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)
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- I added information about the pate that Russians and Ukrainian eat. -Iopq 06:32, 14 May 2006 (UTC)
[edit] Liver paste in other lands
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- 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)
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- 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)
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[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)
- Well, the article has to be changed in some way or another. Currently the article is named after the Danish name while the exact same product is just as wide spread in Norway and Sweden but with other names. Either this article is renamed into liver paste or the article is moved into the pâté article. /SwedishGreen 22:31, 27 February 2007 (UTC)
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- I second that, this isn't a uniquely Danish food by any stretch of the imagination. Pork liver (and chicken, goose and beef liver) pate is eaten in practically every country in Northern, Central, and Eastern Europe. This article shouldn't exist except as a mention of the Danish name of this widely consumed food. We certainly don't need an article detailing how "it's spread on bread in Denmark", as if the rest of Europe uses it to brush their teeth. Incidentally, Rugbrød is another pointless article claiming dark rye bread baked in a loaf pan as some sort of Danish hallmark, when people eat the exact same bread in Scandinavia, the Baltics, and a large portion of Eastern Europe. Why don't we just have articles on Swedish "potatismos", Finnish "kaurapuuro" and French "verre de lait"? Unigolyn 08:28, 12 March 2007 (UTC)
