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Dessert
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For other uses, see Dessert (disambiguation).
Dessert
A culinary student preparing desserts in Lawrenceville, Georgia, 2015
Type
Usually sweet
Variations
Numerous (biscuits, cakes, tarts, cookies, sandeshs, gelatins, ice creams, pastries, pies, puddings, custards, and sweet soups, etc.)
Cookbook: Dessert Media: Dessert
Apple Pie
Baked custard
Dessert (/dɪˈzɜːrt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
Contents
[hide]
1 Etymology
2 Usage
3 History
4 Ingredients
5 Varieties
5.1 Biscuits or cookies
5.2 Cakes
5.3 Chocolates and candies
5.4 Custards and puddings
5.5 Deep-fried desserts
5.6 Frozen desserts
5.7 Jellied desserts
5.8 Pastries
5.9 Pies, cobblers, and clafoutis
5.10 Sweet soups
5.11 Dessert wines
6 Gallery
7 By continent
7.1 Africa
7.2 Asia
7.3 Eurasia
7.4 North America
7.5 South America
7.6 Oceania
8 Market
9 Nutrition
10 See also
10.1 List articles
11 References
12 Notes
13 Further reading
Etymology[edit]
The word "dessert" originated from the French word desservir, meaning "to clear the table."[1] Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, which was written by William Vaughan.[2][3] In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes.[4] The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "service à la française" (setting a variety of dishes on the table at the same time) was replaced with "service à la russe" (presenting a meal in courses.)"[4]
Usage[edit]
The word "dessert" is most commonly used for this course in the United States, Canada, Australia, New Zealand and Ireland while "pudding" is more commonly used in the United Kingdom. Alternatives such as "sweets" or "afters" are also used in the United Kingdom[5] and some other Commonwealth countries, including Hong Kong, and India.[citation needed]
History[edit]
See also: Food industry
Sweets were fed to the gods in ancient Mesopotamia[6]:6 and India[6]:16 and other ancient civilizations.[7] Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.[6]:13
The spread of sugarcane
Sugarcane was grown and refined in India before 500 BCE[6]:26 and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and China by 600 CE. In South Asia, the Middle East and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.
Herodotus mentions that, as opposed to the Greeks, the main Persian meal was simple, but they would eat many desserts afterwards.[8][9]
Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available.[10] Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381.[11] The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.[12]
The Industrial Revolution in America and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a large part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.[13]
Ingredients[edit]
Sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, Cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.
Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent[14] or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar. Desserts can contain many spices and extracts to add a variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors.
Some desserts are made with coffee,a coffee-flavoured version of a dessert can be made, for example an iced coffee soufflé or coffee biscuits.[15] Alcohol can also be used as an ingredient, to make alcoholic desserts.[16]
Varieties[edit]
See also: List of desserts
Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal.[1] This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.[4]
Biscuits or cookies[edit]
Main article: Biscuits
Biscuits, (from the Old French word bescuit originally meaning twice-baked in Latin,[17][n 1] also known as "cookies" in North America, are flattish bite-sized or larger short pastries generally intended to be eaten out of the hand. Biscuits can have a texture that is crispy, chewy, or soft. Examples include layered bars, crispy meringues, and soft chocolate chip cookies.
Cakes[edit]
German chocolate cake, a layered cake filled and topped with a coconut-pecan frosting
Main article: Cake
Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts. They may be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours.
Chocolates and candies[edit]
Valentine's Day chocolates
Main articles: Chocolate and Candy
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, ground, and often flavored. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.
See also: Types of chocolate
Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient. Many candies involve the crystallization of sugar which varies the texture of sugar crystals. Candies comprise many forms including caramel, marshmallows, and taffy.
Custards and puddings[edit]
Ginger milk curd, a type of Asian custard
Main articles: Custard and Pudding
These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan. Puddings are thickened with starches such as cornstarch or tapioca.[18] Custards and puddings are often used as ingredients in other desserts, for instance as a filling for pastries or pies.
