Talk:Liver pâté

Terrible article
A great deal of the article is unsubstantiated claims made about the popularity and exclusivity of the product in Denmark. This is not a Danish food by any stretch of the imagination, and this does not warrant its own article.(neither is "Rugbrød") Unigolyn (talk) 18:27, 28 June 2009 (UTC)

Danish?
"Leverpastej" is quite common in Sweden as well. Anything that says this is a typically Danish dish? &mdash;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)


 * I may be wrong, but this looks exactly like Brussels pate that we eat in copius amounts in the UK. - At least in our family anyway. Can someone confirm if this is the same thing? If so perhaps it should be mentioned in the article.217.33.127.162 (talk) 00:06, 12 January 2009 (UTC)


 * I have not tried English Brussels Pate but I doubt it is the same. In Denmark both pate and leverpostej can be found in shops and there is a marked difference between those. Traditionally Danish leverpostej is only made with liver of pork (sometimes with a bit of bacon added), while Belgian or French patés can be made of all kinds of meat, goose, duck, pork etc. As usual with traditional Danish cuisine it is not spiced at all, and may seem a bit plain compared to the paté. The method of baking must also different as the Danish version has a noticable dark (almost blackish) crust, that the patés doesnt have. --Saddhiyama (talk) 00:31, 12 January 2009 (UTC)

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)

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)


 * 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)


 * The Danish rugbrød is definetly not comparable to the dark rye bread in most other countries including the other Scandinavian countries. The only other close resemblance I know of is the German pumpernickel bread, and that still differs from rugbrød in many ways. And furthermore "leverpostej" is not the same as paté. Both types of food can be bought in Denmark and there is a world of difference. I do not know of the other versions Scandinavian "leverpostej", but if its origins mentioned in this article is true (invented by the Frenchman Beauvais in Copenhagen) then it is most likely types of food that has its origin in the Danish version. --Saddhiyama (talk) 15:31, 18 December 2008 (UTC)

(pronounced leo-po-sty) ??!?!?
Uhm, I definately don't pronounce 'Leverpostej' 'leo-po-sty'. I think that's quite misleading, as the english pronunciation of 'Leverpostej' is pretty close to the way it's spelled. ElChrissos 14:49, 24 June 2007 (UTC)

See also: Foie Gras
What a nasty joke to invite comparisons between the two.... I wonder why the foie gras article doesn't return the compliment.

chochem (talk) 15:14, 18 December 2008 (UTC)


 * I have taken the liberty of removing it. Possibly a "See also"-link to paté could be added, but as it is already linked in the article text itself I find it pointless. --Saddhiyama (talk) 15:33, 18 December 2008 (UTC)

Danish? This is not a specifically a Danish dish
As far as I know "Leverpostei" is not a Danish dish, I am Norwgeian and eat leverpostei each day. To me this article have no point, and the Danish part seem to be written by a 12 year old patriotic rant. Things like this annoys me and since leverpostei is clearly not a Danish dish as it is eaten by many many Swedes and Norwgeians, there should be a part for each country or no country. —Preceding unsigned comment added by Molkte (talk • contribs) 20:41, 26 March 2010 (UTC)

Liver paste
When I was a kid in the UK I always used to get liver paste sandwiches with my lunch. I've since tried the Swedish version and...yeah. It tastes pretty similar. I'm pretty sure this isn't an exclusivly scandinavian thing, its in the UK too. And this being the English wikipedia....--130.243.174.67 (talk) 13:31, 28 April 2010 (UTC)

"Leverpostej" and "leverpastej" is known as "Brussels pate" in English
This article should be removed or reworked into a special article about the most common form of paté in Europe: the smooth or semi-smooth pork liver based paté, which in the United Kingdom is known as Brussels pate.Thomas Blomberg (talk) 16:49, 15 January 2012 (UTC)
 * Paté is different from leverpostej. Both types of food can be bought in shops in Scandinavia, so it would wrong to equate them. --Saddhiyama (talk) 17:28, 15 January 2012 (UTC)
 * Leverpastej is a form of paté, quite obviously! Pastej/postei/postej are Scandinavian approximations of the word paté. That they have developed in a somewhat different direction from French patés doesn't mean it doesn't belong to the same group. This article is meaningless and could be summed up in a paragraph in the paté article.126.109.230.99 (talk) 10:03, 19 January 2012 (UTC)
 * I have restored the deleted content and added sources. --Saddhiyama (talk) 10:32, 19 January 2012 (UTC)
 * That's great, but it doesn't deal with the basic problem. Can't you see what the article itself says? "Leverpostej was introduced to Denmark in 1847 by the French François Louis Beauvais in Copenhagen." Where the hell did he introduce it from, you think?? Leverpastej is not a Danish specialty, it's a common form of paté that's popular in several different European countries! 126.109.230.99 (talk) 12:47, 20 January 2012 (UTC)

