An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a

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 c ...

in European cuisine. 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

reception Reception is a noun form of ''receiving'', or ''to receive'' something, such as art, experience, information, people, products, or vehicles. It may refer to: Astrology * Reception (astrology), when a planet is located in a sign ruled by another ...

or cocktail party. Formerly, hors d'oeuvres were also served between courses.''

Oxford English Dictionary The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a co ...

'', First Edition, 189
''s.v.''
/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include

cold Cold is the presence of low temperature, especially in the atmosphere. In common usage, cold is often a subjective perception. A lower bound to temperature is absolute zero, defined as 0.00K on the Kelvin scale, an absolute thermodynamic ...

preparations such as

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

meat, and

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

. Classical hors d'oeuvres include fruit

juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...

and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Etymology

in French 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 main course. The French spelling is the same for singular and plural usage; in English, the

typographic ligature In writing and typography, a ligature occurs where two or more graphemes or letters are joined to form a single glyph. Examples are the characters æ and œ used in English and French, in which the letters 'a' and 'e' are joined for the firs ...

is usually replaced by the digraph , with the plural occasionally written 'hors d'''oeuvres and pronounced .

Origins

Ringier 175 Jahre Jubiläum (2499873203) (2)

A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish,

caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the te ...

and meats were common after long travels. However, it may be that the custom originated in China, possibly coming through Steppes, into Russia,

Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, Norway, and Swe ...

, 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 Smörgåsbord () is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns ...

, Russian zakuska, middle eastern

mezze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course ...

, and Italian

antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and served on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appeti ...

. 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 A dormouse is a rodent of the family Gliridae (this family is also variously called Myoxidae or Muscardinidae by different taxonomists). Dormice are nocturnal animals found in Africa, Asia, and Europe. They are named for their long, dormant hibe ...

. These would be served at the start of the meal known as either '' gustatio'' or '' promulsis''. The Greeks called the appetiser course '' propoma''. As early as 500 CE, the

Babylonian Talmud The Talmud (; he, , Talmūḏ) is the central text of Rabbinic Judaism and the primary source of Jewish religious law (''halakha'') and Jewish theology. Until the advent of modernity, in nearly all Jewish communities, the Talmud was the cent ...

('' Yoma'' 83^b) 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 (

Aramaic The Aramaic languages, short Aramaic ( syc, ܐܪܡܝܐ, Arāmāyā; oar, 𐤀𐤓𐤌𐤉𐤀; arc, 𐡀𐡓𐡌𐡉𐡀; tmr, אֲרָמִית), are a language family containing many varieties (languages and dialects) that originated in ...

: מגרר גריר).

French service

During the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...

formal French meals were served with entremets 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 performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in

butter sculpture Butter sculptures are three-dimensional works of art created with butter, a dairy product made from the fat and protein components of churned cream. The works often depict animals, people, buildings and other objects. They are best known as attra ...

or other types of crafted work. With the introduction in the 17th century of ''

service à la française (; "service in the French style") is the practice of serving various dishes of meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to (; "service in the Russian style") in which dishes are brought ...

'', where all the dishes are laid out at once in very rigid

symmetrical Symmetry (from grc, συμμετρία "agreement in dimensions, due proportion, arrangement") in everyday language refers to a sense of harmonious and beautiful proportion and balance. In mathematics, "symmetry" has a more precise definiti ...

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 pièces montées. The entremets were placed between the other dishes within the main work of the meal. Hors-d'oeuvres by Claesz

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

canapé A canapé () is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) wrapped or topped with some savoury food, held in the fingers and often eaten in one bite. Name T ...

of small toasted bread with a savoury topping before a meal. The first mention of the food item was by

François Massialot François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his so ...

in 1691, mentioned in his book: ''Le cuisinier roial et bourgeois'' (The Royal and Bourgeois Cook) and explained as ''"Certain dishes served in addition to those one might expect in the normal composition of the feast"''. In the French publication ''Les plaisirs de la table'', Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. ''Service à la française'' 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. 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 hors d'oeuvres, sometimes called "dainty dishes", became more complicated in preparation.

Pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

, with meat and cream sauces among other elaborate items, had become a course served after the soup.

English savouries

Food in England is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration. Many English culinary words and customs have been directly borrowed from the original French (some completely Anglicised in spelling) such as: ''cuisine'', ''

sirloin In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ...

'', ''pastry'' and ''

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

'' which came from the 18th century and earlier. In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as ''

éclair An éclair is a pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is cris ...

'', '' casserole'', ''

à la carte In restaurants, ''à la carte'' (; )) is the practice of ordering individual dishes from a menu in a restaurant, as opposed to '' table d'hôte'', where a set menu is offered. It is an early 19th century loan from French meaning "according ...

'', '' rôtisserie'' and hors d'oeuvre. The custom of the savoury course 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

palate The palate () is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but in most other tetrapods, the oral and nasal cavities are not truly separ ...

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 Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and

Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. Scotch woodcock was ...

