Written By fania lubis on Tuesday, 8 November 2016 | 12:38
Delicacy is a course that concludes a primary meal. The course usually involves sweet foods and beverages, such as dessert wine or liqueurs, but may include espresso, 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 a meal.The phrase "dessert" can apply to 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 their naturally occurring sweetness. A few cultures sweeten foods that are more commonly savory 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 guide entitled Naturall and synthetic Directions for Health, which was written by William Vaughan. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served after the table experienced been cleared of other dishes. The term dates from the 14th century but gained its current meaning across the beginning of the twentieth century when "service? los angeles fran? aise" (setting a variety of dishes available at the same time) was replaced with "service? la russe" (presenting a dinner in courses. )"Sweets were fed to the gods in historic Mesopotamia: 6 and India: 16 and other ancient civilizations. Dried fruit and honey were probably 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, so that it is easy to transport, by 500 CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and China by 600 CE. Inside South Asia, the Center East and China, sugars has been a software program of cooking and puddings for over a 1000 years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.Europeans commenced to manufacture sugar in the Middle Ages, and more sweet desserts became available. Actually then sugar was so expensive usually only the rich could indulge on special occasions. The first apple pie recipe was released in 1381. The first 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, prepared, preserved, canned, and manufactured. Frozen foods became very popular starting in the 1920s when freezing emerged. These processed foods became a big part of diets in many industrialized nations. Numerous countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft breads made with sugar and delicate flour. Bread may differ from light, well-ventilated sponge cakes to heavy cakes with less flour. Common flavourings include dried out, candied or fresh fruits, nuts, cocoa or ingredients. They may be full of fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and adorned with marzipan, piped borders, or candied fruit. Wedding 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 réduits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, surface, and often flavored. Pure, unsweetened chocolate contains generally cacao solids and cocoa chausser in varying proportions. Very much of the chocolate presently consumed is in the form of sweet dark chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains dairy powder or condensed dairy. White chocolate contains cocoa chausser, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugars to the cacao mixture, with no milk or much less than milk chocolate.