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A rose by any other name would smell as sweet" is a popular adage from William Shakespeare's play Romeo and Juliet, in which Juliet seems to argue that it does not matter that Romeo is from her family's rival house of Montague. The reference is used to state that the names of things do not affect what they really are.
Sweet foods, such as this strawberry shortcake, are often eaten for dessert. Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols.
The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word desservir "to clear the table" and the negative of the Latin word servire . [ 2 ]
Confectionery is the art [1] [2] of making confections, or sweet foods. [1] [2] Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. [3] In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. [4]
Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white [25] fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk
Humans have been drinking sweet beverages for thousands of years in the form of fruit juice, mead, and sweetened wine. A lemon drink sweetened with sugar was first documented in Mamluk Egypt between the tenth and thirteenth centuries. [15] Sweetened hot chocolate was developed in Europe in the 17th century.
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
Acesulfame potassium (Ace-K) is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame's ...