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907:, 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.
998:
is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. 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,
793:
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
954:
It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal. 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
885:
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. Drinks before dinner became a custom towards the end of the
738:
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
898:
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
848:
on buttered toast, served hot. In France, cheese was often part of the savoury course or added with simple fruit as a dessert. A typical
Edwardian dinner might consist of up to four courses that include two soups, two types of fish, two meats, ending with several savouries then sweets.
1734:
789:
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.
451:
814:
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. The British favored the savoury course as a
760:
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
1819:
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
819:
cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary. The savoury is generally small, well spiced and often served hot, requiring cooking just before serving. In the
3565:
1035:
1924:
appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat. Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in
646:, 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
1948:
are raw and fresh vegetables and assorted dips with decorations. Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish
1782:, 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
990:
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
3781:
554:
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
476:. 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
958:
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
1606:
means it is served cold in the form of olive, cheese, pickled vegetables; other similar hors d'oeuvres can be found in the rest of
Southern Europe under different names (
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which is a cool room. 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
666:
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
1700:
3825:
4039:
702:
83) 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 (
753:
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
4065:
2210:
4484:
Louis, Regis St; D'Arcy, Jayne; Gilbert, Sarah; Harding, Paul; Le Nevez, Catherine; Maxwell, Virginia; Pozzan, Olivia; Watson, Penny (1 May 2012).
890:
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
3608:
1492:
886:
19th century. As this new fashion caught on, the
British took inspiration from the French to begin serving hors d'oeuvres before dinner. A
3131:
904:
4638:
3773:
1474:
781:, Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be
999:
pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are
1719:
3973:. Uitgeverij Christofoor. pp. 67, 68, 70, 72, 73, 74, 132, 262, 267, 328, 351, 397, 422, 423, 430, 435, 448, 628, 631, 637.
4700:
1143:
638:
and meats were common after long travels. However, it may be that the custom originated in China, possibly coming through the
484:. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
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810:, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. The custom of the
2941:
1181:
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performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in
4264:
1881:
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and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets,
634:
A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish,
3815:
4035:
350:
5561:
2755:
Forgotten
Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America
1583:
are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.
297:
1166:
3086:
2921:
1797:
served outside of the context of a meal are called hors d'oeuvres (with the
English-language pluralization).
1410:("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates.
948:
4592:
Little Foods of the
Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More
1149:
1101:
943:
If there is an extended period between when guests arrive and when the meal is eaten, for example during a
5646:
4934:
4418:
4061:
3470:. Berghahn Books. pp. 84, 92, 101, 102, 104, 130, 142, 216, 220, 223, 224, 233, 274, 275, 277, 306.
1357:) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include
745:
4693:
765:
of small toasted bread with a savoury topping before a meal. The first mention of the food item was by
2534:
Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia
3820:
3618:
2561:
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
2200:
798:, with meat and cream sauces among other elaborate items, had become a course served after the soup.
17:
5093:
775:"Certain dishes served in addition to those one might expect in the normal composition of the feast"
5046:
4526:
Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan; Guarnaschelli, Maria (5 November 1997).
2782:
A hundred years eating: food, drink and the daily diet in Britain since the late nineteenth century
1996:
1854:
1748:"Brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste,
975:
619:
4809:
1499:
5710:
4980:
1793:', referring to anything served before a meal, is the most common term for hors d'oeuvres. Light
1508:
373:
367:
5684:
3390:
1866:
1421:
947:
hour, these might serve the purpose of sustaining guests during the wait, in the same way that
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4396:
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3247:
3225:. Food Science and Technology – CRC Taylor & Francis. Taylor & Francis. p. 215.
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Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service
766:
537:
Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
5480:
4023:
Appetizers from Hors d'oeuvre To create appetizers from hors d'oeuvre, the portion size ...
1215:
refers to the vegetarian varieties commonly served in small portions in wine bars. In many
829:
559:
302:
4144:
Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion
980:
794:
hors d'oeuvres, sometimes called "dainty dishes", became more complicated in preparation.
8:
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1829:
1613:
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1437:
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343:
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1555:, made by replacing oysters with dried fruit. The majority of recipes contain a pitted
1230:
757:. The entremets were placed between the other dishes within the main work of the meal.
170:
31:
5348:
2961:
2959:
1305:
state. Chaat is the snack food consumed separately and not part of main course meals.
313:
5582:
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5237:
5000:
4990:
4985:
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Foskett, David; Paskins, Patricia; Rippington, Neil; Thorpe, Steve (29 August 2014).
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2840:
2813:
2809:
Servants: A Downstairs History of Britain from the Nineteenth Century to Modern Times
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1846:
1841:
1806:
1771:
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1659:
1327:
1250:
1073:
754:
693:
30:"Appetizer" and "appetiser" redirect here. For drugs that stimulate an appetite, see
1551:
is a hot hors d'oeuvre in different recipes, but in general they are a variation on
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5176:
4970:
4924:
4899:
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2006:
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2214:
1858:
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1258:
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667:
558:. The French spelling is the same for singular and plural usage; in English, the
551:
444:
436:
1913:
5674:
5577:
5343:
5161:
5136:
4944:
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or other types of crafted work. With the introduction in the 17th century of
723:
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324:
319:
161:
146:
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3146:
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1828:. This invention of a faux Polynesian experience is heavily influenced by
684:
5656:
5551:
5511:
5501:
5357:
5338:
5323:
5252:
5151:
5074:
4975:
4914:
4909:
4841:
3168:
Bottega: Bold Italian Flavors from the Heart of California's Wine Country
2227:"17 and 13 Courses of French classical menu sequence with examples (PDF)"
2021:
1973:
1953:
1909:
1783:
1461:
1294:
1289:
is another snack from India which is especially popular from the city of
1134:
1083:
1053:
1008:
895:
750:
731:
643:
555:
465:
207:
1949:
1576:
862:
5541:
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5402:
5367:
5362:
5328:
5318:
5277:
5267:
5166:
5036:
5015:
4995:
4758:
3024:. No. 124. Active Interest Media, Inc. December 1987. p. 43.
1779:
1120:
1078:
1020:
995:
991:
933:
689:
527:
523:
477:
151:
99:
4929:
3558:"Exploring Australian Home Cookery: a vintage cookbook from the 1930s"
2205:
5651:
5506:
5452:
5407:
5242:
5084:
5079:
5020:
4856:
4851:
4738:
4728:
4550:
From Symposium to Eucharist: The Banquet in the Early Christian World
3613:
2836:
Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories
2051:
2026:
2001:
1905:
1741:
1677:
1602:
1465:
1298:
1286:
735:
659:
507:
222:
217:
84:
74:
5262:
4831:
3967:
Vreni de Jong-Müggler; Irmela Kelling; Jaap Verheij (October 2011).
3392:
Dictionary of Food: International Food and Cooking Terms from A to Z
2679:
Larousse gastronomique: the encyclopedia of food, wine & cookery
1908:. Appetisers in New Zealand are lamb skewer or blue cod sliders. In
1221:
1043:
762:
624:
197:
5587:
5462:
5432:
5397:
5282:
4836:
4763:
3245:
3111:
2647:
2530:
2170:
2041:
2011:
1921:
1870:
1853:
platters were eggrolls, chicken wings, spare ribs as well as other
1749:
1655:
1457:
1157:
1063:
944:
202:
104:
4466:
Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
2984:. Simon and Schuster. pp. 7, 11, 18, 20, 121, 131, 132, 137.
