FOUNDATION OF DESSERT

The term “dessert” can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.

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 manual entitled Natural and artificial Directions for Health, which was written 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 word “dessert” is most commonly used for this course in the United States, Canada, Australia, New Zealand and Ireland while “pudding” is more commonly used in the United Kingdom.

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