Hors d'oeuvre
Hors d'oeuvre
Hors d'oeuvre (pronunciation: /ɔːr ˈdɜːrv(rə)/) is a term used in the culinary world to describe a small dish served before a meal. The term is of French origin, derived from the words 'hors' meaning 'outside' and 'oeuvre' meaning 'work', indicating that these dishes are outside the main work or the main meal.
Etymology
The term 'hors d'oeuvre' was first used in English in the late 18th century. It was borrowed from French, where it literally means 'outside the work'. This is a reference to the fact that hors d'oeuvres are typically served before the main course of a meal, and are therefore 'outside' the main body of the meal.
Related Terms
- Appetizer: A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
- Canapé: A type of hors d'oeuvre, a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.
- Amuse-bouche: A single, bite-sized hors d'oeuvre. Unlike appetizers, they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.
- Tapas: A wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or hot.
See Also
External links
- Medical encyclopedia article on Hors d'oeuvre
- Wikipedia's article - Hors d'oeuvre
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