Hors d'oeuvre
{{Short description|Small dish served before main meal}}
{{Hatnote|"Appetizer" and "appetiser" redirect here. For drugs that stimulate an appetite, see Appetite stimulant}}
{{Use British English|date=January 2024}}
{{Use dmy dates|date=January 2024}}
{{Meals}}
{{Special characters}}
An hors d'oeuvre ({{IPAc-en|ɔːr|_|ˈ|d|ɜːr|v|(|r|ə|)}} {{respell|or|_|DURV(|rə)}}; {{langx|fr|hors-d'œuvre}} {{IPA|fr|ɔʁ dœvʁ(ə)||Fr-hors d oeuvre-fr-Paris.ogg}}), appetiser or starter{{Sfn|Cracknell|Kaufmann|1999|p=[https://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 87]}} is a small dish served before a meal{{cite book |author = Maurice Waite |title = Pocket Oxford English Dictionary |url = https://books.google.com/books?id=xqKcAQAAQBAJ&pg=PA439 |date = 9 May 2013 |publisher = Oxford University Press |isbn = 978-0-19-966615-7 |page = 439 }} in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.Oxford English Dictionary, First Edition, 1899 [http://www.oed.com/view/Entry/88582 s.v.] {{Webarchive|url=https://web.archive.org/web/20201117090649/https://www.oed.com/start?authRejection=true&url=/view/Entry/88582 |date=17 November 2020 }}
Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course.
Etymology
{{lang|fr|Hors d'œuvre}} in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course.{{cite book |author = Dhirendra Verma |title = Word Origins |url = https://books.google.com/books?id=rpgIQyInjWkC&pg=PA140 |year = 1999 |publisher = Sterling Publishers Pvt. Ltd |isbn = 978-81-207-1930-9 |page = 140 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160641/https://books.google.com/books?id=rpgIQyInjWkC&pg=PA140#v=onepage&q&f=false |url-status = live }}{{cite book |author = John Ayto |title = Word Origins |url = https://books.google.com/books?id=hsRISNLSSHAC&pg=PT496 |date = 1 January 2009 |publisher = A&C Black |isbn = 978-1-4081-0160-5 |page = 496 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=hsRISNLSSHAC&pg=PT496#v=onepage&q&f=false |url-status = live }} The French spelling is the same for singular and plural usage. In English, the typographic ligature {{angbr|œ}} is usually replaced by the digraph {{angbr|oe}} and two plural forms are acceptable: "hors d
|quote=plural hors d'oeuvre or hors d'oeuvres}}{{cite web|url=https://www.noslangues-ourlanguages.gc.ca/en/writing-tips-plus/hors-doeuvre|title = hors d’oeuvre|date=25 September 2023|website=Resources of the Language Portal of Canada|publisher=Government of Canada|access-date=22 October 2024|quote=Hors d'oeuvres has two plural forms: hors d’oeuvre (without an s) or hors d’oeuvres (with an s).}}{{cite encyclopedia |title=hors d'oeuvre|encyclopedia=Merriam-Webster Dictionary|url=https://www.merriam-webster.com/dictionary/hors%20d%27oeuvre|access-date=22 October 2024|quote=plural hors d'oeuvres also hors d'oeuvre}} (pronounced {{IPAc-en|ɔːr|_|ˈ|d|ɜːr|v|z}}).
