In this article, Heart Fall Soups, by SAVEUR magazine (2010), SAVEUR provides the readers with a list of pictures for the fall picks of the top hearty soups. This article included each soups recipe and picture along with a description. This article just provided a list of the top soups of fall 2010. Along with a picture it includes a full recipe people can follow to try and make any of these soups.


Although this article isn’t the typical newspaper article it is still considered credible because it’s a SAVEUR article, which is a very over the top and prestigious cooking magazine. This information was last updated in 2010 the article was written within the last 4 years so its still rather current. This article just provides pictures and recipes of the fall 2010’s hearty fall soups. The pictures are high quality they look extremely professional photos and the recipes are all nicely done and each photo is sited individually.

Since, SAVEUR is a prestigious and a national cooking magazine that is a very elegant and sophisticated. It is regarded and popular by many chefs and food critics. The article was written September 10th, 2010, which is still rather current. Each picture looks very well done and sophisticated it was strategically photographed and everything in the pictures looks elegant and sophisticated. Each picture’s photographer is sited the chicken noodle soup’s photographer is Todd Coleman.

2) "The Science of Chicken Soup." Well The Science of Chicken Soup Comments. N.p., n.d. Web. 12 Mar. 2014. <>.
In the article, The Science of Chicken Soup, by Tara Parker-Pope (2007), The New York Times blogs states that chicken soup can be a cold remedy. This article provides the reader with a study that was conducted that proved that chicken soup was able to actually help you when you are sick to get better. The study proved that chicken soup helps to reduce respiratory cold symptoms. The researchers couldn’t identify the exact ingredient that helped reduce the colds, but the think it’s a combination of nutrients from the vegetables and chicken that work. Another study proved that chicken noodle soup affected airflow and mucus in the noses of 15 volunteers who drank cold, hot water or chicken soup.
Since, this article is written by The New York Times, which is a prestigious academic newspaper that millions of Americans read, the author is stated, hyperlinks link to other sources, the source is a little old but still usable, and the article uses studies from doctors and universities which make this source credible.
Since, The New York Times is a highly regarded newspaper it is credible, the author Tara Parker-Pope is sited, there are hyperlinks linked to other credible sources such as chicken soup, chest and report all go to the sources. If you were to click on the hyperlinked word report it takes you to the first studies site and explains the study more in depth. The article is written on October 12, 2007 and even though it’s rather old the information on here is still very accurate and very usable because the studies are still true. Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha conducted the first study in 2000. The other study was conducted in 1998 by Mount Sinai researchers in Miami.

3) Thomson, Julie. "10 Food Reasons Russians Are More Hardcore Than The Rest Of Us (PHOTOS)." The Huffington Post., 18 Feb. 2014. Web. 18 Apr. 2014. <>.
In the article, 10 Food Reasons Russians Are More Hardcore than The Rest of US written by Julie R. Thomson The Huffington Post gives a list of Russian foods that are a lot better than the rest of someone else’s food. The article provides pictures and descriptions of Russian food that are most popular in Russian cuisine. The article gives convincing arguments for each type of food and why it’s way better than everyone else’s food.
Since the author is cited, the source is current, the source was updated, The Huffington Post, a popular newspaper read by millions of people wrote it, and hyperlinks are linked to more academic sources, which make the source credible.
Since Julie R. Thomson writes the article from The Huffington Post, which is a very highly regarded newspaper that millions of American’s read and use everyday it makes this article credible. The article was written on February 18th, 2014 and updated on February 22nd,2014 which was fairly recently. 6600 people liked this particular article, on Facebook it must be credible since the Huffington Post wrote this and a lot of people like and shared it. The hyperlinks for example, if you click on Gold medals it takes you to another Huffington post article titled Russia Prevails in Pairs Skating, Renewing a Tradition. Also, if you click on the hyperlink Jell-O salad it takes you to another Huffington Post article titled The State of Jell-O Salad In America.
I will be using this article to inspire some of my recipes and I used this article to prove a point by using a quote about how Olivier, which is a Russian potato salad is much better than US potato salad. It gave me idea for which recipes I should include in my blog and some that I shouldn’t include.
This article, “At Sochi, Salad Olivier is everywhere” by Bonnie Berwick, The Washington Post gives the reader historical back round about this Russian style potato salad. It explains in great detail when this salad is usually made and what occasional it is served at. It also explains why it is better than boring and plain potato salad. It also provides a picture and some recipes at the bottom of the page. This article established credibility by displaying the author's name right away. It was written recently on February 10th, 2014. It is somewhat of a short article so that could make it lose some credibility, although it is written by a fairly popular newspaper it should be pretty credible and it sites all of its sources at the bottom.

