Talk:Alfajor
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[edit] That's true
Argentinian and Uruguayan alfajores have nothing to do with the Peruvian ones.
[edit] That's true
... dulce de leche is not a form of jam so i just changed the order of the words and know it sounds good and is basically saying the same thing, plus they have an article about dulce de leche so they can go and read it to find out what it is. Those are so good, i just eat like 4 today from a peruvian restaurant where they sell pollo a la brasa!--CesarCossio 08:30, 4 March 2006 (UTC) Peruvian alfajores are coated with powder sugar.
[edit] Jam???
Its most basic form consists of two round sweet biscuits joined together with a sweet jam, generally dulce de leche (milk jam).
Dulce de leche = jam?? Perhaps my Spanish and English are failing me (I am a native speaker of the latter), but I do not consider dulche de leche a kind of jam, not even "milk jam" --Iustinus 07:48, 26 November 2005 (UTC)
[edit] Censorship
It seems I keep on editing this category with more academic based material and someone keeps on censoring it. Alfajores are not native to South America. They are a Spanish creation, and we can even traced their origins to the moorish nuggats brought to Spain with the Muslin invasion. The Latin American version are not only popular in Argentina, Uruguay and Peru, but are in fact found all over South American and Central America and Mexico, in their unique form that perhaps resemble the orginal alfajores much more then the Argentinians and Uruguayans. You can visit www.alfajores.blogspot.com for a more accurate history. —The preceding unsigned comment was added by Splitbean (talk • contribs).
- It's true, the Alfajor has arabic origins (even the name!). But they became worldwide known from the products made in the South America, and more specially in the Southern Cone and Peru. You are wellcome to add information about the origin of the Alfajor.
- Regarding censorship, your edits to the External Links have more to do with an less-relevan Alfajor link. The only information you added to the article ([1]) was a Copyright Violation of this page. I don't know if you wrote that text, but we can't include a copy of it in here as it is. Hope you can understand. Good wiking, Mariano(t/c) 07:22, 24 February 2006 (UTC)
I am the author of the article, so it is not a violation. In reference to your comments, the link to my Alfajores page keeps on disappearing while the Havanna page still remains. I understand that if you grew up in the Southern Cone then you would think that Alfajores propagated the world from that region, but trust me, Mexico, Nicargua, Venezuela, The Canary Islands, Andalucia, all probably think the same. After all, alfajores spread from Andalucia not the Southern Cone, and though Argentina, Peru, Chile Uruguay and Brazil have over 25 different types of alfajores combined, it is not the place of origin. As Graduate of Latin American History I like to give credit where it is just, and what I am getting at is that no country or region has the right to claim the Alfajor as originating in said country or region if it is not historically correct. After all, we would not give Ireland or Russian claims to be the birthplace of potatoes when we know very well that they originated in the Peruvian Highlands. We would not give Italy claims to the tomato when we it is well documented that Tomatoes are native to Meso-America. We don't give Colombia the right to claim coffee as native product when we well know what Coffee is native to Ethiopia. I feel if you are going to allow the Havanna link, you should rightfully allow the link to http://www.splitbeancoffee.com/page4.html because though our Alfajores are Peruvian they are after all one of the Children of the Spanish Alfajor from the Huelva Region of Spain.—The preceding unsigned comment was added by Splitbean (talk • contribs).
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- To prove you are the author, we should receive at least an email from the Split bean site confirming this (normal procedure, sorry). Secondly, the statements (some not entirely widely accepted) should be backed up with sources. Secondly, I did not remove your link, I just changed to a inner link related only to the Alfajor and not to other products of Splin Bean, which I still consider advertising.
- I never said Alfajores were Latin American. It's true I'm not sure about the popularity of Alfajores in other countries northern of Peru, but I've been to most of the Spanish speaking countries (missed a couple of islands) and I never got the feeling they could be as popular as they are in the Southern Cone, specially in Uruguay and Argentina.
- It would be nice to have some figure of national alfajores production for different countries. Mariano(t/c) 06:45, 27 February 2006 (UTC)
So, you consider the link to Split Bean Coffee advertising and the link to Havanna non-advertising? I don't get that logic. Again, the Alfajores in other Latin American Countries do not resemble the Alfajores from Argentina. If I recall correctly even the alfajores in Argentina do not resemble eachother. In other Latin American Countries, the alfajores are more true to the Original Alfajor from Andalucia, which you have so devalued as "the other type" in your last paragraph. More respect should be given to the True Alfajor, the grandfather of all alfajores in latin america. In Mexico they are made with just coconut, and are normally a tri-color coconut confection, in Nicaragua, they follow more in the lines of the canary island type of alfajores and are made with molasses and different type of grains including corn, and cacao to produce a very rustic type of Andalucia Type of Alfajor. I will be more then happy to email you from my splitbeancoffee.com address if you tell me where. I have a few articles that may enlighten you on the True Migration of these wonderful cookies. Just say where and I will send you the articles and permissions to post. —The preceding unsigned comment was added by Splitbean (talk • contribs).
- Yes, I consider www.splitbeancoffee.com advertising and www.havanna.com.ar/data/Productos/alfajores.htm not. That's why I changed the SpletBeanCoffee link to point to this page, that is actually Alfajor reated.
- We should probably break the article into different sections that would describe the different kinds of existing alfajores, as well as a history review of them.
- What you tell me here is all very interesting, and it would be very good to have it in the article. I undestand you will probably not have references for all your data, but being a present topic I trust details will be corrected by local editors.
- Regarding SplitBeanCoffee copyright permition, I ask you to send me first a mail using the Wikipedia, to which I will answer you giving you my email address, inorder for you to be able to send me a copyright release from the splitBeanCoffee site. Sorry for the bureaucracy!
- Good wiking, Mariano(t/c) 11:32, 3 March 2006 (UTC)
