The Origin of Birthday Cake


Yesterday was my birthday! This of course means a celebration that will last for several weeks, as well as a related post. It’s all very exciting.

In other amazing news, I won’t be posting for a couple of weeks because I’m going on a cruise to the South Pacific. I’ll be sure to come back with some great topics to write about, as well as a tan. Everybody wins! Anyway, without further ado, let’s learn about birthday cake!

As you may remember from my wedding cake post, the words for ‘cake’ and ‘bread’ were virtually interchangeable in early Europe. Unsurprisingly, the only difference between the two was that cakes were sweet.  In the 15th century, bakeries in Germany conceived the idea of marketing cakes for customers’ birthdays, as well as for their weddings. They were mostly used for the birthdays of young children and thus these celebrations were referred to as Kinderfest. It was during this time period that cakes began to be layered and laden with new ingredients in order to render them sweeter and less bread-like. These kinds of cakes were called Geburtstagorten by the Germans.

Mmm, cake.

During the 17th century, the birthday cake took on a more contemporary form. These elaborate cakes, which possess the same attributes of modern cakes (multiple layers, icing, and decorations), were only available to the very wealthy. However, as a result of the Industrial Revolution, birthday cakes eventually became proletarianized as materials and tools became more advanced and more easily acquired.

The tradition of placing candles on cakes can be attributed to the Ancient Greeks, who baked cakes to honour Artemis, the goddess of the moon. The theory behind the practice was that the light from the candles made the cake itself glow like the  moon. It is also believed that the smoke from the candles carried their prayers to the Gods. This tradition has survived to a certain extent today. We may not say a prayer when we blow out birthday candles, but most of us do still make a wish.

The earliest reference to the tradition of blowing out birthday candles was documented Switzerland in 1881. Researchers for the Folk-Lore Journal recorded various “superstitions” amongst the Swiss middle class. The following statement was recorded, ““A birthday-cake must have lighted candles arranged around it, one candle for each year of life. Before the cake is eaten the person whose birthday it is should blow out the candles one after another.”

I hope you have enjoyed our rather short and sweet foray into the history of birthday cakes. I  also hope that it will tide you over until I’m back in the country and have constant access to my precious internet. See you all in a fortnight!

 

Marshmallows – An Australian Bush Fire Special


For all of my international readers that aren’t aware, New South Wales has been issued with a Catastrophic fire danger level for tomorrow. Temperatures are set to be around 41 degrees celsius (roughly 106 degrees farenheit) and this kind of weather almost always ends in disastrous bush fires. As a distraction, I thought that I could use our impending doom as inspiration for a fire-centric post on marshmallows. Whipping out a bag during a bush fire wouldn’t be my highest priority, however, under SAFE circumstances there’s nothng wrong with cooking those babies under a nice NON-CATASTROPHIC flame. Mmm, survivalicious.

The Marshmallow Plant

Now, I hope you’re sitting down and have your smelling salts handy, because I’m about to drop a knowledge bomb on you all. Marshmallow is actually derived from a plant. That’s right, it’s organic and not a purely factory produced diabetes inhibitor. The Marshmallow Plant, or, Althaea Officinalis, is native to the wet marshy regions of Europe and West Africa. Hence the name. Greek physician Dioscorides advised that marshmallow extracts be used in treating wounds and inflammations. During the Renaissance, extracts from the plant’s roots and leaves were used for medicinal purposes, namely as an anti-inflamatory and soothing agent for sore throats.

The modern marshmallow confection is a mid-19th century French Invention and was a cross between a medicinal lozenge and a bonbon. Originally, the plant’s root juices were combined with eggs and sugar and then beaten into a foamy paste. The plant extracts were later replaced by gelatin, which still gave the candy its signature pillowy texture and, given its ready availabilty, allowed for quicker, less labour intensive production.

Original Campfire Marshmallow tins

It’s unknown when people first began roasting marshmallows over a fire. However, the product Campfire Marshmallows have been popular in the USA since 1917, when the Imperial Candy Company introduced the delicious treats with packaging that recommended roasting the product over fires.

But what about S’mores? Although this treat isn’t particularly popular in Australia, it would be doing the history of marshmallows an injustice to exclude them.

