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GINGERBREAD refers to a broad category of baked goods, typically flavored with ginger , cloves , nutmeg or cinnamon and sweetened with honey , sugar or molasses . Gingerbread
Gingerbread
foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit .

CONTENTS

* 1 Etymology * 2 History * 3 Varieties * 4 See also * 5 References * 6 External links

ETYMOLOGY

Gingerbread men Gingerbread
Gingerbread
with royal icing

Originally, the term gingerbread (from Latin
Latin
zingiber via Old French gingebras) referred to preserved ginger . It then referred to a confection made with honey and spices. Gingerbread
Gingerbread
is often used to translate the French term pain d\'épices (literally "spice bread") or the German term Lebkuchen
Lebkuchen
(Leb is unspecified in the German language. It can mean Leben (life) or Laib (loaf), kuchen = cake) or Pfefferkuchen (pepperbread, literally: pepper cake).

HISTORY

Gingerbread
Gingerbread
is claimed to have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis (also called Gregory Makar and Grégoire de Nicopolis). He left Nicopolis (modern-day Greece) to live in Bondaroy (France), near the town of Pithiviers. He stayed there seven years and taught gingerbread baking to French Christians. He died in 999.

In the 13th century, gingerbread was brought to Sweden
Sweden
by German immigrants. In 15th-century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show that the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations.

The first documented trade of gingerbread biscuits (cookies) dates to the 17th century, where they were sold in monasteries, pharmacies, and town square farmers' markets. In Medieval England gingerbread was thought to have medicinal properties. One hundred years later, the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates to 1793, although it was probably made earlier, as ginger had been stocked in high street businesses since the 1640s. Gingerbread
Gingerbread
became widely available in the 18th century.

Gingerbread
Gingerbread
came to the Americas with settlers from Europe. Molasses, which was less expensive than sugar, soon became a common ingredient and produced a softer cake. The first American cookbook, American Cookery by Amelia Simmons, contained seven different recipes for gingerbread.

VARIETIES

Traditional Toruń gingerbread

In England, gingerbread may refer to a cake, or a type of cookie /biscuit made with ginger. In the biscuit form, it commonly takes the form of a gingerbread man . Gingerbread men were first attributed to the court of Queen Elizabeth I , who served the figurines to foreign dignitaries. Today, however, they are generally served around Christmas.

Parkin is a form of soft gingerbread cake made with oatmeal and treacle which is popular in northern England.

In the United States, this form of gingerbread is sometimes called "gingerbread cake" or "ginger cake" to distinguish it from the harder forms. French pain d\'épices is somewhat similar, though generally slightly drier, and involves honey rather than treacle. Originally French pain d'épices did not contain ginger.

In the Netherlands
Netherlands
and Belgium
Belgium
, a soft and crumbly gingerbread called peperkoek , kruidkoek or ontbijtkoek is popularly served at breakfast time or during the day, thickly sliced and often topped with butter.

In Germany gingerbread is made in two forms: a soft form called Lebkuchen
Lebkuchen
and a harder form, particularly associated with carnivals and street markets such as the Christmas markets that occur in many German towns. The hard gingerbread is made in decorative shapes, which are then further decorated with sweets and icing. The tradition of cutting gingerbread into shapes takes many other forms, and exists in many countries, a well-known example being the gingerbread man . Traditionally, these were dunked in port wine .

In Ashkenazi Jewish cuisine, the honey cake eaten at Rosh Hashanah (New Year) closely resembles the Dutch peperkoek or the German Lebkuchen, though it has wide regional variations.

In the Nordic countries, the most popular form of ginger confection is the pepperkaker (Norwegian ), pepparkakor (Swedish ), brunkager (Danish ), piparkökur (Icelandic ), piparkakut (Finnish ) and in the Baltic countries piparkūkas (Latvian ) or piparkoogid (Estonian ). They are thin, brittle cookies / biscuits that are particularly associated with the extended Christmas period. In Norway and Sweden, pepperkaker/pepparkakor are also used as window decorations, the pepperkaker/pepparkakor are then a little thicker than usual and decorated with glaze and candy. Many families bake pepperkaker/pepparkakor/brunkager as a tradition.

In Switzerland
Switzerland
, a gingerbread confection known as "biber" is typically a two-centimeter thick rectangular gingerbread cake with a marzipan filling. Biber are famously from the cantons of Appenzell
Appenzell
or St. Gallen
St. Gallen
and respective biber are artfully adorned with images of the Appenzell
Appenzell
bear or the St. Gallen
St. Gallen
cathedral by engraving or icing.

In Russia
Russia
, a gingerbread maker was first mentioned in Kazan cadastres in 1568. Gingerbread
Gingerbread
confections are called pryaniki (sg. pryanik), derived from the old Russian word for 'pepper'. Historically three main centers of gingerbread production have developed in the cities of Vyazma , Gorodets , and Tula . Gingerbreads from Tver
Tver
, Saint Petersburg
Saint Petersburg
and Moscow
Moscow
were also well known in the Russian Empire . A classic Russian gingerbread is made with rye flour, honey, sugar, butter, eggs and various spices; it has an embossed ornament and/or text on the front side with royal icing. A Russian gingerbread can also be shaped in various forms and stuffed with varenje and other sweet fillings.

In Poland
Poland
, gingerbreads are known as pierniki (singular, piernik ). Some cities have traditional regional styles. Toruń gingerbread (piernik toruński), a traditional Polish gingerbread that has been produced since the Middle Ages in the city of Toruń. It was a favorite delicacy of Chopin when he visited his godfather, Fryderyk Florian Skarbek , in Toruń during a school vacation. Kraków gingerbread is the traditional style from the Polish capital.

In Romania
Romania
, gingerbread is called turtă dulce and usually has sugar glazing.

A variety of gingerbread in Bulgaria
Bulgaria
is known as меденка ("made of honey"). Traditionally the cookie is as big as the palm of the hand, round and flat, with a thin layer of chocolate. Other common ingredients include honey, cinnamon, ginger and dried clove.

Gingerbread
Gingerbread
is popular in England, and is available in supermarkets. As in other countries, Gingerbread
Gingerbread
biscuits are often decorated with Royal icing .

In Panama, a confection named yiyinbre is a gingerbread cake made with ginger and molasses; it is typical of the region of Chiriqui. Another popular confection is quequi or queque, a chewy biscuit made with ginger, molasses and coconut.

SEE ALSO

* Dutch carnival cake * Ginger snaps * Gingerbread house * Gingerbread man * Gingerbread Museum * Kraków gingerbread * Lebkuchen
Lebkuchen
* Licitar * List of sweet breads * Ontbijtkoek * Pain d\'épices * Parchment paper

REFERENCES

* ^ The Oxford Companion to Sugar
Sugar
and Sweets. Oxford University Press. 1 April 2015. ISBN 978-0-19-931362-4 . * ^ Liana Aghajanian (2014-12-23). "How an Armenian Monk Brought Gingerbread
Gingerbread
to the West". Retrieved 2017-03-30. * ^ Anderson, L. V. "Why Do We Shape Gin