Hors d'oeuvre

An hors d'oeuvre, also known as an appetizer or starter, is a small dish traditionally served before the main meal in European cuisine. These delectable bites can be served either cold or hot and are often enjoyed before sitting down to eat, such as at receptions or cocktail parties. The term "hors d'oeuvre" originates from the French language, meaning "outside the work" suggesting that it is not part of the main meal courses. Instead, it serves as a standalone snack or a complement to the main course.

The origins of hors d'oeuvres remain somewhat mysterious. Some food historians theorize that they may have originated in Russia or China and subsequently spread to various European countries. Over time, the concept of serving small snacks between courses has evolved, influenced by different cultures and culinary practices.

During the Middle Ages, formal French meals included entremets—dishes served between the main courses. These could be actual food or elaborate displays. By the 19th century, dining styles had changed, and hors d'oeuvres became more intricate, frequently served in succession with other courses.

In the United States, the term "appetizer" is used interchangeably with hors d'oeuvre. American culinary traditions have been heavily influenced by French practices. After Prohibition, cocktail parties gained popularity in the U.S., making hors d'oeuvres a staple at social gatherings.

Hors d'oeuvres are typically prepared in advance, often in a cool environment, and can take many forms. They may include dips, spreads, pastries, or cold and hot dishes made with vegetables, meats, seafood, or cheeses.

The manner in which hors d'oeuvres are served varies by culture and region, with different terms and customs in different areas. Beyond European and American influences, Asian, Middle Eastern, and African countries have their own versions of hors d'oeuvres, often showcasing local ingredients and culinary traditions.