Pastry History Part I

Pastry development comes from the Mediterranean, where Flaky Dough and Short Crust, and used by many people in this region. Pastry popular in Western Europe brought by the missionaries who returned from their trip to the Mediterranean region where the people have the Roman and Greek have Filo-Style Pastry (Pastry layered and hollow) as the traditional foods that they also influenced the growth of the traditional food of the nation Egypt similar to Pastry at that time. Pastry recipe was developed with time in various European countries that produce various types of traditional foods that country with Portuguese as "Pasteis de Nata" and Russian "Pirozhky" in the eastern part of Europe. Many historians acknowledge that Pastry Chef from France called "Antonin Careme" (1784-1833) as the master in the making of Pastry influence in the development of this modern. Pastry also growing in Asia that is also a traditional food in some Asian countries, especially China, so Chinese is known as the Pastry made of rice flour