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Published 2015
Derived from the French verb desservir, dessert is what arrives after the table is “unserved” or cleared, and after our nutritional needs have been met; it is, in that sense, superfluous. See dessert. In his Grand dictionnaire de cuisine (1873), Alexandre Dumas wrote that there are three types of appetite: that which comes from hunger; hunger that comes with eating; and “that roused at the end of a meal when, after normal hunger has been satisfied by the main courses, and the guest is truly ready to rise without regret, a delicious dish holds him to the table with a final tempting of his sensuality.” Dessert requires this third type of appetite; its aesthetic display and sensuous experience are of primary importance.