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{{original research|date=September 2012}}<sub></sub> |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Hors-d'oeuvre |
| name = Hors-d'oeuvre |
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| image = |
| image = Hors d'oeuvre by Auriole Potter.jpg |
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| caption = |
| caption = |
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| alternate_name = |
| alternate_name = {{flatlist| |
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* Antipasto/antipasti |
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| country = France |
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* appetizer |
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| region = |
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* canape |
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| creator = |
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* starter |
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}} |
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| country = France |
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| region = |
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| creator = |
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| course = Appetizer |
| course = Appetizer |
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| type = |
| type = |
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| served = Hot or cold |
| served = Hot or cold |
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| main_ingredient = |
| main_ingredient = |
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| variations = |
| variations = |
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| calories = |
| calories = |
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| |
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}} |
}} |
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{{Meals}} |
{{Meals}} |
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{{Special characters}} |
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An '''hors-d'oeuvre''' ({{IPAc-en|ɔr|_|ˈ|d|ɜr|v|,_|ˈ|d|ɜr|v|r|(ə)}}; {{lang-fr|hors-d'œuvre}} {{IPA-fr|ɔʁ dœvʁ||Fr-hors d oeuvre-fr-Paris.ogg}}, |
An '''hors-d'oeuvre''' ({{IPAc-en|ɔr|_|ˈ|d|ɜr|v|,_|ˈ|d|ɜr|v|r|(ə)}}; {{lang-fr|hors-d'œuvre}} {{IPA-fr|ɔʁ dœvʁ||Fr-hors d oeuvre-fr-Paris.ogg}}), '''appetizer''',<ref name=Verma1999 /> or '''starter'''{{Sfn|Cracknel|lKaufmann|1999|p=[https://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 87]}} is a small [[dish (food)|dish]] served before a [[meal]].<ref name="Waite2013">{{cite book|author=Maurice Waite|title=Pocket Oxford English Dictionary|url=http://books.google.com/books?id=xqKcAQAAQBAJ&pg=PA439|date=9 May 2013|publisher=OUP Oxford|isbn=978-0-19-966615-7|page=439}}</ref> Some hors-d'oeuvre are served cold, others hot.<ref name="Cracknell & Kaufmann-1" /> Hors-d'oeuvres may be served at the dinner table as a part of the meal or they may be served before seating. Formerly, hors d'oeuvre were also served between courses.<ref name="oed">''[[Oxford English Dictionary]]'', First Edition, 1899 [http://www.oed.com/view/Entry/88582 ''s.v.'']</ref> |
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Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of [[cutlery]]).<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/hors-d%27oeuvre?q=Hors+d%27oeuvre|title=hors-d'oeuvre – definition of hors-d'oeuvre in English from the Oxford dictionary|work=oxforddictionaries.com|accessdate=18 March 2015}}</ref> |
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== Use == |
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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 [[Apéritif and digestif#Apéritifs|apéritifs]] are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many [[Party|reception]] and [[cocktail party]] events. |
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==Names== |
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Hors d'oeuvres may be served at the dinner table as a part of the meal or they may be served before seating. Hors d'oeuvres before a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d'oeuvres." Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres. |
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"Hors-d'oeuvre" in [[French language|French]] means "outside the work", that is, "not part of the ordinary set of courses in a meal".<ref name="Ayto2009">{{cite book|author=John Ayto|title=Word Origins|url=http://books.google.com/books?id=hsRISNLSSHAC&pg=PT496|date=1 January 2009|publisher=A&C Black|isbn=978-1-4081-0160-5|page=496}}</ref><ref name="Verma1999">{{cite book|author=Dhirendra Verma|title=Word Origins|url=http://books.google.com/books?id=rpgIQyInjWkC&pg=PA140|year=1999|publisher=Sterling Publishers Pvt. Ltd|isbn=978-81-207-1930-9|page=140|accessdate=2015-12-27}}</ref>{{nsmdns}} The French spelling is the same for singular and plural usage, ''hors-d’œuvre''; in English, the {{angbr|œ}} [[typographic ligature]] is usually replaced by the [[Digraph (orthography)|digraph]] {{angbr|oe}} with the plural commonly written ''hors-d'oeuvres'' and pronounced {{IPAc-en|ɔr|_|ˈ|d|ɜr|v|z}}.{{cn|date=December 2015}} |
