[Sca-cooks] Lebkuchen question

[Huette von Ahrens]

--- 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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