2893:. Little Black Bks. Peter Pauper Press, Incorporated. p. 16.
2751:
915:
In restaurants or large estates, hors d'oeuvres are prepared in a
852:
670:. These would be served at the start of the meal known as either
5607:
5592:
5526:
5422:
5385:
5227:
5196:
5146:
5131:
5122:
5112:
5108:
5089:
4861:
4788:
4525:
2965:
2016:
1933:
1862:
1707:
1691:
1585:
1568:
1544:
1532:
1388:("cold plate first course") is the name for an hors d'oeuvre. In
1348:
1302:
1211:
1003:, avocado pear, caviar, pâté, shellfish cocktails and melon with
882:
857:
703:
651:
307:
270:
260:
227:
130:
3536:. Graphic Arts Center Publishing Company. pp. 4, 113, 230.
1981:
1845:
for his Hollywood restaurant. At Don's the food was traditional
1343:, which is a direct transcription of hors d'oeuvre, is used. In
5624:
5556:
5417:
5232:
5191:
5171:
5126:
4894:
4778:
4773:
4768:
4748:
4671:
2046:
2036:
1902:
1898:
1816:
1745:
1597:, served in the form of a buffet of cured meats and fishes. In
1580:
1290:
1241:
1206:
1048:
963:
959:
816:
795:
639:
635:
287:
265:
119:
114:
109:
89:
4462:
3970:
Gezond lekker eten / druk 6: kookboek voor volwaardige voeding
3595:
3152:
1762:
962:-style. Passed hors d'oeuvres provided by servers are part of
5619:
5427:
5412:
5217:
5186:
5181:
4876:
4846:
4783:
4753:
4723:
4483:
4224:
2920:
2589:
The Colonial Unconscious: Race and Culture in Interwar France
2066:
2061:
1945:
1929:
1925:
1794:
1687:
1572:
1560:
1480:
1344:
1282:
1278:
1271:, "things which make one accept what is to come". From root
891:
655:
519:
503:
282:
212:
136:
124:
94:
69:
4174:
Miss Charming's Guide for Hip Bartenders and Wayout Wannabes
4008:
Hors D'Oeuvre at Home with The Culinary Institute of America
3440:
The Compassionate Hunter's Guidebook: Hunting from the Heart
3355:
3053:
3051:
2863:
Alcohol in Popular Culture: An Encyclopedia: An Encyclopedia
1967:
1567:
is a common colloquial term for an hors d'oeuvre in the UK,
597:
586:
406:
395:
5629:
5597:
5531:
5292:
5141:
4826:
4709:
3198:. Peter Pauper Press, Inc. pp. 3, 34, 36, 37, 55, 56.
2557:
2507:. Oxford University Press. 1 April 2015. pp. 240–241.
1825:
1663:
1449:
1412:
1246:
698:
499:
469:
418:
292:
192:
46:
2745:
1778:
In the United States the custom appears to have come from
749:, where all the dishes are laid out at once in very rigid
564:
5521:
3960:
3048:
2531:
Melitta Weiss Adamson; Francine Segan (30 October 2008).
2164:
1453:
4678:
2728:
Dinner with Churchill: Policy-Making at the Dinner Table
2643:
2641:
894:, where no dinner is served afterward. After the end of
3796:
3463:
3158:
1277:
lit. "to accept") is the term for an hors d'oeuvre. In
4373:
3105:
2430:
2428:
1405:
1396:
3987:
3867:
3646:. Kodansha International. pp. 48, 48, 241, 507.
3382:
3361:
3239:
3222:
Handbook of Food Science, Technology, and Engineering
2638:
2551:
840:, which was a savoury made of scrambled eggs, ground
603:
427:
4361:
3850:
Britain Unravelled: A North American Guide to the UK
3666:
3506:
Costa Rica Pocket Adventures: Pocket Adventure Guide
3484:
3058:
Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006).
1963:
600:
594:
415:
409:
403:
3946:. American Dietetic Association. pp. 70, 174.
3718:
Meze: Small Bites, Big Flavors from the Greek Table
3709:
3707:
2927:
Garde Manger: The Art and Craft of the Cold Kitchen
2526:
2524:
2457:
The American Plate: A Culinary History in 100 Bites
2425:
1330:for an hors d'oeuvre; commonly for western dishes,
591:
400:
4294:
3715:
3496:
3276:
3057:
2676:
2586:
1770:is a raw fish salad served as an appetiser in the
4394:
4331:. Cue Publishing Company. April 1976. p. 19.
3999:
3467:Foodscapes, Foodfields, and Identities in Yucatán
3164:
2778:
2701:
2127:
1936:shrimp and grilled pineapple with dipping sauce.
5697:
3704:
2707:
2674:
2521:
1607:
1382:
773:(The Royal and Bourgeois Cook) and explained as
4230:
4170:
4166:
4164:
4140:
3660:
2805:
2617:
2564:. University of California Press. p. 134.
2453:
2396:The Oxford Companion to American Food and Drink
2392:
2294:
2088:
1319:
853:American appetisers and cocktail hors d'oeuvres
576:, with the plural occasionally written "hors d'
4639:"Bon Appetit's Guide to Modern Hors d'Oeuvres"
4197:
3362:Callahan, P.; Pelzel, R.; Stewart, M. (2011).
3328:
3246:Harry Louis Cracknell; R. J. Kaufmann (1999).
3185:
3112:Harry Louis Cracknell; R. J. Kaufmann (1999).
2799:
2648:Harry Louis Cracknell; R. J. Kaufmann (1999).
2584:
2558:Anne Willan; Mark Cherniavsky (3 March 2012).
2449:
2447:
2445:
2443:
2171:Harry Louis Cracknell; R. J. Kaufmann (1999).
1680:. It belongs to the family of dishes known as
1336:
1313:
4694:
3913:Pepper, Lucy; Pedroso, Célia (22 June 2011).
3912:
3683:
3010:
2752:Wendell Schollander; Wes Schollander (2002).
2143:
2095:. Sterling Publishers Pvt. Ltd. p. 140.
1873:would become an American cocktail tradition.
1623:
1617:
344:
4243:. Fodor's Travel Publications. p. 980.
4161:
4134:
3906:
3673:. ゴマブックス株式会社. p. 14. GGKEY:LQA0UQUGNC3.
3639:
3523:
3502:
3419:. Santa Rosa, California: The Cole Group.
2914:
2880:
2859:
2772:
2724:
2668:
2388:
2386:
2384:
2382:
2380:
2378:
2376:
2374:
1849:served with a fancy presentation. The first
1725:An appetiser served at a restaurant serving
1681:
1667:
1372:
1362:
1352:
1272:
1266:
966:-style service. or butlered hors d'oeuvres.
545:
4445:Two Women in Africa: The Ultimate Adventure
4236:
4191:
4113:
3808:
3752:. Gramedia Pustaka Utama. 2005. p. 3.
3268:
2971:
2718:
2611:
2440:
2399:. Oxford University Press. pp. 18–19.
2338:
2334:
2332:
2330:
2084:
2082:
1824:(hors-d'oeuvre) served at the beginning of
1649:
1643:
1633:
4701:
4687:
4395:Cracknell, H. L.; Kaufmann, R. J. (1999).