For those who are unaware, S’mores consist of a roasted marshmallow and a layer of chocolate sandwiched between two Graham Crackers. The name is a contraction of the phrase “Some More.” While the origin of the dessert is unclear, the first recorded version of the recipe can be found in the 1927 publication “Tramping and Trailing with the Girl Scouts.” The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the Scouts. It is unknown whether the Girl Scouts were the first to make S’mores, but there appears to be no earlier claim to their origin or invention. Although it is unknown when the name was shortened, recipes for “Some Mores” are in various Girl Scout publications until at least 1973.

So there you have it folks, just a few little historical snippets about marshmallows. I hope that all of you who are currently in Winter run straight to a fire to roast one. In the meantime, us Australians will continue running from any sign of fire.

New Years Traditions – The Twelve Grapes of Luck


Happy (almost) New Year, everybody!

All over the world people are getting ready to ring in the New Year. If the line at my local supermarket is anything to go by, a great deal of the celebrating will involve consuming an almost offensive amount of food.  Good times!

Here in Australia, we don’t really have any specific food traditions associated with New Years, unless of course alcohol counts as a food group. It does, right? This made me wonder whether other nations celebrated with specific food. After a bit of research, my question led me to Europe.

The Twelve Grapes of Luck is a Spanish New Years tradition that dates back to 1895. It consists of eating a grape with each chime of the clock at midnight. Anyone who manages to consume all twelve grapes before the last chime strikes will have twelve months of prosperity and good luck.In some areas, it is believed that the tradition also wards away witches and general evil. Nautrally, this is an incredibly difficult feat to concur. Most people end up with a mouth full of grapes that they’re trying to choke down between fits of laughter.

So how did this tradition come to be? Surely it must be ancient and sacred. Not exactly.

Its origin can be traced back to the end of the 19th century where there was a bumper crop of grapes in Alicante – a southern Spanish province on the Mediterranean. Farmers were going to be left with an abundance of surplus grapes if they couldn’t convince people to buy them. The result was the promotion of eating twelve grapes to celebrate the twelve rings of the bell at New Year. Obviously, this practice caught on in Spain and is even celebrated in Mexico and within Hispanic communities in the USA today. It’s even possible to purchase cans containing 12 pre-peeled grapes for the consumers convenience. Clearly, this fabricated tradition was nothing short of marketing genius.

I hope you all have a delicious New Year. See you all next year!

A Very Tudor Christmas


Merry Post-Christmas, everyone!

Now, I know I’m at least two posts overdue and am therefore a very naughty blogger. I can assure you that I have a very good excuse in regards to the END OF THE WORLD post. I was melting down sugar to make salted caramel and it splashed up and burnt every finger on my left hand. It wasn’t pretty. I’m convinced that I’m going to have a rather obvious scar on my thumb.

As for the lateness of my Christmas post, I have no good excuse. I spent the day I had allocated to writing at a water park. I’d apologise if I didn’t have so much fun.

Anyway! Onwards, upwards and every-other-way-wards! Seeing as we’re still within the confines of the Festive Season, I thought it would be interesting to look at some of the delicacies involved in Tudor period celebrations.  So, as you recover from your food and family comas, enjoy reading about just how damn long the Yule Tide season was celebrated in 16th century England. If you weren’t exhausted already, I can guarantee that you will be by the end of this.

Unlike in Modern society, Tudor Christmas celebrations didn’t begin until Christmas Day itself, which kicked off the 12 days of Christmas. That’s right, they partied and feasted for almost two straight weeks. No thank you.

The period leading up to the Christmas celebrations was (and still is) known as Advent, and it began on the fourth Sunday preceding December 25th.  Ironically enough, this was a time of fasting and prayer, as opposed to a time of scoffing tiny chocolates out of an Advent Calendar.

A traditional Christmas boar head being presented by a creepy 16th Century Colonel Sanders

Christmas during the Tudor times involved traditional foods, as it does today. For example, on most modern tables ones would find a leg of ham. A Tudor Christmas table was much the same. Just replace the pig with a boar and the leg with a head. Tasty. The boar head was the centerpiece of the table and an all round Christmas pièce de résistance.

Christmas Day wasn’t the most important day in the Tudor Yuletide calendar. That honour went to Twelfth Night, aka the twelfth day of Christmas. One of the most important items associated with the day was the Twelfth cake, and not only because it was the dessert.

