://anfab.org.au/main.asp?_=Wattleseed
6. https://cherikoff.net/chili-peppers-wattleseed-and-ancient-cultures/
7. https://www.bushtuckershop.com/collections/wattleseed
8. http://tasteaustralia.biz/bushfood/wattleseed/
9. http://www.fao.org/docrep/x0963e/x0963e0c.htm
10. https://www.ncbi.nlm.nih.gov/pubmed/16859179
11. http://theepicentre.com/spice/wattleseed/
12. https://cherikoff.net/shop/product-category/retail-packaged-wild-foods-for-cooks-and-foodies/wattleseed-and-wattleseed-extract/
13. http://www.onlyfoods.net/wattleseed.html
14. https://austsuperfoods.com.au/nutrition/wattleseed/
15. http://www.cooksinfo.com/wattle-seeds
16. http://worldwidewattle.com/infogallery/utilisation/seeds.php
17. https://books.google.com/books?id=LWe7PjFrlg8C&pg=PT8&lpg=PT8&dq=wattle+seed+nutrition+information&source=bl&ots=l1OAaaBIsU&sig=S6aFrPP6fEmORrGb_xqzBa8ivws&hl=en&sa=X&ved=0ahUKEwi9rZrY6__WAhVMKyYKHUoqBBw4ChDoAQhTMAg#v=onepage&q=wattle%20seed%20nutrition%20information&f=false
18. http://www.australianartisanal.com/nativefoods/html/wattleseed.html
19. http://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/how-aussie-chefs-are-making-indigenous-food-cool/news-story/d06022471d69e938946d3b4d3820d7c7
20. https://anfab.org.au/main.asp?_=Wattleseed
21. http://www.masonic-lodge-of-education.com/acacia-seed.html
22. http://www.fao.org/docrep/x0963e/x0963e0c.htm

Week 7 Assignment: Draft Article

Edits to be made in the existing lead section

1. grammatical corrections (like in the first sentence)
2. fixing missing in-line citations (there are none)
3. the existing references are not working
4. more in depth information
5. better cohesion

CURRENT LEAD:

"Wattleseeds are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians, and eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.

Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods. Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavouring in 1984^{[citation needed]} from selected species and is now the major commercial product used due to its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolate, bread, and widely used by chefs to enhance sauces and dairy desserts. Baron's Brewery in Sydney produces Wattle Seed Ale, a spiced ale that is lightly flavoured with Wattleseed. In the United States city of Milton, Dogfish Head Brewery produce a beer named Urkontinent made with Wattleseed, among other spices."

EDITED LEAD:

Wattleseeds ( or Wattle seeds) (Acacia aneuro) are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians for over 6,000 years, and eaten either green (raw or cooked) or dried (and milled to a flour) to make a type of bush bread.

Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Wattleseeds have a 25% greater protein content compared to common cereal grains, like rice and wheat. The seeds are both highly shelf stable due to their thick, hardy seed coats. Due to its low glycemic index, it is also often incorporated into diabetic foods.

Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattle seed as a flavoring in 1984 from selected species and is now the major commercial product used due to its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolate, bread, and widely used by chefs to enhance sauces and dairy desserts. Baron's Brewery in Sydney produces Wattle Seed Ale, a spiced ale that is lightly flavoured with Wattleseed. In the United States city of Milton, Dogfish Head Brewery produce a beer named Urkontinent made with Wattleseed, among other spices.

This native staple is gaining "superfood" status and popularity in Australia despite having long been considered an Australian "bush tucker." Wattles and their seeds grow throughout the continent, and are sourced both commercially and in the wild.

Nutrient Content Analysis

Whole Wattleseeds (Wattle seeds)

Nutritional Value per 100 g

• 27.6%-32.6% Protein
• 30.2-36.4% Carbohydrates
• 12.0-14.0% Lipids
  • 64.3% Linoleic Acid (omega 6 fatty acid)
  • 20.0% Oleic acid
  • 9.6% Palmitic acid
  • 2.0% Steric acid
• 13.0-15.0% Fiber
• 2.6-3.0% Saponins
• 2.2-3.4% Oxalates
• ~0.2% Pheonlic compounds

Source: https://www.ncbi.nlm.nih.gov/pubmed/23411173

Nutrition information cont.