, which was a savoury made of scrambled eggs, ground

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

and

Gentleman's Relish Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium (meaning 'pepper paste' in Latin). Created in 1828 by an Englishman named John Osborn, it is a savoury paste with a salty and slightly fishy tast ...

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.

American appetisers and cocktail hors d'oeuvres

The term ''appetiser'' (

American English American English, sometimes called United States English or U.S. English, is the set of varieties of the English language native to the United States. English is the most widely spoken language in the United States and in most circumstances i ...

: ''appetizer'') is a synonym 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 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner. 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. After the end of

prohibition Prohibition is the act or practice of forbidding something by law; more particularly the term refers to the banning of the manufacture, storage (whether in barrels or in bottles), transportation, sale, possession, and consumption of alcohol ...

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

non-alcoholic An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink (a "v ...

cocktail; however, after the

repeal of Prohibition in the United States The repeal of Prohibition in the United States was accomplished with the passage of the Twenty-first Amendment to the United States Constitution on December 5, 1933. Background In 1919, the requisite number of state legislatures ratified the Eig ...

, 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.

Preparation

In restaurants or large estates, hors d'oeuvres are prepared in a ''

garde manger A (; French) is a cool, well-ventilated area where cold dishes (such as salads, , appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the "" o ...

'' 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

microwave oven A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce ...

as necessary before serving.

Use

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. 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 the dishes. 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

buffet A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...

-style. Passed hors d'oeuvres provided by servers are part of butler-style service. or butlered hors d'oeuvres.

Examples

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

mascarpone Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process ...

and wrapped with

prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crud ...

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, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are

smoked salmon Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, t ...

, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets,

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...

. *

Bruschetta Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, brusche ...

() *

Canapé A canapé () is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) wrapped or topped with some savoury food, held in the fingers and often eaten in one bite. Name T ...

s *

Caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the te ...

Charcuterie Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballo ...

* Devilled eggs * Dumplings *

Gherkin A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

Pigs in a blanket Pigs in a blanket is a small hot dog or other sausage wrapped in pastry commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes cau ...

* Smoked egg *

Spanakopita Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ� ...

* Tongue toast File:Restaurant appetizers.jpg, Appetisers in a restaurant File:Tomato Bruschetta.jpg, Tomato

bruschetta Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, brusche ...

File:Deviled egg closeup.jpg,

Deviled egg Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. ...

s, a cold hors d'oeuvre File:Chlebicky.JPG,

Obložené chlebíčky Obložené chlebíčky ("garnished breads") are a type of open sandwich in Czech and Slovak cuisines. Various toppings and garnishes are used, and they are often served as an appetizer dish or as a snack. Overview Obložené chlebíčky consis ...

, a

Czech Czech may refer to: * Anything from or related to the Czech Republic, a country in Europe ** Czech language ** Czechs, the people of the area ** Czech culture ** Czech cuisine * One of three mythical brothers, Lech, Czech, and Rus' Places * Czech, ...

and Slovak appetiser or snack File:Hors d'oeuvre variety.jpg, A selection of modern hors-d'oeuvres File:Azerbaijan Light snack.jpg, Hors d'oeuvres in Azerbaijani cuisine

By culture and language

In the Americas

Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...

,'' botanas'' refers to the vegetarian varieties commonly served in small portions in wine bars. In many

Central America Central America ( es, América Central or ) is a subregion of the Americas. Its boundaries are defined as bordering the United States to the north, Colombia to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west. ...

n countries, hors d'oeuvres are known as '' bocas'' (lit. "mouthfuls"). ''Pasapalos'' (lit. "drink passer") is

Venezuelan Spanish Venezuelan Spanish ( or ) refers to the Spanish spoken in Venezuela. Spanish was introduced in Venezuela by colonists. Most of them were from Galicia, Basque Country, Andalusia, or the Canary Islands. The last has been the most fundamental ...

for an hors d'oeuvre.

In Asia

Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...

, ''moqabbelat'' (, "things which make one accept what is to come". From root lit. "to accept") is the term for an hors d'oeuvre. In

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

, it is known as

chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

, which is served throughout the day.

Dahi puri Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (''golgappa''), which are also used for the dish pa ...

is another snack from India which is especially popular from the city of

Mumbai Mumbai (, ; also known as Bombay — List of renamed Indian cities and states#Maharashtra, the official name until 1995) is the capital city of the Indian States and union territories of India, state of Maharashtra and the ''de facto'' fin ...

in the state of Maharashtra and in the Ahmedabad city of

Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...

state. Chaat is the snack food consumed separately and not part of main course meals. is

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

for an hors d'oeuvre; more commonly, , which is a direct transcription of hors d'oeuvre, is used. In

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

() is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include ''jeonchae'' (), meaning "before dish" or ''epita-ijeo'' (), meaning "appetiser". In

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overse ...

' ("cold plate first course") is the name for an hors d'oeuvre. In

Mandarin Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Stand ...

, ''lěng pán'' ("cold plate") or ''qián cài'' ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. ''

Meze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...

'' is a selection of small dishes served in

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, '' A Book of Mediterranean Food'' (1950 ...

, Middle Eastern cuisine, and

Balkan cuisine Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally ...

