AT its best, gingerbread is still regarded as the most Christmassy of treats—decorative domiciles are all the rage at this time of year, instigated by Victorian interest in the fairy tale of Hansel and Gretel. But how did this foodstuff, neither quite biscuit nor fully cake, develop its association with the festive season, long before the notion of creating a gingerbread cottage caught on?
The short answer is that it was expensive. In medieval Europe, the cost of the exotic ingredients from the burgeoning spice trade —including (depending on the recipe) ginger, cinnamon, pepper and saffron—all positioned gingerbread beyond the reach of the everyday consumer, establishing its reputation as an elite and luxurious item. When it became more popularly consumed, it was for a suitably extravagant occasion, such as Christmas. The ‘heat’ of the spices may also have contributed to the baked good being viewed as a warming winter treat.
The impression given off by the gingerbread moulds in the Harrison Collection at Ryedale Folk Museum, on the edge of the North York Moors, is certainly one of decadence and wealth. Their sheer size speaks of opulence and things done on a grand scale. The largest is a pair of spectacular Dutch figures, several feet tall and with intricate carved designs, which would have been further embellished with edible gold leaf and icings. They are a long way from the childish, anthropomorphic figures with raisins or sweets for eyes more readily available today.
Denne historien er fra November 25, 2020-utgaven av Country Life UK.
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Denne historien er fra November 25, 2020-utgaven av Country Life UK.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Kitchen garden cook - Apples
'Sweet and crisp, apples are the epitome of autumn flavour'
The original Mr Rochester
Three classic houses in North Yorkshire have come to the market; the owner of one inspired Charlotte Brontë to write Jane Eyre
Get it write
Desks, once akin to instruments of torture for scribes, have become cherished repositories of memories and secrets. Matthew Dennison charts their evolution
'Sloes hath ben my food'
A possible paint for the Picts and a definite culprit in tea fraud, the cheek-suckingly sour sloe's spiritual home is indisputably in gin, says John Wright
Souvenirs of greatness
FOR many years, some large boxes have been stored and forgotten in the dark recesses of the garage. Unpacked last week, the contents turned out to be pots: some, perhaps, nearing a century old—dense terracotta, of interesting provenance.
Plants for plants' sake
The garden at Hergest Croft, Herefordshire The home of Edward Banks The Banks family is synonymous with an extraordinary collection of trees and shrubs, many of which are presents from distinguished friends, garnered over two centuries. Be prepared to be amazed, says Charles Quest-Ritson
Capturing the castle
Seventy years after Christian Dior’s last fashion show in Scotland, the brand returned under creative director Maria Grazia Chiuri for a celebratory event honouring local craftsmanship, the beauty of the land and the Auld Alliance, explains Kim Parker
Nature's own cathedral
Our tallest native tree 'most lovely of all', the stately beech creates a shaded environment that few plants can survive. John Lewis-Stempel ventures into the enchanted woods
All that money could buy
A new book explores the lost riches of London's grand houses. Its author, Steven Brindle, looks at the residences of plutocrats built by the nouveaux riches of the late-Victorian and Edwardian ages
In with the old
Diamonds are meant to sparkle in candlelight, but many now gather dust in jewellery boxes. To wear them today, we may need to reimagine them, as Hetty Lintell discovers with her grandmother's jewellery