Deep-fried desserts[edit]
See also: List of doughnut varieties
Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries a doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Doughnuts are most famous for being a trademark favorite of fictional character Homer Simpson from the animated television series The Simpsons.[19]
Frozen desserts[edit]
Kulfi, a type of ice cream
Main articles: Ice cream, Gelato, Sorbet, and Shave ice
Ice cream, gelato, sorbet and shaved-ice desserts fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings.
Jellied desserts[edit]
See also: Gelatin desserts
Jellied desserts are made with a sweetened liquid thickened with gelatin or another thickening agent. They are traditional in many cultures. Grass jelly and annin tofu are Chinese jellied desserts. Yōkan is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added.
Pastries[edit]
Croissants au beurre
Main article: Pastry
Pastries are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with a high fat content and crispy texture, such as shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts, and spices. Pastries are sometimes eaten with tea or coffee as a breakfast food.
Pies, cobblers, and clafoutis[edit]
Main articles: Pie, Cobbler (food), and Clafouti
Pies and cobblers are a crust with a filling. The crust can be either made from either a pastry or crumbs. Pie fillings range from fruits to puddings; cobbler fillings are generally fruit-based. Clafoutis are a batter with fruit-based filling poured over the top before baking.
Sweet soups[edit]
Egg tong sui
Main article: Tong sui
Tong sui, literally translated as "sugar water" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.
Dessert wines[edit]
Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white[20] fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines - and is taxed at higher rates as a result. Examples include Sauternes and Tokaji Aszú.
Gallery[edit]
Dessert examples
Baked Alaska, ice cream and cake topped with browned meringue
Baklava, a pastry comprising layers of filo with chopped nuts, sweetened and held together with syrup or honey
Bananas Foster, made from bananas and vanilla ice cream with a sauce made from butter, brown sugar, cinnamon, dark rum and banana liqueur
Cheesecake, a type of dessert with a layer of a mixture of soft, fresh cheese, eggs and sugar
Cannolis with Pistachio Grain, Candied and Chocolate Drops
Chocolate mousse, a chocolate variety of a dessert incorporating air bubbles to give it a light and airy texture
Coconut bar, made with coconut milk and set with either tang flour and corn starch, or agar agar and gelatin
Preparation of crème brûlée, a rich custard base topped with a contrasting layer of hard caramel
Egg custard tarts, a pastry originating from Guangzhou, China.
Gyeongju bread, a small pastry with a filling of red bean paste
Hotteok (a variety of filled Korean pancake) with edible seeds, sugar, and cinnamon
Kkultarae, fine strands of honey and maltose, often with a sweet nut filling
Jell-o cream cheese square
Gulab jamun decorated with silver foil and almond chips.
Lemon tart, a pastry shell with a lemon-flavored filling
An assortment of pastries
Rum cake, a type of cake containing rum
Spotted Dick
Tiramisu
Homemade banana pudding
By continent[edit]
This section needs expansion. You can help by adding to it. (July 2015)
Grass jelly is a jelly-like dessert eaten in several Asian countries.
Africa[edit]
Throughout much of central and western Africa, there is no tradition of a dessert course following a meal.[21][22] Fruit or fruit salad would be eaten instead, which may be spiced, or sweetened with a sauce. In some former colonies in the region, the colonial power has influenced desserts – for example, the Angolan cocada amarela (yellow coconut) resembles baked desserts in Portugal.[22]
Asia[edit]
See also: List of Chinese desserts, Asian cuisine, Middle Eastern cuisine, and List of Indian sweets and desserts
Bubble tea is famous for its varieties of flavors with bubbles and jellies.