I will be using this article for inspirations for some of my recipes and to help prove my point that Olivier is better than potato salad.

1) " 

In the article, “Russian Food Traditions” by V.L Hamlin, USA Today, and this article list a couple popular Russian foods like borsch, which is a beet soup. Just inform the readers about popular Russian food and descriptions and origins of theses very popular foods. The purpose of this article is to bring more attention to Russian food here in the United States since, not very many people know much about Russian cuisine. This somewhat credible the author Kerry Kubilius has degrees in literature and history of art with focus in Eastern European history. She is credible since she specializes in European history, but there is no date on this page and no sources cited.
Although this article isn’t exactly credible I will be using it just to give me some recipe ideas. I won’t use it as a source, but it was just giving me a basic idea of popular Russian foods I can use for my recipes for my blogs.
I used this article to get a sense of what idea for recipes I can use for a blog or two.

This article, “American Food: The 50 Greatest Dishes”, by CNN travel (2012), CNN travel gives a list of 50 greatest foods from around the U.S. This article provides the reader with a display pictures and then explains the picture and why each type of is a favorite among Americans.  It lists these foods by city and what that city is most known for. For example, San Francisco is known for its sourdough bread. This article is credible because it is written by CNN, which is a very dominant TV news station and online journal. The people writing these articles are very well educated and knowledgeable about there topics.  This article was written in May 10th, 2012. The reader knows whom the author is and is easily contacted.
This article can inspire me to write a post about particular food and I can use this article to back my claim up because it’s some of the most popular foods of Americans. It provides me a list of different foods I can draw recipes from and gives me ideas.

7) Rolek, Barbara. "Russian Dried Mushroom Soup Recipe - Sukhoi Gribnoi Sup." Eastern European Food. N.p., n.d. Web. 16 Apr. 2014. <>
photo credits from 

In the article, Letter from France A vegetarian and Gluten-Free guide to Paris written by Elaine Scioline. She argues that in France that being vegetarian used to be rare. You would have been the odd duck if you were vegetarian and Gluten-Free chances were, you would be greeted with a plate of raw vegetables. Now, the vegetarian and Gluten-Free scene has expanded and there are more vegetarian options in France now. The author explores these new vegetarian and gluten-Free options in France.
Since, the author is known, the source of the article is the New York time, a credible and prestigious newspaper article. This article is up to date and current. The New York Times provides credible links and sites all the pictures used in the article.
Since Elaine Scioline is the author from the New York Times a prestigious newspaper makes this article credible. The article was written April 3rd, 2014 which is very current and up to date. The article includes a credible link to a book called "Paris Végétarien" and includes links to head chefs, and restaurants like this vegetarian and Gluten-Free restaurants called "Pousse-Pousse". The author provides pictures of restaurants, food and chefs that include the photographer and description of the picture. For example, "Gabriela Plump from The New York Times,  Soya, located in a former faucet factory near the Canal Saint-Martin, serves an all-you-can-eat Sunday brunch that includes vegetarian, vegan and gluten-free options."
I will be using this article to inspire my writing. Since, this article was about Vegetarian and Gluten free restaurants in France it inspired me to write a post about a vegetarian dish. I gave a little summary of the article and then talked about my recipe, which was a mushroom and barley soup.

