[Sca-cooks] Lebkuchen question
Huette von Ahrens
ahrenshav at yahoo.com
Sun Dec 11 11:35:09 PST 2005
--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> No. But a single reference in an entry raises the question of accuracy.
> While there is always a chance for error, the more sources, preferably the
> more disparate sources, the more likely the article is correct. Also, the
> greater the number of sources, the more likely one can find pointers to the
> primary sources or research needed to advance one's work.
>
> Bear
I understand now. But this particular entry has two
references. Yes, I am being nitpicky...
According to "The Cuisines of Germany", "Gingerbread, one
of the most famous of all German regional specialities, has
been serious business in Nüremberg for at least 600 years
now, thanks to the happy conjunction of Franconian honey
and the spice trade carried on by the Pfeffersäcke, or 'peppersacks' as the city's prosperous
medieval merchant adventurers were called. Commercial gingerbread was baked
by members of an exclusive guild, known as Lebküchler,
rather than by homemakers or ordinary bakers. ...
Lebkuchen is most closely associated with Nüremberg--
specialists in the field will recognize [lebkuchen] as
being quite similar to a popular variety of gingerbread
known as Elisenlebkuchen--but the Pfefferkuchen of eastern
Germany and Honigkuchen of northern Germany are not really
all that different."
Huette
Remember that while money talks, chocolate sings.
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