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Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.〔Boylen, Jeremy (reporter) (2004-08-20).(Pavlova ) ''George Negus Tonight'', Australian Broadcasting Corporation.〕 It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.〔Leach, Helen, ''The Pavlova Story: A Slice of New Zealand's Culinary History'', University of Otago Pr, 30 August 2008, ISBN 978-1-877372-57-5〕 The name is pronounced or , unlike the name of the dancer, which was .〔''Macquarie Dictionary, Fourth Edition'' (2005). Melbourne, The Macquarie Library Pty Ltd. ISBN 1-876429-14-3〕〔Orsman, H.W. (ed.) (1979) ''Heinemann New Zealand dictionary.'' Auckland: Heinemann Educational Books (NZ)〕〔Dictionary.com, "pavlova", in Dictionary.com Unabridged (v 1.1). Source location: Random House, Inc. (http://dictionary.reference.com/browse/pavlova ). Available: (http://dictionary.reference.com ). Accessed: 26 April 2009.〕 The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.〔 The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach published ''The Pavlova Story: A Slice of New Zealand's Culinary History'', in which she argued that the earliest known recipe was published in New Zealand.〔 More recently, research by Andrew Wood and Annabelle Utrecht has led to the claim that the dessert originated in the United States. The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.〔 ==Origin== Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour. Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, has compiled a library of cookbooks containing 667 pavlova recipes from more than 300 sources.〔(''Pavlova palaver'' ), by Susette Goldsmith, New Zealand Listener (reviewing ''The Pavlova Story: A Slice of New Zealand's Culinary History'', by Helen Leach)〕 Her book, ''The Pavlova Story: A Slice of New Zealand's Culinary History'', states that the first Australian pavlova recipe was created in 1935 while an earlier version was penned in 1929〔 in a rural magazine.〔 The Australian website "Australian Flavour" gives the earlier date of 1926 for its creation, suggesting that ''Home Cookery for New Zealand'', by Australian writer Emily Futter, contained a recipe for "Meringue with Fruit Filling". This recipe was similar to today's version of the dessert. It has been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Australia in 1935.〔〔See, for example, M. Symons (1982) ''One continuous picnic: a history of eating in Australia.'' Adelaide: Duck Press.〕 In defence of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly. Leach replied they would not find evidence for that "because it's just not showing up in the cookbooks until really the 1940s in Australia." (However, a 1937 issue of ''The Australian Women's Weekly'' contains a "pavlova sweet cake" recipe.) A 1935 advertisement for a chromium ring used to prevent the dessert collapsing indicates that the term "pavlova cake" had some currency in Auckland at that time.〔''Auckland Star'', 5 September 1935, p. 21〕 Of such arguments, Matthew Evans, a restaurant critic for ''The Sydney Morning Herald'', said that it was unlikely that a definitive answer about the pavlova's origins would ever be found. "People have been doing meringue with cream for a long time, I don't think Australia or New Zealand were the first to think of doing that." The first known recorded recipe named "pavlova" was published in the fifth Australian edition of ''Davis Dainty Dishes'' in 1926.〔 However this "pavlova" recipe was not meringue based, but was instead a multi-coloured gelatine dish. An article in Melbourne's ''The Argus'' from 17 November 1928 claims an "American ice-cream" was named after Pavlova: "Dame Nellie Melba, of course, has found fame apart from her art in the famous sweet composed of peaches and cream, while Mme. Anna Pavlova lends her name to a popular variety of American ice-cream." Research conducted by Dr Andrew Paul Wood, a New Zealander, and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to Germany, where it began life as a German torte, where it was eventually brought to America where it evolved into its final form.〔 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「Pavlova (food)」の詳細全文を読む スポンサード リンク
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