American Desserts Recall Grandmother
Sunju Lee
Dpt. of Political Science
and Diplomacy
Kyung-pook National
University
Imagine you are waiting for dessert after meal.
What do you have in your mind? Warm brownie topped with vanilla ice cream, a
piece of fresh cheese cake, a creamy cheese frosted red velvet cupcake or
incredibly fudgy chocolate pie? The next step is “just pick up randomly a
country.” If you think of France, unfortunately you are exposed to Paris Baguette and Tous les Jours, famous enterprise bakeries in Korea, too much.



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(down) Red velvet cupcake and Mississippi mud pie http://commons.wikimedia.org |
Some people might not have thought about that in
the U.S. exist dessert recipes. This is because most Koreans have the
unchangeable stereotype of dessert-dessert has developed its recipe originally
from France-. In addition, the Korean professional confectioners’ exertion,
combining bakery with French style, also influenced this kind of reaction among
Koreans.
(left) Eclair and
(right)Macaron from Laduree, Paris http://common,wikimedia.com
French style desserts, such as Macaron and Éclair,
require well-trained patisserie techniques. On the other hand, American style
sweets look rougher and simpler and even have easier recipes. Since some cake
and pie recipes do not need professional skills, it is not a big matter for
grandmothers to grab flour, egg, milk and butter from her shelves, mix and bake
them at home. When their grandchildren arrive, they can just serve warm and
soft “grandma-made” cake. It might be the reason why many Americans are
accustomed with apple pie or carrot cake and why these sweets usually represent
nostalgic desserts among Americans. When they were young, their old grandmothers
cooked sweet cakes or pies with enormous affection.

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