4080:
3933:
3840:
3816:"How to make the best devils on horseback"
3713:
3677:
3633:
3430:
3301:
3078:
3018:"Appétit: take on a new flair. Naturally!"
1832:, who is credited for the creation of the
1195:
905:repeal of Prohibition in the United States
351:
337:
4609:
4379:
4328:Cue: The Weekly Magazine of New York Life
4107:
3879:
3457:
3191:
2853:
2832:
2371:
2255:
1809:hors d'oeuvres and appetisers are called
1416:is a selection of small dishes served in
682:. The Greeks called the appetiser course
4610:Wyk, Magdaleen Van; Barton, Pat (2007).
4417:
4147:. Rowman & Littlefield. p. 96.
3802:
3667:WAttention Co., Ltd. (22 January 2014).
3388:
3334:
3212:
2621:English Words: Structure, History, Usage
2578:
2504:The Oxford Companion to Sugar and Sweets
2497:
2495:
2493:
2491:
2489:
2327:
2288:
2150:. Oxford University Press. p. 439.
2137:
2079:
1880:
1761:
1526:
1448:for an hors d'oeuvre. Caviar served in
1240:
979:
932:
856:
713:
618:
4064:. Leite's Culinaria. 7 September 2010.
3529:
3395:. Bloomsbury Publishing. p. 1235.
3061:Professional Cooking for Canadian Chefs
2826:
2249:
1757:
1219:countries, hors d'oeuvres are known as
806:As a result of French influence on the
378:question marks, boxes, or other symbols
14:
5698:
4589:Wright, Clifford A. (1 January 2003).
4588:
4567:
4504:
4441:
4367:
3993:
3943:Spanish for the Nutrition Professional
3873:
3509:. Hunter Publishing, Inc. p. 65.
3490:
3443:. New Society Publishers. p. 99.
3274:
3120:. Cengage Learning EMEA. p. 100.
3064:. John Wiley & Sons. p. 756.
2977:
2654:. Cengage Learning EMEA. p. 696.
1897:, served around bars in Australia are
1285:, which is served throughout the day.
4682:
4546:
4403:. Cengage Learning. pp. 87–108.
4086:
4042:from the original on 20 February 2007
3939:
3846:
3828:from the original on 22 December 2015
3784:from the original on 22 December 2015
3740:
3690:. McGraw-Hill Education. p. 59.
3568:from the original on 22 December 2015
3436:
3341:. Taylor & Francis. p. 224.
3307:
3254:. Cengage Learning EMEA. p. 97.
3192:Beilenson, Edna (27 September 2012).
3134:from the original on 12 November 2023
3084:
3036:from the original on 12 November 2023
2998:from the original on 12 November 2023
2944:from the original on 12 November 2023
2624:. Taylor & Francis. p. 157.
2486:
2474:from the original on 12 November 2023
2434:
2413:from the original on 12 November 2023
2359:from the original on 12 November 2023
2315:from the original on 12 November 2023
2276:from the original on 12 November 2023
2179:. Cengage Learning EMEA. p. 87.
2109:from the original on 12 November 2023
1939:
1662:made from toasted or fried pieces of
1027:
734:formal French meals were served with
443:
5680:
4487:Lonely Planet East Coast Australia 4
3885:
3749:Finger food: kue kecil untuk camilan
3503:Conord, Bruce; Conord, June (2006).
3165:Chiarello, M.; Frankeny, F. (2011).
2806:Lucy Lethbridge (18 November 2013).
2618:Francis Katamba (11 February 2015).
2593:. Cornell University Press. p.
2454:Libby O Connell (11 November 2014).
1932:, puu-puus or appetisers served are
1752:, vegetables, butter and curd cheese
951:are served as a drink before meals.
801:
4347:Motor Boating (New York, N.Y. 2000)
4275:from the original on 5 January 2016
4117:Food Culture in the Pacific Islands
4068:from the original on 9 January 2016
3218:
3171:. Chronicle Books LLC. p. 44.
2345:. Open Road Media. pp. 13–14.
2301:. Xlibris Corporation. p. 17.
2231:Food and Beverage service knowledge
1273:
1267:
24:
4631:
4171:Cheryl Charming (1 October 2006).
3940:Batty, Peggy A. (1 January 2009).
3892:. Simon and Schuster. p. 61.
3684:Boye De Mente (12 February 2007).
3617:. 11 February 2004. Archived from
2890:Little Black Book of Hors D'Oevure
2886:
2237:from the original on 14 April 2022
2193:
1200:
627:, a form of hors d'oeuvres, at a
27:Small dish served before main meal
25:
5727:
5635:Lists of food and beverage topics
4660:
4613:Traditional South African Cooking
4198:Sherri Machlin (23 August 2011).
3640:Shizuo Tsuji (16 February 2007).
3335:Leto, M.J.; Bode, W.K.H. (2006).
2785:. Gill and Macmillan. p. 8.
709:
5679:
5670:
5669:
4265:"Kitchen Terms – Māori Glossary"
4087:Small, Ernest (23 August 2011).
4062:"The History of Chicken Fingers"
4036:"Chicken – Description of Parts"
3886:Grad, Laurie (11 January 2011).
3847:Brown, Pamela A. (28 May 2015).
3464:Steffan Igor Ayora Díaz (2012).
3368:. Clarkson Potter. p. 121.
2860:Rachel Black (14 October 2010).
2731:. Open Road Media. p. 107.
2295:Claire S. Cabot (16 July 2014).
2147:Pocket Oxford English Dictionary
1980:
1966:
1733:
1718:
1699:
1507:
1491:
1473:
1180:
1165:
1142:
1127:
1112:
1100:
769:in 1691, mentioned in his book:
582:
391:
53:
4388:
4335:
4319:
4287:
4257:
4141:Cheryl Charming (2 June 2009).
4054:
4028:
3766:
3601:
3550:
3409:
2833:Karen Foy (30 September 2014).
2758:. Greenwood Press. p. 29.
2725:Cita Stelzer (8 January 2013).
771:Le cuisinier roial et bourgeois
4568:Willan, Anne (23 March 2012).
4401:Practical Professional Cookery
3853:. Friesen Press. p. 143.
3687:Japanese In Plain English (EB)
3643:Japanese Cooking: A Simple Art
3530:Baguley, Kitt (1 April 2003).
3437:Olson, Miles (21 April 2014).
3279:Essentials of Southern Cooking
3252:Practical Professional Cookery
3118:Practical Professional Cookery
2651:Practical Professional Cookery
2393:Andrew F. Smith (1 May 2007).
2298:A Short History of Ingredients
2262:. A&C Black. p. 496.
2219:
2177:Practical Professional Cookery
910:
834:fried oysters wrapped in bacon
13:
1:
4571:The Country Cooking of France
4301:. Axiom Press. 2002. p.
3714:Barron, R.; Roth, D. (2002).
3091:. JE House Pub. p. 156.
2922:Culinary Institute of America
2839:. Pen and Sword. p. 86.
2711:The "Queen" Cookery Books ...
2128:Cracknell & Kaufmann 1999
2073:
1876:
925:as necessary before serving.
903:cocktail; however, after the
4547:Smith, Dennis Edwin (2003).
4442:Dunham, J. R. (April 2004).