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Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, cheese, or fruit. For example, a glazed fig topped with [[mascarpone]] and wrapped with [[prosciutto]] is considered an "hors d'oeuvre," whereas figs on a platter are not. |
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"Appetizer" is a synonym for hors-d'oeuvre. |
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"Starter" is sometimes used to denote an hors d'oeuvre, sometimes to denote more substantial courses, known in Europe as [[entrée]]s and in North America as first courses. |
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==Origins== |
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A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, [[caviar]] and meats were common after long travels.<ref name="Cabot2014">{{cite book|author=Claire S. Cabot|title=A Short History of Ingredients|url=http://books.google.com/books?id=4HU3BAAAQBAJ&pg=PA17|date=16 July 2014|publisher=Xlibris Corporation|isbn=978-1-4990-4630-4|page=17}}</ref> However, it may be that the custom originated in China, possibly coming through [[Steppe]]s, into Russia, [[Scandinavia]], 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]], Russian zokuska and Italian [[antipasto]].<ref name="Beard2015"/> During the [[Roman Empire|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<ref name="Smith2007"/>{{Sfn|Smith|2003|p=27}} and even stuffed [[Edible dormouse|dormice]].<ref name="Connell2014">{{cite book|author=Libby O Connell|title=The American Plate: A Culinary History in 100 Bites|url=http://books.google.com/books?id=tETQBAAAQBAJ&pg=PT279|date=11 November 2014|publisher=Sourcebooks|isbn=978-1-4926-0303-0|page=279}}</ref> These would be served at the start of the meal known as either ''[[wikt:gutatio|gutatio]]'' or ''[[wikt:promulsis|promulsis]]''. The Greeks called the appetizer course ''[[wikt:propoma|propoma]]''.{{Sfn|Smith|2003|p=27}} |
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===French etymology=== |
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During the [[middle ages]] 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 each course and could be edible or displays of subjects relevant to the host, created in [[butter sculpture]] or other types of crafted work.<ref name= oxsug/> With the introduction in the 17th century of ''[[Service à la française]]'', where all the dishes are laid out at once in very rigid [[symmetrical]] 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 [[Pièce montée]]. The entremets were placed between the other dishes within the main work of the meal.<ref name= oxsug/> |
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[[File:Hors-d'oeuvres by Claesz.jpg|thumb|left|{{center|"Hors d'oeuvre" (1623) by [[Pieter Claesz]]}}]] |
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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''.<ref name="Smith2007"/><ref name= oxsug/> Hors d'oeuvres were originally served as a [[canapé]] of small toasted bread with a [[Savoriness|savoury]] topping before a meal.<ref name="AdamsonSegan2008" /> The first mention of the food item was by [[François Massialot]] 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"''.<ref name="WillanCherniavsky2012">{{cite book|author1=Anne Willan|author2=Mark Cherniavsky|title=The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook|url=http://books.google.com/books?id=oDNFbocxamEC&pg=PA134|date=3 March 2012|publisher=University of California Press|isbn=978-0-520-24400-9|page=134}}</ref> In the French publication ''Le plaisirs de la table'', Edouard Nignon stated that hors-d'oeuvre originated in Asia. He went on to state that the French considered hors-d'oeuvres to be [[wikt:superfluous|superfluous]] to a well cooked meal.<ref name="Ezra2000">{{cite book|author=Elizabeth Ezra|title=The Colonial Unconscious: Race and Culture in Interwar France|url=http://books.google.com/books?id=jPZ6s0oIXp0C&pg=PA118|year=2000|publisher=Cornell University Press|isbn=0-8014-8647-5|page=118|accessdate=2015-12-27}}</ref> ''[[Service à la française]]'' continued in Europe until the early 19th century.<ref name="Smith2007"/><ref name=oxsug/> After the 19th century the entremet would become almost exclusively a sweet dish or desert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet.<ref name= oxsug>{{cite book|title=The Oxford Companion to Sugar and Sweets|url=http://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA240|date=1 April 2015|publisher=Oxford University Press|isbn=978-0-19-931361-7|pages=240–241}}</ref> |
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The style of formal dining changed drastically in the 19th century becoming successive courses served one after the other, over period time.<ref name="Smith2007"/><ref name="Connell2014"/> 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'oeuvre, sometimes called ''"dainty dishes"'' became more complicated in preparation. The use of [[pastry|pastries]] with meat and cream sauces among other elaborate items, had become a course served after the soup.<ref name="Smith2007"/> |
