Friday, 13 February 2015

Food Module - Research into desserts

We gave each other a mini task to research into 10 european desserts for the next meeting we would have. This was to create an expansive amount of research to broaden our knowledge with the origins and types of desserts that we could possibly use with in our work. I tried to research into different countries rather than just focusing on all of the desserts that France are famous for, however some of the desserts are just so colourful that I felt that I needed to research more into them as they would be fantastic for the vibrant colour that we wanted to add to the aesthetics.


Religieuse, name related to the word 'nun'  - made in the 19th century with the purpose to resemble a nun in a habit. The pastry however was made in 1540 by Pantere Lli. The dessert consists of two choux pastry cases, most commonly filled with chocolate or custard. I thought that this dessert would work well with the aesthetics of the module through adding different icing and coloured cream to the design, as other takes on this dessert portray the food in different colours and add decorative icing to the chocolate.

Petit Four, small cakes and candies - made in the 18th century and commonly made in a brick oven, relating to a rough translation of petit four, 'small oven'. These small cakes relate to the british french fancies that consist of sponge cake and different cream flavoured fillings. I loved the aesthetics of these mini cakes as the delicate detail of the icing made the cakes seem tastier and would be fantastic to include through how bright and vivid they are. It would work with the initial concept that we envisioned for the animation; bright, colourful and engaging to the audience. Even if the petit four don't end up being focused on in depth within the animation, they could be placed in the surrounding environment to help the appeal of the style of animation.

Mille - Feuille, custard slice - Unknown time of origin - The dessert consists of two layers of custard between sheets of pastry with an icing coated top layer. This can also include whipped cream, jam and fruit, more commonly strawberries with in the layers, drizzling chocolate or cream for the dressing. The custard slice is one of my own personal favourite desserts, even though this dessert isn't as aesthetically pleasing as the previous, it is a common and simple dessert that could work as a different form of sweet food for the animation.


Oliebol - I couldn't find the actual date as there were many conflicting interpretations however it could possibly be tracked back to the 16th century in the Netherlands however it was taken further in Germany. Interestingly, this food was originally made to act as an offering to appease spirits during yule. Even though this dessert looks quite bland compared to the visuals of the other desserts that I've researched into but the history behind the dessert was inspiring and could help generate ideas into a possible narrative or theme for the desserts.

Poffertjes, mini pancakes - I couldn't find the actual date for this dessert as the information for this was quite hard to find, I still included this as I felt the visuals of this were quite aesthetic and could work with the initial visual concept we had in mind. I found it interesting with how these pancakes are made, a thicker batch of batter is used and a special iron cast pan is made, resembling much like a cross between a pizza tray and a cupcake tray, in which the batter is poured in.

Lebkuhen, Almond gingerbread, most commonly a christmas treat, normally in the shape of a heart - originated back to 'honey cake' in which refers to the early Egyptians, Greeks and Romans - believed that honey was a gift from deities and had magical healing powers. Were also worn as talismans for protection in battle and to ward off evil spirits. It was interpreted to have been invented in 13th century by monks.


Belgian waffles - Mainly eaten as a breakfast food however they are still desserts. They are different from the American waffles through the lighter batter that is used - larger squares and larger squares. I felt that this dessert would be fantastic with the addition of the toppings, such as the strawberries, whipped cream and the drizzles of chocolate.  It was suggested to have originated in the late 1950's and later introduced to north America.


Swiss Roll - Suggested to have been adapted from the british cake 'Jelly cake' in 1852 - the sources from the origins for this desserts are quite unreliable so whether this cake is actually a swiss dessert, as stated in the name could be a possibility, it is instead said to have been originated in central Europe in the 19th century. I chose this dessert as I felt that this was a traditional and well known food that different cultures take and change into their own - for example one design included designed baked into the sponge which could work well with the aesthetics of the initial concept.

Banoffee Pie - made in Britain in the late 1970's when a chef was remaking an american dessert in which the ingredients and methods were unreliable. The chief decided to change the ingredients to make it into his own and grew to be so popular that it is know a well known treat. I felt that this design would work well as it incorporates caramel and chocolate in which the other desserts I had looked into didn't really include - could be a good challenge to make it visually appealing to fit with the concept.

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