Origins
File:Ringier 175 Jahre Jubiläum (2499873203) (2).jpgs, a form of hors d'oeuvres, at a cocktail party]]
A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels.{{cite book |author = Claire S. Cabot |title = A Short History of Ingredients |url = https://books.google.com/books?id=4HU3BAAAQBAJ&pg=PA17 |date = 16 July 2014 |publisher = Xlibris Corporation |isbn = 978-1-4990-4630-4 |page = 17 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160536/https://books.google.com/books?id=4HU3BAAAQBAJ&pg=PA17#v=onepage&q&f=false |url-status = live }}{{self-published source|date=December 2017}}{{Self-published inline|certain=yes|date=December 2017}} However, it may be that the custom originated in China, possibly coming through the Steppes, into Russia, Scandinavia, France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smörgåsbord, Russian zakuska, middle eastern mezze, and Italian antipasto. During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives{{Sfn|Smith|2003|p=27}} and even stuffed dormice.{{cite book |author = Libby O Connell |title = The American Plate: A Culinary History in 100 Bites |url = https://books.google.com/books?id=tETQBAAAQBAJ&pg=PT279 |date = 11 November 2014 |publisher = Sourcebooks |isbn = 978-1-4926-0303-0 |page = 279 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160536/https://books.google.com/books?id=tETQBAAAQBAJ&pg=PT279#v=onepage&q&f=false |url-status = live }} These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetiser course propoma.{{Sfn|Smith|2003|p=27}} As early as 500 CE, the Babylonian Talmud (Yoma 83b) recounts the practice of feeding sweet desserts to a person before the main course of a meal in order to revive his strength and increase his appetite (Aramaic: מגרר גריר).{{Cn|date=April 2025}}
=French service=
File:Hors-d'oeuvres by Claesz.jpg}}]]
During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations. In the 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. By the 15th century the elaborate display and performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in butter sculpture or other types of crafted work. With the introduction in the 17th century of service à la française, where all the dishes are laid out at once in very rigid symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées. The entremets were placed between the other dishes within the main work of the meal.
At about this time in the 17th century, smaller dishes began to be served by being placed outside the main work of symmetrically placed dishes. These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast".{{cite book |author1 = Anne Willan |author2 = Mark Cherniavsky |title = The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook |url = https://books.google.com/books?id=oDNFbocxamEC&pg=PA134 |date = 3 March 2012 |publisher = University of California Press |isbn = 978-0-520-24400-9 |page = 134 }} In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal.{{cite book |author = Elizabeth Ezra |title = The Colonial Unconscious: Race and Culture in Interwar France |url = https://archive.org/details/colonialunconsci00ezra |url-access = registration |year = 2000 |publisher = Cornell University Press |isbn = 0-8014-8647-5 |page = [https://archive.org/details/colonialunconsci00ezra/page/118 118] }} Service à la française continued in Europe until the early 19th century. After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet.{{cite book |title = The Oxford Companion to Sugar and Sweets |url = https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA240 |date = 1 April 2015 |publisher = Oxford University Press |isbn = 978-0-19-931361-7 |pages = 240–241 }}
The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time. Some traditional hors d'oeuvres would remain on the table throughout the meal. These included olives, nuts, celery and radishes. The changing, contemporary hors d'oeuvres, sometimes called "dainty dishes", became more complicated in preparation. Pastries, with meat and cream sauces among other elaborate items, had become a course served after the soup.
=English savouries=
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals.{{cite book |author = Francis Katamba |title = English Words: Structure, History, Usage |url = https://books.google.com/books?id=L6qgBgAAQBAJ&pg=PA157 |date = 11 February 2015 |publisher = Taylor & Francis |isbn = 978-1-134-42542-6 |page = 157 }} The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.{{cite book |author = Prosper Montagné |title = Larousse gastronomique: the encyclopedia of food, wine & cookery |url = https://archive.org/details/laroussegastrono00mont |url-access = registration |year = 1961 |page = [https://archive.org/details/laroussegastrono00mont/page/868 868] |publisher = Crown Publishers |isbn = 9780517503331 }} The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary.{{cite book |author = S. Beaty-Pownall |title = The "Queen" Cookery Books ... |url = https://books.google.com/books?id=gKlUVNZv-C0C&pg=PA41 |year = 1905 |publisher = H. Cox |page = 41 }} The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA696 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |page = 696 }} In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock,{{cite book |author1 = Melitta Weiss Adamson |author2 = Francine Segan |title = Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia |url = https://books.google.com/books?id=PPDIx6WWuOQC&pg=PA304 |date = 30 October 2008 |publisher = ABC-CLIO |isbn = 978-0-313-08689-2 |page = 304 }} which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot.