Talk:Leverpostej

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"Leverpastej" is quite common in Sweden as well. Anything that says this is a typically Danish dish? —Gabbe 08:05, 28 September 2005 (UTC)

It is a typically Danish dish. Millions of Danes eating this daily say this is a typically Danish dish. It may ALSO be a typically Swedish dish. I am not a Swedish cuisine expert, so if you have some additional expertise in this area, you might consider expanding this article. --SFDan 08:41, 28 September 2005 (UTC)

I added information about the pate that Russians and Ukrainian eat. -Iopq 06:32, 14 May 2006 (UTC)

[edit] Liver paste in other lands

This is also a popular dish in Norway, especially for children. We call it leverpostei, the biggest producers are Stabburet and Gilde, I think. This article ought to be an article about liver paste in general, not leverpostej as if it was only used in Denmark. --Tannkremen 14:53, 2 November 2006 (UTC)

It sounds to me like you have some good ideas for developing the article. Why don't you do the research necessary and the writing to go with it, and I am sure the article will improve in the direction you suggest. I believe that the other Scandinavian or northern European variations are close enough to be able to find common ground in one article. Have fun, and good luck.--SFDan 17:13, 2 November 2006 (UTC)

[edit] Name change

Since the article has always been primarily about the Danish product, and there was not much information here about anything else, and because there had arisen a discussion of merging the article into the pâté article, and no argument against the renaming of this article, I went ahead and renamed the article to more correctly reflect the subject matter, and I transferred non-leverpostej information into the pâté article. --SFDan 18:52, 25 September 2006 (UTC)