Written By fania lubis on Sunday, 27 November 2016 | 12:38
Dessert is a course that concludes a primary meal. The course usually contains 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 traditions of any dessert course to conclude meals.The expression "dessert" can apply to many confections, such as truffles, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of the naturally occurring sweetness. Some cultures sweeten foods that are more commonly gustful strong gamy palatable to create desserts.
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. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Typically the term dates from the 14th century but gained its current meaning round 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? los angeles russe" (presenting a food in courses. )"Sweets were fed to the gods in historic Mesopotamia: 6 and India: 16 and other ancient civilizations. Dried fruit and honey were possibly the first sweeteners used in the majority of the world, but the spread of sugarcane around the world was essential to the development of dessert.: 13The particular spread of sugarcane Sugarcane was grown and processed 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 sugar available to Macedonia by 300 BCE and The far east by 600 CE. In South Asia, the Center East and China, glucose has been a staple of cooking and sweets 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 spread its use.Europeans started to manufacture sugar in the Middle Ages, and more sweet desserts became available. Actually then sugar was so expensive usually the particular prosperous could indulge on special occasions. The first the apple company pie recipe was posted 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 The united states and Europe caused puddings (and food in general) to be mass-produced, prepared, preserved, canned, and packed. Frozen foods became very popular starting in the 1920s when freezing emerged. These fully processed foods became a big part of diets in many industrialized nations. Several countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft breads made with glucose and delicate flour. Cakes can differ from light, cut sponge cakes to thick cakes with less flour. Common flavourings include dried up, candied or fresh fresh fruit, nuts, cocoa or extracts. They may be filled with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped edges, or candied fruit. Dessert is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and 1st birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, floor, and often flavored. Pure, unsweet ill-flavored chocolate contains mainly powdered cocoa solids and cocoa chausser in varying proportions. Much of the chocolate at present consumed is in the form of sweet dark chocolate, combining chocolate with sugars. Business is sweet chocolates that additionally contains whole milk powder or condensed whole milk. Candy contains cocoa rechausser, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and glucose to the cacao blend, with no milk or much less than milk chocolate.