{{cite book |author = Cita Stelzer |title = Dinner with Churchill: Policy-Making at the Dinner Table |url = https://books.google.com/books?id=yFAqDMVWcY4C&pg=PT107 |date = 8 January 2013 |publisher = Open Road Media |isbn = 978-1-4532-7161-2 |page = 107 }} In France, cheese was often part of the savoury course or added with simple fruit as a dessert.{{cite book |author1 = Wendell Schollander |author2 = Wes Schollander |title = Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America |url = https://books.google.com/books?id=pLDuAAAAMAAJ |year = 2002 |publisher = Greenwood Press |page = 29 |isbn = 978-0-313-31685-2 }} A typical Edwardian dinner might consist of up to four courses{{cite book |author = James P. Johnston |title = A hundred years eating: food, drink and the daily diet in Britain since the late nineteenth century |url = https://books.google.com/books?id=QI4OAQAAIAAJ |year = 1977 |page = 8 |publisher = Gill and Macmillan |isbn = 9780773503069 }} that include two soups, two types of fish, two meats, ending with several savouries then sweets.{{cite book |author = Lucy Lethbridge |title = Servants: A Downstairs History of Britain from the Nineteenth Century to Modern Times |url = https://books.google.com/books?id=ZXCtAAAAQBAJ&pg=PT31 |date = 18 November 2013 |publisher = W. W. Norton |isbn = 978-0-393-24195-2 |page = 31 }}
=American appetisers and cocktail hors d'oeuvres=
File:Veggie platter.jpg served at a cocktail party]]
The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated.{{cite book |author = Andrew F. Smith |title = The Oxford Companion to American Food and Drink |url = https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19 |date = 1 May 2007 |publisher = Oxford University Press |isbn = 978-0-19-530796-2 |pages = 18–19 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19#v=onepage&q&f=false |url-status = live }} Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner.{{cite book |author = Karen Foy |title = Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories |url = https://books.google.com/books?id=-vtsBQAAQBAJ&pg=PA86 |date = 30 September 2014 |publisher = Pen and Sword |isbn = 978-1-78303-639-4 |page = 86 }} A cocktail party is considered a small gathering with mixed drinks and light snacks.{{cite book |author = Rachel Black |title = Alcohol in Popular Culture: An Encyclopedia: An Encyclopedia |url = https://books.google.com/books?id=HbJzCgAAQBAJ&pg=PA55 |date = 14 October 2010 |publisher = ABC-CLIO |isbn = 978-0-313-38049-5 |page = 55 }} Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward. After the end of prohibition in the United States, the cocktail party gained acceptance. Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetisers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetisers passed around the cocktail party may also be referred to as canapés.
Preparation
In restaurants or large estates, hors d'oeuvres are prepared in a garde manger which is a cool room.{{cite book |author = Culinary Institute of America |author-link = Culinary Institute of America |title = Garde Manger: The Art and Craft of the Cold Kitchen |url = https://books.google.com/books?id=0b6FXufGWsQC |date = 16 April 2012 |publisher = John Wiley & Sons |isbn = 978-0-470-58780-5 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161037/https://books.google.com/books?id=0b6FXufGWsQC |url-status = live }}{{page needed|date=December 2015}} Hors d'oeuvres are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}}
Use
If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals.{{cite book |last = Weimer |first = Jan |title = Hors D'oeuvres |url = https://books.google.com/books?id=kDmNGKQZx3kC&pg=PA7 |year = 2005 |publisher = Simon and Schuster |isbn = 978-0-7432-6738-0 |pages = 7, 11, 18, 20, 121, 131, 132, 137 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161039/https://books.google.com/books?id=kDmNGKQZx3kC&pg=PA7#v=onepage&q&f=false |url-status = live }}
It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.{{cite magazine |title = Appétit: take on a new flair. Naturally! |magazine = Vegetarian Times |url = https://books.google.com/books?id=lwgAAAAAMBAJ&pg=PA43 |issue = 124 |access-date = 22 December 2015 |date = December 1987 |publisher = Active Interest Media, Inc. |page = 43 |issn = 0164-8497 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161039/https://books.google.com/books?id=lwgAAAAAMBAJ&pg=PA43#v=onepage&q&f=false |url-status = live }} They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all the guests arrive so that everyone gets to taste the dishes.{{citation needed|date=October 2018}}
Hors d'oeuvres before a meal may be rotated by waiters or passed. Stationary hors d'oeuvres served at the table on a tray may be referred to as table hors d'oeuvres or as buffet-style. Passed hors d'oeuvres provided by servers are part of butler-style service. or butlered hors d'oeuvres.
