Talk:Danish pastry

message: Does the danish name not refer to "Wien" (A city in Germany).
A strange thing is that in Germany a Danish Pastry is called "Copenhagenbrücel" (Or sometging like that) (Copenhagen is the capital of Denmark).
Edit: Forget what i said......
:Forgotten or not - Wien is the city english speakers might know as Vienna. And yes, in Copenhagen we refer to Vienna, while in Vienna they refer to Copenhagen. For those who don't know, EU once suggested that products with geographical names in it should only be produced in that region mentioned. E.g. italian salad could only be from Italy, and Wienerbrød would have to be made in Wien. G®iffen 20:09, 7 March 2007 (UTC)
replies: text: Hello. If this discussion is still of interest, I would like to close it, as the confusing terms of Wienerbrød ("bread from Vienna") and Danish pastry is now thoroughly explained (and sourced) in the article.  RhinoMind (talk) 22:46, 10 April 2014 (UTC)
thread_title:  Wienerbrød 

message: A line was removed that ik DK it's mostly eaten on sundays and special occasions. Line rm due to no source. Anyway, in many familys this is quite the actual situation, but others eat danish pastry for the afternoon coffee on any day when it's available. When to eat it is very much a matter of family or workplace tradition and might differ from person to person. G®iffen 19:08, 13 March 2007 (UTC)
thread_title: When to eat it in Denmark

message: "...where she's just made coffee and, yes, danish, for the workshop team. "We should call these pastries 'American' because they're certainly not native to Denmark," she says with a laugh. "Come and get your coffee and 'American'! How does that sound?" source 67.101.158.30 (talk) 17:46, 13 January 2008 (UTC)
thread_title:  Eaten in DK? 

message: Should a link to The Utterly Danish Pastries of Denmark be added to the External Links section? Though written in a light tone this article is very informative.  —Preceding unsigned comment added by Henrikthiil (talk • contribs) 06:17, 8 November 2008 (UTC)
thread_title:  External Links 

message: I'm confused as to why the article was moved to the current title "Danish (pastry)" when the result of the only debate on this page was "don't move".Anonymous watcher (talk) 10:14, 9 September 2012 (UTC)
thread_title:  Name change? 

message: I think the naming question is a little more complicated than perhaps has been explored above.
The infobox picture is currently  captioned A glazed apple danish, and I think that's accurate and general usage. Apple danish pastry is correct but rare, some menus perhaps. It's only where there's no such qualification that the pastry is added.
This may be some of the reason for the confusion above... two RMs, the second simply reinstating the result of the first after an undiscussed move in the meantime. Andrewa (talk) 03:35, 10 November 2012 (UTC)
replies: text: "It's only where there's no such qualification that the pastry is added." That's the issue though regarding the article name, it can't be at Danish (I don't think anyone would argue that), and we need to disambiguate it as naturally and precisely as possible. There's no dispute that they are also referred to as Danish, that's covered within the article, the above discussion is purely to determine the name of the article itself not the nomenclature of pastries. Zarcadia (talk) 10:21, 10 November 2012 (UTC)

text: All the references seem to use "Danish pastry" as opposed to just "Danish". If the name is to be changed perhaps some uses of the term "Danish" in newspapers, articles, etc. could be found?Anonymous watcher (talk) 22:45, 30 December 2012 (UTC)
thread_title: More on names

message: I have made some changes at the request of a Danish citizen, who had useful information but not very good English. --Greenmaven (talk) 01:54, 29 November 2012 (UTC)
replies: text: Let me guess, said editor is employed by Mette Munk bakeries? --Saddhiyama (talk) 09:37, 29 November 2012 (UTC)
replies: text: Maybe so, but they still had something useful to contribute. --Greenmaven (talk) 19:13, 29 November 2012 (UTC)
thread_title:  Edit request 