Traditionally, a gold coin or ring was baked into the cake. The idea was that whoever found the prize within their piece would preside over the evenings festivities. If it was a man, he would be the King of the Bean, if it was a woman, the Queen of the Pea. These names originated from poorer households that couldn’t afford to bake gold into the cake, and thus used a pea or a bean instead. This tradition is still maintained in France, where a coin or a small gold figurine of the Christ child is baked into an almond tart.

Despite its importance to Twelfth Night, the exact nature of the Twelfth Cake remains a mystery. However, one source suggests that the main ingredients were flour, honey, ginger and pepper.

Due to the importance of Twelfth Night, it was often a political affair within the Royal Household. Those who were in favour with the Monarch often had the coin planted within their piece of cake. Often this included ladies in waiting or maids. The theory behind this was to prove that the King or Queen were happy to be upstaged by servants, thus demonstrating their kindness and benevolence.

Another Christmas tradition was that of wassailing. This was a fertility rite that was leftover from the Pagan days of Britain where one would toast fruit trees in order to encourage them to produce a good crop the following year. Every region had its own traditional Wassail beverage. Some of these included cider, ale or spiced drinks such as lambswool, a kind of beer that was served warm.

That’s it for our Tudor Traditions today, however, there will be a great deal more where that came from in the future. I hope that you all had a wonderful Christmas and that you’re still enjoying all of those lovely leftovers. As for me, I need to get my Yuletide loving butt to the gym before gravy and sugar start escaping through my pores.

The Origin of Margherita Pizza


Hello all! Welcome back after such a long hiatus!

As you may have noticed, today’s topic has absolutely no relation to Christmas or Holiday eats. Never fear, there will a festive themed post before the 25th. More importantly, there will be a Mayan themed post on Friday. If we survive, of course.

In the meantime, I thought we could take a peek at the origin of Margherita Pizza. I have always rather enjoyed this story and am arrogant enough to assume that you’ll share my convictions.

Foods similar to pizza have been prepared since the Neolithic Age. In fact, records of people adding other ingredients to bread to make it more flavourful can be found throughout ancient history.

  • In Sardinia, French and Italian archeologists have found a kind of bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread.
  • The Ancient Greeks made a flat bread called Plakous, which was flavored with toppings like herbs, onion, and garlic.
  • In the 1st century BCE, the Latin poet Virgil refers to the ancient idea of bread as an edible plate or trencher for other foods in his epic poem, The Aeneid.

In short, evidence clearly suggests that the origins of pizza can’t be pinpointed to a single place or time. However, there is one particular historical tale that is attributed with making pizza the sensation that it is today.

In 1889, Queen Margherita of Savoy, and her husband, King Umbero I, were taking a royal tour of Italy. This was only a short 29 years after the unification of the country. Throughout their travels, Margherita had noticed a a great deal of peasants eating large, flat bread with colourful toppings.Curious, the queen ordered her guards to bring one of these so called ‘pizza breads’.

MP

Margherita Pizza – a delicacy that’s literally fit for a Queen

The Queen loved the bread and would eat it every time she was out amongst the people, wich caused some consternation in Court. It was unseemly for a Queen to dine on peasant food. Naturally, Margherita didn’t care, because she was a bitchin’ queen who had just discovered pizza.

However, the Queen’s love for the bread was legitimized when a famous pizza maker, Raffaele Esposito, created a pizza topping in honour of the Queen. It was garnished with tomatoes, basil and mozzarella cheese in order to represent the Italian flag. He of course named it the Pizza Margherita. Legend also has it that he was the first to add cheese to pizza, which means that we’re all obliged to worship him as our deity from now on.

There is contention to this origin story. It wouldn’t be Delicious History if there wasn’t. Descriptions of a similar pizza recipe can be traced back to at least 1866 in the book “Customs and Traditions of Naples.” The author describes the most popular pizza toppings of the time, which included one with tomato and basil, often topped with slices of mozzarella.

Whatever the real origins of this pizza recipe are, it can be firmly declared that Esposito’s creation for Queen Margherita was the one that made it popular. Since then, it has grown into one of the most recognisable symbols of Italian food culture in the world, as well as a staple in the lives of most university and college students. All hail, Queen Margherita!

Next time – We talk about some Mayan staples to celebrate the end of the world.

WWII Ration Week Update


You may have noticed that I only got up to day 2 of my rationing week, at least on the blog. Unfortunately I became very ill during the middle of last week and was unable to finish the experiment or to blog.

