Written By fania lubis on Thursday, 1 December 2016 | 12:38
Treat is a course that proves a primary meal. The course usually involves 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 The african continent, there is no tradition of any dessert course to conclude food intake.The phrase "dessert" can apply to many confections, such as bread, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and fairly sweet soups. Fruit is also commonly found in dessert courses because of the naturally occurring sweetness. A few 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 unnatural Directions for Health, which was authored by William Vaughan. Inside 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 achieved its current meaning across 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? la 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 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.: 13The spread of sugarcane Sugarcane was grown and refined in India before 500 BCE: 26 and was crystallized, rendering it easy to transport, by five-hundred CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and The far east by 600 CE. In South Asia, the Middle East and China, glucose has been a staple of cooking and desserts for over a thousand years. Sugarcane and glucose were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization propagate its use.Europeans commenced to manufacture sugar in the Middle Ages, and more sweet desserts became available. Also then sugar was so expensive usually only the wealthy could indulge on special occasions. The first the apple company 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 puddings (and food in general) to be mass-produced, prepared, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing appeared. These fully processed foods became a huge part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.Cakes are sweet soft breads made with sugars and delicate flour. Cakes can vary from light, well-ventilated sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts. They may be filled with fruit preserves or treat sauces (like pastry cream), iced with buttercream or other icings, and embellished with marzipan, piped borders, 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 réduits fours. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, surface, and sometimes flavored. Pure, unsweet ill-flavored chocolate contains mostly cacao solids and cocoa chausser in varying proportions. Very much of the chocolate currently consumed is in the form of sweet dark chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed whole milk. Candy contains cocoa chausser, 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 dairy chocolate.