4424:The Oxford Companion to Food
4201:American Food by the Decades
2812:. W. W. Norton. p. 31.
2683:. Crown Publishers. p.
2460:. Sourcebooks. p. 279.
2256:John Ayto (1 January 2009).
2144:Maurice Waite (9 May 2013).
1893:Hors d'oeuvres, also called
1706:Various hors d'oeuvres at a
1522:
1432:is a term for small mezes.
1367:), meaning "before dish" or
777:. In the French publication
540:
7:
5647:Outline of food preparation
4427:. Oxford University Press.
3889:Make it Easy, Make it Light
3722:. Chronicle Books. p.
1959:
1682:
1668:
1377:), meaning "appetiser". In
1320:
969:
569:is usually replaced by the
10:
5732:
4397:"Chapter 6: Hors-d'oeuvre"
4177:. Sourcebooks. p. 4.
4093:. CRC Press. p. 376.
4090:Top 100 Exotic Food Plants
4011:. Wiley. 2007. p. 6.
3417:Greek Cooking for the Gods
3248:"Chapter 6: Hors-d'oeuvre"
3114:"Chapter 6: Hors-d'oeuvre"
2779:James P. Johnston (1977).
2339:James Beard (5 May 2015).
2173:"Chapter 6: Hors-d'oeuvre"
1865:in his restaurants in the
1498:A sampling of starters in
1406:
1397:
1236:
1107:Appetisers in a restaurant
973:
865:served at a cocktail party
832:included such toppings as
614:
29:
5665:
5570:
5494:
5461:
5376:
5291:
5205:
5067:
5029:
4963:
4885:
4797:
4716:
4708:
4120:. ABC-CLIO. p. 136.
3314:. Scribner. p. 114.
2930:. John Wiley & Sons.
2708:S. Beaty-Pownall (1905).
2675:Prosper Montagné (1961).
2537:. ABC-CLIO. p. 304.
2342:Hors d'oeuvre and Canapés
2201:Oxford English Dictionary
1800:
1373:
1363:
1353:
1337:
1314:
1229:(lit. "drink passer") is
5047:Eating utensil etiquette
4595:. Harvard Common Press.
4237:Fodor's (29 July 2014).
4204:. ABC-CLIO. p. 81.
2866:. ABC-CLIO. p. 55.
2213:17 November 2020 at the
2089:Dhirendra Verma (1999).
1839:and the drink named the
985:A tray of hors d'oeuvres
779:Les plaisirs de la table
516:Classical hors d'oeuvres
4529:JOC All New Rev. – 1997
4511:. ASDavis Media Group.
3670:WAttention Tokyo VOL.10
3533:Culture Shock Venezuela
3283:. Lyons Press. p.
2585:Elizabeth Ezra (2000).
1440:for an hors d'oeuvre.
1196:By culture and language
785:to a well cooked meal.
491:Classical hors d'oeuvre
4935:Service à la française
4532:. Simon and Schuster.
4505:Romero, Pedro (2007).
2204:, First Edition, 1899
1890:
1867:San Francisco Bay Area
1855:Chinese-American foods
1775:
1650:
1644:
1634:
1624:
1618:
1608:
1589:are hors d'oeuvres in
1540:
1422:Middle Eastern cuisine
1383:
1254:
1233:for an hors d'oeuvre.
1137:, a cold hors d'oeuvre
1025:Italian pronunciation:
987:
940:
928:
866:
787:Service à la française
746:service à la française
727:
631:
546:
496:General hors d'oeuvres
440:
366:This article contains
4810:Apéritif and digestif
4667:Hors d'oeuvre Recipes
4508:Night+Day Mexico City
4421:(21 September 2006).
4380:Wyk & Barton 2007
3919:. Leya. p. 144.
3389:Sinclair, C. (2009).
3275:Fowler, D.L. (2013).
1997:List of hors d'oeuvre
1944:Appetisers served in
1884:
1765:
1694:flatbread as a base.
1563:are sometimes used).
1530:
1500:Northern Thai cuisine
1418:Mediterranean cuisine
1244:
983:
976:List of hors d'oeuvre
974:Further information:
936:
860:
717:
622:
502:preparations such as
488:General hors d'oeuvre
5481:Online food ordering
4469:. Hodder Education.
4297:CultureGrams: Africa
4114:Roger Haden (2009).
3824:. 19 December 2012.
2978:Weimer, Jan (2005).
2966:Rombauer et al. 1997
1758:In the United States
1658:is a bread salad in
1654:') the main course.
1436:(lit. "opening") is
1225:(lit. "mouthfuls").
1029:[bruˈsketta]
560:typographic ligature
303:History of breakfast
5094:Korean table d'hôte
4905:Conveyor belt sushi
4574:. Chronicle Books.
4240:Fodor's New Zealand
3621:on 7 September 2018
3596:Foskett et al. 2014
3564:. 4 November 2014.
3153:Foskett et al. 2014
2714:H. Cox. p. 41.
1956:served with bread.
1830:Don the Beachcomber
1553:angels on horseback
1549:devils on horseback
1452:is the traditional
1189:Azerbaijani cuisine
41:Part of a series on
5486:Virtual restaurant
5309:Blue-plate special
4940:Service à la russe
4920:Full-course dinner
4553:. Fortress Press.
4038:. RecipeTips.com.
3415:Zane, Eva (1992).
3308:White, J. (1998).
3219:Hui, Y.H. (2006).
3195:The ABC of Canapes
3085:McCoy, D. (1993).
2968:, pp. 143–44.
1940:In other countries
1916:call their snacks
1891:
1786:ended the custom.
1776:
1541:
1401:("cold plate") or
1255:
1231:Venezuelan Spanish
1187:Hors d'oeuvres in
1160:appetiser or snack
1150:Obložené chlebíčky
988:
941:
867:
846:Gentleman's Relish
767:François Massialot
728:
688:. As early as 500
632:
574:⟨oe⟩
532:shellfish cocktail
368:special characters
171:Full-course dinner
32:appetite stimulant
5693:
5692:
5258:Instant breakfast
5238:Emergency rations
4986:Food presentation
4955:Table reservation
4623:978-1-77007-407-1
4602:978-1-55832-227-1
4581:978-1-4521-0767-7
4560:978-1-4514-0653-5
4539:978-0-684-81870-2
4518:978-0-9776245-6-0
4497:978-1-74220-660-8
4490:. Lonely Planet.
4476:978-1-4718-0671-1
4455:978-0-595-31232-0
4434:978-0-19-280681-9
4410:978-1-86152-873-5
4349:: 43. July 1966.
4312:978-1-931694-36-0
4250:978-0-8041-4251-9
4225:Louis et al. 2012
4211:978-0-313-37699-3
4184:978-1-4022-5004-0
4154:978-1-59921-772-7
4127:978-0-313-34492-3
4100:978-1-4398-5688-8
4018:978-0-7645-9562-2
3980:978-90-6238-304-7
3953:978-0-88091-428-4
3926:978-989-23-1186-9
3899:978-1-4391-4518-0
3860:978-1-4602-4304-6
3774:"TÜRK DİL KURUMU"
3759:978-979-22-1630-1
3733:978-0-8118-3148-2
3697:978-0-07-148296-7
3653:978-4-7700-3049-8
3609:"Mouthful of joy"
3543:978-1-55868-634-2
3516:978-1-58843-607-8
3477:978-0-85745-220-7
3450:978-1-55092-553-1
3425:978-1-56426-501-2
3402:978-1-4081-0218-3
3375:978-0-307-71879-2
3348:978-0-7506-6899-6
3321:978-0-684-80077-6
3294:978-0-7627-9222-1
3232:978-0-8493-9849-0
3205:978-1-4413-1093-4
3178:978-1-4521-0032-6
3098:978-0-9638939-0-1
3071:978-0-471-66377-5
2991:978-0-7432-6738-0
2937:978-0-470-58780-5
2924:(16 April 2012).