In Asia, desserts are often eaten between meals as snacks rather than as a concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit.[23] In India, where sugarcane has been grown and refined since before 500 BCE, desserts have been an important part of the diet for thousands of years; types of desserts include burfis, halvahs, jalebis, and laddus.[6]:37
Dessert nowadays are made into drinks as well, such as Bubble Tea. It is originated in Taiwan, which locates in East Asia. Bubble tea is a kind of dessert made with flavor tea or milk with tapioca. It is well-known across the world.[24]
Eurasia[edit]
See also: List of Turkish desserts
Some Turkish cuisine desserts like baklava, şöbiyet, sütlü nuriye, kalburabastı, burma kadayıf, kadayıf dolma, and badem tatlısı.
In Ukraine and Russia, breakfast foods such as nalysnyky or blintz or oladi (pancakes), and syrniki are served with honey and jam as desserts.
North America[edit]
See also: List of American desserts
European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants.
South America[edit]
See also: List of Argentine sweets and desserts and List of Brazilian sweets and desserts
Cocadas are a traditional coconut candy or confectionery found in many parts of Latin America, made with eggs and shredded coconut.
Dulce de leche is a very common confection in Argentina.[25] In Bolivia, sugarcane, honey and coconut are traditionally used in desserts.[26] Tawa tawa is a Bolivian sweet fritter prepared using sugar cane, and helado de canela is a dessert that is similar to sherbet which is prepared with cane sugar and cinnamon.[26] Coconut tarts, puddings cookies and candies are also consumed in Bolivia.[26] Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and romeu e julieta (cheese with a guava jam known as goiabada). Peanuts are used to make paçoca, rapadura and pé-de-moleque. Local common fruits are turned in juices and used to make chocolates, popsicles and ice cream.[27] In Chile, kuchen has been described as a "trademark dessert."[28] Several desserts in Chile are prepared with manjar, (caramelized milk), including alfajor, flan, cuchufli and arroz con leche.[28] Desserts consumed in Colombia include dulce de leche, waffle cookies,[29] puddings, nougat, coconut with syrup and thickened milk with sugarcane syrup.[30] Desserts in Ecuador tend to be simple, and desserts are a moderate part of the cuisine.[31] Desserts consumed in Ecuador include tres leches cake, flan, candies and various sweets.[31]
Oceania[edit]
Desserts are typically eaten in Australia, and most daily meals "end with simple desserts," which can include various fruits.[32] More complex desserts include cakes, pies and cookies, which are sometimes served during special occasions.[32]
Market[edit]
The market for desserts has grown over the last few decades, which was greatly increased by the commercialism of baking desserts and the rise of food productions. Desserts are present in most restaurants as the popularity has increased. Many commercial stores have been established as solely desserts stores. Ice cream parlors have been around since before 1800.[33] Many businesses started advertising campaigns focusing solely on desserts. The tactics used to market desserts are very different depending on the audience for example desserts can be advertised with popular movie characters to target children.[34] The rise of companies like Food Network has marketed many shows which feature dessert and their creation. Shows like these have displayed extreme desserts and made a game show atmosphere which made desserts a more competitive field.[35]
Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012.[36]
Nutrition[edit]
Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception.[37]
See also[edit]
Food portal
Chinese desserts
Culinary art
hRecipe – a microformat for marking-up recipes in web pages
List articles[edit]
List of desserts
List of dessert sauces
List of Bangladeshi sweets and desserts
List of foods
List of Indian sweets and desserts
List of Italian desserts
List of Pakistani sweets and desserts
List of Sri Lankan sweets and desserts
List of Turkish desserts
References[edit]
^ Jump up to: a b "Dessert". Merriam-Webster. Merriam-Webster Incorporated. Retrieved 15 October 2012.
Jump up ^ "dessert". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2005. (Subscription or UK public library membership required.)
Jump up ^ Charlton, Anne (2005). "An example of health education in the early 17th century: Naturall and artificial Directions for Health by William Vaughan". Health Education Research. 20 (6): 656–664. doi:10.1093/her/cyh030.
^ Jump up to: a b c Drzal, Dawn. "How We Got to Dessert". The New York Times. Retrieved 23 October 2012.
Jump up ^ "Eating and Drinking". The Septic's Companion. Retrieved July 22, 2015.