I can however assure you that I made it through five days and found the experience incredibly rewarding.  I also have every intention of doing this again for ANZAC Day so I can share some more amazing rationing recipes and experiences with you all.

WWII Ration Week: Day Two


Day Two started on a somewhat less healthy note than Day One. Whoops. Let’s have a look.

Breakfast
Bacon Buttie
Tea

Lunch
Leftover ‘Everything In’ stew
A piece of wholemeal bread
Tea

Afternoon Tea
Mandarin
ANZAC Biscuit
Tea

Dinner
Bacon and vegetable pastie

One may think that I’m getting sick of eating the stew by now, but it’s quite the contrary. Admittedly, as a young woman who is usually only cooking for herself, I’m quite used to preparing meals to last over several days. Besides, the stew has only gotten more delicious with each passing day

My only other real observation for the day is that I’m quite sure that I’m going to have no problem with making my meat, vegetables and fruit last me for the entire week. To be honest, I highly doubt that I even eat 1.1kg of meat in an ordinary week. What I’m discovering is that it’s the butter and oil that are going to be the biggest issue during the last few days. As such, I’ve been saving as much drippings as possible.

One other quick issue is the fact that I work for a chocolate company and have had to be incredibly resilient about samples. In case you were wondering, adults were allowed 90g of sweets during the rationing period.

In closing, here is my recipe for the bacon and vegetable pasties I made tonight. They were incredibly tasty, and a lot less time consuming to make than I originally anticipated. The only downside is that I only have roughly a quarter of my butter ration left. As you’ll notice, I had to get a bit creative.

Ingredients

Pastry

1 cup flour (I used wholemeal)
3 tsp baking powder
1 large pinch of salt
6 tbs of butter (I substituted dripping for 3 tbs)
Herbs and pepper, to taste
Water, to bind

Filling

You really can use anything you like, but I used:

1 rasher bacon, diced
1 small potato, diced
1 carrot, diced
2 large mushrooms, diced
1 zucchini, diced
1 small onion, finely chopped
Mixed herbs (I used parsley and chives from my garden)

Method

Preheat your oven at 200°C

Pastry

Sift the flour into a bowl and add the baking power, salt and any herbs you may like to add

Rub in the butter, or any substitute that you’re using

Bind the mixture with water. I recommend using a small amount of time, as to not get the mixture too wet

Divide the pastry into 4 pieces and roll out each one into a circle

Filling

Cook the carrots and potatos until medium soft

In a separate pan, cook off the bacon. Keep the drippings.

Add the rest of the vegetables and your herbs until cooked. Add the bacon back in.  I also added a gravy effect by stirring in some  of my leftover stew broth with flour.

Put the mixture in the middle of each pastry circle

Wet the edges of the pastry with just a little bit of water. I recommend using your fingertips

Pull over one side of the pastry and press the edges down. I also used a fork to make an edging effect.

Prick the top of the pastry and brush with a small amount of milk

Cook for 25 – 30 minutes, until crisp and golden

Eat!

WWII Ration Week: Day One


Welcome to Day 1 of my WWII Rationing Week. If you have no idea what I’m talking about, I highly suggest you read this post.

Let’s start by looking at what I consumed throughout the day

Breakfast
– Porridge made from whole grain rolled oats and sweetened with sultanas
– Tea

Morning Tea
– Grapes
– Tea with milk

Lunch
– ‘Everything In’ Stew.
Essentially this was chuck steak and whatever vegetables I felt like. This is a great and easy dish because it’s designed to use up whatever leftover vegetables or meat you have in the fridge.
– A piece of wholemeal bread.

Afternoon Tea

– Homemade ANZAC Biscuit
– Tea

Dinner
– Leftover stew
– A piece of wholemeal bread.

I think Day 1 went incredibly well. This is hardly surprising considering that I had a lot of supplies to work with. However, I did ensure that I stayed in a ‘waste not, want not’ mindset in order to make life a little easier later in the week. Here a few ways in which I did this:

– The chuck steak that I used for my stew had an incredibly high fat to meat ratio. As a cheaper cut this is hardly surprising. Instead of throwing away the fat-riddled meat, I kept it, along with my vegetable cuttings to use for stock later in the week
– I also kept the drippings from when I fried the steak. This is going to be quite important later when I start running low on butter and cooking oil

Yesterday I mentioned that I don’t use a great deal of butter or sugar and claimed that I would have absolutely no problem with them being rationed.

