Sachertorte Is One Of Austria 's Most Popular And Bizarrely Controversial Desserts

“Once, at the German Market, I stood before a rack of pies, my sweet tooth gleaming and the juice of guild wetting my underarms. I nearly wept trying to decided which to steal.”

In the opening paragraph for “Goodbye to My Twinkie Days”, Nguyen states that the Hostess cake company was going out of business; this meant a Twinkie would no longer be available at the snap desire of the author. Even though this widely known American snack cake had not grazed Nguyen’s taste buds in years, the feeling of the nostalgia rising cannot be stopped. As a child of Vietnamese immigrants, Twinkies ceased to be just small sponge cakes, they were a way of American integration for Nguyen. The fragrance of sugary, fake, flaky butter transported the author to the few years spent in primary

Clare’s Chocolate Cafes has always used good quality cocoa to make their chocolate products. This is, in itself, an amazing marketing product because customers know that while they may be paying a little bit more, the product is worth it. As well, the organization makes a wise customer draw when each hot beverage is served with a high quality chocolate product. The early practice of making chocolate products by hand and providing individual or pre-packaged products, of all sizes, for the customer to select, was

The cake to the left of the folk costumes is called “spettekaka.” It is a local dessert consists of eggs, potato flour, and sugar. The batter is poured on a wooden spit, like the one next to the cake indicate that it was prepared for a wedding.

The book is based in the 1920's so they had desserts like lemon cakes, upside-down cakes, and gelatin which were big hits at parties. First In the book Nick states, " Together we scrutinized the twelve lemon cakes from the delicatessen shop."(Fitzgerald 89)This example shows that they were very good because of how much that they ate. Lemon cakes would have been served at parties or small get togethers during the 1920's. Next, on "Desserts from the '20s" it says, gelatin was first mass produced at the turn of the 20th century, and came to fame in the 1920s because of refrigeration. (Selke) Gelatin was also brought to parties during this time and could be easily made during the summer now that they had refrigerators. Another dessert is the

Chef Jean-Georges was considered to be the Unites States answer to nouvelle cuisine and can still be found in kitchens around the country today. Chef Jean-Georges claims to have been the original inventor of the molten chocolate cake. This fact is disputed by many who claim that this dish already existed before his claim. With over thirty restaurants to his name, multiple published cook books, and leading a hospitality group Chef Jean-Georges has influenced the culinary industry in a major way. (JEAN-GEORGES. (n.d.). Retrieved August 12,

Understanding different cultures: talk about how cuisines related to culture. What’s the most popular dessert in Europe, and particularly in Italy? Which countries are affected by Europe?

Set in 1950’s France, Chocolat is a film centred on the Catholic virtue of temperance, or rather the struggle to achieve temperance when the church is faced with the temptation of a 2000 year old chocolate recipe. Temperance is defined in the catholic encyclopaedia as “the righteous habit which makes a man govern his natural appetite for pleasures of the senses in accordance with the norm prescribed by reason”, and in Chocolat it is the Comte de Reynaud, the major and self appointed moral authority for the whole community, that attempts to keep check of the villager’s carnal passions and temptations.

This tasty treat has always been a favorite, even since its appearance on this earth over sixteen centuries ago.

Is the cake isle ideal for this product because the average cake-aisle shopper is probably not browsing for an indulgent, single serve treat.

Ice cream is the most popular dessert in the world. People from different places have their own myths about who invented the ice cream. It is hard to tell where or when exactly it was discovered because there is not a lot of evidence. Some people say the ancient Romans invented ice cream, others says that Marco Polo brought the discovery back to Italy from China. We most likely will never know who first discovered ice-cream or where but it is obvious that it has had a major impact on consumers worldwide. Our fascination with ice cream seems to just get stronger as technology improves. It is a part of almost all cultures in some way, which is not

Caitlin Hines discusses in her research "Rebaking the Pie: The Woman as Dessert Metaphor" that there is "a consistent, widespread, generally unconscious and undocumented metaphor in English equating women-as-sex-objects with desserts" (Hines 1999: 145). Women as dessert metaphor functions both in linguistic expressions, such as tart and cookie, and in customs, for example women jumping out of cakes (ibid: 145). Hines argues that the woman as dessert metaphor reduces women to objects, sexualizes and belittles women, making women seem like powerless, inanimate objects. Moreover, she makes a point that women are not just objects, but sweet, and not just desserts, but pieces or slices. She uses Sally McConnell-Ginet's theory that

Chocolate became “a respected scholarly subject” only in recent decades suffering from “puritanical prohibitions” of discussing food or writing about it that were recognized standards of behavior in the Western world. The reviewed book The True History of Chocolate is a valuable addition to what the public knows or, rather, does not know about chocolate, with an interesting historical background that makes an entertaining and useful reading and extends one’s knowledge of things we use daily, sometimes without realizing their long history of evolution and multiple meanings.

The sanitation of the premise is good where it is important to make sure the cake is safe to consume by the consumer.

Thinking in this product makes me want to have some of it. The first impression people might have when they see this dessert is that it might be an expensive and luxurious product because of its embellished packaging. It can be identified by the cute design of the box due to the fact that on the left of the box there is a sumptuous ribbon that its background color is a combination between dark cinnamon and lightly caramel, furthermore, the ribbon has the brand´s name sketched all around it. The theme color of the whole box is pearly white what makes the letters of the brand, written on the top of the box, stand out in a bright gold. Moreover, bellow the ribbon there is a little description in French about the glamorous product and next to it a small window made of transparent plastic where the small pieces of the product are shown to the public. The most interesting thing comes after its purchase. I start feeling the anxiety when it is time to open this fancy box because as