Talk:Q1472481
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Autodescription — spread (Q1472481)
description: food that is spread, generally with a knife, onto food products such as bread and crackers
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Interwiki trouble[edit]
There is some interwiki confusion between spread (Q1472481) (spread) and cold cut (Q10426) (cold cut). According to enwiki, spread is soft food to put on bread, like butter, jam or paste. Cold cut is meat to put on bread. There is a (missing?) superclass for these. I don't know if there is a word for it in English, but in Norwegian it's pålegg. It means "something to put on bread" (literally "on-put"). I don't know if Wikidata already contains an item for this term, or if one should be created. - Soulkeeper (talk) 16:56, 9 October 2013 (UTC)
- cold cut (Q10426) is meat served cold all right, but not necessarily on bread. /ℇsquilo 14:11, 26 October 2015 (UTC)
- There seem to be two groups of pages linked to this item. Some articles, like nl:Broodbeleg, da:Pålæg, nn:Pålegg and id:Olesan roti describe all kinds of edible things one can put on bread, including cheese, ham and tomatoes. Other articles such as en:Spread (food) and fr:Pâte à tartiner focus on substances that do not have a solid form and can be attached to the bread because of there stickiness, like spread and marmalade. This is also the case for de: Brotaufstrich but that article also mentions the general term Brotbelag. Bever (talk) 06:21, 19 March 2017 (UTC)
- I agree there is a confusion here. I have just set the Danish label of cold cut (Q10426) to "kødpålæg" which is "meat put-on". In Danish "pålæg" is not necessarily meat, but as noted about (for other language) could be non-meat "put-on"s. I think it would be best to create a third "pålæg" item. — Finn Årup Nielsen (fnielsen) (talk) 10:10, 24 October 2017 (UTC)
- There seem to be two groups of pages linked to this item. Some articles, like nl:Broodbeleg, da:Pålæg, nn:Pålegg and id:Olesan roti describe all kinds of edible things one can put on bread, including cheese, ham and tomatoes. Other articles such as en:Spread (food) and fr:Pâte à tartiner focus on substances that do not have a solid form and can be attached to the bread because of there stickiness, like spread and marmalade. This is also the case for de: Brotaufstrich but that article also mentions the general term Brotbelag. Bever (talk) 06:21, 19 March 2017 (UTC)