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===English savouries=== |
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Food in England is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration.<ref name="Mason2004">{{cite book|author=Laura Mason|title=Food Culture in Great Britain|url=http://books.google.com/books?id=9rFIyN1OWfQC&pg=PA91|date=1 January 2004|publisher=Greenwood Publishing Group|isbn=978-0-313-32798-8|pages=ix–xii}}</ref> Many English [[Culinary art|culinary]] words and customs have been directly borrowed from the original French (some completely Anglicized in spelling) such as: ''cruisine'', ''[[Sirloin steak|sirloin]]'', ''pastry'' and ''[[omelette]]'' 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 the ''[[éclair]]'', ''[[casserole]]'', ''[[à la carte]]'', ''[[wikt:rôtisserie|rôtisserie]]'' and ''hors d'oeuvre''.<ref name="Katamba2015">{{cite book|author=Francis Katamba|title=English Words: Structure, History, Usage|url=http://books.google.com/books?id=L6qgBgAAQBAJ&pg=PA157|date=11 February 2015|publisher=Taylor & Francis|isbn=978-1-134-42542-6|page=157}}</ref> |
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The custom of the savoury course is of British origin and comes towards the end of the meal, before desert or sweets<ref name="CracknellKaufmann1999"/> or even after the desert, in contrast to the hors d'oeuvre which is served before the meal.<ref name="Montagné1961">{{cite book|author=Prosper Montagné|title=Larousse gastronomique: the encyclopedia of food, wine & cookery|url=http://books.google.com/books?id=THoOAQAAIAAJ|year=1961|page= 868|publisher=Crown Publishers|accessdate=2015-12-27}}</ref> The British favored the savoury course as a [[palate]] cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary.<ref name="Beaty-Pownall1905">{{cite book|author=S. Beaty-Pownall|title=The "Queen" Cookery Books ...|url=http://books.google.com/books?id=gKlUVNZv-C0C&pg=PA41|year=1905|publisher=H. Cox|page=41|accessdate=2015-12-27}}</ref> The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.<ref name="CracknellKaufmann1999">{{cite book|author1=Harry Louis Cracknell|author2=R. J. Kaufmann|title=Practical Professional Cookery|url=http://books.google.com/books?id=l2Om8L3diTQC&pg=PA696|year=1999|publisher=Cengage Learning EMEA|isbn=1-86152-873-6|page=696|accessdate=2015-12-27}}</ref> In the [[Victorian era|Victorian]] and [[Edwardian era|Edwardian periods]], [[Savoury (small dish)|savouries]] included such toppings as [[Angels on horseback|fried oysters wrapped in bacon]], and [[Scotch woodcock]],<ref name="AdamsonSegan2008">{{cite book|author1=Melitta Weiss Adamson|author2=Francine Segan|title=Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia|url=http://books.google.com/books?id=PPDIx6WWuOQC&pg=PA304|date=30 October 2008|publisher=ABC-CLIO|isbn=978-0-313-08689-2|page=304}}</ref> which was a savoury made of scrambled eggs, [[cayenne pepper]] and [[Gentleman's Relish]] on buttered toast, served hot.<ref name="Stelzer2013">{{cite book|author=Cita Stelzer|title=Dinner with Churchill: Policy-Making at the Dinner Table|url=http://books.google.com/books?id=yFAqDMVWcY4C&pg=PT107|date=8 January 2013|publisher=Open Road Media|isbn=978-1-4532-7161-2|page=107}}</ref> In France, cheese was often part of the savoury course or added with simple fruit as a desert.<ref name="SchollanderSchollander2002">{{cite book|author1=Wendell Schollander|author2=Wes Schollander|title=Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America|url=http://books.google.com/books?id=pLDuAAAAMAAJ|year=2002|publisher=Greenwood Press|page= 29|isbn=978-0-313-31685-2|accessdate=2015-12-27}}</ref> A typical Edwardian dinner might consist of up to four courses<ref name="Johnston1977">{{cite book|author=James P. Johnston|title=A hundred years eating: food, drink and the daily diet in Britain since the late nineteenth century|url=http://books.google.com/books?id=QI4OAQAAIAAJ|year=1977|page= 8|publisher=Gill and Macmillan|accessdate=2015-12-27}}</ref> that include two soups, two types of fish, two meats, ending with several savouries then sweets.<ref name="Lethbridge2013">{{cite book|author=Lucy Lethbridge|title=Servants: A Downstairs History of Britain from the Nineteenth Century to Modern Times|url=http://books.google.com/books?id=ZXCtAAAAQBAJ&pg=PT31|date=18 November 2013|publisher=W. W. Norton|isbn=978-0-393-24195-2|page=31}}</ref> |
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===American appetizers and cocktail hors d'oeuvres=== |
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[[File:Ringier 175 Jahre Jubiläum (2499873203) (2).jpg|thumb|{{center|A tray of hors-d'oeuvre at a [[cocktail party]].}}]] |