Examples
{{Further|List of hors d'oeuvre}}
File:April 2012 Schnittchen nichtvegetarisch.JPG
Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres.{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |chapter-url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA100 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |chapter = Chapter 6: Hors-d'oeuvre |page = 100 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161147/https://books.google.com/books?id=l2Om8L3diTQC&pg=PA100 |url-status = live }} It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages. They are also served in the forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}} Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=11}}
{{div col|colwidth=30em}}
- Bruschetta ({{IPA|it|bruˈsketta|-|It-Bruschetta.ogg}})
- Canapés{{cite book |last = Beilenson |first = Edna |title = The ABC of Canapes |url = https://books.google.com/books?id=hynM4nN0xKoC |date = 27 September 2012 |publisher = Peter Pauper Press, Inc. |isbn = 978-1-4413-1093-4 |pages = 3, 34, 36, 37, 55, 56 }}
- Caviar
- Charcuterie{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |chapter-url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA97 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |chapter = Chapter 6: Hors-d'oeuvre |page = 97 }}
- Devilled eggs
- Dumplings
- Gherkin
- Pigs in a blanket
- Smoked egg
- SpanakopitaZane, Eva (1992). Greek Cooking for the Gods. Santa Rosa, California: The Cole Group. {{ISBN|978-1-56426-501-2}}.
- Tongue toast{{cite book |last = Olson |first = Miles |title = The Compassionate Hunter's Guidebook: Hunting from the Heart |url = https://books.google.com/books?id=kTv0AgAAQBAJ&pg=PT99 |date = 21 April 2014 |publisher = New Society Publishers |isbn = 978-1-55092-553-1 |page = 99 }}
{{div col end}}
File:Restaurant appetizers.jpg|Appetisers in a restaurant
File:Tomato Bruschetta.jpg|Tomato bruschetta
File:Deviled egg closeup.jpg|Deviled eggs, a cold hors d'oeuvre
File:Chlebicky.JPG|Obložené chlebíčky, a Czech and Slovak appetiser or snack
File:Tbilisi, Dining, Georgia.jpg|Hors-d'oeuvre, Georgia
File:Azerbaijan Light snack.jpg|Hors d'oeuvres in Azerbaijani cuisine
By culture and language
=In the Americas=
In Mexico, botanas refers to the vegetarian varieties{{cite book |author = Steffan Igor Ayora Díaz |title = Foodscapes, Foodfields, and Identities in Yucatán |url = https://books.google.com/books?id=hPepq1QnT6oC&pg=PA223 |year = 2012 |publisher = Berghahn Books |isbn = 978-0-85745-220-7 |pages = 84, 92, 101, 102, 104, 130, 142, 216, 220, 223, 224, 233, 274, 275, 277, 306 }} commonly served in small portions in wine bars.{{Sfn|Romero|2007|p=48}} In many Central American countries, hors d'oeuvres are known as bocas ({{lit|mouthfuls}}).{{cite book |last1 = Conord |first1 = Bruce |last2 = Conord |first2 = June |title = Costa Rica Pocket Adventures: Pocket Adventure Guide |url = https://books.google.com/books?id=SZvA7mtWKXsC&pg=PT65 |year = 2006 |publisher = Hunter Publishing, Inc |isbn = 978-1-58843-607-8 |page = 65 }} Pasapalos ({{lit|drink passer}}) is Venezuelan Spanish for an hors d'oeuvre.{{cite book |last = Baguley |first = Kitt |title = Culture Shock Venezuela |url = https://books.google.com/books?id=OKVZrs8mFmsC |date = 1 April 2003 |publisher = Graphic Arts Center Publishing Company |isbn = 978-1-55868-634-2 |pages = 4, 113, 230 }}
=In Asia=
File:Petra metzes.jpg in Jordanian cuisine}}]]