^ Jump up to: a b c d e Kondl, Michael (2011). Sweet Invention: A History of Dessert. Chicago IL: Chicago Review Press. ISBN 978-1-55652-954-2.
Jump up ^ "Lessons From History: Fruit is a Dessert". Nourishing Gourmet. Retrieved July 21, 2015.
Jump up ^ electricpulp.com. "HERODOTUS iii. DEFINING THE PERSIANS – Encyclopaedia Iranica". www.iranicaonline.org. Retrieved 7 October 2017.
Jump up ^ "Internet History Sourcebooks". sourcebooks.fordham.edu. Retrieved 7 October 2017.
Jump up ^ Adamson (2004), p. 89.
Jump up ^ Newcomb, Tim. "Happy Pi Day! 8 Notable Pi(e)s in History". Time. Retrieved July 20, 2015.
Jump up ^ "Cupcake History". Crazy About Cupcakes. Archived from the original on 2 December 2014.
Jump up ^ Mintz, Steven. "Food in America". Digital History. Archived from the original on 12 May 2013. Retrieved 18 October 2012.
Jump up ^ "Baking Flour Facts". TLC. Discovery Communications, LLC. Retrieved 23 October 2012.
Jump up ^ Brien, Donna Lee (May 2012). "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s". M/C Journal. 15 (2). Archived from the original on 22 March 2015. Retrieved 25 July 2015.
Jump up ^ Emoff, Katherine (21 October 2014). "Alcoholic Sweet Treats Turning Dessert Into a Party". ABC News. Archived from the original on 18 March 2015. Retrieved 25 July 2015.
Jump up ^ "Biscuit". Oxford English Dictionary. Oxford University Press. 2009. |access-date= requires |url= (help)
Jump up ^ Bloom, Carole (2006). The essential baker : the comprehensive guide to baking with fruits, nuts, spices, chocolate, and other ingredients. Hoboken, NJ: Wiley. p. 672. ISBN 978-0-7645-7645-4.
Jump up ^ "Why Homer Simpson's pink doughnut is the ring to rule them all - CNET". Retrieved 7 April 2017.
Jump up ^ Breton, Félicien. "The 7 major types of white wines - French Scout".
Jump up ^ Wilson, Ellen Gibson (1971). A West African cook book. Distributed by Lippincott, Philadelphia,. M. Evans. p. 171. Retrieved 20 July 2015.
^ Jump up to: a b Roufs, Timothy G.; Roufs, Kathleen Smyth (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. pp. 60–61. ISBN 978-1-61069-221-2.
Jump up ^ Classic Asian cakes and desserts : quick and delicious favorites. Singapore: Periplus. 2003. p. 3. ISBN 0-7946-0213-4. Retrieved 20 July 2015.
Jump up ^ "Bubble Tea History". www.bubbleteasupply.com. Retrieved 2017-09-21.
Jump up ^ Roufs, T.G.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 8. ISBN 978-1-61069-221-2.
^ Jump up to: a b c Roufs, T.G.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 44. ISBN 978-1-61069-221-2.
Jump up ^ Freyre, Gilberto. Açúcar. Uma Sociologia do Doce, com Receitas de Bolos e Doces do Nordeste do Brasil. São Paulo, Companhia das Letras, 1997.
^ Jump up to: a b Burford, T. (2005). Chile: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 87. ISBN 978-1-84162-076-3.
Jump up ^ Cathey, K. (2011). Colombia – Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. p. 132. ISBN 978-1-85733-549-1.
Jump up ^ Woods, S. (2012). Bradt Colombia. Bradt Travel Guide Colombia. Bradt Travel Guides. p. 99. ISBN 978-1-84162-364-1.
^ Jump up to: a b Greenspan, E. (2011). Frommer's Ecuador and the Galapagos Islands. Frommer's Complete Guides. Wiley. p. 31. ISBN 978-1-118-10032-5.
