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Hors d'oeuvre

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An hors d'oeuvre (Template:IPAc-en Template:Respell; Template:Langx {{#invoke:IPA|main}}), appetiser,<ref name=Verma1999 /> appetizer or starterTemplate:Sfn is a small dish served before a meal<ref name="Waite2013">Template:Cite book</ref> in European cuisine. Some hors d'oeuvres are served cold, others hot.<ref name="Cracknell & Kaufmann-1" /> 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.<ref name="oed">Oxford English Dictionary, First Edition, 1899 s.v. Template:Webarchive</ref>

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.

EtymologyEdit

{{#invoke:Lang|lang}} 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.<ref name="Verma1999">Template:Cite book</ref><ref name="Ayto2009">Template:Cite book</ref> The French spelling is the same for singular and plural usage. In English, the typographic ligature Template:Angbr is usually replaced by the digraph Template:Angbr and two plural forms are acceptable: "hors d'Template:Em" (same as singular) or "hors d'Template:Em"<ref>Template:Cite encyclopedia</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite encyclopedia</ref> (pronounced Template:IPAc-en).

OriginsEdit

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A tray of canapés, 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.<ref name="Cabot2014">Template:Cite bookTemplate:Self-published source</ref>Template:Self-published inline 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.<ref name="Beard2015" /> 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<ref name="Smith2007" />Template:Sfn and even stuffed dormice.<ref name="Connell2014">Template:Cite book</ref> These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetiser course propoma.Template:Sfn 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).Template:Cn

French serviceEdit

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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.<ref name= oxsug /> 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.<ref name= oxsug />

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.<ref name="Smith2007" /><ref name= oxsug /> Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal.<ref name="AdamsonSegan2008" /> 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".<ref name="WillanCherniavsky2012">Template:Cite book</ref> 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.<ref name="Ezra2000">Template:Cite book</ref> Service à la française continued in Europe until the early 19th century.<ref name="Smith2007" /><ref name=oxsug /> 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.<ref name= oxsug>Template:Cite book</ref>

The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.<ref name="Smith2007" /><ref name="Connell2014" /> 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.<ref name="Smith2007" />

English savouriesEdit

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.<ref name="Katamba2015">Template:Cite book</ref> The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets<ref name="CracknellKaufmann1999" /> or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.<ref name="Montagné1961">Template:Cite book</ref> 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.<ref name="Beaty-Pownall1905">Template:Cite book</ref> The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.<ref name="CracknellKaufmann1999">Template:Cite book</ref> In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock,<ref name="AdamsonSegan2008">Template:Cite book</ref> which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot.<ref name="Stelzer2013">Template:Cite book</ref> In France, cheese was often part of the savoury course or added with simple fruit as a dessert.<ref name="SchollanderSchollander2002">Template:Cite book</ref> A typical Edwardian dinner might consist of up to four courses<ref name="Johnston1977">Template:Cite book</ref> that include two soups, two types of fish, two meats, ending with several savouries then sweets.<ref name="Lethbridge2013">Template:Cite book</ref>

American appetisers and cocktail hors d'oeuvresEdit

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Various crudités 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.<ref name="Smith2007">Template:Cite book</ref> 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.<ref name="Foy2014">Template:Cite book</ref> A cocktail party is considered a small gathering with mixed drinks and light snacks.<ref name="Black2010">Template:Cite book</ref> Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward.<ref name="Berman p. 16" /> After the end of prohibition in the United States, the cocktail party gained acceptance.<ref name="Beard2015" /><ref name=Smith2007 /> 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.<ref name=Smith2007 /><ref name="Connell2014" /> 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.<ref name="Connell2014" />

PreparationEdit

In restaurants or large estates, hors d'oeuvres are prepared in a garde manger which is a cool room.<ref name="garde manger">Template:Cite book</ref>Template:Page needed 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.Template:Sfn

UseEdit

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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.<ref name="Weimer 2005">Template:Cite book</ref>

It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.<ref name="whet appetite">Template:Cite magazine</ref> 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.Template:Citation needed

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.<ref name="Gisslen Griffin Bleu 2006" /> Passed hors d'oeuvres provided by servers are part of butler-style service.<ref name="Gisslen Griffin Bleu 2006" /> or butlered hors d'oeuvres.<ref name="McCoy 1993" />

ExamplesEdit

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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.<ref name="Cracknell Kaufmann 100">Template:Cite book</ref> 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.Template:Sfn 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.Template:Sfn