2900:978-1-4413-0045-4
2873:978-0-313-38049-5
2846:978-1-78303-639-4
2819:978-0-393-24195-2
2765:978-0-313-31685-2
2738:978-1-4532-7161-2
2631:978-1-134-42542-6
2571:978-0-520-24400-9
2544:978-0-313-08689-2
2514:978-0-19-931361-7
2467:978-1-4926-0303-0
2406:978-0-19-530796-2
2352:978-1-5040-0454-1
2308:978-1-4990-4630-4
2269:978-1-4081-0160-5
2233:. 6 August 2020.
2157:978-0-19-966615-7
2102:978-81-207-1930-9
1861:would create the
1847:Cantonese cuisine
1807:Hawaiian language
1772:cuisine of Hawaii
1660:Levantine cuisine
1642:means the dish ('
1281:, it is known as
1251:Jordanian cuisine
1074:Pigs in a blanket
994:and wrapped with
826:Edwardian periods
802:English savouries
694:Babylonian Talmud
654:, middle eastern
580:" and pronounced
374:rendering support
361:
360:
16:(Redirected from
5723:
5683:
5682:
5673:
5672:
5642:Meal preparation
5314:Combination meal
5223:Convenience food
4872:Meal replacement
4734:Second breakfast
4703:
4696:
4689:
4680:
4679:
4656:
4654:
4652:
4647:. 4 October 2012
4627:
4606:
4585:
4564:
4543:
4522:
4501:
4480:
4459:
4438:
4414:
4383:
4377:
4371:
4365:
4359:
4358:
4339:
4333:
4332:
4323:
4317:
4316:
4300:
4291:
4285:
4284:
4282:
4280:
4269:Māori Television
4261:
4255:
4254:
4234:
4228:
4222:
4216:
4215:
4195:
4189:
4188:
4168:
4159:
4158:
4138:
4132:
4131:
4111:
4105:
4104:
4084:
4078:
4077:
4075:
4073:
4058:
4052:
4051:
4049:
4047:
4032:
4026:
4025:
4003:
3997:
3991:
3985:
3984:
3964:
3958:
3957:
3937:
3931:
3930:
3910:
3904:
3903:
3883:
3877:
3871:
3865:
3864:
3844:
3838:
3837:
3835:
3833:
3812:
3806:
3800:
3794:
3793:
3791:
3789:
3770:
3764:
3763:
3744:
3738:
3737:
3721:
3711:
3702:
3701:
3681:
3675:
3674:
3664:
3658:
3657:
3637:
3631:
3630:
3628:
3626:
3605:
3599:
3593:
3578:
3577:
3575:
3573:
3554:
3548:
3547:
3527:
3521:
3520:
3500:
3494:
3488:
3482:
3481:
3461:
3455:
3454:
3434:
3428:
3413:
3407:
3406:
3386:
3380:
3379:
3359:
3353:
3352:
3332:
3326:
3325:
3305:
3299:
3298:
3282:
3272:
3266:
3265:
3243:
3237:
3236:
3216:
3210:
3209:
3189:
3183:
3182:
3162:
3156:
3150:
3144:
3143:
3141:
3139:
3109:
3103:
3102:
3082:
3076:
3075:
3055:
3046:
3045:
3043:
3041:
3022:Vegetarian Times
3014:
3008:
3007:
3005:
3003:
2975:
2969:
2963:
2954:
2953:
2951:
2949:
2918:
2912:
2911:
2909:
2907:
2884:
2878:
2877:
2857:
2851:
2850:
2830:
2824:
2823:
2803:
2797:
2796:
2776:
2770:
2769:
2749:
2743:
2742:
2722:
2716:
2715:
2705:
2699:
2698:
2682:
2672:
2666:
2665:
2645:
2636:
2635:
2615:
2609:
2608:
2592:
2582:
2576:
2575:
2555:
2549:
2548:
2528:
2519:
2518:
2499:
2484:
2483:
2481:
2479:
2451:
2438:
2432:
2423:
2422:
2420:
2418:
2390:
2369:
2368:
2366:
2364:
2336:
2325:
2324:
2322:
2320:
2292:
2286:
2285:
2283:
2281:
2253:
2247:
2246:
2244:
2242:
2223:
2217:
2197:
2191:
2190:
2168:
2162:
2161:
2141:
2135:
2125:
2119:
2118:
2116:
2114:
2086:
1990:
1985:
1984:
1976:
1971:
1970:
1737:
1722:
1712:Romanian cuisine
1703:
1685:
1672:) combined with
1671:
1653:
1647:
1637:
1627:
1621:
1611:
1516:Japanese cuisine
1511:
1495:
1477:
1409:
1408:
1400:
1399:
1386:
1384:Đồ nguội khai vị
1376:
1375:
1366:
1365:
1356:
1355:
1342:
1340:
1339:
1325:
1323:
1321:lit. before dish
1317:
1316:
1293:in the state of
1276:
1275:
1270:
1269:
1217:Central American
1184:
1169:
1146:
1131:
1116:
1104:
1039:
1038:
1037:
1031:
1026:
875:American English
808:English language
741:butter sculpture
610:
609:
606:
605:
602:
599:
596:
593:
589:
588:
575:
568:
549:
474:European cuisine
468:served before a
455:
454:
453:
447:
445:[ɔʁdœvʁ]
431:
425:
424:
421:
420:
417:
412:
411:
408:
405:
402:
398:
397:
353:
346:
339:
246:Related concepts
238:Meal preparation
142:Combination meal
80:Second breakfast
57:
38:
37:
21:
5731:
5730:
5726:
5725:
5724:
5722:
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5720:
5696:
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5689:
5661:
5566:
5490:
5466:
5457:
5372:
5296:
5287:
5201:
5068:Regional styles
5063:
5025:
4981:Eating utensils
4959:
4881:
4799:
4793:
4712:
4707:
4663:
4650:
4648:
4637:
4634:
4632:Further reading
4624:
4603:
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3435:
3431:
3414:
3410:
3403:
3387:
3383:
3376:
3360:
3356:
3349:
3338:The Larder Chef
3333:
3329:
3322:
3311:Lobster at Home
3306:
3302:
3295:
3273:
3269:
3262:
3244:
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2487:
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2289:
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2254:
2250:
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2215:Wayback Machine
2198:
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2138:
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2112:
2110:
2103:
2087:
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1986:
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1972:
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1962:
1942:
1889:
1879:
1803:
1774:
1760:
1753:
1738:
1729:
1723:
1714:
1704:
1595:Soviet cuisines
1593:and other post-
1591:Russian cuisine
1539:
1537:Russian cuisine
1525:
1518:
1512:
1503:
1502:(Lanna cuisine)
1496:
1487:
1483:, a starter in
1478:
1334:
1311:
1253:
1239:
1203:
1201:In the Americas
1198:
1191:
1185:
1176:
1172:Hors-d'oeuvre,
1170:
1161:
1147:
1138:
1132:
1123:
1117:
1108:
1105:
1093:
1033:
1032:
1024:
986:
978:
972:
939:
931:
913:
855:
838:Scotch woodcock
804:
726:
712:
642:, into Russia,
617:
590:
585:
581:
573:
562:
543:
449:
448:
429:
414:
399:
394:
390:
383:
382:
381:
372:Without proper
357:
160:Components and
34:
28:
23:
22:
15:
12:
11:
5:
5729:
5719:
5718:
5713:
5711:Courses (food)
5708:
5691:
5690:
5688:
5687:
5677:
5666:
5663:
5662:
5660:
5659:
5654:
5649:
5644:
5639:
5638:
5637:
5627:
5622:
5617:
5616:
5615:
5605:
5600:
5595:
5590:
5585:
5580:
5578:Coffee culture
5574:
5572:
5568:
5567:
5565:
5564:
5559:
5554:
5549:
5544:
5539:
5534:
5529:
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5450:
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5425:
5420:
5415:
5410:
5405:
5400:
5395:
5394:
5393:
5382:
5380:
5378:Communal meals
5374:
5373:
5371:
5370:
5365:
5360:
5351:
5346:
5344:Suspended meal
5341:
5336:
5331:
5326:
5321:
5316:
5311:
5306:
5300:
5298:
5289:
5288:
5286:
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5280:
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5235:
5230:
5225:
5220:
5215:
5209:
5207:
5203:
5202:
5200:
5199:
5194:
5189:
5184:
5179:
5174:
5169:
5164:
5162:Rice and three
5159:
5154:
5149:
5144:
5139:
5137:Meat and three
5134:
5129:
5120:
5115:
5106:
5101:
5096:
5087:
5082:
5077:
5071:
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5018:
5013:
5008:
5003:
4998:
4993:
4988:
4983:
4978:
4973:
4967:
4965:
4961:
4960:
4958:
4957:
4952:
4947:
4945:Silver service
4942:
4937:
4932:
4927:
4922:
4917:
4912:
4907:
4902:
4897:
4891:
4889:
4883:
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4718:
4714:
4713:
4706:
4705:
4698:
4691:
4683:
4677:
4676:
4662:
4661:External links
4659:
4658:
4657:
4633:
4630:
4629:
4628:
4622:
4607:
4601:
4586:
4580:
4565:
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4538:
4523:
4517:
4502:
4496:
4481:
4475:
4460:
4454:
4439:
4433:
4419:Davidson, Alan
4415:
4409:
4390:
4387:
4385:
4384:
4372:
4360:
4343:"MotorBoating"
4334:
4318:
4311:
4286:
4256:
4249:
4229:
4227:, p. 434.
4217:
4210:
4190:
4183:
4160:
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4126:
4106:
4099:
4079:
4053:
4027:
4017:
3998:
3996:, p. 243.
3986:
3979:
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3932:
3925:
3905:
3898:
3878:
3876:, p. 245.
3866:
3859:
3839:
3807:
3805:, p. 150.
3795:
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3732:
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3659:
3652:
3632:
3600:
3579:
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3408:
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3354:
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3293:
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3157:
3145:
3126:
3104:
3097:
3077:
3070:
3047:
3009:
2990:
2981:Hors D'oeuvres
2970:
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2913:
2899:
2879:
2872:
2852:
2845:
2825:
2818:
2798:
2791:
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2513:
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2039:
2034:
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2024:
2019:
2014:
2009:
2004:
1999:
1993:
1992:
1991:
1977:
1961:
1958:
1941:
1938:
1885:
1878:
1875:
1802:
1799:
1789:In the U.S., '
1766:
1759:
1756:
1755:
1754:
1739:
1732:
1730:
1724:
1717:
1715:
1705:
1698:
1531:
1524:
1521:
1520:
1519:
1513:
1506:
1504:
1497:
1490:
1488:
1485:Indian cuisine
1479:
1472:
1426:Balkan cuisine
1245:
1238:
1235:
1202:
1199:
1197:
1194:
1193:
1192:
1186:
1179:
1177:
1171:
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1126:
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1096:Hors d'oeuvres
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1061:
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1046:
1041:
1017:
984:
971:
968:
937:
930:
927:
923:microwave oven
912:
909:
888:cocktail party
854:
851:
812:savoury course
803:
800:
755:pièces montées
720:Hors-d'oeuvres
718:
711:
710:French service
708:
706:: מגרר גריר).
658:, and Italian
629:cocktail party
616:
613:
579:
542:
539:
518:include fruit
493:
492:
489:
482:cocktail party
376:, you may see
364:
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26:
9:
6:
4:
3:
2:
5728:
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5712:
5709:
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5704:
5703:
5701:
5686:
5678:
5676:
5668:
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5664:
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5653:
5650:
5648:
5645:
5643:
5640:
5636:
5633:
5632:
5631:
5628:
5626:
5623:
5621:
5618:
5614:
5611:
5610:
5609:
5606:
5604:
5603:Culinary arts
5601:
5599:
5596:
5594:
5591:
5589:
5586:
5584:
5581:
5579:
5576:
5575:
5573:
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5520:
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5515:
5513:
5510:
5508:
5505:
5503:
5500:
5499:
5497:
5495:Places to eat
5493:
5487:
5484:
5482:
5479:
5477:
5476:Food delivery
5474:
5473:
5471:
5469:
5468:food delivery
5464:
5460:
5454:
5451:
5449:
5446:
5444:
5441:
5439:
5436:
5434:
5431:
5429:
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5424:
5421:
5419:
5416:
5414:
5411:
5409:
5406:
5404:
5401:
5399:
5396:
5392:
5391:State banquet
5389:
5388:
5387:
5384:
5383:
5381:
5379:
5375:
5369:
5366:
5364:
5361:
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5183:
5180:
5178:
5175:
5173:
5170:
5168:
5165:
5163:
5160:
5158:
5157:Pu pu platter
5155:
5153:
5150:
5148:
5145:
5143:
5140:
5138:
5135:
5133:
5130:
5128:
5124:
5121:
5119:
5116:
5114:
5110:
5107:
5105:
5102:
5100:
5099:Bandeja paisa
5097:
5095:
5091:
5088:
5086:
5083:
5081:
5078:
5076:
5073:
5072:
5070:
5066:
5060:
5059:Waiting staff
5057:
5055:
5052:
5048:
5045:
5044:
5043:
5042:Table manners
5040:
5038:
5035:
5034:
5032:
5028:
5022:
5019:
5017:
5014:
5012:
5011:Table setting
5009:
5007:
5004:
5002:
4999:
4997:
4994:
4992:
4989:
4987:
4984:
4982:
4979:
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4913:
4911:
4908:
4906:
4903:
4901:
4898:
4896:
4893:
4892:
4890:
4888:
4887:Table service
4884:
4878:
4875:
4873:
4870:
4868:
4865:
4863:
4860:
4858:
4855:
4853:
4850:
4848:
4845:
4843:
4840:
4838:
4835:
4833:
4830:
4828:
4825:
4823:
4822:
4818:
4816:
4815:Hors d'oeuvre
4813:
4811:
4808:
4807:
4805:
4803:
4796:
4790:
4787:
4785:
4782:
4780:
4777:
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4772:
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4704:
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4530:
4524:
4520:
4514:
4510:
4509:
4503:
4499:
4493:
4489:
4488:
4482:
4478:
4472:
4468:
4467:
4461:
4457:
4451:
4448:. iUniverse.