Wrong.

You may have noticed that I mentioned making ANZAC Biscuits. They turned out incredibly well, however, they also made me fly through roughly half my butter and sugar rations for the week. As such, judging from some of the other dessert recipes I want to try, I’m only going to have enough for one more sweet treat. I will also need to get a little more creative when ordinary recipes call for butter.

To finish off today’s entry I thought I would share my ANZAC Biscuit recipe with you. For all of you non-Australian or New Zealanders, these biscuits became popular with the Australian and New Zealand Army Corps (ANZACS) during WWI. They were renowned for their durability and long life,  which was perfect for families to send to soldiers fighting over the other side of the world.

My poorly photographed ANZAC Bicuits

Ingredients

1 cup flour
(I used wholemeal. This was the standard fare during WWII)
1 Cup sugar
(I used brown because it’s what happened to be in my cupboard)

1 cup desiccated coconut
1 cup rolled oats
125g butter/margarine
1 tbs golden syrup
(I used maple syrup. I will justify this because it’s what I had in my cupboard and it therefore saved me having to go and buy a whole other product. Although this may take away some authenticity, it’s adhering to the practice of making do with what one had in order to save money)
2 tbs boiling water
1 tsp bicarb soda

Method

Mix the flour, sugar and coconut together

Mix the syrup/treacle and butter together and warm gently until thoroughly mixed.

Mix the boiling water and bicarbonate of soda together and add to the syrup/butter mixture and mix in well

Add the wet mix into the dry mix and bind together

Drop teaspoons of the mixture onto a lightly greased tray or parchment paper and cook for 10 minutes at 180C, or until golden brown all over

Remove and leave to cool for 10 minutes before placing on a wire rack to finish cooling

Eat!

In Honour of Remembrance Day


Those of you who follow Delicious History on Twitter may remember that a few weeks ago I tweeted about Remembrance Day, which will fall next Sunday – 11/11/12.

This year I wanted to do more than just remember those who have endured the hardships war. I wanted to take it a step further by experiencing a small element of what they lived through.

I have done a great deal of research into the rationing and food restrictions placed on the Australian Home Front during WWII, and I can say that it certainly puts into perspective how indulgent and wasteful modern society is. As such, for the week leading up to Remembrance Day, I intend to live off these same rations and restrictions, utilize authentic 1940s rationing recipes, and to document the experience.

I am of course aware that this will in no way compare to the hardship and loss experienced by those who have actually lived through war. However, I thought that this small gesture would give me a more informed understanding and enlightenment into how their sacrifices enabled modern Australians to live such privileged lives.

I have done my best to be as accurate as possible when it comes to the rationing amounts per adult per week, although I’m sure that it won’t be 100% correct.

Here is a list of the foods that have finite restrictions that I will be utilizing over the next seven days:

Fresh Meat – 1.1kg
I have chosen bacon, chuck steak and sausages. The latter is due to the fact that sausages weren’t rationed, and the bacon and steak because they were cheaper and more readily available during wartime.

I should also mention that Spam was a common commodity during WWII, so I’ll be exposing my body to it in the name of historical enquirey. I haven’t tried it before, and I must say that I’m rather apprehensive/terrified. In addition, thinking about it makes Monty Python invade my internal monologue.

Sugar – 450g
I actually don’t have a great deal of sugar in my diet, so I can’t see this being much of a setback. However, I do plan on doing some baking so it’ll be interesting to see if any difficulties crop up.

Butter – 225g
Same as the sugar

Milk – 1.2L
Same as the sugar and butter, but to a somewhat lesser extent. I mostly use milk in my tea and coffee.

Cooking Oil – 50g
I’m unsure as to whether this is going to be much of an issue as yet. However, I do plan on utilizing the ‘save the grease’ principle of rationing which will help stretch my budget out.

Fruits and Vegetables
There were no ration restrictions placed on fruits or vegetables, however, they were subject to availability. In order to be as authentic as possible I ordered a seasonal fruit and vegetable box from Coles. I won’t know what I’m getting until it’s arrived and I will have to make do with whatever I get.

