Pavlova (food)
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.[1] It is a cake with a crispy crust and soft, light inside.[2]
People believe the dessert was made to celebrate one of the dancer's tours to Australia and New Zealand in the 1920s. The two countries have argued for a long time over where it was created.[2]
The dessert is very popular in both countries and often eaten on special occasions. It is usually served with cream and fruit.
History[edit | edit source]
Research shows that the pavlova was first made in New Zealand.[3] Keith Money wrote that a New Zealand chef in a hotel in Wellington, New Zealand, created the dish when Pavlova visited as part of her world tour in 1926.[4]
Professor Helen Leach, who studies the history of food at the University of Otago in New Zealand, collected 667 pavlova recipes. [3] Her book, The Pavlova Story: A Slice of New Zealand’s Culinary History, says that the first Australian pavlova recipe was made in 1935,[2] and the recipe in the rural magazine NZ Dairy Exporter Annual was made in 1929.[1]
The Australian website "Australian Flavour" gives an even earlier date, 1926, when Home Cookery for New Zealand by E Futter had a recipe for “Meringue with Fruit Filling.” The recipe was almost the same as a pavlova. [5]
References[edit | edit source]
- ↑ 1.0 1.1 Boylen, Jeremy (reporter) (2004-08-20).Pavlova George Negus Tonight, Australian Broadcasting Corporation.
- ↑ 2.0 2.1 2.2 Leach, Helen, The Pavlova Story, 2008
- ↑ 3.0 3.1 Pavlova palaver, by Susette Goldsmith, New Zealand Listener (reviewing The Pavlova Story: A Slice of New Zealand’s Culinary History, By Helen Leach)
- ↑ Pavlova, History of Pavlova
- ↑ Australian Flavour, Pavlova Time Line
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