Written By fania lubis on Monday, 5 December 2016 | 12:38
Dessert 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 The african continent, there is no tradition of a dessert course to conclude meals.The phrase "dessert" can apply at 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 their naturally occurring sweetness. Several cultures sweeten foods that are more commonly tasty to create desserts.
The particular word "dessert" originated from the French word desservir, meaning "to clear the table. " Its first known use was in 1600, in a health education handbook entitled Naturall and artificial Directions for Health, which was written by William Vaughan. Within his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served following the table had been cleared of other dishes. The term dates from the 14th century but gained its current meaning around 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? una russe" (presenting a meal in courses. )"Sweets were fed to the gods in old 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 particular spread of sugarcane Sugarcane was grown and sophisticated in India before 500 BCE: 26 and was crystallized, rendering it 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 Midsection East and China, glucose has been a staple of cooking and puddings for over a thousands of 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. Actually then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was posted 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. Typically the Industrial Revolution in The usa 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 soft breads made with sugars and delicate flour. Truffles can vary from light, airy sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or ingredients. They may be filled with fruit preserves or treat sauces (like pastry cream), iced with buttercream or other icings, and adorned with marzipan, piped boundaries, 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 dark brown, food preparation of Theobroma cacao seeds, roasted, floor, and often flavored. Pure, unsweetened chocolate contains mainly cocoa solids and cocoa rechausser in varying proportions. Much of the chocolate currently consumed is in the form of sweet dark chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolates that additionally contains milk powder or condensed milk. Candy contains cocoa rechausser, sugar, and milk, but no cocoa solids. Darkish chocolate is produced by adding fat and sugar to the cacao combination, with no milk or much less than milk chocolate.