Gingerbread house

Agingerbread houseis a noveltyconfectioneryshaped like abuildingthat is made of cookie dough, cut and baked into appropriate components likewallsandroofing. The usual base material is crispgingerbread, hence the name. Another type of model-making with gingerbread uses a boiled dough that can bemouldedlikeclayto form edible statuettes or other decorations. These houses, covered with a variety ofcandiesandicing, are popularChristmasdecorations.
Records of honey cakes can be traced toancient Rome.Food historians ratify that ginger has been seasoning foodstuffs and drinks since antiquity. It is believed gingerbread was first baked in Europe at the end of the 11th century, when returningcrusadersbrought back the custom of spicy bread from theMiddle East.Ginger was not only tasty, it had properties that helped preserve the bread.
According to the French legend, gingerbread was brought to Europe in 992 by theArmenianmonk, later saint, Gregory of Nicopolis (Gregory Makar). He lived for seven years inBondaroy, France, near the town ofPithiviers, where he taught gingerbread cooking to priests and other Christians. He died in 999.
Gingerbread, as we know it today, descends from Medieval European culinary traditions. Gingerbread was also shaped into different forms by monks inFranconia, Germany in the 13th century.Lebkuchenbakers are recorded as early as 1296 inUlmand 1395 inNuremberg,Germany. Nuremberg was recognized as the "Gingerbread Capital of the World" when in the 17th century the guild started to employ master bakers and skilled workers to create complicated works of art from gingerbread.Medieval bakers used carved boards to create elaborate designs. During the 13th century, the custom spread across Europe. It was taken to Sweden in the 13th century by German immigrants; there are references fromVadstena Abbeyof Swedishnunsbaking gingerbread to ease indigestion in 1444.The traditional sweetener is honey, used by the guild in Nuremberg. Spices used areginger,cinnamon,cloves,nutmegandcardamom.
Gingerbreadfigurinesdate back to the 15th century, and figural biscuit-making was practised in the 16th century.The first documented instance offigure-shaped gingerbread biscuitsis from the court ofElizabeth I of England: she had gingerbread figures made in the likeness of some of her important guests.
The gingerbread bakers were gathered into professional baker guilds. In many European countries, gingerbread bakers were a distinct component of the bakers' guild. Gingerbread baking developed into an acknowledged profession. In the 17th century, only professional gingerbread bakers were permitted to bake gingerbread except at Christmas and Easter, when anyone was allowed to bake it.
In Europe, gingerbreads were sold in special shops and at seasonal markets that sold sweets and gingerbread shaped as hearts, stars, soldiers, babies, riders, trumpets, swords, pistols and animals.Gingerbread was especially sold outside churches on Sundays. Religious gingerbread reliefs were purchased for the particular religious events, such as Christmas and Easter. The decorated gingerbreads were given as presents to adults and children, or given as a love token, and bought particularly for weddings, where gingerbreads were distributed to the wedding guests.A gingerbread relief of the patron saint was frequently given as a gift on a person'sname day, the day of the saint associated with his or her given name.It was the custom to bake biscuits and paint them as window decorations. The most intricate gingerbreads were also embellished with iced patterns, often using colours, and also gilded withgold leaf.Gingerbread was also worn as a talisman in battle or as protection against evil spirits.
Gingerbread was a significant form of popular art in Europe;major centers of gingerbread mould carvings includedLyon, Nuremberg,Pest, Prague,Pardubice,Pulsnitz, Ulm, andToruń. Gingerbread moulds often displayed actual happenings, by portraying new rulers and their consorts, for example. Substantial mould collections are held at the Ethnographic Museum in Toruń,Polandand the Bread Museum in Ulm, Germany. During the winter months, medieval gingerbread pastries, usually dipped in wine or other alcoholic beverages, were consumed. In America, the German-speaking communities of Pennsylvania and Maryland continued this tradition until the early 20th century.The tradition survived in colonial North America, where the pastries were baked asginger snapcookies and gained favour as Christmas tree decorations.
The tradition of making decorated gingerbread houses started in Germany in the early 1800s. According to certain researchers, the first gingerbread houses were the result of the well-knownGrimm's fairy tale "Hansel and Gretel"in which the two children abandoned in the forest found an edible house made of bread with sugar decorations. After this book was published, German bakers began baking ornamented fairy-tale houses oflebkuchen(gingerbread). These became popular during Christmas, a tradition that came to America with Pennsylvanian German immigrants.According to other food historians, the Grimm brothers were speaking about something that already existed.
In modern times, the tradition has continued in certain places in Europe. In Germany, Christmas markets sell decorated gingerbread before Christmas. (LebkuchenhausorPfefferkuchenhausare the German terms for a gingerbread house.) Making gingerbread houses is a Christmas tradition in many families. They are typically made before Christmas using pieces of baked gingerbread dough assembled with melted sugar. The roof 'tiles' can consist of frosting or candy. The gingerbread house yard is usually decorated with icing to represent snow.
A gingerbread house does not have to be an actual house, although it is the most common. It can be anything from a castle to a small cabin, or another kind of building, such as a church, an art museum,or a sports stadium,and other items, such as cars,gingerbread menand gingerbread women, can be made of gingerbread dough.
In most cases,royal icingis used as an adhesive to secure the main parts of the house, as it can be made quickly and forms a secure bond when set.
In Sweden, gingerbread houses are prepared onSaint Lucy's Day.Since 1991, the people ofBergen, Norway, have built a city of gingerbread houses each year before Christmas. NamedPepperkakebyen(Norwegian for "the gingerbread village"), it is claimed to be the world's largest such city.Every child under the age of 12 can make their own house at no cost with the help of their parents. In 2009, the gingerbread city was destroyed in an act of vandalism.A group of building design, construction, and sales professionals in Washington, D.C., also collaborate on a themed "Gingertown" every year.
In the United States, theNational Gingerbread House Competitionbegan in 1992 at theGrove Park InninAsheville, North Carolina.In San Francisco, theFairmontandSt. Francishotels display rival gingerbread houses during the Christmas season.
In 2013, a group inBryan, Texas, US, broke theGuinness World Recordset the previous year for the largest gingerbread house, with a 2,520-square-foot (234 m) edible-walled house in aid of a hospital trauma centre.The gingerbread house had an estimated calorific value exceeding 35.8 million and ingredients included 2,925 pounds (1,327 kg) of brown sugar, 1,800 pounds (820 kg) of butter, 7,200 eggs and 7,200 pounds (3,300 kg) of general purpose flour.
The executive sous-chef at theNew York Marriott Marquishotel, Jon Lovitch, broke the record for the largest gingerbread village with 135 residential and 22 commercial buildings, and cable cars and a train also made of gingerbread.It was displayed at the New York Hall of Science. Another contender from Bergen, Norway made a gingerbread town calledPepperkakebyen.