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Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meal
A meal is an eating occasion that takes place at a certain time and includes consumption of food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal. Although they can be eaten anywhere, meals typically take place in homes, restaurants, and cafeterias. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. A meal is different from a snack in that meals are generally larger, more varied, and more filling than snacks. The type of food that is served or consumed at any given time depends on regional customs. Three main meals are often eaten in the morning, early afternoon, and evening in most modern civilizations. Further, the names of meals are often interchangeable by custom as well. Some serve dinner as the main meal at midday, with supper as the late afternoon/early eve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Course (food)
In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course, and most likely the entire meal. Likewise, an extended banquet might include many courses, such as a course where a soup is served by itself, a course where cordon bleu is served at the same time as its garnish and perhaps a side dish, and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place. Meals are composed of one or more courses, which in turn are composed of one or more dishes. When dishes are served mostly in a single course, this is called service à la française; when dishes are served mostly in separate courses, this is called service à la russe. Etymology The word is derived from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quebec
Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirteen provinces and territories of Canada. It is the largest province by area and the second-largest by population. Much of the population lives in urban areas along the St. Lawrence River, between the most populous city, Montreal, and the provincial capital, Quebec City. Quebec is the home of the Québécois nation. Located in Central Canada, the province shares land borders with Ontario to the west, Newfoundland and Labrador to the northeast, New Brunswick to the southeast, and a coastal border with Nunavut; in the south it borders Maine, New Hampshire, Vermont, and New York in the United States. Between 1534 and 1763, Quebec was called ''Canada'' and was the most developed colony in New France. Following the Seven Years' War, Quebec b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dan Jurafsky
Daniel Jurafsky is a professor of linguistics and computer science at Stanford University, and also an author. With Daniel Gildea, he is known for developing the first automatic system for semantic role labeling (SRL). He is the author of ''The Language of Food: A Linguist Reads the Menu'' (2014) and a textbook on speech and language processing (2000). Jurafsky was given a MacArthur Fellowship in 2002. Education Jurafsky received his B.A in linguistics (1983) and Ph.D. in computer science (1992), both at University of California, Berkeley; and then a postdoc at International Computer Science Institute, Berkeley (1992–1995). Academic life He is the author of ''The Language of Food: A Linguist Reads the Menu'' (W. W. Norton & Company, 2014). With James H. Martin, he wrote the textbook ''Speech and Language Processing: An Introduction to Natural Language Processing, Computational Linguistics, and Speech Recognition'' (Prentice Hall, 2000). The first automatic system for semantic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Full Course Dinner
A full-course dinner is a dinner consisting of multiple dishes, or ''courses''. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert. Basics A multicourse meal or full-course dinner is a meal of multiple courses, almost invariably eaten in the evening or afternoon. Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine. Each course is supposed to be designed with a particular size and genre that befits its place in the sequence. There are variations depending on location and custom. The following is a common sequence for multicourse meals: # The meal begins with an hors d'oeuvre or appetizer, a small serving that usually does not include red meat. In Italian custom, ''antipasto'' is served, usually ''finger food'' that does not contain pasta or any starch. # This may be followed by a variety of dishes, including a possible fish course or other light fare. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drink Terminology
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Courses (food)
Course may refer to: Directions or navigation * Course (navigation), the path of travel * Course (orienteering), a series of control points visited by orienteers during a competition, marked with red/white flags in the terrain, and corresponding purple symbols on the map Education * Course (education), a unit of instruction in one subject, lasting one academic term * Course of study, or academic major, a programme of education leading to a degree or diploma Food * Course (food), a set of one or more food items served at once during a meal * Main course, the primary dish in a meal consisting of several courses. Sports * Courses and rules, in show jumpting, an equitation or equestrian obstacle course * Coursing, the pursuit of game or other animals by dogs * Golf course, an area of land designated for the play of golf * La Course by Le Tour de France ("La Course"), a women's professional road course bicycle race that accompanies Le Tour (Tour de France) * Obstacle course, a ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