^ Jump up to: a b Burckhardt, A.L.; Germaine, E. (2004). Cooking the Australian Way. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 53. ISBN 978-0-8225-1697-2.
Jump up ^ Bellis, Mary. "History of Ice Cream". About.com Inventors. Retrieved 23 October 2012.
Jump up ^ Story, Mary (Feb 2004). "Food Advertising and Marketing Directed at Children and Adolescents in the US". PMC. US National Library of Medicine. 1: 3. doi:10.1186/1479-5868-1-3. PMC 416565  . PMID 15171786.
Jump up ^ "About Food Network". Food Network.com. Food Network. Retrieved 23 October 2012.
Jump up ^ Top desserts ordered in restaurants 2012. Technomic, Inc. September 2012. Retrieved 3 December 2013.
Jump up ^ Goff, Corinne. "5 Easy To Make, Good for You Desserts". FitDay. Retrieved 23 October 2012.
Notes[edit]
Jump up ^ See, for example, Shakespeare's use of "Twice-sod simplicity! Bis coctus!" in Love's Labour's Lost. ( David Crystal; Ben Crystal (eds.). "Love's Labour's Lost". Shakespeare's Words. Penguin Books. Retrieved 2016-04-15. )
Further reading[edit]
Wikibooks Cookbook has a recipe/module on
Dessert
Dodge, Abigail J.; et al. (2002). Dessert. Simon & Schuster Source. ISBN 0-7432-2643-7.
Mesnier, Roland (2004). Dessert University. Simon & Schuster. ISBN 0-7432-2317-9.
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text:
Roots of Resistance: The Story of the Underground Railroad
From Wikipedia, the free encyclopedia
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Roots of Resistance: The Story of the Underground Railroad
Written by
Theodore Thomas
Directed by
Orlando Bagwell
Narrated by
Ruby Dee
Country of origin
United States
Original language(s)
English
Production
Producer(s)
Orlando Bagwell
Susan Bellows
Cinematography
Michael Chin
Running time
56 minutes
Release
Original network
PBS
Original release
1989 (1989)
External links
Website
Roots of Resistance: The Story of the Underground Railroad is a 1989 for-television documentary on the Underground Railroad. It was produced by the Public Broadcasting Service as part of the American Experience series.
The documentary was directed by Orlando Bagwell.
External links[edit]
Review at The New York Times.
Roots of Resistance: The Story of the Underground Railroad at IMDB
show
v
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American Experience episodes
Seasons
1
2
3
4
5
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7
8
9
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12
13
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18
19
20
21
22
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25
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30
"Radio Bikini"
"The Life and Times of Rosie the Riveter"
"Family Gathering"
"Adam Clayton Powell"
"Roots of Resistance: The Story of the Underground Railroad"
"Coney Island"
"The Johnstown Flood"
"Wild by Law"
"The Donner Party"
"Liberators: Fighting on Two Fronts in World War II"
"Malcolm X: Make It Plain"
"D-Day"
"Midnight Ramble"
"Freedom on My Mind"
"The Battle Over Citizen Kane"
"Troublesome Creek: A Midwestern"
"Vietnam: A Television History"
"New York: A Documentary Film"
"Nixon's China Game"
"Return with Honor"
"Marcus Garvey: Look For Me in the Whirlwind"
"Scottsboro: An American Tragedy"
"Woodrow Wilson"
"Miss America"
"Ansel Adams: A Documentary Film"
"A Brilliant Madness"
"The Murder of Emmett Till"
"Daughter from Danang"
"Guerrilla: The Taking of Patty Hearst"
"Two Days in October"
"Eyes on the Prize"
"Jonestown: The Life and Death of Peoples Temple"
"The Mormons"
"We Shall Remain"
"Earth Days"
"My Lai"