In Arabic, moqabbelat ({{lang|ar|مقبلات}}, "things which make one accept what is to come". From root {{lang|ar|قبل}} lit. "to accept") is the term for an hors d'oeuvre.{{cite web |url = http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |title = Exploring Australian Home Cookery: a vintage cookbook from the 1930s |work = Good Food |date = 4 November 2014 |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20151222173333/http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |archive-date = 22 December 2015 |url-status = live |df = dmy-all }} In India, it is known as chaat, which is served throughout the day.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Dahi puri is another snack from India which is especially popular from the city of Mumbai in the state of Maharashtra and in the Ahmedabad city of Gujarat state. Chaat is the snack food consumed separately and not part of main course meals.{{cite web |url = http://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |archive-url = https://web.archive.org/web/20180907092006/https://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |url-status = dead |archive-date = 7 September 2018 |title = Mouthful of joy |work = The Hindu |date = 2004-02-11 |access-date = 21 December 2015 }}
{{Nihongo|Zensai|前菜|lit. before dish}} is Japanese for an hors d'oeuvre; commonly for western dishes, {{Nihongo|ōdoburu|オードブル}}, which is a direct transcription of hors d'oeuvre, is used.{{cite book |author = Shizuo Tsuji |title = Japanese Cooking: A Simple Art |url = https://books.google.com/books?id=fby2Er0seMMC&pg=PA48 |date = 16 February 2007 |publisher = Kodansha International |isbn = 978-4-7700-3049-8 |pages = 48, 48, 241, 507 }}{{cite book |author = WAttention Co., Ltd. |title = WAttention Tokyo VOL.10 |url = https://books.google.com/books?id=XhWjAgAAQBAJ&pg=PA14 |date = 22 January 2014 |publisher = ゴマブックス株式会社 |page = 14 |id = GGKEY:LQA0UQUGNC3 }}{{cite book |author = Boye De Mente |title = Japanese In Plain English (EB) |url = https://books.google.com/books?id=QH2B9TSdjW0C |date = 12 February 2007 |publisher = McGraw-Hill Education |isbn = 978-0-07-148296-7 |page = 59 }} In Korea, banchan ({{lang|ko|반찬}}) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include jeonchae ({{lang|ko|전채}}), meaning "before dish" or epitaijeo ({{lang|ko|에피타이저}}), meaning "appetiser".{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} In Vietnamese {{lang|vi|Đồ nguội khai vị}} ("cold plate first course") is the name for an hors d'oeuvre.{{citation needed|date=December 2015}} In Mandarin, lěng pán {{lang|cmn|冷盘}} ("cold plate") or qián cài {{lang|cmn|前菜}} ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Meze is a selection of small dishes served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes. Pembuka ({{lit|opening}}) is Indonesian for an hors d'oeuvre.{{cite book |title = Finger food: kue kecil untuk camilan |url = https://books.google.com/books?id=p0FydJSRkB0C&pg=PA3 |year = 2005 |publisher = Gramedia Pustaka Utama |isbn = 978-979-22-1630-1 |page = 3 }} Yemekaltı is Turkish for an hors d'oeuvre.{{cite web |url = http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |title = TÜRK DİL KURUMU |work = tdk.gov.tr |access-date = 18 March 2015 |archive-url = https://web.archive.org/web/20151222151337/http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Caviar served in Iran is the traditional roe from wild sturgeon in the Caspian and Black Seas.{{Sfn|Davidson|2006|p=150}}
File:Bhalla Papri Chaat with saunth chutney.jpg|Chaat, a starter in Indian cuisine
File:Lanna cuisine starters.JPG|A sampling of starters in Northern Thai cuisine (Lanna cuisine)
File:Kaiseki 001.jpg|Zensai in Japanese cuisine
=In Europe=
File:Russian Celebration Zakuski.jpg in Russian cuisine}}]]