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The term ''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 that was optional and generally set on the table before guests were seated.<ref name="Smith2007">{{cite book|author=Andrew F. Smith|title=The Oxford Companion to American Food and Drink|url=http://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19|date=1 May 2007|publisher=Oxford University Press, USA|isbn=978-0-19-530796-2|pages=18–19}}</ref> Drinks before dinner began to become 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'oeuvre before dinner.<ref name="Foy2014">{{cite book|author=Karen Foy|title=Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories|url=http://books.google.com/books?id=-vtsBQAAQBAJ&pg=PA86|date=30 September 2014|publisher=Pen and Sword|isbn=978-1-78303-639-4|page=86}}</ref> A [[cocktail party]] party is considered a small gathering with mixed drinks and light snacks.<ref name="Black2010">{{cite book|author=Rachel Black|title=Alcohol in Popular Culture: An Encyclopedia: An Encyclopedia|url=http://books.google.com/books?id=HbJzCgAAQBAJ&pg=PA55|date=14 October 2010|publisher=ABC-CLIO|isbn=978-0-313-38049-5|page=55}}</ref> Hors-d'oeuvres may be served as the only food offering at cocktail parties and [[Party|receptions]], whereby no dinner is served afterward.<ref name="Berman p. 16"/> After the end of [[prohibition]] in the United States, the cocktail party gained acceptance.<ref name="Beard2015"/><ref name=Smith2007/> Prior to the first world war, American dinner guests would be expected to enter the dinning without delay where drinks would be served at the table with appetizers. This changed by the 1920s when hors d'oeuvres were served prior to a non alcoholic cocktail however, after the [[repeal of Prohibition in the United States]] cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks.<ref name=Smith2007/><ref name="Connell2014"/> It is the cocktail party that helped transfer the hors d'oeuvre from the formal dinning table to the mobility of the serving tray. These appetizers, passed around the cocktail party may also be referred to as canapés.<ref name="Connell2014"/> |
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==Preparation== |
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In restaurants or large estates, hors-d'oeuvres are prepared in a [[garde manger]] which is a cool room.<ref name="garde manger">{{cite book|author=Culinary Institute of America|title=Garde Manger: The Art and Craft of the Cold Kitchen|url=http://books.google.com/books?id=0b6FXufGWsQC|accessdate=22 December 2015|date=16 April 2012|publisher=John Wiley & Sons|isbn=978-0-470-58780-5}}</ref>{{page needed|date=December 2015}} 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]] as necessary before serving.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}} |
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==Use== |
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[[File:Butler style service.jpg|thumb|{{center|Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service.}}]] |
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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 [[Apéritif and digestif#Apéritifs|apéritifs]] are served as a drink before meals.<ref name="Weimer 2005">{{cite book|last=Weimer|first=Jan|title=Hors D'oeuvres|url=http://books.google.com/books?id=kDmNGKQZx3kC&pg=PA7|accessdate=22 December 2015|year=2005|publisher=Simon and Schuster|isbn=978-0-7432-6738-0|pages=7, 11, 18, 20, 121, 131, 132, 137}}</ref> |
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It is also an unwritten rule that the dishes served as hors-d'oeuvres do not give any clue to the main meal.<ref name="whet appetite">{{cite book|author=Active Interest Media, Inc.|title=Vegetarian Times|url=http://books.google.com/books?id=lwgAAAAAMBAJ&pg=PA43|accessdate=22 December 2015|date=December 1987|publisher=Active Interest Media, Inc.|page=43|id={{ISSN|01648497}}}}</ref> 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. |
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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|buffet-style]].<ref name="Gisslen Griffin Bleu 2006"/> Passed hors-d'oeuvres provided by servers are part of [[Butler|butler-style]] service.<ref name="Gisslen Griffin Bleu 2006"/> or butlered hors-d'oeuvres.<ref name="McCoy 1993"/> |
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==Examples== |
==Examples== |
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{{further|List of hors d'oeuvre}} |
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[[File:April 2012 Schnittchen nichtvegetarisch.JPG|thumb|{{center|A tray of hors d'oeuvre.}}]] |
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Examples of hors d'oeuvre include: |
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{{div col|colwidth=20em}} |
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* [[Bruschetta]] |
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* [[Canapé]]s |
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* [[Caviar]] |
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* [[Charcuterie]] |
