VLVL Danish

[davemarc]

Due largely to the effots of the incredible Barry Popik, I can offer some
etymological research on Danish and Danish pastry:
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0008A&L=ads-l&P=R75
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0010D&L=ads-l&P=R2372

Here's a reference to that Johnny Appleseed-like mongerer of
Danish-mongerer:
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0008A&L=ads-l&P=R362

Could this Johann Apfeldanish [please correct] be L. C. Klitteng or Herman
Gertner?
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0011A&L=ads-l&P=R790
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0011A&L=ads-l&P=R2349

"Danish" cited in a guide to Yiddish (or probably Yinglish, to be more
precise) c. 1970!
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0206D&L=ads-l&P=R2780&m=21
708

"Danish" citation in Roadfood (a popular guide to lowbrow food)
Pg. 326 (Bendtsen's Bakery, Racine, WI):  If you don't know what a kringle
is, think of an ordinary Danish, like you have with morning coffee.  Now,
imagine its crust buttery and feather-light, almost like a croissant's, and
fill it with a ribbon of pecan paste and chopped nuts, or a layer of almond
macaroon paste, or a tunnel of cherry and cheese.  Picture it as bug as a
Christmas wreath, a ring that is about a foot nad a half across and iced
with
sugar glaze or flavored frosting.  There you have one of the great breakfast
(or tea time) treats in America, a dish that is virtually unknown outside
the
city of Racine. [Note: Elsewhere it's said that kringles are "authentic"
Danish pastry. What sayeth our experts in Denmark and its environs?]
http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0209A&L=ads-l&P=R1802&m=21
708

Cheers,

d.