Talk:Manjar blanco

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Reorganization

After doing a little research on the Internet I reorganized and expanded this article for clarity. If anybody disagrees with these changes please fee free to correct. --Mcorazao 14:58, 3 November 2006 (UTC)[reply]

Re-reorganization

This article needs a reorganization. It is about two very different things, on one hand an European dish called "manjar blanco" in Spanish, that sould be fusioned with "blancmanger", who is not a French dish but Catalan in origin and after spreaded in other countries in Europe, as France, Great Britain, etc. So blancmanger, in English, blancmamnge, is too French-centered, and a fallacy, since it does not include visions of Spain or UK, for example, where it is even today very typical. On the other hand it is about an American topping called only in some countries, and in Spanish, not in English, "manjar blanco", while it is called in the others "dulce de leche". It is nonsense that in English they must be together when the only thing in common is the name, only in some countries where only one of them are known and in a foreigner language, in Spanish, not in English. More than that, even in wikipedia in Spanish they are in different articles.--Slastic (talk) 08:29, 10 December 2009 (UTC)[reply]

Regorg by Peter Isotalo

Peter, thanks for trying to clean up. However, I'm not sure what the goal was of some of your edits. Most importantly, you deleted the two major sections and crammed their content into the header. Since these two sections refer to fairly different (but historically related) subjects this seems to make the whole thing a little less clear. Not that this is an earth-shattering subject but I don't see the logic in making that change. Comment?

Thanks. --Mcorazao 14:36, 23 April 2007 (UTC)[reply]

Anything less than three or four paragraphs is ripe for merging into a lead as far as I'm concerned, especially since they're all very closely related. We're talking about extremely similar dishes. Sections that are divided only because they're relevant to different countries are often needlessly simplified along lines of nationalist thinking.

Peter ^Isotalo 19:16, 23 April 2007 (UTC)[reply]

Well, although I agree in principle with the notion of not having too many sections it's not clear that the article has been improved here. I'm not sure how familiar you are with the different cuisines but I know the Peruvian desert and the European variety actually come out significantly different, despite the historical relationship and some shared ingredients. The section separations -- I think -- added some important clarity. By putting it into one paragraph you really need to add some more text to emphasize the differences. The way it reads now the reader would tend to think they all look and taste almost the same which is not the case.

If you want to take a shot at rewriting to fit your new organization, though, feel free. --Mcorazao 14:30, 24 April 2007 (UTC)[reply]

Well, since no rewrite has happened and the modified version was unclear I've reverted the section headers for now so that the article is at least clear. Feel free to try a rewrite (including removing the headers if you feel that's better) if you are so inclined.

--Mcorazao 15:32, 27 April 2007 (UTC)[reply]

Manjar blanco is known as dulce de leche in Argentina

It's not true that the name manjar blanco is used in Argentina. Dulce de leche is the name used in Argentina and Uruguay. — Preceding unsigned comment added by 190.139.13.252 (talk) 02:00, 6 May 2012 (UTC)[reply]

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