4447:
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4430:
4426:
4425:
4420:
4416:
4412:
4406:
4402:
4398:
4393:
4392:
4381:
4376:
4370:, p. 89.
4369:
4364:
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4348:
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4330:
4329:
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4314:
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4014:
4010:
4009:
4002:
3995:
3990:
3982:
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3862:
3856:
3852:
3851:
3843:
3827:
3823:
3822:
3817:
3811:
3804:
3803:Davidson 2006
3799:
3783:
3779:
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3769:
3761:
3755:
3751:
3750:
3743:
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3729:
3725:
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3663:
3655:
3649:
3645:
3644:
3636:
3620:
3616:
3615:
3610:
3604:
3598:, p. 10.
3597:
3592:
3590:
3588:
3586:
3584:
3567:
3563:
3559:
3553:
3545:
3539:
3535:
3534:
3526:
3518:
3512:
3508:
3507:
3499:
3493:, p. 48.
3492:
3487:
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3473:
3469:
3468:
3460:
3452:
3446:
3442:
3441:
3433:
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3404:
3398:
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3344:
3340:
3339:
3331:
3323:
3317:
3313:
3312:
3304:
3296:
3290:
3286:
3281:
3280:
3271:
3263:
3261:1-86152-873-6
3257:
3253:
3249:
3242:
3234:
3228:
3224:
3223:
3215:
3207:
3201:
3197:
3196:
3188:
3180:
3174:
3170:
3169:
3161:
3155:, p. 11.
3154:
3149:
3133:
3129:
3127:1-86152-873-6
3123:
3119:
3115:
3108:
3100:
3094:
3090:
3089:
3088:For the Bride
3081:
3073:
3067:
3063:
3062:
3054:
3052:
3035:
3031:
3027:
3023:
3019:
3013:
2997:
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2987:
2983:
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2967:
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2943:
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2856:
2848:
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2829:
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2815:
2811:
2810:
2802:
2794:
2792:9780773503069
2788:
2784:
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2757:
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2748:
2740:
2734:
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2713:
2712:
2704:
2696:
2694:9780517503331
2690:
2686:
2681:
2680:
2671:
2663:
2661:1-86152-873-6
2657:
2653:
2652:
2644:
2642:
2633:
2627:
2623:
2622:
2614:
2606:
2604:0-8014-8647-5
2600:
2596:
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2567:
2563:
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2540:
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2498:
2496:
2494:
2492:
2490:
2473:
2469:
2463:
2459:
2458:
2450:
2448:
2446:
2444:
2437:, p. 27.
2436:
2431:
2429:
2412:
2408:
2402:
2398:
2397:
2389:
2387:
2385:
2383:
2381:
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2358:
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2300:
2299:
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2265:
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2252:
2236:
2232:
2228:
2222:
2216:
2212:
2209:
2208:
2203:
2202:
2196:
2188:
2186:1-86152-873-6
2182:
2178:
2174:
2167:
2159:
2153:
2149:
2148:
2140:
2133:
2129:
2124:
2108:
2104:
2098:
2094:
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2068:
2065:
2063:
2060:
2058:
2055:
2053:
2050:
2048:
2045:
2043:
2040:
2038:
2035:
2033:
2032:List of foods
2030:
2028:
2025:
2023:
2020:
2018:
2015:
2013:
2010:
2008:
2005:
2003:
2000:
1998:
1995:
1994:
1989:
1988:Liquor portal
1983:
1978:
1975:
1969:
1964:
1957:
1955:
1951:
1947:
1937:
1935:
1931:
1927:
1923:
1919:
1915:
1911:
1907:
1904:
1900:
1896:
1895:amuse-bouches
1888:
1883:
1874:
1872:
1868:
1864:
1860:
1857:. Eventually
1856:
1852:
1848:
1844:
1843:
1838:
1836:
1831:
1827:
1823:
1818:
1814:
1813:
1808:
1798:
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1792:
1787:
1785:
1781:
1773:
1769:
1764:
1751:
1747:
1743:
1736:
1731:
1728:
1727:Swiss cuisine
1721:
1716:
1713:
1709:
1702:
1697:
1696:
1695:
1693:
1689:
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1125:
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1085:
1082:
1080:
1077:
1075:
1072:
1070:
1067:
1065:
1062:
1060:
1059:Devilled eggs
1057:
1055:
1052:
1050:
1047:
1045:
1042:
1036:
1030:
1022:
1019:
1018:
1016:
1014:
1010:
1006:
1002:
1001:smoked salmon
997:
993:
982:
977:
967:
965:
961:
956:
952:
950:
946:
935:
926:
924:
920:
919:
908:
906:
902:
901:non-alcoholic
897:
893:
889:
884:
880:
876:
872:
864:
859:
850:
847:
843:
839:
835:
831:
827:
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772:
768:
764:
758:
756:
752:
748:
747:
742:
737:
733:
725:
724:Pieter Claesz
721:
716:
707:
705:
701:
700:
695:
691:
687:
686:
681:
680:
675:
674:
669:
665:
662:. During the
661:
657:
653:
649:
645:
641:
637:
630:
626:
621:
612:
608:
577:
572:
566:
561:
557:
553:
548:
538:
535:
534:, and so on.
533:
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483:
479:
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452:
446:
442:
438:
434:
433:
423:
388:
387:hors d'oeuvre
379:
375:
371:
369:
354:
349:
347:
342:
340:
335:
334:
332:
331:
326:
325:Table setting
323:
321:
320:Table manners
318:
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216:
214:
211:
209:
206:
204:
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199:
196:
194:
191:
189:
188:Hors d'oeuvre
186:
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183:
179:
177:
174:
172:
169:
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159:
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68:
67:
66:
65:
61:
60:
56:
52:
51:
48:
45:
44:
40:
39:
36:
33:
19:
5716:Garde manger
5547:Soup kitchen
5537:Picnic table
5438:Soup kitchen
5354:Tasting menu
5349:Table d'hôte
5273:Packed lunch
5248:Field ration
5213:Airline meal
5006:Serving size
5001:Pièce montée
4964:Presentation
4950:Small plates
4821:Amuse-bouche
4819:
4814:
4744:Coffee break
4717:Common meals
4670:
4649:. Retrieved
4642:
4612:
4591:
4570:
4549:
4528:
4507:
4486:
4465:
4444:
4423:
4400:
4389:Bibliography
4382:, p. 8.
