Talk:Crispbread

Expansion needed

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

Don't be sorry! A stub is better than nothing. /Tuomas 08:32, 10 Apr 2004 (UTC)

Title

Finnish näkkiläipä seems like a loan-translation of knäckebröd, with simplified pronunciation, i.e. inital k lost. Is that true. I think finnish nativised words often simplify pronunciation. — Preceding unsigned comment added by 195.198.149.230 (talk) 22:52, 24 January 2005 (UTC)

Yes. The Finnish phonology is more restrictive than Swedish, for example initial consonant clusters aren't really allowed (though a lot of recent loanwords do have them). Leipä is simply the Finnish word for bröd (bread), and näkki is an adaptation of the knäcke- part, confusingly it is also the adaptation of Näcken, and the latter is its only real meaning in Finnish. - Cymydog Naakka 04:10, 26 Jan 2005 (UTC)

Hmmm, by the way, "leipä" seems to be an old borrowing from Early Norse hleifr, (related to English "loaf" and German "laib"). Just came to think of it, now when I see it. Wouldn't surprise me, considering how many words the Finns have borrowed from the Scandinavians during the ages.81.232.72.148 02:24, 24 November 2005 (UTC)

That very interesting, but, perhaps "borrowed" is not the right word, considering the many hundreds of years Finland was under Swedish rule; one may compare it to the English language's massive amount of French "loanwords" - the population didn't always "loan them" volontarily, but were more or less coerced to use them, at least indirectly. HenkeB (talk) 17:36, 17 August 2008 (UTC)

Finnish leipä definitely comes from Germanic, but most likely not during the 600 years of being a part of Sweden, i.e. (approximately) the period 1200-1800. It's the p that can't be due to a borrow from Old Swedish since Old (East/Proper) Swedish had leifʀ (f [v]), not "leipʀ". Proto-Norse had hlaibaʀ (from Proto-Germanic hlaibaz), and the (fricative) b is straightforwardly analyzed as a p to a Finnish speaking person.

JiPe (217.208.138.54 (talk) 16:27, 25 April 2009 (UTC))

Do tunnbröd count as crisp bread? It is certainly not knäckebröd. --Salleman 4 July 2005 12:25 (UTC)

Are you thinking of flatbrød? Hmmmm, it seems than tunnbröd could be both crisp or soft, strangely enough. 81.232.72.53 12:23, 15 January 2006 (UTC)

The magnified image doesn't look anything like crisp bread's texture... Source of that image? —Preceding unsigned comment added by ZombieLoffe (talk • contribs) 20:49, 5 September 2007 (UTC)

Slices?

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)

Healthyness?

However, in recent years there has been renewed interest in crisp bread in the nordic countries due to its healthyness compared to soft bread and white bread. Misterbister (talk)

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orthography

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)

Näkkileipä and hapankorppu

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)

Health concerns

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)

Don't worry about Acrylamide, unless there will be new information about it. It has been researched for a very long time without any proof of harm for humans from a regular diet:

https://en.wikipedia.org/wiki/Acrylamide "The discovery in 2002 that some cooked foods contain acrylamide attracted significant attention to its possible biological effects. As of 2019, epidemiological studies suggest it is unlikely that dietary acrylamide consumption increases people's risk of developing cancer".

--ee1518 (talk) 20:19, 7 March 2021 (UTC)

Scandinavian focus

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)

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Proof of Swedish origin?

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)