I tell you what I'll let somebody else review this first, and then I'll make some further comments if I spot anything, that OK?♦ Dr. Blofeld16:35, 10 April 2016 (UTC)[reply]
I've been volunteered, so I'll get to this over the next 24 hours at some point. Just on a roll at the moment with Welsh Corgi. Besides, I have to help out here as you made writing the subsection on cuisine in Culture of Wales so much easier! Miyagawa (talk) 16:48, 10 April 2016 (UTC)[reply]
Let me know when the review is done and I'll also give it a going over. There could probably still be a bit more detail on this, but Welsh cuisine isn't exactly French cuisine is it!♦ Dr. Blofeld17:05, 10 April 2016 (UTC)[reply]
We're happy with whoever does the review, and with multiple reviewers. It's a big topic and it'd be great to have the article up to the highest standards. WormTT(talk) 18:01, 10 April 2016 (UTC)[reply]
Link to Tories (British political party), otherwise someone is going to come in and link it to the Conservative party article instead, which given the timeframe are two different parties.
I don't think so. I believe it's a fairly fertile area of Wales, but I've explained throughout the article how the uplands and downlands differ. None of the sources I've read mention any difference in the cuisine of Carmarthenshire against the rest of Wales, so I haven't written about it. To compare, the cuisine of Gower is markedly different (and I've explained why and what influenced them), but the article cuisine of Gower makes absolutely no mention of these differences, nor does it mention the dishes or ingredients which were unique to the Gower peninsula. Both articles were written by the same person, and whilst they are well written I think they are quite lacking wrt to history. WormTT(talk)
Produce
According to [2], Welsh lamb also has European protected status. If you don't have HighBeam research, grab the citation from Glamorgan sausage and I can provide you with the text of the article if you need it.
I don't have highbeam, but that's because I've never found anything on there that I couldn't find elsewhere - and sure enough [3]... and I'm not sure it says that Welsh lamb has European protected status. It says the head of "Welsh Lamb and Beef Promotions" went through a 6 year process, but doesn't say what meat they managed to secure - is it not possible that it's the Welsh beef that is being referred to in the article? WormTT(talk)
I can tell you why I didn't. There's also Montgomery cattle, another local Welsh breed which died out at about the same time, but I'm not sure if it's been re-introduced. If I'm mentioning them, I should probably mention the other two well known breeds, Anglesey cattle and Pembroke cattle, which are the two that were bred together in 1874 to make the Welsh black - the famous Welsh beef. There's also the novelty breed - Asian water buffalo, which has been around in Wales for 30 years or so. Now, I could mention all these, but as you can see, I'd be adding 2 red links, 2 stubs and a decent article which doesn't mention Wales... and I'm worried about moving a little too far from the cuisine of Wales and into the agriculture of Wales (something I already think I've done). I'll leave it to your judgement, if you think it's worth mentioning I'll pull in the information for all 5. WormTT(talk)
It might be worth mentioning that the historic Caerphilly cheese may have been quite different to the modern version - there's information and cites you could use at the article.
I've expanded the history of Caerphilly a bit WormTT(talk)
If you wanted to expand the Glamorgan sausage paragraph, feel free to add something about the earliest records of it containing pork. There's some citations at the article.
Added that, using a Newsbank version so I could see the full text. WormTT(talk)
I'm not keen on the image layout as it results in the big block of text. But I can't think of a better way to include all the images you've got for the section unless you wanted to use the double image template and slot three pairs in, but then you might end up pinching text between two sets of the images.
I'm not precious about how to lay out the images, but I've never used double image templates - would you be able to have a go at laying them out in a manner you think is better, or give me an example of an article which uses the templates so I can see what sort of things you're looking for? WormTT(talk)
Hi Miyagawa. Thanks so much for the quick review! I've addressed the issues mentioned above, though 3 I've not changed, I've explained why. Hopefully you'll be able to take another pass at this? WormTT(talk) 13:37, 11 April 2016 (UTC)[reply]
That all sounds fine - completely understandable about the Carmarthenshire cuisine article. As for the cattle, I think that's probably better suited to a Cattle farming in Wales type article rather than here. So I'm happy to leave it as it is. I gave the double image thing a go at lunchtime today, and it did pinch the text in the middle between two pairs for a couple of lines. So best to leave it as it is rather than remove half the images so that they can go inline with the text. Miyagawa (talk) 16:17, 11 April 2016 (UTC)[reply]
I think it's a pretty decent article now and deserving of GA status Miyagawa, so don't let me stand in the way! I would prefer to see those images in dishes distributed nicely evenly throughout the text though, why not use Template:Multiple image?♦ Dr. Blofeld21:19, 11 April 2016 (UTC)[reply]
Not from me, so I'm happy to promote (and I'm taking your question of an indication that you're also satisfied with everything). So promoting now. Miyagawa (talk) 11:50, 13 April 2016 (UTC)[reply]