4375:
4363:
4346:
4337:
4327:
4321:
4296:
4289:
4277:. Retrieved
4268:
4259:
4239:
4232:
4220:
4200:
4193:
4173:
4143:
4136:
4116:
4109:
4089:
4082:
4070:. Retrieved
4056:
4044:. Retrieved
4030:
4022:
4007:
4001:
3989:
3969:
3962:
3942:
3935:
3916:Eat Portugal
3915:
3908:
3888:
3881:
3869:
3849:
3842:
3830:. Retrieved
3819:
3810:
3798:
3786:. Retrieved
3777:
3768:
3748:
3742:
3717:
3686:
3679:
3669:
3662:
3642:
3635:
3623:. Retrieved
3619:the original
3612:
3603:
3570:. Retrieved
3561:
3552:
3532:
3525:
3505:
3498:
3486:
3466:
3459:
3439:
3432:
3416:
3411:
3391:
3384:
3365:Bite by Bite
3364:
3357:
3337:
3330:
3310:
3303:
3278:
3270:
3251:
3241:
3221:
3214:
3194:
3187:
3167:
3160:
3148:
3136:. Retrieved
3117:
3107:
3087:
3080:
3060:
3038:. Retrieved
3021:
3012:
3000:. Retrieved
2980:
2973:
2946:. Retrieved
2926:
2916:
2904:. Retrieved
2889:
2882:
2862:
2855:
2835:
2828:
2808:
2801:
2781:
2774:
2754:
2747:
2727:
2720:
2710:
2703:
2678:
2670:
2650:
2620:
2613:
2588:
2580:
2560:
2553:
2533:
2503:
2476:. Retrieved
2456:
2415:. Retrieved
2395:
2361:. Retrieved
2341:
2317:. Retrieved
2297:
2290:
2278:. Retrieved
2259:Word Origins
2258:
2251:
2239:. Retrieved
2230:
2221:
2206:
2199:
2195:
2176:
2166:
2146:
2139:
2123:
2111:. Retrieved
2092:Word Origins
2091:
2057:Small plates
1943:
1918:Kai Timotimo
1917:
1892:
1887:Amuse-bouche
1850:
1840:
1834:
1821:
1810:
1804:
1790:
1788:
1777:
1690:, which use
1686:(plural) or
1674:mixed greens
1669:khubz 'arabi
1648:') before ('
1601:
1584:
1564:
1542:
1441:
1433:
1429:
1411:
1402:
1393:
1381:
1368:
1358:
1331:
1308:
1307:
1262:
1256:
1226:
1220:
1210:
1204:
1135:Deviled eggs
1089:Tongue toast
1013:choux pastry
989:
957:
955:the dishes.
953:
942:
918:garde manger
916:
914:
878:
870:
868:
842:black pepper
805:
792:
786:
778:
774:
770:
759:
744:
729:
719:
697:
683:
677:
671:
664:Roman Period
633:
547:Hors d'œuvre
544:
536:
515:
495:
494:
461:
457:
441:hors-d'œuvre
386:
384:
365:
314:Table d'hôte
312:
253:
187:
182:Amuse-bouche
180:
176:Tasting menu
129:
35:
5657:Tea culture
5552:Street food
5512:Dining room
5358:Degustation
5339:School meal
5324:Free refill
5253:Frozen meal
5177:Smörgåsbord
5152:Plate lunch
4976:Dining room
4915:Finger food
4900:smörgåsbord
4842:Main course
4651:21 December
4644:Bon Appétit
4368:Dunham 2004
4072:21 December
4046:21 December
3994:Wright 2003
3874:Willan 2012
3832:21 December
3625:21 December
3572:21 December
3491:Romero 2007
3040:22 December
2906:27 December
2887:Berman, K.
2022:Finger food
1974:Food portal
1954:bone marrow
1952:and cooked
1910:New Zealand
1784:prohibition
1635:Voorgerecht
1297:and in the
1295:Maharashtra
1084:Spanakopita
1054:Charcuterie
1009:puff pastry
911:Preparation
896:prohibition
783:superfluous
751:symmetrical
732:Middle Ages
730:During the
648:smörgåsbord
644:Scandinavia
556:main course
524:soft drinks
464:is a small
208:Main course
5706:Appetizers
5700:Categories
5542:Restaurant
5517:Food truck
5448:Tableround
5403:Commercium
5368:Value menu
5363:Value meal
5334:Kids' meal
5329:Happy hour
5319:Free lunch
5304:À la carte
5297:meal deals
5278:Space food
5268:Ninja diet
5167:Rijsttafel
5104:Dastarkhān
5037:Dress code
5016:Tablecloth
4996:Nyotaimori
4798:Components
4616:. Struik.
4279:12 January
3778:tdk.gov.tr
3138:10 January
3002:10 January
2948:10 January
2478:10 January
2435:Smith 2003
2417:10 January
2363:10 January
2319:10 January
2280:10 January
2130:, p.
2113:10 January
2074:References
1877:In Oceania
1859:Trader Vic
1791:appetizers
1780:California
1742:Carinthian
1678:vegetables
1676:and other
1614:Portuguese
1514:Zensai in
1466:Black Seas
1456:from wild
1438:Indonesian
1379:Vietnamese
1263:moqabbelat
1121:bruschetta
1079:Smoked egg
1021:Bruschetta
996:prosciutto
992:mascarpone
892:receptions
722:(1623) by
650:, Russian
623:A tray of
528:grapefruit
255:À la carte
152:Value meal
147:Kids' meal
5652:Salumeria
5507:Cafeteria
5453:Tea party
5408:Dining in
5243:Fast food
5085:Cicchetti
5080:Antipasto
5021:Tableware
4971:Al fresco
4857:Entremets
4852:Side dish
4739:Elevenses
4729:Breakfast
4355:1531-2623
3614:The Hindu
3562:Good Food
3030:0164-8497
2052:Side dish
2027:Gujeolpan
2007:Cicchetti
2002:Barquette
1906:foie gras
1603:antipasto
1523:In Europe
1442:Yemekaltı
1430:Mezedakia
1369:epitaijeo
1299:Ahmedabad
1287:Dahi puri
1227:Pasapalos
1064:Dumplings
1005:garnishes
949:apéritifs
879:appetizer
871:appetiser
869:The term
830:savouries
822:Victorian
736:entremets
679:promulsis
660:antipasto
541:Etymology
508:cold meat
498:include
478:reception
458:appetiser
223:Entremets
218:Side dish
85:Elevenses
75:Breakfast
18:Appetizer
5675:Category
5588:Cookbook
5562:Traiteur
5463:Catering
5433:Sittning
5398:Barbecue
5283:Take-out
4764:Merienda
4273:Archived
4066:Archived
4040:Archived
3826:Archived
3788:18 March
3782:Archived
3566:Archived
3132:Archived
3034:Archived
2996:Archived
2942:Archived
2472:Archived
2411:Archived
2357:Archived
2313:Archived
2274:Archived
2241:14 April
2235:Archived
2211:Archived
2107:Archived
2042:Pinchito
2012:Crostini
1960:See also
1922:Kiribati
1871:Tiki bar
1869:and the
1817:Hawaiian
1750:Liptauer
1740:Typical
1656:Fattoush
1625:entremés
1619:entrante
1577:Crudités
1559:(though
1458:sturgeon
1403:qián cài
1394:lěng pán
1390:Mandarin
1359:jeonchae
1328:Japanese
1301:city of
970:Examples
945:cocktail
863:crudités
861:Various
796:Pastries
673:gustatio
567:⟩
563:⟨
105:Merienda
5685:Commons
5613:outline
5608:Cuisine
5593:Cooking
5571:Related
5527:Kitchen
5423:Potluck
5386:Banquet
5228:Dosirak
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