"Into the Deep: America, Whaling & the World"
"Dinosaur Wars"
"Stonewall Uprising"
"Soundtrack for a Revolution"
"Freedom Riders"
"Clinton"
"The Amish"
"Jesse Owens"
"1964"
"Freedom Summer"
"Last Days in Vietnam"
"Walt Disney"
"Tesla"
"The Battle of Chosin"
"Command and Control"
"Rachel Carson"
"The Great War"
show
v
t
e
Underground Railroad
People
William L. Chaplin
Levi Coffin
Richard Dillingham
Calvin Fairbank
Thomas Garrett
Laura Smith Haviland
Daniel Hughes
William Cooper Nell
Harriet Forten Purvis
Robert Purvis
John Rankin
Hetty Reckless
Gerrit Smith
William Still
Harriet Beecher Stowe
Charles Turner Torrey
Sojourner Truth
Harriet Tubman
Frances Harper
Delia Webster
Places
List of Underground Railroad sites
houses
churches
Levi Coffin House
Bialystoker Synagogue
Bilger's Rocks
Wilson Bruce Evans House
Cyrus Gates Farmstead
Sites in Indiana
Allen Chapel
Town Clock Church
Kelton House
F. Julius LeMoyne House
John Rankin House
Gerrit Smith Estate
John Freeman Walls Historic Site
Events
Pearl incident (1848)
Jerry Rescue (1851)
Uncle Tom's Cabin (1852 book)
Dred: A Tale of the Great Dismal Swamp (1856 book)
Oberlin–Wellington Rescue (1858)
Thirteenth Amendment (1865)
Topics
Songs of the Underground Railroad
Abolitionism in the United States
Abolitionism
opponents of slavery
African-American opponents
publications
Fugitive slaves
Fugitive slave laws
1850
Quilts
Signals
lawn jockey
Slave catcher
The Underground Railroad Records (1872 book)
Related
National Underground Railroad Freedom Center
Harriet Tubman Underground Railroad National Historical Park
Harriet Tubman Underground Railroad State Park
visitor center
The Railroad to Freedom: A Story of the Civil War (1932 book)
A Woman Called Moses (1978 miniseries)
Roots of Resistance (1989 documentary)
The Quest for Freedom (1992 film)
Freedom: The Underground Railroad (2013 board game)
Underground (2016 TV series)
See also: Slavery in the United States and Slavery in Canada
This African American–related article is a stub. You can help Wikipedia by expanding it.
v
t
e
This article about a historical documentary work for radio, television or the internet is a stub. You can help Wikipedia by expanding it.
v
t
e
This article about a television show originating in the United States is a stub. You can help Wikipedia by expanding it.
v
t
e
Retrieved from "https://en.wikipedia.org/w/index.php?title=Roots_of_Resistance:_The_Story_of_the_Underground_Railroad&oldid=848269597"
Categories:
1989 television films
American Experience
Underground Railroad
Documentary films about slavery in the United States
African American stubs
Historical documentary stubs
United States television program stubs
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This page was last edited on 30 June 2018, at 21:38 (UTC).
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.
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text:
University of the Immaculate Conception
From Wikipedia, the free encyclopedia
Jump to: navigation, search
University of the Immaculate Conception
Pamantasang Imaculada Conception
Former names
St. Peter's Parochial School (1905)
Colegio de Las Immaculada Concepcion (1914)
Immaculate Conception Institute (1938)
Immaculate Conception College (1948)
Motto
Initium Sapientiae Timor Domini
Motto in English
The fear of the Lord is the Beginning of Wisdom.
Type
Private University
Established
1905
Affiliation
RVM (Roman Catholic)
President
Sister Maria Marissa R. Viri, RVM, PhD
Students
9,500 (estimated)
Location
Davao City, Philippines
Campus
Main campus - Father Selga St.