In England, devils on horseback is a hot hors d'oeuvre in different recipes, but in general they are a variation on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contain a pitted date (though prunes are sometimes used).{{cite news |title = How to make the best devils on horseback |url = http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |access-date = 21 December 2015 |newspaper = Metro |date = 19 December 2012 |archive-url = https://web.archive.org/web/20151222161202/http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |archive-date = 22 December 2015 |url-status = live |df = dmy-all }} Starter is a common colloquial term for an hors d'oeuvre in the UK, Ireland, and India.{{cite book |last = Brown |first = Pamela A. |title = Britain Unravelled: A North American Guide to the UK |url = https://books.google.com/books?id=ySa6CQAAQBAJ&pg=PT143 |date = 28 May 2015 |publisher = Friesen Press |isbn = 978-1-4602-4304-6 |page = 143 }} Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.{{Sfn|Willan|2012|p=245}}{{cite book |last = Grad |first = Laurie |title = Make it Easy, Make it Light |url = https://books.google.com/books?id=bRQcEETRKK4C&pg=PA61 |date = 11 January 2011 |publisher = Simon and Schuster |isbn = 978-1-4391-4518-0 |page = 61 }} Zakuski are hors d'oeuvres in Russian cuisine and other post-Soviet cuisines, served in the form of a buffet of cured meats and fishes. In Italian antipasto means it is served cold in the form of olive, cheese, pickled vegetables{{Unreliable source?|reason=In Italian, "antipasto" means the whole lot of possible hors d'oeuvre, not just this very basic and small selection|date=April 2023}};{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} other similar hors d'oeuvres can be found in the rest of Southern Europe under different names ({{lang|pt|entrada}} in Portuguese, {{lang|es|entrante}} or {{lang|es|entremés}} in Spanish).{{cite book |first1=Lucy |last1=Pepper |first2=Célia |last2=Pedroso |title = Eat Portugal |url = https://books.google.com/books?id=1OEicaWIMysC&pg=PA144 |date = 22 June 2011 |publisher = Leya |isbn = 978-989-23-1186-9 |page = 144 }}{{cite book |last = Batty |first = Peggy A. |title = Spanish for the Nutrition Professional |url = https://books.google.com/books?id=RLaR3uz4-ikC&pg=PA705 |date = 1 January 2009 |publisher = American Dietetic Association |isbn = 978-0-88091-428-4 |pages = 70, 174 }} {{lang|nl|Voorgerecht}} in Dutch means the dish ('{{lang|nl|gerecht}}') before ('{{lang|nl|voor}}') the main course.{{cite book |author1 = Vreni de Jong-Müggler |author2 = Irmela Kelling |author3 = Jaap Verheij |title = Gezond lekker eten / druk 6: kookboek voor volwaardige voeding |url = https://books.google.com/books?id=B3lMDGteoUEC&pg=PA72 |date = October 2011 |publisher = Uitgeverij Christofoor |isbn = 978-90-6238-304-7 |pages = 67, 68, 70, 72, 73, 74, 132, 262, 267, 328, 351, 397, 422, 423, 430, 435, 448, 628, 631, 637 }} Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ({{lang|ar-Latn|khubz 'arabi}}) combined with mixed greens and other vegetables. It belongs to the family of dishes known as {{lang|ar-Latn|fattat}} (plural) or fatta, which use stale flatbread as a base.{{Sfn|Wright|2003|p=243}}
File:Hors d'oeuvres at a romanian banquet1.jpg|Various hors d'oeuvres at a banquet of Romanian cuisine
File:ApetitizerShp.jpg|An appetiser served at a restaurant serving Swiss cuisine
File:Brettljause 02.jpg|Typical Carinthian or Styrian "Brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste, Liptauer, vegetables, butter and curd cheese
=In the United States=
File:Shrimp poke.jpg is a raw fish salad served as an appetiser in the cuisine of Hawaii.}}]]
In the United States the custom appears to have come from California, where a foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before prohibition ended the custom.{{cite book |author = James Beard |title = Hors d'oeuvre and Canapés |url = https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13 |date = 5 May 2015 |publisher = Open Road Media |isbn = 978-1-5040-0454-1 |pages = 13–14 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13#v=onepage&q&f=false |url-status = live }}