. ''Mezedakia'' is a term for small mezes. ''Pembuka'' (lit. "opening") is

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

for an hors d'oeuvre. ''Yemekaltı'' is Turkish for an hors d'oeuvre. Caviar served in

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

is the traditional

roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

from wild sturgeon in the

Caspian Caspian can refer to: *The Caspian Sea *The Caspian Depression, surrounding the northern part of the Caspian Sea *The Caspians, the ancient people living near the Caspian Sea *Caspian languages, collection of languages and dialects of Caspian peopl ...

and

Black Sea The Black Sea is a marginal mediterranean sea of the Atlantic Ocean lying between Europe and Asia, east of the Balkans, south of the East European Plain, west of the Caucasus, and north of Anatolia. It is bounded by Bulgaria, Georgia, Rom ...

s. File:Bhalla Papri Chaat with saunth chutney.jpg,

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

, a starter in

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, he ...

File:Lanna cuisine starters.JPG, A sampling of starters in

Northern Thai cuisine Northern may refer to the following: Geography * North, a point in direction * Northern Europe, the northern part or region of Europe * Northern Highland, a region of Wisconsin, United States * Northern Province, Sri Lanka * Northern Range, a r ...

(Lanna cuisine) File:Kaiseki 001.jpg, Zensai in

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

In Europe

England England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe b ...

devils on horseback Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional form of the dish is made with a pitted prune and bacon, bu ...

is a hot hors d'oeuvre in different recipes, but in general they are a variation on

angels on horseback Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. ...

, made by replacing oysters with dried fruit. The majority of recipes contain a pitted

date Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner ** Group dating *Play date, a ...

(though

prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...

s are sometimes used). ''Starter'' is a common colloquial term for an hors d'oeuvre in the UK,

Ireland Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Grea ...

, and

Crudités Crudités (, ) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips ...

from

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...

are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors. ''

Zakuski Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is s ...

'' are hors d'oeuvres in Russian cuisine and other post-

Soviet cuisine Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredi ...

s, served in the form of a buffet of cured meats and fishes. In

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

'' 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 ( in

Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...

, or in

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

). in

Dutch Dutch commonly refers to: * Something of, from, or related to the Netherlands * Dutch people () * Dutch language () Dutch may also refer to: Places * Dutch, West Virginia, a community in the United States * Pennsylvania Dutch Country People E ...

means the dish ('') before ('') the main course.

Fattoush Fattoush ( ar, فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.Wright, ...

is a bread salad in

Levantine cuisine Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including '' tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عر ...

made from toasted or fried pieces of pita bread () combined with mixed greens and other

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s. It belongs to the family of dishes known as (plural) or

fatta Fatteh ( ar, فتّة meaning ''crushed'' or ''crumbs'', also romanized as ''fette'', ''fetté'', ''fatta'' or ''fattah'')Patai, 1998, p. 98. is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread c ...

, which use stale flatbread as a base. File:Hors d'oeuvres at a romanian banquet1.jpg, Various hors d'oeuvres at a banquet of Romanian cuisine File:ApetitizerShp.jpg, An appetiser served at a restaurant serving

Swiss cuisine Swiss cuisine is influenced by Austrian, French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are mad ...

File:Brettljause 02.jpg, Typical Carinthian or Styrian "Brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste,

Liptauer Liptauer is a spicy cheese spread from Slovakian, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese. Etymology The name is derived from the German name ''Liptau'' for the region of ...

, vegetables, butter and curd cheese

In the United States

In the United States the custom appears to have come from

California California is a state in the Western United States, located along the Pacific Coast. With nearly 39.2million residents across a total area of approximately , it is the most populous U.S. state and the 3rd largest by area. It is also the m ...

, 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

ended the custom. In the U.S., '''appetizers''', referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).

Hawaii

In the Hawaiian language hors d'oeuvres and appetisers are called '.

Hawaii Hawaii ( ; haw, Hawaii or ) is a state in the Western United States, located in the Pacific Ocean about from the U.S. mainland. It is the only U.S. state outside North America, the only state that is an archipelago, and the only state ...

an 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 ''pūpū'' (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the pu pu platter, ''pūpū'' platter and the drink named the ''Zombie (cocktail), Zombie'' for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first ''pūpū'' platters were eggrolls, chicken wings, spare ribs as well as other American Chinese cuisine, Chinese-American foods. Eventually Trader Vic's, Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.

In Oceania

Parmesan Pannacotta - Amuse Bouche - Lake House Restaurant, Daylesford

Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras. Appetisers in New Zealand are lamb skewer or blue cod sliders. In New Zealand the Māori people, Māori call their snacks ''Kai Timotimo''. Kiribati 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 Samoa. In Tonga, puu-puus or appetisers served are Waikiki shrimp and grilled pineapple with dipping sauce.

In other countries

Appetisers served in Kenya 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 wikt:sambal, sambals and cooked bone marrow served with bread.

References

Bibliography

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External links

Hors d'oeuvre Recipes
''Saveur''. {{DEFAULTSORT:Hors Doeuvre Appetizers, Courses (food) Garde manger