Wattle Seed (acacia)

100g ground

Wattle seed (acacia) ground, 100g
Energy, with dietary fiber (kJ)	1183
Energy, w/o dietary fiber (kJ)	749
Protein (g)	20.3
Total fat (g)	6.1
Available Carbohydrates (g)	10.5
Starch (g)	10.5
Total sugars [added + free] (g)	0
Dietary Fiber (g)	54.2
Thiamin (B1)	0.04
Niacin	0.98
Folate (micro g)	40
Vitamin B6 (micro g)	0.55
Alpha-tocopherol (Vitamin E) (mg)	5.2
Calcium (mg)	419
Iodine (micro g)	0.5
Iron (mg)	6
Magnesium (mg)	243
Phosphorus (mg)	70
Potassium (mg)	974
Selenium (micro g)	31.7
Sodium (mg)	102
Zinc (mg)	0.4
Cholesterol (mg)	0
Tryptophan (mg)	387
Total Saturated fat (g)	0.84
Total monounsaturated fat (g)	1.5
Total polyunsaturated fat (g)	3.27
Linoleic acid (g)	3.27

Source: AUSNUT 2011-13 food nutrient database, http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx

Wattle seeds' nutritional profile make it a complete food source. Per 100 grams, the seeds can contain up to 32% protein, 36% carbohydrates, and 14% lipids, 64% of which being the essential Omega 6 fatty acid, and 15% fiber. Ground wattle seeds contain around 54 grams of fiber per 100 grams, making it a low glycemic food, and, therefore, is a well-suited for diabetic foods. Wattle seeds contain 20 grams of protein per 100 grams. They have a 25% greater protein content compared to common grains, like rice and wheat. In addition, they are also have a considerably higher protein content than their legume counterparts, and even rival certain animal proteins.

EDITS AFTER PEER REVIEWS:

Wattleseeds ( or Wattle seeds) (Acacia aneuro) are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians for over 6,000 years, and eaten either green (raw or cooked) or dried (and milled to a flour) to make a type of bush bread.

Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Wattleseeds have a 25% greater protein content compared to common cereal grains, like rice and wheat. The seeds are both highly shelf stable due to their thick, hardy seed coats. Due to its low glycemic index, it is also often incorporated into diabetic foods.

Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattle seed as a flavoring in 1984 from selected species and is now the major commercial product used due to its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolate, bread, and widely used by chefs to enhance sauces and dairy desserts. Baron's Brewery in Sydney produces Wattle Seed Ale, a spiced ale that is lightly flavoured with Wattleseed. In the United States city of Milton, Dogfish Head Brewery produce a beer named Urkontinent made with Wattleseed, among other spices.

This native staple is gaining "superfood" status and popularity in Australia despite having long been considered an Australian "bush tucker." Wattles and their seeds grow throughout the continent, and are sourced both commercially and in the wild.

Nutrient Content Analysis

Wattle seeds' nutritional profile make it a complete food source. Per 100 grams, the seeds can contain up to 32% protein, 36% carbohydrates, and 14% lipids, 64% of which being the essential Omega 6 fatty acid, and 15% fiber. Ground wattle seeds contain around 54 grams of fiber per 100 grams, making it a low glycemic food, and, therefore, is a well-suited for diabetic foods. Wattle seeds contain 20 grams of protein per 100 grams. They have a 25% greater protein content compared to common grains, like rice and wheat. In addition, they are also have a considerably higher protein content than their legume counterparts, and even rival certain animal proteins.

