Written By fania lubis on Thursday, 12 January 2017 | 12:38
Treat is a course that proves a main meal. The course usually includes 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 a meal.The term "dessert" can apply at many confections, such as truffles, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and 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 savory 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. In 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 particular term dates from the 14th century but attained 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 historic Mesopotamia: 6 and India: 16 and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in the majority 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, rendering it easy to transport, by five-hundred CE. Sugar and sugarcane were traded, making glucose available to Macedonia by 300 BCE and Tiongkok by 600 CE. In South Asia, the Middle East and China, sugars has been a staple 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 spread its use.Europeans started out to manufacture sugar in the Middle Ages, and more sweet desserts became available. Also then sugar was so expensive usually the particular rich 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 particular Industrial Revolution in The usa and Europe caused desserts (and food in general) to be mass-produced, prepared, preserved, canned, and packed. Frozen foods became very popular starting in the 1920s when freezing surfaced. 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 glucose and delicate flour. Bread can differ from light, cut sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fresh fruit, nuts, cocoa or ingredients. They may be full of fruit preserves or treat sauces (like pastry cream), iced with buttercream or other icings, and embellished with marzipan, piped borders, or candied fruit. 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 mostly cocoa solids and cocoa rechausser in varying proportions. Very much of the chocolate presently consumed is in the form of sweet chocolates, combining chocolate with sugar. Milk chocolate is sweet chocolates that additionally contains dairy powder or condensed whole milk. 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 dairy chocolate.