In the U.S.,
==Hawaii==
In the Hawaiian language hors d'oeuvres and appetisers are called {{linktext|pūpū}}.{{cite book |last = Small |first = Ernest |title = Top 100 Exotic Food Plants |url = https://books.google.com/books?id=Au3RBQAAQBAJ&pg=PA376 |date = 23 August 2011 |publisher = CRC Press |isbn = 978-1-4398-5688-8 |page = 376 }} Hawaiian culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the pūpū (hors-d'oeuvre) served at the beginning of luaus.{{cite book |author = Roger Haden |title = Food Culture in the Pacific Islands |url = https://books.google.com/books?id=6eZe7e-1Y3sC&pg=PA136 |year = 2009 |publisher = ABC-CLIO |isbn = 978-0-313-34492-3 |page = 136 }} This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant.{{cite book |author = Cheryl Charming |title = Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion |url = https://books.google.com/books?id=AJKr67ceXpMC&pg=PA96 |date = 2 June 2009 |publisher = Rowman & Littlefield |isbn = 978-1-59921-772-7 |page = 96 }} At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first pūpū platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods.{{cite book |author = Sherri Machlin |title = American Food by the Decades |url = https://books.google.com/books?id=vCMskYrWKVMC&pg=PA81 |date = 23 August 2011 |publisher = ABC-CLIO |isbn = 978-0-313-37699-3 |page = 81 }} Eventually Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.{{cite book |author = Cheryl Charming |title = Miss Charming's Guide for Hip Bartenders and Wayout Wannabes |url = https://books.google.com/books?id=h5igQMFsCtUC&pg=PA4 |date = 1 October 2006 |publisher = Sourcebooks |isbn = 978-1-4022-5004-0 |page = 4 }}
=In Oceania=
File:Parmesan Pannacotta - Amuse Bouche - Lake House Restaurant, Daylesford.jpg}}]]
Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras.{{Sfn|Louis|D'Arcy|Gilbert|Harding|2012|p=434}} Appetisers in New Zealand are lamb skewer or blue cod sliders.{{cite book |last = Fodor's |title = Fodor's New Zealand |url = https://books.google.com/books?id=5YzIAgAAQBAJ&pg=PT980 |date = 29 July 2014 |publisher = Fodor's Travel Publications |isbn = 978-0-8041-4251-9 |page = 980 }} In New Zealand the Māori call their snacks Kai Timotimo.{{cite web |url = http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |title = Kitchen Terms – Māori Glossary |work = Māori Television |access-date = 12 January 2016 |archive-url = https://web.archive.org/web/20160105144450/http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |archive-date = 5 January 2016 |url-status = live |df = dmy-all }} Kiribati appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.{{cite book |title = CultureGrams: Africa |url = https://archive.org/details/culturegrams200302axio |url-access = registration |year = 2002 |publisher = Axiom Press |isbn = 978-1-931694-36-0 |page = [https://archive.org/details/culturegrams200302axio/page/227 227] }} Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in Samoa.{{cite book |title = Cue: The Weekly Magazine of New York Life |url = https://books.google.com/books?id=9EgvAQAAIAAJ |date = April 1976 |publisher = Cue Publishing Company |page = 19 }} In Tonga, puu-puus or appetisers served are Waikiki shrimp and grilled pineapple with dipping sauce.{{cite journal |title = MotorBoating |journal = Motor Boating (New York, N.Y. 2000)|url = https://books.google.com/books?id=0yXNIcE7uxYC&pg=PA43 |date = July 1966 |page = 43 |issn=1531-2623 }}
=In other countries=
Appetisers served in Kenya are raw and fresh vegetables and assorted dips with decorations.{{Sfn|Dunham|2004|p=89}} Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread.{{Sfn|Wyk|Barton|2007|p=8}}
See also
{{Portal|Food|Liquor}}
{{div col|colwidth=30em}}
- List of hors d'oeuvre