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* [[Crudités]] |
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* [[Deviled egg]]s |
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* [[Dumpling]]s |
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* [[Pickled cucumber|Pickles]] |
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* [[Pigs in blankets]] |
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* [[Smoked egg]] |
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* [[Spanakopita]] |
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* [[Tongue toast]] |
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{{div col end}} |
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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]] and wrapped with [[prosciutto]] is an hors-d'oeuvre, and plain figs served on a platter may also be served as hors-d'oeuvre.<ref name="Cracknell Kaufmann 100">{{cite book|author1=Harry Louis Cracknell|author2=R. J. Kaufmann|title=Practical Professional Cookery|url=http://books.google.com/books?id=l2Om8L3diTQC&pg=PA100|accessdate=21 December 2015|year=1999|publisher=Cengage Learning EMEA|isbn=1-86152-873-6|chapter=Chapter 6: Hors-d'oeuvre|page=100}}</ref> 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.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}} Single cold items served are smoked salmon, avocado, pear, caviar, pate, shellfish cocktails and melon with [[Garnish (food)|garnishes]] and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasts, cheese, souffles, tartlets, [[puff pastry]] or [[choux pastry]].{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=11}} |
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== Other languages and cultures == |
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* ''[[Antipasto]]'' ([[Italian language|Italian]]) or ''Entrada'' ([[Portuguese language|Portuguese]], [[Spanish language|Spanish]]) are served as hors d'oeuvre in Southern Europe. |
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* In the [[United States]], ''Appetizers'' are served before a meal, and is the most common term for hors d'oeuvre. Light snacks served outside of the context of a meal are called ''hors d'oeuvres'' (with the English-language pluralization). |
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* ''Starters'' are served in the [[UK]], [[Ireland]] and [[India]], and are the colloquial term for hors d'oeuvre. |
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* ''Đồ nguội khai vị'' ("cold plate first course") is [[Vietnamese language|Vietnamese]] for hors d'oeuvre. |
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* ''Lěng pán'' 冷盘 ("cold plate"), or ''qián cài'' 前菜 ("before dish") are terms used for hors d'oeuvre in [[Mandarin Chinese|Mandarin]]. |
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* ''[[Meze]]'', a selection of small dishes served in Mediterranean, Middle Eastern, and Balkan cuisine. |
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* ''[[Zakuski]]'' are hors d'oeuvre in cuisines of [[Russian cuisine|Russia]] and other post-[[Soviet cuisine|Soviet]] countries. |
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* 전채 ''jeonchae'' (前菜) "before dish" or 에피타이저 appetizer "appetizer" is [[한국어|Korean]] for hors d'oeuvre. |
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* {{Nihongo|''Zensai''|前菜|lit. before dish}} is [[Japanese language|Japanese]] for hors d'oeuvre or more commonly, {{Nihongo|''ōdoburu''|オードブル}} which is a direct transcription of hors d'oeuvre. |
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* ''Voorgerecht'' in [[Dutch language|Dutch]], which means the dish ("gerecht") before ("voor") the main course. |
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* ''Pembuka'' (lit. "opening") is [[Indonesian language|Indonesian]] for hors d'oeuvre. |
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* ''pasapalos'' (lit. "drink passer") is Venezuelan for hors d'oeuvre. |
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* "moqabbelat" ( مقبلات, "things which make one accept what is to come". From root قبل lit. "to accept" ) is [[Arabic Language|Arabic]] for hors d'oeuvre. |
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* ''Yemekaltı'' <ref>{{cite web|url=http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655|title=TÜRK DİL KURUMU|work=tdk.gov.tr|accessdate=18 March 2015}}</ref> is [[Turkish language|Turkish]] for hors d'oeuvre |
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{{div col|colwidth=30em}} |
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== Gallery == |
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* [[Bruschetta]] ({{IPA-it|bruˈsketta|-|It-Bruschetta.ogg}})<ref name="Chiarello Frankeny 2011" /> |
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<center> |
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* [[Canapé]]s<ref name="Beilenson 2012">{{cite book|last=Beilenson|first=Edna |title=The ABC of Canapes|url=http://books.google.com/books?id=hynM4nN0xKoC|accessdate=20 December 2015|date=27 September 2012|publisher=Peter Pauper Press, Inc.|isbn=978-1-4413-1093-4|pages=3, 34, 36, 37, 55, 56}}</ref> |
