Written By fania lubis on Monday, 19 December 2016 | 12:38
Treat 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 java, 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 the dessert course to conclude a meal.The phrase "dessert" can apply to many confections, such as bread, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in treat courses because of the naturally occurring sweetness. A few 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 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 got been cleared of other dishes. Typically the term dates from the 14th century but achieved its current meaning around the beginning of the twentieth 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 meal in courses. )"Sweets were fed to the gods in ancient 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 spread of sugarcane Sugarcane was grown and processed 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 Tiongkok by 600 CE. Within South Asia, the Center East and China, sugar has been a software program of cooking and puddings for over a thousands of 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 the particular 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, prepared, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing appeared. These 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 sensitive breads made with sugar and delicate flour. Cakes may differ from light, airy sponge cakes to thick cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or components. They may be filled up with fruit preserves or treat 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 1st birthdays. Small-sized cakes have become popular, in the form of cupcakes and réduits fours. Chocolate is a typically sweet, usually brownish, food preparation of Theobroma cacao seeds, roasted, ground, and sometimes flavored. Pure, unsweet ill-flavored chocolate contains generally cocoa solids and cocoa butter in varying proportions. Much of the chocolate at present consumed is in the form of sweet chocolate, combining chocolate with glucose. Milk chocolate is sweet chocolates that additionally contains whole milk powder or condensed dairy. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugars to the cacao combination, with no milk or much less than milk chocolate.