- Barquette
- Cicchetti
- Crostini
- Dim sum
- Finger food
- Gujeolpan
- List of foods
- Picada
- Pinchito
- Pincho
- Side dish
- Small plates
- Sushi
- Tapas
{{div col end}}
References
{{Reflist|30em|refs=
}}
Bibliography
- {{cite book |last1=Cracknell |first1=H. L. |last2=Kaufmann |first2=R. J. |title=Practical Professional Cookery |publisher=Cengage Learning |year=1999 |chapter=Chapter 6: Hors-d'oeuvre |isbn=978-1-86152-873-5 |chapter-url=https://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 |pages=87–108 }}
- {{cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |title=The Oxford Companion to Food |url=https://books.google.com/books?id=JTr-ouCbL2AC&pg=PA150 |date=21 September 2006 |publisher=Oxford University Press |isbn=978-0-19-280681-9 }}
- {{cite book |last=Dunham |first=J. R. |title=Two Women in Africa: The Ultimate Adventure |url=https://books.google.com/books?id=9Zdx5sWt7RwC&pg=PA89 |date=April 2004 |publisher=iUniverse |isbn=978-0-595-31232-0 }}
- {{cite book |last1=Foskett |first1=David |last2=Paskins |first2=Patricia |last3=Rippington |first3=Neil |last4=Thorpe |first4=Steve |title=Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition |url=https://books.google.com/books?id=9F0QBAAAQBAJ&pg=PR10 |date=29 August 2014 |publisher=Hodder Education |isbn=978-1-4718-0671-1 }}
- {{cite book |last1=Louis |first1=Regis St |last2=D'Arcy |first2=Jayne |first3=Sarah |last3=Gilbert |first4=Paul |last4=Harding |first5=Catherine |last5=Le Nevez |first6=Virginia |last6=Maxwell |first7=Olivia |last7=Pozzan |first8=Penny |last8=Watson |title=Lonely Planet East Coast Australia 4 |url=https://books.google.com/books?id=Bpqidjx0dIQC&pg=PT434 |date=1 May 2012 |publisher=Lonely Planet |isbn=978-1-74220-660-8 }}
- {{cite book |last=Romero |first=Pedro |title=Night+Day Mexico City |url=https://books.google.com/books?id=3LFl80xGY8sC&pg=PA48 |year=2007 |publisher=ASDavis Media Group |isbn=978-0-9776245-6-0 }}
- {{cite book |last1=Rombauer |first1=Irma S. |last2=Becker |first2=Marion Rombauer |last3=Becker |first3=Ethan |first4=Maria |last4=Guarnaschelli |title=JOC All New Rev. – 1997 |url=https://books.google.com/books?id=tbyW2LeXIOkC&pg=PA143 |date=5 November 1997 |publisher=Simon and Schuster |isbn=978-0-684-81870-2 }}
- {{cite book |last=Smith |first=Dennis Edwin |title=From Symposium to Eucharist: The Banquet in the Early Christian World |url=https://books.google.com/books?id=5MsYUcMFx9cC&pg=PA27 |year=2003 |publisher=Fortress Press |isbn=978-1-4514-0653-5 }}
- {{cite book |last=Willan |first=Anne |title=The Country Cooking of France |url=https://books.google.com/books?id=M4LqbcSF0fkC&pg=PA245 |date=23 March 2012 |publisher=Chronicle Books |isbn=978-1-4521-0767-7 }}
- {{cite book |last=Wright |first=Clifford A. |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More |url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA241 |date=1 January 2003 |publisher=Harvard Common Press |isbn=978-1-55832-227-1 }}
- {{cite book |last1=Wyk |first1=Magdaleen Van |last2=Barton |first2=Pat |title=Traditional South African Cooking |url=https://books.google.com/books?id=abmTKV1E-TwC&pg=PA7 |year=2007 |publisher=Struik |isbn=978-1-77007-407-1 }}
Further reading
- {{cite web |website = Bon Appétit |title = Bon Appetit's Guide to Modern Hors d'Oeuvres |date = 4 October 2012 |url = http://www.bonappetit.com/entertaining-style/article/bon-appetit-s-guide-to-modern-hors-d-oeuvres |access-date = 21 December 2015 }}
External links
{{Sister project links|collapsible=true|c=Category:Appetizers|b=Category:Appetiser recipes|n=no|v=no}}
{{Wiktionary|Appetiser}}
- [http://www.saveur.com/gallery/One-Bite-Hors-dOeuvres Hors d'oeuvre Recipes]. Saveur.
{{Meals_navbox}}
{{French cuisine}}
{{Authority control}}
{{DEFAULTSORT:Hors Doeuvre}}