By GAUTAM Jha
NEW ZEALAND NEWS - The origin of the dessert Pavlova has been the matter of research and discussions in southern hemisphere for years is over. The oxford English Dictionary (OED) has put a full stop to a long-running tug of war between New Zealand and Australia over the origin of Pavlova dessert. Interestingly, the dessert- meringue with fruit and cream- has Russian name after the Russian ballerina Anna Pavlova, who visited New Zealand and Australia in the 1920s. Both the countries agree about the Russian name but has drawn the diggers over the origin-land of the dessert.
The origin-issue has made the taste of Pavlova bitter and salty. To remove it from the bitterness, OED has done extensive research over the years and found New Zealand to be the father of Pavlova dessert. In its relaunched online edition, OED proclaims the first recorded pavlova recipe has found in New Zealand in 1927 in a book called Davis Dainty Dishes which was published by Davis Gelatine company. Stressing on the fact, New Zealand also claims the meringue version originated there and found in several publication in 1928 and 1929.
Pavlova expert Dr Helen Leach from New Zealand's University of Otago said I can find at least 21 pavlova recipes in New Zealand cookbooks by 1940, which was the year the first Australian ones appeared. The Australian claim centres on a recipe by Bert Sachse, a chef in Perth, Western Australia, but that is believed to date from around 1935.
The OED is the only English dictionary that aims to trace the first known use of every sense of every word in the English language. And decisively, it found the first written evidence of pavlova in New Zealand. But, still the storm has not been settled down despite the ruling of OED that credits New Zealand to be the father of contentious dessert.
NEW ZEALAND NEWS - The origin of the dessert Pavlova has been the matter of research and discussions in southern hemisphere for years is over. The oxford English Dictionary (OED) has put a full stop to a long-running tug of war between New Zealand and Australia over the origin of Pavlova dessert. Interestingly, the dessert- meringue with fruit and cream- has Russian name after the Russian ballerina Anna Pavlova, who visited New Zealand and Australia in the 1920s. Both the countries agree about the Russian name but has drawn the diggers over the origin-land of the dessert.
The origin-issue has made the taste of Pavlova bitter and salty. To remove it from the bitterness, OED has done extensive research over the years and found New Zealand to be the father of Pavlova dessert. In its relaunched online edition, OED proclaims the first recorded pavlova recipe has found in New Zealand in 1927 in a book called Davis Dainty Dishes which was published by Davis Gelatine company. Stressing on the fact, New Zealand also claims the meringue version originated there and found in several publication in 1928 and 1929.
Pavlova expert Dr Helen Leach from New Zealand's University of Otago said I can find at least 21 pavlova recipes in New Zealand cookbooks by 1940, which was the year the first Australian ones appeared. The Australian claim centres on a recipe by Bert Sachse, a chef in Perth, Western Australia, but that is believed to date from around 1935.
The OED is the only English dictionary that aims to trace the first known use of every sense of every word in the English language. And decisively, it found the first written evidence of pavlova in New Zealand. But, still the storm has not been settled down despite the ruling of OED that credits New Zealand to be the father of contentious dessert.
Comments
Post a Comment
User comments posted on Asia Pacific News website are the sole views and opinions of the comment writer and are not representative of any of our staff, writer, agency, reporter or citizen journalist. We accept no liability and will not be held accountable for user comments.
We reserve the right to edit, to remove or to censor any comments.
Webmasters seeking for backlinks may contribute a guest post with two outbound links (Home page and internal page) and submit it in the below comment box, which will be shifted to blog post under suitable category by moderator.