Wattle seed (acacia) ground, 100g
Energy, with dietary fiber (kJ)	1183
Energy, w/o dietary fiber (kJ)	749
Protein (g)	20.3
Total fat (g)	6.1
Available Carbohydrates (g)	10.5
Starch (g)	10.5
Total sugars [added + free] (g)	0
Dietary Fiber (g)	54.2
Thiamin (B1)	0.04
Niacin	0.98
Folate (micro g)	40
Vitamin B6 (micro g)	0.55
Alpha-tocopherol (Vitamin E) (mg)	5.2
Calcium (mg)	419
Iodine (micro g)	0.5
Iron (mg)	6
Magnesium (mg)	243
Phosphorus (mg)	70
Potassium (mg)	974
Selenium (micro g)	31.7
Sodium (mg)	102
Zinc (mg)	0.4
Cholesterol (mg)	0
Tryptophan (mg)	387
Total Saturated fat (g)	0.84
Total monounsaturated fat (g)	1.5
Total polyunsaturated fat (g)	3.27
Linoleic acid (g)	3.27

Source: AUSNUT 2011-13 food nutrient database, http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx

Wattle seed (acacia) ground, 100g
Calories 282 (kJ 1183)
		% Daily Value*
Total Fat	6.1 g	9%
Saturated Fat	0.8 g	4%
Cholesterol	0 g	0%
Sodium	102 g	4%
Carbohydrate	10.5 g	4%
Sugars	0 g
Dietary Fibre	54.2 g	217%
Protein	20.3 g	20%
Calcium	419 mg
Potassium	974 mg

*Percent Daily Values are based on a 2,000 calorie diet.

Source: AUSNUT 2011-13 food nutrient database, http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx

Final

Wattleseed Pod

Wattleseeds (Acacia aneuro) are indigenous edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians for over 6,000 years, and eaten either green (raw or cooked) or dried (and milled to a flour) to make a type of bush bread.

Wattleseeds

Acacia seed flour has recently gained popularity in Australia thanks to its high nutritional content, hardiness, availability, and low toxicity. Wattleseeds are highly shelf-stable as a result of their thick, hardy seed coats. Due to its low glycemic index, ground wattleseeds are often incorporated into diabetic foods.

Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavoring in 1984 from selected species. Due to its coveted chocolate, coffee, hazelnut flavour profile, it has become a major commercial product as a flavoring, spice, and functional food additive. Ground wattleseeds are often added to ice cream, granola, chocolate, and bread. It is also widely used by chefs to enhance sauces and dairy desserts. Ground wattleseeds are also incorporated with hot water to make a coffee-like drink. Baron's Brewery in Sydney produces Wattle Seed Ale, a spiced ale that is lightly flavoured with wattleseeds. In the United States city of Milton, Delaware, Dogfish Head Brewery produces a beer named Urkontinent made with small amounts of wattleseeds, among other spices.

This native staple is gaining "superfood" status and popularity in Australia despite having long been considered an Australian "bush tucker." Wattles and their seeds grow throughout the continent, and are sourced mainly by Aboriginal people within the natural terrain. Wattleseeds are yet to be produced on a nationally commercial scale, but is slowly starting to be produced commercially. However, the demand for wattleseed products greatly exceeds supply, and small amounts are exported internationally to countries like the United States, Canada, the United Kingdom, France, Japan, and Southeast Asia.

Wattles have been grown in Niger, West Africa for many years originally for sand stabilization and firewood for farmers. After successfully growing there for a number of years, studies were done to test the safety of the wattleseeds the wattles produced for human consumption, since they were known to be eaten by Aboriginal Australians. After their safety and high nutrient content was proven, wattleseeds were encouraged to be used as a food source, especially in times of food scarcity, since the trees are substantially drought resistant. Today, wattleseeds have become an important part of the Nigerien diet, especially in areas where famine is a persistent threat.

Nutrient Content Analysis

Ground Wattleseeds

Wattleseeds' nutritional profile make it a complete food source. Per 100 grams, the seeds can contain up to 32% protein, 36% carbohydrates, and 14% lipids, and 15% fiber. Ground wattleseeds contain around 54 grams of fiber per 100 grams, making it a low glycemic food, and, therefore, an optimal ingredient in diabetic foods. Wattleseeds contain 20 grams of protein per 100 grams. They have a 25% greater protein content compared to common grains, like rice and wheat. In addition, they have a considerably higher protein content than their legume counterparts, and even rival certain animal proteins.

Wattleseed Nutrition Label