Desserts have been an essential element shaping the taste and cultural identity of societies throughout history. From ancient times to the modern era, desserts have stood out as both a necessity for sustenance and a significant part of celebrations and rituals. Here is an in-depth look at how different cultures have interpreted these unique flavors throughout the history of desserts.
The History of Desserts: The First Steps in Ancient Times
The journey of Desserts began with the cultivation of sugarcane and the collection of honey. In ancient Mesopotamian and Egyptian civilizations, honey was the primary sweetening agent. It is known that the Egyptians made bread-like Desserts containing dried fruits and honey. In ancient Greece, honey-based Desserts called “melitoutta” were among the sacred foods offered to the gods.
The spread of desserts accelerated with the introduction of sugar to Europe through the Middle East and Asia. During this period, sugar was challenging to produce and transport, making it a luxury item accessible only to the wealthy.
The History of Baklava: From the Ottoman Palace to a Global Delight
Baklava is recognized worldwide as one of the masterpieces of Ottoman cuisine. However, its origins trace back to periods long before the Ottoman Empire. Some historians believe that early versions of baklava appeared in the Assyrian Empire. This dessert, made by layering honey and nuts between thin sheets of dough, was refined over time within Ottoman cuisine to its modern form.
In the Ottoman palace kitchen, baklava was prepared with special techniques and presented with ceremonies such as the “Baklava Procession.” In the 17th century, Evliya Çelebi mentioned baklava in his “Seyahatnâme,” noting its popularity among both the palace and the public.
Today, baklava is widely consumed not only in Turkey but also in Greece, the Middle East, and the Balkans. In 2013, UNESCO registered Gaziantep baklava as an intangible cultural heritage of Turkey.
The History of Güllaç: The Symbolic Dessert of Ramadan
Another remarkable product of Ottoman cuisine, güllaç, is known as the quintessential dessert of Ramadan. Made with rose water, starchy sheets, and milk, güllaç stands out for its light and refreshing qualities. Its origins trace back to Central Asia, where it was known as “starchy bread.”
During the Ottoman period, this dessert was combined with rose water and milk to take its current form. In the 15th century, güllaç was specially prepared in the palace kitchen and later adopted as a “light dessert” by the general population. Evliya Çelebi’s “Seyahatnâme” mentions güllaç as a beloved treat in the Ottoman realm.
Today, during Ramadan, güllaç consumption accounts for up to 30% of total dessert consumption in Turkey. As one of the lightest and healthiest milk-based desserts, güllaç also garners significant attention at international dessert fairs.
The Sociological and Economic Aspects of Desserts
Desserts are more than just a culinary delight; they also carry sociological and economic significance. During the Ottoman period, desserts such as baklava and güllaç were symbols of social status and wealth in the palace. Today, these desserts play a vital role in Turkey’s dessert exports.
As of 2024, Turkey’s total baklava exports have exceeded $600 million, with güllaç emerging as a rising category in international markets. UNESCO certifications and national festivals play a crucial role in the international promotion of these desserts.
Given the cultural and economic importance of Desserts throughout history, it can be said that these delicacies have become a shared heritage of civilizations, going beyond mere food. Desserts like baklava and güllaç continue to bridge the past with the present, being cherished by generations to come.
1. How far back does the history of desserts go? The origins of desserts trace back to ancient times, particularly to the civilizations of Mesopotamia and Egypt, where honey and sugar were first utilized.
2. In which country did baklava originate? While baklava’s roots lie in the Assyrian civilization, its refined form as we know it today was developed in Ottoman cuisine.
3. Why is güllaç popular during Ramadan? Its light and refreshing nature makes güllaç an ideal choice for consumption after breaking the fast during Ramadan.
4. Is baklava officially a Turkish dessert? Yes, Gaziantep baklava was registered as an intangible cultural heritage of Turkey by UNESCO in 2013.
5. Where does Turkey stand in dessert exports? Turkey is a leading country in baklava exports, generating over $600 million in revenue as of 2024.
References
- İlban, O., Güleç, E., Çolakoğlu, F., & Karabıyık, Ş. N. (2019). Innovative approaches to reintroducing Ottoman fruit baklava into gastronomy. Tourism Academic Journal, 6(2), 43-58.
- Küçük, M. (2017). A word from Turkish culinary culture: Güllaç. Ankara University Journal of Language and History-Geography, 57(2), 1163-1179.
- Işın, P. M. (2008).Gülbeşeker: History of Turkish Desserts. Kitap Publishing.
- Bakan, R. (2020). Evaluation and innovation of milk-based desserts in Turkish cuisine. Master’s Thesis, Pamukkale University.
- Yerasimos, S. (2002).Sultan’s Tables: Ottoman Palace Cuisine in the 15th and 16th Centuries. Yapı Kredi Publishing.