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By culture and languageEdit

In the AmericasEdit

In Mexico, botanas refers to the vegetarian varieties<ref name="Díaz 2012">Template:Cite book</ref> commonly served in small portions in wine bars.Template:Sfn In many Central American countries, hors d'oeuvres are known as bocas (Template:Lit).<ref name="Conord Conord 2006">Template:Cite book</ref> Pasapalos (Template:Lit) is Venezuelan Spanish for an hors d'oeuvre.<ref name="Baguley 2003">Template:Cite book</ref>

In AsiaEdit

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In Arabic, moqabbelat ({{#invoke:Lang|lang}}, "things which make one accept what is to come". From root {{#invoke:Lang|lang}} lit. "to accept") is the term for an hors d'oeuvre.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In India, it is known as chaat, which is served throughout the day.Template:Sfn 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Template:Nihongo is Japanese for an hors d'oeuvre; commonly for western dishes, Template:Nihongo, which is a direct transcription of hors d'oeuvre, is used.<ref name="Tsuji 2007">Template:Cite book</ref><ref name="WAttention 2014">Template:Cite book</ref><ref name="Mente 2007">Template:Cite book</ref> In Korea, banchan ({{#invoke:Lang|lang}}) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include jeonchae ({{#invoke:Lang|lang}}), meaning "before dish" or epitaijeo ({{#invoke:Lang|lang}}), meaning "appetiser".Template:Sfn In Vietnamese {{#invoke:Lang|lang}} ("cold plate first course") is the name for an hors d'oeuvre.Template:Citation needed In Mandarin, lěng pán {{#invoke:Lang|lang}} ("cold plate") or qián cài {{#invoke:Lang|lang}} ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates.Template:Sfn Meze is a selection of small dishes<ref name="Barron Roth 2002" /> served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes.<ref name="Barron Roth 2002" /> Pembuka (Template:Lit) is Indonesian for an hors d'oeuvre.<ref name="Utama">Template:Cite book</ref> Yemekaltı is Turkish for an hors d'oeuvre.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Sfn Caviar served in Iran is the traditional roe from wild sturgeon in the Caspian and Black Seas.Template:Sfn

In EuropeEdit

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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).<ref name=Metro.co.uk>Template:Cite news</ref> Starter is a common colloquial term for an hors d'oeuvre in the UK, Ireland, and India.<ref name="Brown 2015">Template:Cite book</ref> Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.Template:Sfn<ref name="Grad 2011">Template:Cite book</ref> 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 vegetablesTemplate:Unreliable source?;Template:Sfn other similar hors d'oeuvres can be found in the rest of Southern Europe under different names ({{#invoke:Lang|lang}} in Portuguese, {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} in Spanish).<ref name="PEDROSO 2011">Template:Cite book</ref><ref name="Batty 2009">Template:Cite book</ref> {{#invoke:Lang|lang}} in Dutch means the dish ('{{#invoke:Lang|lang}}') before ('{{#invoke:Lang|lang}}') the main course.<ref name="Jong-Müggler Kelling 2011">Template:Cite book</ref> Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ({{#invoke:Lang|lang}}) combined with mixed greens and other vegetables. It belongs to the family of dishes known as {{#invoke:Lang|lang}} (plural) or fatta, which use stale flatbread as a base.Template:Sfn

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    Various hors d'oeuvres at a banquet of Romanian cuisine

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    An appetiser served at a restaurant serving Swiss cuisine

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    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 StatesEdit

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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.<ref name="Beard2015">Template:Cite book</ref>

In the U.S., 'appetizers',<ref name="America 2007 p. 6" /> referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

HawaiiEdit

In the Hawaiian language hors d'oeuvres and appetisers are called Template:Linktext.<ref name="Small 2011">Template:Cite book</ref> 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.<ref name="Haden2009">Template:Cite book</ref> 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.<ref name="Charming2009">Template:Cite book</ref><ref name="Charming2006" /> 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.<ref name="Machlin2011">Template:Cite book</ref> 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.<ref name="Charming2006">Template:Cite book</ref>

In OceaniaEdit

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Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras.Template:Sfn Appetisers in New Zealand are lamb skewer or blue cod sliders.<ref name="Fodor's2014">Template:Cite book</ref> In New Zealand the Māori call their snacks Kai Timotimo.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Kiribati appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.<ref>Template:Cite book</ref> Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in Samoa.<ref>Template:Cite book</ref> In Tonga, puu-puus or appetisers served are Waikiki shrimp and grilled pineapple with dipping sauce.<ref>Template:Cite journal</ref>

In other countriesEdit

Appetisers served in Kenya are raw and fresh vegetables and assorted dips with decorations.Template:Sfn 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.Template:Sfn

See alsoEdit

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ReferencesEdit

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BibliographyEdit

Further readingEdit

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External linksEdit

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