Gingerbread

Gingerbreadrefers to a broad category ofbaked goods, typically flavored withginger,cloves,nutmeg, andcinnamonand sweetened withhoney,sugar, ormolasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as aginger snap.
Originally, the termgingerbread(fromLatinzingiberviaOld Frenchgingebras) referred to preservedginger. It then referred to a confection made with honey and spices.Gingerbreadis often used to translate the French termpain d'épices(lit.'spice bread') or the German and Polish termsPfefferkuchenandPiernikrespectively (lit.'pepper cake'because it used to contain pepper) orLebkuchen(of unclear etymology; either Latinlibum, meaning "sacrifice" or "sacrificial bread," or GermanLaibfor loaf or German for life,Leben). Pepper is also referenced in regional names like Norwegianpepperkakeror Czechperník(originallypeprník).
The meaning ofgingerbreadhas evolved over time. For centuries the term referred to a traditional European pastry, very like a moderncookie, traditionally used to makegingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found inAmelia Simmons' 1796 cookbook,American Cookery.
Gingerbread is claimed to have been brought to Europe in 992 AD by theArmenianmonk Gregory of Nicopolis (also called Gregory Makar and Grégoire de Nicopolis). He leftNicopolis(in modern-day western Greece) to live inBondaroy(north-central France), near the town ofPithiviers. He stayed there for seven years until he died in 999 and taught gingerbread baking to French Christians.It may have been brought to Western Europe from the eastern Mediterranean in the 11th century.
Since the 13th century,Toruń gingerbreadwas made in Toruń, thenState of the Teutonic Order(nowPoland). It gained fame in the realm and abroad when it was brought toSwedenby German immigrants. In 15th-century Germany, a gingerbreadguildcontrolled production.Early references from theVadstena Abbeyshow that the Swedishnunsbaked gingerbread to easeindigestionin 1444.It was the custom to bake white biscuits and paint them aswindowdecorations. In England, gingerbread was also thought to have medicinal properties.16th-century writer John Baret described gingerbread as "a kinde of cake or paste made to comfort the stomacke."
Gingerbread was a popular treat at medieval European festivals and fairs, and there were even dedicated gingerbread fairs.
The first documented trade of gingerbread biscuits in England dates to the 16th century,where they were sold in monasteries, pharmacies, and town square farmers' markets.  One hundred years later, the town ofMarket Draytonin Shropshire became known for its gingerbread, as is displayed on their town's welcome sign, stating that it is the "home of gingerbread". 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 inhigh streetbusinesses since the 1640s. Gingerbread became widely available in the 18th century.
Gingerbread came to the Americas with settlers from Europe.Molasses, less expensive than sugar, soon became a common ingredient and produced a softer cake.  The first printed American cookbook,American Cookeryby Amelia Simmons, contained seven different recipes for gingerbread.Her recipe for "Soft gingerbread to be baked in pans" is the first written recipe for the cakey old-fashioned American gingerbread.
In England, gingerbread may refer to a cake, or type ofbiscuitmade with ginger. In the biscuit form, it commonly takes the form of agingerbread man. Gingerbread men were first attributed to the court of QueenElizabeth I, who served the figurines to foreign dignitaries.Today, however, they are generally served around Christmas. Gingerbread was a traditional confectionery sold at popular fairs, often given as a treat or token of affection to children and lovers "sweethearts" and known as a "fairing" of gingerbread – the name retained now only byCornish fairings. This crisp brittle type of gingerbread is now represented by the popular commercial version called theginger nutbiscuit.
"Parliament cake" or "Parlies", a very spicy gingershortbread, were eaten (in the same way as salty snacks with beer), with whisky, rum or brandy, during midday breaks, by the members of the original (pre-1707)Scottish Parliament, in a secret backroom (benthe hoose),at a tavern and shop in Bristo Street inEdinburgh'sPotterrow, behind the university, run by a Mrs Flockhart,AKALuckie Fykie, the landlady who is thought to be the inspiration for Mrs Flockhart inWalter Scott'sWaverley.The recipe is mentioned inChristian Isobel Johnstone'sThe Cook and Housewife's Manual(also known asMeg Dod's Cookery)(1826) published under the pseudonym of "Mrs. Margaret Dods, of the Cleikum Inn, Saint Ronan's", evoking the character of Margaret Dods, the hostess of the Cleikum Inn inWalter Scott'snovelSaint Ronan's Well(1823). It was immensely popular, and in which, she used characters Scott's to give commentary on preparing national specialties.
