[Sca-cooks] Dessert first

[Elaine Koogler]

Actually, I think this goes back to what was said earlier. What was 
served when seems to have varied from culture to culture. It appears 
that, in the Mediterranean area, particuarly in Italy, the earlier 
courses were lighter and simpler, getting heavier and more elaborate as 
the meal progressed.

Kiri

Nancy Kiel wrote:

> . Menus of the day seem to be more likely to heavier dishes in the 
> early courses, and lighter dishes as the meal goes on, but that is a 
> very general description. Desserts are offered when one "de-serves" 
> the table, so they are light, to clear your palate, or perhaps a 
> variety of nuts & fresh fruit. And after all, sugar is a luxury item 
> basically through the end of the SCA period, so the more you can offer 
> it the richer you look; you're also not generally consuming the amount 
> of sugar in a candy without any other food (apple pie has carbs, etc) 
> so it shouldn't make that much difference to your blood sugar.
>
> I'm glad your nephew is better.
>
> Nancy Kiel
> nancy_kiel at hotmail.com
> Never tease a weasel!
> This is very good advice.
> For the weasel will not like it
> And teasing isn't nice.
>
>
>
>
>
>>
>> Foods containing large amounts of refined sugar tend to cause a rapid 
>> spike in blood sugar, which in turn has a suppressing effect on the 
>> appetite (I believe that there was a brand of "diet candy" that 
>> worked this way). If dessert is eaten first it can cause the diner to 
>> eat less of the food that's actually good for them.
>>
>> When my nephew was three years old he was brought to the edge of 
>> malnutrition and anorexia because his mother *always* allowed him to 
>> eat candy just before meals and did not encourage him in any way to 
>> eat anything else. When my mother managed to get custody the boy had 
>> lost a frightening amount of weight, looked horribly gaunt, and had 
>> dark rings around his sunken eyes. It took quite a while for him to 
>> learn to eat again - his appetite had almost completely vanished.
>>
>> Separating sweet and savory dishes is not always done in modern 
>> cuisines, even in the US. I wouldn't hesitate to serve honey glazed 
>> beets or a sweet sauce over meat (butter, sugar, and cinnamon taste 
>> wonderful on venison) as part of the main course of a dinner. 
>> However, sugar does not make up the bulk of such dishes.
>>
>> My children seem to understand just fine why they can't eat dessert 
>> first. They also feel that fruit is a perfectly good thing to have at 
>> the end of a meal. On the other hand, I've also seen them finish a 
>> dessert of ice cream and go on to eat any broccoli that would have 
>> been leftovers.
>>
>> - Doc
>>
>>
>> -- 
>> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>> Edouard Halidai (Daniel Myers)
>> http://www.medievalcookery.com/
>> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>>
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