8.  University College London. "New evidence linking fruit and vegetable consumption with lower mortality." ScienceDaily. ScienceDaily, 31 March 2014. <>.

In the article, New Evidence linking fruit and Vegetable consumption with lower mortality by Science Daily. The author argues that by eating more fruits and vegetable that it lowers mortality rates. The studies conducted found that people were less likely to die at any age if they ate fruits and vegetable reduced death by cancer and heart disease by 25-31%. 
Since, the article  is written by a prestigious news site, was written fairly recently, uses credible articles from prestigious universities, and the article references its sources as well which make this article credible.

Since, the article is a prestigious news site called Science Daily which uses scholarly articles for news this make this article credible. The article uses a scholarly article from University College London. The article was written fairly recently a little more than a year ago on March 31,2013. The article references all its sources which are Oyinlola Oyebode, Vanessa Gordon-Dseagu, Alice Walker, Jennifer S Mindell.Fruit and vegetable consumption and all-cause, cancer and CVD mortality: analysis of Health Survey for England dataJ Epidemiol Community Health, 31 March 2014 DOI: 10.1136/jech-2013-203500. The article even uses a chart to show statistics from the data collected from the University College London study and cites it as well. 
 I will be using this article to argue for people to make my recipe by using this article, arguing for people to eat more vegetable and I argue that by making my yummy recipe then you can easily incorporate veggies into your diet. I started off my summarizing the article and then recommending people make my recipe to eat more vegetables.

9. University of Missouri-Columbia. "Adding citrus fiber to meatballs improves nutritional quality, does not affect taste." ScienceDaily. ScienceDaily, 15 October 2013. <>.
In the article, Adding Citrus fiber to meatballs improves nutritional quality, does not affect taste, Science Daily argues that by adding citrus powder to meatballs instead of breadcrumbs helped to improve the nutrition of the meatballs without sacrificing the taste or texture of the meatballs. Adding just 2% helps and doesn't change the taste.
Since, the article  is written by a prestigious news site, was written fairly recently, uses credible articles from prestigious universities.
Since, the article is a prestigious news site called Science Daily which uses scholarly articles for news this make this article credible. The article uses a scholarly article from the University of Missouri. The article was written fairly recently a little more than a year ago on October 5th ,2013. The original study was published article in the University of Missouri  Mizzou Weekly newspaper as well. The study was conducted by a PhD Ayca Gedikoglu, a PhD candidate in food science at the College of Agriculture, Food and Natural Resources which makes this article very credible. 
I use this article to argue by making my cutlets and adding veggies to them can add nutritional value to them super easily and I use this article to argue why to make my cutlets.

10. Jacob, Aglaee. "The Disadvantages of a Diet With Little Meat." Healthy Eating. N.p., n.d. Web. 16 May 2014. <>. 
In the article, The Disadvantages of a Diet With Little Meat, written by Aglaee, he argues that eating less meat can cause lack of iron, satiety, cholesterol, and Zinc. He argues that meat does have some beneficial qualities and we should be careful not to eat too little in order to be lacking in important nutrients. 

Since the article is written by a credible Newspaper, the author is cited and credible, cites credible references and the articles listed on the side that are similar to this one.

The article is written by a local credible Newspaper called the SF gate. The author is Aglaee Jacob and Aglaee Jacob is a registered dietitian. She has experience working with people who have diabetes, cardiovascular disease, hypertension and obesity issues. Jacob obtained a bachelor of science and a master of science, both in nutrition, from Laval University in Quebec City, Canada. Aglaee cites credible references such as AnemiaJournal of the American College of Nutrition: The Effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: A Critical ReviewMedlinePlus: Zinc in Functions and Foods and Health Benefits of Grass-Fed Products. Lastly the article lists some similar articles like Healthy Foods Using Vegetables & Little MeatAdvantages & Disadvantages of Consuming Legumes as Opposed to MeatDoes Spinach Have More Protein Than Meat?High Fat Vs. Lean MeatKnow Your Meat and lastly Going From Vegetarian to Meat-Eating

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