Talk:Crispbread

message: I'll expand this when I have the time. Cymydog Naakka 17:12, 3 Apr 2004 (UTC)
thread_title: Expansion needed

message: Is slice the right word for the caption? Nothing's been sliced to produce the pieces of bread. — Preceding unsigned comment added by 195.149.148.24 (talk) 08:45, 12 March 2007 (UTC)
thread_title:  Slices? 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:31, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: In British English I've seen this invariably as crispbread. The first syllable is stressed. When written as two words, the syllables would be evenly stressed and, I reckon, the meaning would change to conventional bread which was somehow crisp.
http://www.ryvita.co.uk/our-brands/crispbread/ — Preceding unsigned comment added by 80.189.103.145 (talk) 01:45, 4 December 2009 (UTC)
thread_title: orthography

message: Unlike the article says, the words näkkileipä and hapankorppu are not synonymous in Finnish. The latter refers to a Native-Finnish, wafer-thin, hard, sour bread type (in Swedish surskorpor). Please see Google Picture search (keyword: hapankorppu) and Google search (keyword: surskorpor). 88.85.156.192 (talk) 19:37, 23 July 2011 (UTC)
thread_title: Näkkileipä and hapankorppu

message: The health concerns section seems pointless, and should be rewritten, or ideally, delated.   It talks about a carcinogen that is more prevalent in coffee than crisp bread; it doesn't deserve one paragraph when health benefits gets one short sentence.  It currently reads "The carcinogen acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found the chemical in starchy foods, such as potato chips, French fries, and bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependent).[10] A 2005 study which included 43,404 Swedish women in the Women’s Lifestyle and Health Cohort found that the women's greatest single source of acrylamide was from coffee (54% of intake), fried potatoes (12% of intake), and crisp bread (9% of intake).[11] The World Health Organization (WHO) has set up a clearinghouse for information about acrylamide, and the site's FAQ addresses whether there can be an acceptable level of acrylamide in food. The WHO states that "Acrylamide belongs to the group of chemicals thought to have no reliably identifiable 'threshold' of effects, meaning that very low concentrations will also result in very low risks, but not in zero risk: some risk is always present when the chemical is ingested. However, for these carcinogens, risk is thought to increase with increasing exposure.[12]"  — Preceding unsigned comment added by 99.63.44.237 (talk) 20:19, 23 April 2012 (UTC)
thread_title: Health concerns

message: The article currently covers crispbread in Scandinavia. While it did indeed originate in Sweden, it has been manufactured and sold across the world since at least the 1930s. It remains popular in the UK and US today, with most British supermarkets stocking generic house brand versions as well as the market leading Ryvita. Some coverage of this global market would  improve the article. --Ef80 (talk) 18:53, 30 October 2012 (UTC)
thread_title:  Scandinavian focus 

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thread_title:  External links modified 

message: Um, I'm not seeing any in the sources.
They mention that it was used in the medieval period with Sweden and Finland being mentioned as areas where they where more popular.
However we have a tradition for it in Norway too from those times, although it's more common with Flatbrød here.
And who knows where it originated?
While it's certainly plausible that it's a Swedish invention given that a map of the nordic bread regions seem to place both the hard rye breads and the hard barley breads mainly in Sweden in the 1880s so those do seem to be their core areas. It kind of makes sense if we assume that the tradition spread out from somewhere in the middle of that area.
But that's not the same as evidence.
It could possibly also have started at the fringes even if that's less likely.
Anyway, I'd just like to see some sources that actually state that this stuff was invented in Sweden (and ideally that argues that point based on peer reviewed evidence).
Luredreier (talk) 16:47, 15 June 2019 (UTC)
thread_title:  Proof of Swedish origin?