Written By fania lubis on Thursday, 23 February 2017 | 12:38
Treat is a course that concludes a main meal. The course usually involves 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 the dessert course to conclude a meal.The term "dessert" can apply to many confections, such as truffles, tarts, cookies, biscuits, jellies, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some 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 manual entitled Naturall and synthetic 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 after the table experienced been cleared of other dishes. The particular term dates from the 14th century but gained its current meaning across the beginning of the 20th century when "service? una fran? aise" (setting a variety of dishes available at the same time) was replaced with "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 possibly 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 sophisticated in India before five-hundred BCE: 26 and was crystallized, which makes it easy to transport, by five hundred CE. Sugar and sugarcane were traded, making sugars available to Macedonia by 300 BCE and The far east by 600 CE. In South Asia, the Midsection East and China, sugars has been a basic piece of cooking and puddings 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 spread its use.Europeans started to manufacture sugar in the Middle Ages, and more sweet desserts became available. Actually then sugar was so expensive usually the particular wealthy could indulge on special occasions. The first 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. Typically the Industrial Revolution in The usa and Europe caused puddings (and food in general) to be mass-produced, processed, 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. Numerous countries have desserts and foods distinctive to their nations or region.Cakes are sweet sensitive breads made with sugar and delicate flour. Cakes can vary from light, well-ventilated sponge cakes to heavy cakes with less flour. Common flavourings include dried out, candied or fresh fruits, nuts, cocoa or ingredients. They may be full of fruit preserves or treat sauces (like pastry cream), iced with buttercream or other icings, and decorated 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 dark brown, food preparation of Theobroma cacao seeds, roasted, ground, and sometimes flavored. Pure, unsweet ill-flavored chocolate contains mostly cocoa solids and cocoa chausser in varying proportions. A lot of the chocolate currently consumed is in the form of sweet dark chocolate, combining chocolate with glucose. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed whole milk. Candy contains cocoa rechausser, sugar, and milk, but no cocoa solids. Darker chocolate is produced by adding fat and sugars to the cacao combination, with no milk or much less than dairy chocolate.