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Latest comment: 11 years ago3 comments3 people in discussion
There was a recent change of reckoned origin from Nicaragua to Venezuela with dubious sources. I've seen most sites mention Mexico. Where does this cake really originate from? I don't just mean a cup-cake version. Nasnema Chat 21:52, 18 October 2009 (UTC)Reply
It's contested between Mexico and Nicaragua, and Mexico usually gets credit despite most "decent" sources (aren't any good ones for this, to be honest) citing Nicaragua as having originated it. I unfortunately do not know enough history of the region regarding wars and such, but I imagine that'd be the key to finding out given the turbulent history in both regions. · AndonicOEngage.03:14, 19 October 2009 (UTC)Reply
Latest comment: 6 years ago6 comments2 people in discussion
Why is there a sentence claiming potential european origins of the idea of making a cake submersed in liquid? The citation is a single poorly put together article from 2004. I don't see the point of this addition, its blatant Eurocentrism and should absolutely be removed.
You continue to remove the sentence, "However, the idea for creating a cake soaked in a liquid is likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and tiramisu from Italy, use this method." Please explain why you are removing this sentence. —FormalDude(talk)03:34, 1 January 2018 (UTC)Reply
There is no reason to assume, really at all, that this Concept is of "European" origin. The supplied citation does nothing to provide evidence for this. What is the motivation to establish this non-fact? It really, to me, reads like bog standard Eurocentrism and the page would be better without it. — Preceding unsigned comment added by Ptn444 (talk • contribs) 03:44, 1 January 2018 (UTC)Reply
Here is the citation that proves it to be Completely Reasonable to assume this cake is of "Medieval European" origins: "It occurred to me that pastel de tres leches might fit nicely into the European tradition of "soaked" cakes: baked goods drenched in syrups and custards. Think British rum cake, trifle, fruitcakes, or Italian zuppa inglese and tiramisu. And what about bread pudding and even French toast?"
Not very convincing stuff to me! But hell, maybe some of the staunch defenders of Medieval Europes cake-legacy can come and discuss this? Ptn444 (talk) 22:52, 2 January 2018 (UTC)Reply
