| 翻訳と辞書 |
| Foodista.com ： ウィキペディア英語版 |
Foodista.com
Foodista.com is an online recipe, cooking, and food news source. Foodista is built by both registered community members and anonymous contributors through a structured wiki. With all content available under a Creative Commons Attribution 3.0 license,〔Foodista: CC-Powered Cooking Encyclopedia (creativecommons.org)〕 the site contains articles on recipes, foods, cooking tools, techniques, and food news.
==Content==
Having been compared to both Wikipedia and the Internet Movie Database in format, Foodista aims to be an open, collaborative resource for information about all aspects of food and food preparation. Rather than soliciting particular celebrity chefs to contribute their version of recipes and distributing them online, the site creates recipes by allowing anyone to write them.〔Severson, ''The New York Times''〕 It also discourages multiple articles on the same subject, instead asking that writers work together to create a single comprehensive one. Some have criticized the site for its egalitarian, user-generated content approach to food information, charging that it can produce inaccuracies in recipes.〔Foodista Tries To Prove That More Cooks In the Kitchen Will Produce A Better Recipe (TechCrunch)〕
The site's wiki is a custom one built on the Django framework which also incorporates social networking features such as user profiles. Rather than a free-form page, Foodista articles are broken up in to topical sections (such as ingredients) upon creation, which you can then edit though dedicated fields. Foodista already has several hundred thousand entries, and is coordinating with bloggers (they have an embeddable widget for blogs) and culinary school students to expand their content further. In addition to written content, the site allows uploading of photos, and also automatically draws in freely licensed images from Flickr.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Foodista.com」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|