Flour and Bread
Again, these items weren’t rationed, but wholemeal was the standard fare so that’s what I’ll be using. My main challenge here will be with the bread. I can take a month to go through a single loaf and thus keep it in the freezer. I won’t have that luxury this week and will therefore need to think of creative ways to utilize the slices that start going stale. Afterall, one wasted nothing during wartime.

FYI, French Toast is out, because unless you had your own hens, you were only allowed one fresh egg per week.

Herbs
It was highly encouraged that people kept herb and vegetable gardens (known as Victory Gardens) to supplement their diets and to reduce the strain on food demand. Luckily I have a herb garden, which will come in handy when I need to jazz up relatively plain recipes.

Tea – 45g
Tea was in short supply during WWII due to the blocking of trade routes from Asia. I’m actually quite worried about this restriction, because I drink an obscene amount of tea.

I hope you all follow my little culinary adventure through history – as I said, I’ll be documenting it daily. I’m really looking forward to the experience and hope that it makes me more appreciative for what I have, and the sacrifices made to enable my relatively cushy lifestyle.

Choctoberfest Halloween Special! Trick-or-Treating


Welcome to the last Choctoberfest post of the year! In the spirit of Halloween I thought that we could finish up by looking at the origins of trick-or-treating. Although I’m aware that this doesn’t directly correlate with the realm of chocolate, I believe that enough kids get to chow down on it as part of their Halloween haul, so that’s good enough for me.

The trick-or-treat element of Halloween was born out of All Souls’ Day. This holiday was established by the Catholic church in the 10th century in order to honour and recognize all of the Christian dead.

Observed on November 2, All Souls’ Day was celebrated with Masses and festivities. The living prayed on behalf of Christians who were in purgatory, the state in the afterlife where souls are purified before proceeding to heaven. Through prayer and good works, living Christians could assist their departed friends and family move on into heaven.

All Souls’ Day – lighting candles for the dead

All Souls’ Day is still celebrated today, particularly in Mexico,  where All Hallows’ Eve, All Saints’ Day and All Souls’ Day are collectively observed as “Los Dias de los Muertos” – The Days of the Dead.

So how does our little history lesson relate to trick-or-treating?

In medieval times, one popular All Souls’ Day practice was to make ‘soul cakes’ which were simple bread desserts with a currant topping. In a custom called ‘souling’, children would go door-to-door begging for the cakes, much like modern trick-or-treaters. For every cake a child collected, he or she would say a prayer for the dead relatives of the person who gave the cake. These prayers would help the relatives find their way out of purgatory and into heaven.I’m unsure of how the trick element came into this practice. Perhaps if a person didn’t hand over a cake they simply had to live with the knowledge that they were sentencing their loved ones to more time in purgatory? Harsh.

The children even had a soul cake song along the lines of the modern “Trick-or-treat, trick-or-treat, give me something good to eat.” One version of the song went:

“A soul cake! A soul cake! Have mercy on all Christian souls, for a soul cake!”

There is also some evidence of trick-or-treat type activities in Celtic tradition. On November 1st they would celebrate Sahmain, which translates to ‘Summers’s End’. Celts would dress up in ghoulish outfits and parade out of town in order to lead wandering spirits away. Additionally, Celtic children would walk door to door to collect firewood for a giant communal bonfire. Once the fire was burning, the revelers would extinguish all the other fires in the village. They would then relight every fire with a flame taken from the bonfire, as a symbol of the people’s connection to one another. This spirit of community is somewhat of a contrast to the children at my door this evening who were yelling for more chocolates to be put into their Halloween bags.

The main reason for celebrating Samhain was to honour the Celtic Gods, and there’s evidence that the Celts would dress as these deities as part of the festival. Like with All Souls’ Day, people would also go door to door to collect food to offer to their Gods. There may have also been animal and human sacrifices, however, the evidence that suggests this is not conclusive.

The Celts also  believed in fairies and other mischievous creatures, and the notion of Halloween trickery may have come from their reported activities during Samhain. However, another theory is that much like modern New Years Eve, people let go of their inhibitions, drank heavily and got into trouble during Samhain. As such, it’s possible that the trickery tradition may simply come from this spirit of revelry.

Like many religious festivities, these early trick-or-treating traditions morphed into a commercialized entity that is designed to make money. Alas, at least we know that this frenzy for candy did come from some rather fascinating historical practice.

I hope you’ve all enjoyed Choctoberfest as much as I have! And for my North American friends who haven’t started celebrating yet – Happy Halloween!