The production has prepared an electronic book on Christmas food for use as a supplementary learning material for those who are interested in Christmas food to communicate Christmas food. The production teams hopes the electronic book is useful for learning.
HISTORY OF GINGER BREAD
Gingerbread is claimed to have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis . He left Nicopolis (in modern-day western Greece) to live in Bondaroy (north-central France), near the town of Pithiviers. He stayed there for seven years and taught gingerbread baking to French Christians. He died in 999. In the 13th century, gingerbread was brought to Sweden by German immigrants. In 15th-century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show that the Swedish nuns baked gingerbread to ease indigestion in 1444.It was the custom to bake white biscuits and paint them as window decorations. The first documented trade of gingerbread biscuits dates to the 17th century, where they were sold in monasteries, pharmacies, and town square farmers' markets. In Medieval England gingerbread was thought to have medicinal properties. NEXT
One hundred years later, the town of Market Drayton in Shropshire, England became known for its gingerbread, as is proudly displayed on their town's welcome sign, stating that it is the "home of gingerbread", twinned with PĂŠzenas and Arlon. 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 in high street businesses since the 1640s. Gingerbread became widely available in the 18th century. Gingerbread came to the Americas with settlers from Europe. Molasses, which was less expensive than sugar, soon became a common ingredient and produced a softer cake. The first American cookbook, American Cookery by Amelia Simmons published in 1796, contained seven different recipes for gingerbread.
How to make GINGER BREAD. 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. 3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.
PICTURE OF GINGERBREAD.
REFERENCE https://en.wikipedia.org/wiki/Gingerbr ead http://allrecipes.com/recipe/230238/gi ngerbread-men-cookies/
1.Ms.Wanchanok Thongsom Class.5/4 Number.25 2.Ms.Pannita Laddawong Class.5/4 Number.41 3.Ms.Praewtiwa Wattanathai Class.5/4Number.49 4.Ms.Nureeda Arwae Class 5/4 Number.50 PRESENT TO Teacher Suwanit Sae-ong Hatyaiwittayalaisombunkulkanya School Term 2 / 2017