Written By fania lubis on Wednesday, 23 November 2016 | 12:38
Treat is a course that concludes a main meal. The course usually contains sweet foods and beverages, such as dessert wine or liqueurs, but may include java, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, there is no tradition of the dessert course to conclude meals.The phrase "dessert" can apply at many confections, such as cakes, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and nice soups. Fruit is also commonly found in delicacy courses because of the naturally occurring sweetness. A few cultures sweeten foods that are more commonly gustful strong gamy palatable to create desserts.
Typically the word "dessert" originated from the French word desservir, meaning "to clear the table. " Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, which was authored by William Vaughan. Within his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following the table experienced been cleared of other dishes. Typically the term dates from the 14th century but achieved its current meaning round the beginning of the 20th century when "service? los angeles fran? aise" (setting a variety of dishes available at the same time) was replace by "service? la russe" (presenting a dinner in courses. )"Sweets were fed to the gods in old Mesopotamia: 6 and India: 16 and other ancient civilizations. Dried fruit and honey were possibly the first sweeteners used in almost all of the world, but the spread of sugarcane around the world was essential to the development of dessert.: 13The spread of sugarcane Sugarcane was grown and sophisticated in India before five hundred BCE: 26 and was crystallized, rendering it easy to transport, by five hundred CE. Sugar and sugarcane were traded, making sugars available to Macedonia by 300 BCE and China by 600 CE. Inside South Asia, the Middle East and China, sugars has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization propagate its use.Europeans started to manufacture sugar in the Middle Ages, and more sweet desserts became available. Also then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple company pie recipe was released in 1381. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. The Industrial Revolution in America and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing emerged. These processed foods became a sizable part of diets in many industrialized nations. Several countries have desserts and foods distinctive to their nations or region.Cakes are sweet sensitive breads made with sugars and delicate flour. Cakes may differ from light, airy sponge cakes to heavy cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or extracts. They may be filled up with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped edges, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, surface, and sometimes flavored. Pure, unsweetened chocolate contains generally cacao solids and cocoa rechausser in varying proportions. A lot of the chocolate at present consumed is in the form of sweet chocolates, combining chocolate with sugar. Milk chocolate is sweet chocolates that additionally contains whole milk powder or condensed whole milk. White chocolate contains cocoa chausser, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugars to the cacao blend, with no milk or much less than dairy chocolate.