Talk:Betty Crocker: Difference between revisions
imported>Howard C. Berkowitz (Explanation of some internal links) |
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If CZ has an Official Food Photographer, it's Hayford. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 05:22, 26 July 2010 (UTC) | If CZ has an Official Food Photographer, it's Hayford. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 05:22, 26 July 2010 (UTC) | ||
== Related articles == | |||
In the article, you make the important point that Betty was both an advertising triumph, but also a contributor to a cooking style. Might I suggest you put, under Subtopics, some of the dishes that you most associate with her? We can certainly have articles and recipes for them as new articles. | |||
Of course, there's a whole area of advertising icons of which she was an early exemplar. Perhaps someone might do the [[AFLAC duck]], [[Geico gecko]], [[Geico cavemen]], etc. | |||
There is a recipe template, which Hayford can explain better than I — I tend to write more in the sense of general approaches to technique, such as [[red-stewing]]. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 08:13, 26 July 2010 (UTC) |
Revision as of 03:14, 26 July 2010
Removed a section
Removed the section about the 1950 Betty Crocker Picture Cook Book as there was no photo of ++ Betty in that edition. I checked my old cookbooks and it's the 1956 edition that Betty's face is seen smiling. I will try to add that information later. Mary Ash 04:50, 26 July 2010 (UTC)
The two references need to be worked over
Mary, I have not made any revisions or relocation, but you should be aware:
- The hyperlink for the second "reference", http://adage.com/century/icon04.html/topic , does not work. All I get is a "Not found" error.
- A book citation, a journal citation or a hyperlink to an online website is not a "reference" (or a "note") unless it is tied to a specific word or sentence in the article by a number such as [1]. If it doesn't to that, then it is either a "Bibliography" item or an "External Links" item and should be moved to those subpages.
After you correct the hyperlink that does not work, if you want the two references to be tied to some specific words or specific sentences in the article so that they are truly "references", then please respond here and tell me where you want them to be tied to, and I will do that for you and do it in the correct reference format. If you do not want to tie them to specific words or sentences, then let me know that and I will transfer them to the "External Links" subpage for you.
I will await your reply. When you reply, all you need (as the first one to reply) is one colon (:) to indent your reply correctly and you do not need to add your name after the four tildes because the tildes automatically sign and date your posting. If someone else replies before you do and uses one colon, then as the second replier you use two colons (::). Milton Beychok 05:13, 26 July 2010 (UTC)
Wikilinking
So you'll know what I did, I put the relevant existing article title, First Lady of the United States, into your link to First Lady, so it reads, in edit mode, [[First Lady of the United States|First Lady]]. That turns your redlink (i.e., target needs to be defined) to blue, linking to the live article.
We tend not to link common words, in phrases, such as school. The rule of thumb: ask yourself if the reader would be likely to click on the link in order to understand the usage. I did link a phrase or two.
If CZ has an Official Food Photographer, it's Hayford. Howard C. Berkowitz 05:22, 26 July 2010 (UTC)
Related articles
In the article, you make the important point that Betty was both an advertising triumph, but also a contributor to a cooking style. Might I suggest you put, under Subtopics, some of the dishes that you most associate with her? We can certainly have articles and recipes for them as new articles.
Of course, there's a whole area of advertising icons of which she was an early exemplar. Perhaps someone might do the AFLAC duck, Geico gecko, Geico cavemen, etc.
There is a recipe template, which Hayford can explain better than I — I tend to write more in the sense of general approaches to technique, such as red-stewing. Howard C. Berkowitz 08:13, 26 July 2010 (UTC)