message: As a Dane I can recognise the statement, that bakery products from that era was given exotic sounding names. Primarily French sounding ones. But I think it should be sourced and exemplified. The example given was "Franskbrød", like this: 
<quote>For instance a plain wheat flour bread is called 'Franskbrød' ("French bread"), even though it has almost nothing to do with French bread.</quote>
This is not a good example. Let me explain. Traditionally rye bread is eaten in Denmark and only wheat bread on occasion. In France wheat bread is the stable bread and hence wheat bread became known as French Bread, because that is what they eat in France. It was thus not to give wheat bread an exotic name, but to express the cultural differences as seen from a Danish perspective. In addition, I believe that the name Franskbrød was adopted much earlier than the time period discussed.
If we need examples, Remonce is a good example and also Fragilité (look it up on Wiki Commons). There are probably many other examples. RhinoMind (talk) 08:28, 20 July 2014 (UTC)
thread_title:  Exotic names? 

message: I can't see how it's relevant or appropriate to clutter up the arcticle's text with an excessive amount of phonetically obstructive foreign words such as the pastry's name in Swedish and Finnish. Repeated reverts on this detail don't seem to me to be be constructive. --SergeWoodzing (talk) 17:01, 17 February 2015 (UTC)
thread_title: Unnecessary foreign words

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*Added archive https://web.archive.org/web/20130116214915/http://www.akbc.dk/fagspecialer/wienerdej to http://www.akbc.dk/fagspecialer/wienerdej
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thread_title:  External links modified 

message: In the beginning of the article, the description says: "it is the most common form of wienerbrød ('Vienna Bread') and is known as Kanelsnegl; 'cinnamon snail'". The Swedish cinnamon roll (and caradmom roll, for that matter) has a completely different type of dough than any kind of wienerbröd, which means that the section on swedish cinnamon roll does not belong to the article, unless the description is modified.Kazen 90 (talk) 19:37, 26 March 2017 (UTC)
thread_title:  Swedish cinnamon roll is different than wienerbröd 

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thread_title:  External links modified 

message: This rather tedious removal keeps being done. Seems apparent that someone does not know the difference between a food item occurring in a country's regular cuisine and the origin of that item. I will reinstate the categories unless anyone can come up with a good reason not to. --SergeWoodzing (talk) 10:35, 8 May 2022 (UTC)
replies: text: (by someone else). --SergeWoodzing (talk) 10:53, 12 May 2022 (UTC)
thread_title: ''Cuisine'' versus origin

message: I think this section should be deleted. The controversy was more than 15 years ago, and the article says it was short-lived, so it is not clear to me that this is notable at all, but if it is, it belongs in the article on the cartoons. It is not a major part of the long and rich history of these pastries. I will delete it if there are no objections here on talk. Doric Loon (talk) 17:57, 15 October 2022 (UTC)
replies: text: No objections here. Graham87 07:12, 16 October 2022 (UTC)
replies: text: OK, nine months on and there's been no objection, so I am deleting the section. It can be worked into the article Jyllands-Posten Muhammad cartoons controversy if anyone still thinks it's important. Doric Loon (talk) 09:14, 23 July 2023 (UTC)
thread_title:  Cartoon controversy 

message: @Woodlandscaley for the origin of the Danish pastry, we have this information in Oxford companion to food.https://books.google.com.ec/books?id=RL6LAwAAQBAJ&printsec=frontcover&dq=oxford+companion+to+food&hl=fr&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&redir_esc=y#v=onepage&q=oxford%20companion%20to%20food&f=false  
"The Danish name for Danish pastries is Wienerbrød, ‘Vienna bread’ (the name by which these recipes are known throughout Scandinavia and N. Germany, where they are also popular). The reverse also applies; in Vienna a similar thing is known as ein Kopenhagener. However, as Birgit Siesby (1988) has pointed out, the Danish Wienerbrød, which must be counted as the ‘true’ Danish pastry, is very different from the sticky pastry Kopenhagener
sold in Vienna and from British and American"
It's difficult to conclude, and I have personally never been to Denmark so I don't know how it looks there. It seems that there are in fact three close but different products, in the US, in Denmark and in Austria, linked by their names (Danish pastry, wienerbrod, Kopenhagener) 45.70.56.229 (talk) 14:47, 6 February 2024 (UTC)
thread_title:  Origin