Parkinis a form of soft gingerbread cake made with oatmeal and treacle which is popular in northern England, originating inYorkshire.
In the United States, this form of gingerbread is sometimes called "gingerbread cake" or "ginger cake" to distinguish it from the harder forms. Frenchpain d'épicesis somewhat similar, though generally slightly drier, and involves honey rather thantreacleand uses less spice than other breads in this category.
In Panama, a confection namedyiyinbreis a gingerbread cake made with ginger and molasses; it is typical of the region ofChiriquí. Another popular confection isquequiorqueque, a chewy biscuit made with ginger, molasses, and coconut.
In Brazil, "Pão de Mel", literally meaning honey bread, is a popular treat; it consists in a type of gingerbread made with honey and other spices in small circles with a chocolate covering and can be found traditionally filled withdoce de leite.
In Germany gingerbread is made in two forms: a soft form calledLebkuchenand 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 thegingerbread man. Traditionally, these weredunkedinport wine.
AtOktoberfestinMunich, it is customary for men to buy large gingerbread cookies in the shape of a heart, with a ribbon for their sweetheart to wear around their neck. The cookies are iced with romantic phrases like "Ich liebe dich" (I love you).
InAshkenazi Jewishcuisine, thehoney cakeeaten atRosh Hashanah(New Year) closely resembles the Dutchpeperkoekor the GermanLebkuchen, though it has wide regional variations.
InSwitzerland, a gingerbread confection known as "biber" is typically a two-centimeter (approximately ¾ of an inch) thick rectangular gingerbread cake with amarzipanfilling. The cantons ofAppenzellandSt. Gallenis famous for biber, which are artfully adorned with images of the Appenzell bear or the St. Gallen cathedral respectively by engraving or icing.
In theNetherlandsandBelgium, a soft and crumbly gingerbread calledpeperkoek,kruidkoekorontbijtkoekis popularly served at breakfast time or during the day, thickly sliced and often topped with butter.
In theNordicandBalticcountries, the most popular form of ginger confection is thepepperkaker(Norwegian),pepparkakor(Swedish),peberkager(Danish),piparkökur(Icelandic),piparkakut(Finnish),piparkūkas(Latvian) orpiparkoogid(Estonian). They are thin, brittle 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 a little thicker than usual and are decorated with glaze and candy). Many families bake pepperkaker/pepparkakor/brunkager as a tradition.
InRussia, a gingerbread maker was first mentioned inKazancadastres in 1568.Gingerbread confections are calledpryaniki(sg.pryanik), derived from the Russian term for 'spices'. Historically three main centers of gingerbread production have developed in the cities ofVyazma,Gorodets, andTula. Gingerbreads fromTver,Saint Petersburg, andMoscowwere also well known in theRussian 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 withroyal icing.A Russian gingerbread can also be shaped in various forms and stuffed withvarenjeand other sweet fillings.
InPoland, gingerbreads are known aspierniki(singular: piernik). Some cities have traditional regional styles.Toruń gingerbread(piernik toruński) is a traditional Polish gingerbread that has been produced since the Middle Ages in the city of Toruń. It was a favorite delicacy ofChopinwhen he visited his godfather,Fryderyk Florian Skarbek, in Toruń during school vacation. Kraków gingerbread is the traditional style of the former Polish capital.
In theCzech Republic, gingerbread is calledperníkand it is a popular Christmas biscuit and a decoration. Common shapes include hearts, stars and animals andgingerbread housesare also popular. Towns associated withperníkincludePardubiceandMiletín.
InRomania, gingerbread is calledturtă dulceand usually has sugar glazing.
A variety of gingerbread inBulgariais known asмеденка("made of honey"). Traditionally the cookie is as big as the palm of a hand, round and flat, and with a thin layer of chocolate. Other common ingredients include honey, cinnamon, ginger, and dried clove.
InUkraine,medivnyk("made of honey") means either dry honey cookie (aprianyk, also calledmedyanyk) or a spongy honey cake (a fruitcake).Mykolaychykyare traditional Western Ukrainian cookies or gingerbread that are baked for St. Nicholas Day and given to children.Panyankyusually baked for Christmass eve in Eastern Ukraine. They are pink because they are colored with beet juice.