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To dunk or to dip a biscuit (or cookie) or some other food means to submerge it into a beverage, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars,〔Lee, Laura. ''The Pocket Encyclopedia of Aggravation''. New York: Black Dog & Leventhal, 2001.〕 while also softening their texture. Dunking can be used to melt chocolate on biscuits to create new, rich flavours which have not been tasted before. Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "Tim Tam Slam", also known as 'tea sucking'.〔(【引用サイトリンク】url=http://www.croydonguardian.co.uk/news/454762.print/ )〕 The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs.〔 Dunking is first reported with ancient Romans softening their hard unleavened wafers (in Latin "bis coctum": twice baked) in wine.〔 Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "hard tack" were on board Royal Navy ships, which were so hard that the British sailors would dunk them in beer in order to soften them up.〔R G Grant (2010). "Battle at Sea: 3000 years of naval warfare". p. 306. Dorling Kindersley Ltd〕 The most popular biscuit to dunk in tea in the United Kingdom is McVitie's chocolate digestive.〔("Chocolate digestive is nation's favourite dunking biscuit" ). The Telegraph. May 2, 2009.〕 In the US, Oreos are frequently dunked in milk, while the Dunkin' Donuts franchise is named for the practice of dunking doughnuts into coffee. In South Africa and in India, rusks are a popular food for dunking in both tea and coffee. In the Netherlands, stroopwaffels are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside. Dunking is also used as a slang term for intinction: the Eucharistic practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing. ==Biscuit dunking, etiquette and style== While modern day dunking has its origins in 16th century naval history, it wasn't until the 19th century and the emergence of afternoon tea in the early Victorian era that Britain began to regard biscuits as something dunked in tea; a British custom that was later exported around the globe.〔("Crunch time: why Britain loves a good biscuit" ). The Guardian. Retrieved 30 December 2014〕 Different cultures have different attitudes toward biscuit dunking. Historically in British high society, dunking was frowned upon and generally seen as children's or working class' fashion. Opinion has changed over the years but continues to divide opinion, with one tea room outlawing dunking on its premises〔http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article2217991.ece〕 while the Michelin starred English restaurateur Heston Blumenthal publicly advocates the act.〔("Heston Blumenthal: biscuits really do taste better after dunking" ). The Telegraph.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dunking (biscuit)」の詳細全文を読む スポンサード リンク
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