Annex campus - Bonifacio St. Poblacion District (College)
Bajada campus (grade school,high school and senior high school)
Colors
Pink and White
Website
www.uic.edu.ph
Rooted in the Gospel of Jesus Christ, the UNIVERSITY OF THE IMMACULATE CONCEPTION in Davao City, Philippines is a Catholic university owned and managed by the RELIGIOUS OF THE VIRGIN MARY SISTERS that provides leadership, direction, and service to fulfill the evangelizing, catechizing, and teaching mission of the Church. The University of the Immaculate Conception (UIC; Filipino: Pamantasang Imaculada Conception) began in 1905 as St. Peter’s Parochial School with only primary and intermediate courses. It has extended onto three campuses: the Fr. Selga campus (which houses Information Technology, Nursing, Medical Technology, Music, Nutrition and Dietetics, Pharmacy, and the Graduate School); the Bonifacio campus (which houses Business and Governance, Engineering, Education, and Liberal Arts), and the Bajada campus (which houses the grade school and high school).[1]
Contents
[hide]
1 History
2 Present
3 Post-graduate programs
4 References
History[edit]
In 1934 when the high school opened the school was named Immaculate Conception Academy, but by 1938 and its first graduation it was named Immaculate Conception Institute.
The school closed during World War II, from 1941 ti 1946. It received government recognition as a high school in 1947. In 1948 it began offering collegiate courses and became Immaculate Conception College (ICC). The initial two courses were Collegiate Secretarial and Pharmacy.
Between 1951 and 1958 four Bachelor's of Science courses were introduced, in Education, Home Economics, Music, and Elementary Education. In 1961 the Liberal Arts Program was added along with the BS in Commerce and in Medical Technology.
In 1969, the grade and high school departments were moved to ICC’s new site at Fr. Selga St., along with the College Department in 1971. Three more courses were then added: BS Chemistry, Pharmacy Aide, and BS in Nutrition and Dietetics.
In 1983–1986, four more courses were opened: Cafeteria Management, BS in Civil Engineering, MA in Theology, and MA in Elementary Education. In the 1990s, responding to the local needs in Davao, ICC added more scientific and technological courses: BS Computer Engineering, BS Electronics and Communication Engineering, and BS Computer Science.
The graduate school was chosen by Fund Assistance for Private Education (FAPE) to be a training center in chemistry, physics, and engineering. Master of Arts degree courses were added in Educational Management, Values Education, Teaching College Physics, Teaching College Chemistry, and Engineering Education, with information technology added to the courses.
On May 1, 1992 Department of Education Secretary Dr. Isidro Carino granted ICC university status, and it became “University of the Immaculate Conception”. The school was then 87 years old.[1]
Present[edit]
Since 2000, additional courses were offered in the graduate school: Master of Science in Pharmacy (MSP), Master of Science in Information Technology (MSIT), and Master of Science in Information Management (MSIM). The College Department opened new courses; Bachelor of Science in Information Technology and Bachelor of Science in Information Management in response to the global explosion in information technology.[1]
To maximize the utilization of information through communication technology, the university launched an “E-LEARNING program” – a web-based learning program serving all departments and sections of the university. Along with this a state-of-the-art Information Technology Research Zone (ITRZ) was built, a computer, information technology, and communication laboratory which also offers short-term courses. video-conferencing, and AutoCAD.
The campus includes a library, housing, and sports facilities.[2] The university has a student government body.[3] A photo tour of the campus and campus life is online.[4]
Post-graduate programs[edit]
PhD in Educational Leadership
PhD in Applied Linguistics
Doctor in Business Management[5]
References[edit]
^ Jump up to: a b c "Archives Timeline - University of the Immaculate Conception". www.uic.edu.ph. Retrieved 2017-04-26.
Jump up ^ "University of the Immaculate Conception | Ranking & Review". www.4icu.org. Retrieved 2017-04-26.
Jump up ^ "University of the Immaculate Conception - Supreme Student Government". www.facebook.com. Retrieved 2017-04-26.
Jump up ^ "Photos at University of the Immaculate Conception - University in Davao". foursquare.com. Retrieved 2017-04-26.
Jump up ^ "Academics Grad - University of the Immaculate Conception". www.uic.edu.ph. Retrieved 2017-04-26.
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