Nowadays, almost all recipes list sugar as an essential ingredient in cooking, and sugar is often the finishing touch for professional chefs in their cooking creation. Before Westerners fell in love with sugar, sucrose had already been widely used in many European countries.
In Western society, the French first used sugar in cooking. This is not only because French doctors began to admire it in the 17th century, but also because food with added sugar tastes more delicious. For example, oatmeal, once regarded as a civilian food, became a fashionable commodity in France at that time after being eaten with sugar.
In Europe in the 17th century, with the gradual popularization of sugar, the poor gradually gained the right to eat sugar, but the French who really promoted sugar in catering were the French. The French not only invented desserts, but also perfected the "desserts" over time, until now it has developed into not only French food, but also the last finale of standard Western food.
No one can really explain why desserts have become a unique or even ultimate feature of French cuisine. Before the advent of desserts, the distinction between sweet dishes and savoury dishes was not particularly obvious, but after the advent of desserts, these two flavours of dishes diverged, becoming the two main events in Western cuisine.
In the 18th century, the influence of French culture on European countries reached its peak, and it became the mainstream of Western culture for a while, so French cuisine also had a profound influence in Europe. No matter where French desserts take root, people will add a lot of sugar-ice cream, pudding, cakes, cream pies, and even wine-the main raw material of such foods is sugar.
has a similar preference to French cuisine and British cuisine. They both chose dessert as the last process of the dinner, but the production process is relatively simple. According to the "Chambers Encyclopedia" published in 1741, British desserts mainly include "fruits, pastries and sweets". The exquisite culinary culture of
has always been a masterpiece of the French, and it is rooted in the privileged society, making the middle class also spare no effort to follow suit. By the beginning of the 18th century, pudding has become the favorite dessert of well-off families. The taste, shape and size of the glutinous rice are different, but without exception, sugar is required.
When pudding became popular from France to England, the word "pudding" was like "candy" and became synonymous with British desserts.
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