Written By fania lubis on Tuesday, 13 December 2016 | 12:38
Dessert is a course that proves a main meal. The course usually contains sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Cameras, there is no traditions of any dessert course to conclude meals.The expression "dessert" can affect many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and nice soups. Fruit is also commonly found in treat courses because of its 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 handbook entitled Naturall and synthetic 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 had been cleared of other dishes. The term dates from the 14th century but achieved its current meaning across the beginning of the twentieth century when "service? una fran? aise" (setting a variety of dishes available at the same time) was replaced with "service? una russe" (presenting a dinner in courses. )"Sweets were fed to the gods in ancient 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, so that it is easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and China by 600 CE. In South Asia, the Center East and China, glucose has been a basic piece 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. Even then sugar was so expensive usually only the prosperous could indulge on special occasions. The first the apple company 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 sweets (and food in general) to be mass-produced, highly processed, preserved, canned, and manufactured. Frozen foods became very popular starting in the 1920s when freezing surfaced. 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 tender breads made with glucose and delicate flour. Bread can differ from light, airy sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fruits, nuts, cocoa or ingredients. They may be filled with fruit preserves or delicacy sauces (like pastry cream), iced with buttercream or other icings, and embellished with marzipan, piped boundaries, 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 dark brown, food preparation of Theobroma cacao seeds, roasted, ground, and sometimes flavored. Pure, unsweetened chocolate contains generally cocoa solids and cocoa chausser in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolates, combining chocolate with sugar. Business is sweet dark chocolate that additionally contains dairy powder or condensed milk. Candy 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 dairy chocolate.