Appetizer
Ohhh yes the most wanted foodies we love love to eat and be spoiled by...hmmmm Not Only, that this food let our tongue watering , but also recalls so many wanted feelings.... lovers romantic nights or weekends, family time, movie time, friends game time...licking fingers and smacking from heavenly tastes, eventually kissing the other get the last bite of that crumb lol...
Appetizer or starter is a small dish served before a meal. 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. Formerly, hors d'oeuvres were also served between courses (comes from from France)
Appetizer or starter is a small dish served before a meal. 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. Formerly, hors d'oeuvres were also served between courses (comes from from France)
Typically smaller than a main dish, it is often designed to
be eaten by hand (with minimal use of cutlery).
Hors-d'œuvre in French literally means "outside the
work" — that is, "not part of the ordinary set of courses in a
meal" or perhaps more accurately a small supportive dish of the main
course. The hors d'oeuvre is also known as the starter or entrée.
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. However, it may be that the custom originated in
China, possibly coming through 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, Lebanese mezze, and Italian
antipasto. Czech predkrm.
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 and
even stuffed dormice.These would be served at the start of the meal known as
either gustatio or promulsis. The Greeks called the appetizer course propoma.
The term appetizer is a synonym for hors d'oeuvre. It was
first used in the USA and England simultaneously in 1860. Americans also use
the term to define the first of three courses in a meal, which were optional
and generally set on the table before guests were seated.
Drinks before dinner
became a custom towards the end of the 19th century. A cocktail party is
considered a small gathering with mixed drinks and light snacks. Hors d'oeuvres
may be served as the only food offering at cocktail parties and receptions,
where no dinner is served afterward.
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 appetizers. 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 appetizers
passed around the cocktail party may also be referred to as canapés.
Obložené chlebíčky
("garnished breads") is an open sandwich in Czech, Polish and Slovak
cuisines that is often served as an appetizer dish or as a snack. Various
toppings and garnishes are used, and it is sometimes sold as a snack food. It consists
of sliced bread that has butter, cheese,fish spread on it, atop which a variety
of toppings may be added. Toppings used on obložené chlebíčky
include various cured meats such as ham, salami and sausage, sliced hard-boiled
egg, cheeses, cream cheese, cucumber, tomato, fish paste, salads and various
spreads prepared with meat, vegetables or cheeses. Some vegetables such as bell
pepper, pickle, tomato, radish and parsley may be used as a garnish. Veka or
baguette bread may be used in its preparation.
Obložené chlebíčky is
sometimes sold as a snack food at food stalls during festivals and in bars.
Some bars in the city of Prague, Czech Republic serve Obložené chlebíčky as a snack.
**This is just a short post from my book I'm preparing.
**Researches from Google, Seznam.cz different webs, books and my own recipes.
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