Written By fania lubis on Wednesday, 14 December 2016 | 12:38
Dessert 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 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 a 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 nice soups. Fruit is also commonly found in treat courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly tasty 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 handbook entitled Naturall and unnatural Directions for Health, which was written by William Vaughan. Inside 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 round the beginning of the 20th century when "service? la fran? aise" (setting a variety of dishes available at the same time) was replaced with "service? una 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 most likely 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.: 13Typically the spread of sugarcane Sugarcane was grown and processed in India before five hundred BCE: 26 and was crystallized, which makes it easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and Tiongkok by 600 CE. Within South Asia, the Center East and China, glucose has been a basic piece of cooking and puddings for over a 1000 years. Sugarcane and glucose 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. Also then sugar was so expensive usually only the rich could indulge on special occasions. The first apple pie recipe was published 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 The united states and Europe caused desserts (and food in general) to be mass-produced, highly processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing appeared. These fully processed foods became a sizable part of diets in many industrialized nations. Numerous countries have desserts and foods distinctive to their nations or region.Cakes are sweet tender breads made with sugars and delicate flour. Truffles can vary from light, cut sponge cakes to heavy cakes with less flour. Common flavourings include dried up, candied or fresh fruit, nuts, cocoa or extracts. They may be filled up with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and adorned with marzipan, piped edges, 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 petits fours. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, surface, and frequently flavored. Pure, unsweetened chocolate contains mainly cocoa solids and cocoa butter in varying proportions. Very much of the chocolate presently consumed is in the form of sweet chocolate, combining chocolate with glucose. Business is sweet dark chocolate that additionally contains whole milk powder or condensed dairy. White chocolate contains cocoa rechausser, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugars to the cacao blend, with no milk or much less than whole milk chocolate.