Requested move 13 December 2016

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 

The result of the move request was: move as proposed. There is a clear consensus that this is the same food as in other countries, and does not justify using the Danish name exclusively. We should therefore give it the common name used in English. (which is actually French...) (non-admin closure)  Brad  v  03:22, 1 January 2017 (UTC)

Leverpostej → Liver pâté – While this food differs from the traditional French/Belgian pâtés, this more smooth liver variant is not an exclusively Danish product, nor is it called "Leverpostej" anywhere outside of Denmark, regardless the fact that the ingredients/production/use is the same.

As it is a "pâté" by definition ("a rich, savoury paste made from finely minced or mashed ingredients, typically seasoned meat or fish" according to Oxford dictionary) and it is differentiated by the use of liver tissue instead of muscle tissue, it should be differentiated as such. Chuubii (talk) 02:14, 13 December 2016 (UTC)
 * Merge and redirect to Pâté. A huge variety of pâtés are made from liver. No reason why this particular one should be distinguished as liver pâté and not the others. -- Necrothesp (talk) 16:22, 14 December 2016 (UTC)
 * Disagree... there is plenty of material for an article specifically on liver pâtés, which are the most important type. But in any case the idea of a merge should be discussed separately. This discussion is about what we do with this article in the meantime. Andrewa (talk) 03:59, 21 December 2016 (UTC)
 * Indeed. But renaming this article Liver pâté when it's just one liver pâté is not the solution. If it was renamed and then repurposed to be a general article on liver pâté then I would agree, but that's not the RM proposal as it stands. -- Necrothesp (talk) 16:10, 21 December 2016 (UTC)
 * Merge and redirect to Liver pâté. According to this article, the "unique" Danish leverpostej consists of liver, salt, pepper and non-specific spices, which is the recipe for every liver pâté. Therefore I think that this product should be presented under "liver pâté" and if there are notable differences from the basic recipe, it should be noted under a subsection in the article. This article even has a subsection "Danish leverpostej". There is no other "leverpostej"; there is not "Swedish leverpostej" or "Finnish leverpostej", because no one calls it "leverpostej" outside of Denmark and it is the same product everywhere (at least the basic recipe that is described in this article). Should we have an article for "sukker vand" on the English wikipedia because some Dane thinks sugar water is an uniquely Danish thing? Chuubii (talk) 01:44, 17 December 2016 (UTC)
 * There is nothing at Liver pâté to merge. This seems to be a !vote to move as proposed. Andrewa (talk) 03:59, 21 December 2016 (UTC)


 * Support move as proposed to Liver pâté, which currently redirects here and has always been a redirect here or to Pâté. Andrewa (talk) 03:59, 21 December 2016 (UTC)


 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

External links modified
Hello fellow Wikipedians,

I have just modified one external link on Liver pâté. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20111111052234/http://www.idadavidsen.dk/index.php?page=3 to http://www.idadavidsen.dk/index.php?page=3

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

Cheers.— InternetArchiveBot  (Report bug) 06:10, 9 September 2017 (UTC)

Nominating article to be checked for its neutrality
I find it confusing that references are made for articles in Danish and not English(all references are for sites that end with .dk). The reason I started this topic is because the wikidata item for Liver pâté has "Leverpostej" as an English label and the name of this article is "Liver pâté" and not "Leverpostej". Because of seeing the other talks about whether Liver pâté is(or isn't) Danish originally I'm adding to the article. Not to mention that I checked the Danish talk page for Leverpostej and it looks like the page is a part of WikiProject Sweden(page added May 13, 2012) which gives a contradictory impression on me. Dbfyinginfo (talk) 17:48, 24 November 2018 (UTC)
 * I think the only reference to Liver Pate, or Leverpostej, as a Danish invention is in the infobox? My guess is that it just stems from the articles history: Originally it focussed on Leverpostej specifically, but later editions added context and info from other countries. As the title of the article is now "Liver pâté", I think we can safely remove any info about this food item claiming Danish origin.
 * About Danish sources: Anyone are welcome to add sources from any other culture or language, if they add relevant info. I really don't understand your "problem". And I can't see how a tag would solve anything. RhinoMind (talk) 17:54, 25 November 2018 (UTC)