VLVL Danish

[Arne Herl�v Petersen]

> 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?

Research shows that this disseminator of pastry was, indeed, L.C.
Klitteng, also called "The Laesoe Baker" from his island of birth, the
windy sailor's outpost of Laesoe. His autobiography (ghost-written by
Hakon Mielche) is from 1944. I don't know when he died, as he isn't
mentioned in the Encyclopedia.


[Note: Elsewhere it's said that kringles are "authentic"
> Danish pastry. What sayeth our experts in Denmark and its environs?]


"Kringle" is Danish for "pretzel". They come in all sizes and
variations. From the small salty pretzels you drink to a glass of beer
("saltkringle") to huge pastries in pretzel shape. They are not usually
eaten for breakfast. One whole kringle - fluffy and creamy pastry - is
de rigeur for a Danish birthday party. It's cut up in many small pieces,
of course and will feed a tableful of revellers. 
Traditionally people went to the baker's shop after church on Sunday and
bought half a kringle or some pastry (or "floedeskumskager", whipped
cream cakes) for the afternoon coffee, which could then drag on until it
was time to eat properly again.
Outside Danish bakeries you often find a sign in the shape of a huge
gilt pretzel as a symbol of the baker's craft.

Arne