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<gallery widths="175"> |
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* [[Caviar]]<ref name="Hui 2006"/> |
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File:Hors d'oeuvres.jpg|Assortment of hors d'oeuvres |
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* [[Charcuterie]]<ref name="Cracknell Kaufmann 97">{{cite book|author1=Harry Louis Cracknell|author2=R. J. Kaufmann|title=Practical Professional Cookery|url=http://books.google.com/books?id=l2Om8L3diTQC&pg=PA97|accessdate=21 December 2015|year=1999|publisher=Cengage Learning EMEA|isbn=1-86152-873-6|chapter=Chapter 6: Hors-d'oeuvre|page=97}}</ref> |
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File:Hors d'oeuvre variety.jpg|A selection of modern hors d'oeuvre |
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* [[Deviled egg]]s<ref name="Fowler 2013" /> |
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* [[Dumpling]]s<ref name="White 1998" /> |
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* [[Pickled cucumber|Pickles]]<ref name="Leto Bode 2006" /> |
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* [[Pigs in blankets]]<ref name="Callahan Pelzel Stewart 2011" /> |
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* [[Smoked egg]]<ref name="Sinclair 2009 p. 1235" /> |
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* [[Spanakopita]]<ref>Zane, Eva (1992). ''Greek Cooking for the Gods''. Santa Rosa, California: The Cole Group. ISBN 978-1-56426-501-2.</ref> |
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* [[Tongue toast]]<ref name="Olson 2014">{{cite book|last=Olson|first=Miles |title=The Compassionate Hunter's Guidebook: Hunting from the Heart|url=http://books.google.com/books?id=kTv0AgAAQBAJ&pg=PT99|accessdate=20 December 2015|date=21 April 2014|publisher=New Society Publishers|isbn=978-1-55092-553-1|page=99}}</ref> |
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{{div col end}} |
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<gallery mode=packed caption="Hors d'oeuvre"> |
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File:Restaurant appetizers.jpg|Appetizers in a restaurant |
File:Restaurant appetizers.jpg|Appetizers in a restaurant |
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File:Tomato Bruschetta.jpg|Tomato [[bruschetta]] |
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File:Chlebicky.JPG|Obložené chlebíčky, a [[Czech Republic|Czech]] and [[Slovakia|Slovak]] appetizer or snack |
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File:Veggie platter.jpg|Various [[crudités]] |
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File:Deviled egg closeup.jpg|[[Deviled egg]]s, a cold hors d'oeuvre |
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File:Deviled egg closeup.jpg|[[Deviled egg]]s, a cold hors-d'oeuvre |
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File:ApetitizerShp.jpg|Swiss cuisine ([[Schynige Platte]]) |
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File:Chlebicky.JPG|[[Obložené chlebíčky]], a [[Czech Republic|Czech]] and [[Slovakia|Slovak]] appetizer or snack |
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File:Zensai.JPG|Japanese zensai |
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File:Hors d'oeuvre variety.jpg|A selection of modern hors-d'oeuvre |
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File:Salatteller.JPG|''Crudités variées'' |
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File:Azerbaijan Light snack.jpg|Hors-d'oeuvre in [[Azerbaijani cuisine|Azerbaijan]] |
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File:Russian Celebration Zakuski.jpg|Russian [[zakuski]] |
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File:Azerbaijan Light snack.jpg|Hors d'oeuvre in [[Cuisine of Azerbaijan|Azerbaijan]] |
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File:Hors d'oeuvres at a romanian banquet1.jpg|Various ''hors d'oeuvre'' at a Romanian banquet |
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File:Petra metzes.jpg|[[Jordanian cuisine|Jordanian Meze]] |
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</gallery> |
</gallery> |
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</center> |
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== |
==By culture and language== |
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{{Cookbook|Appetizers}} |
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===In the Americas=== |
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{{portal|Food}} |
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{{div col|colwidth=30em}} |
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In [[Mexico]]'' [[botanas]]'' refers to the vegetarian varieties<ref name="Díaz 2012">{{cite book|author=Steffan Igor Ayora Díaz|title=Foodscapes, Foodfields, and Identities in Yucatán|url=http://books.google.com/books?id=hPepq1QnT6oC&pg=PA223|accessdate=20 December 2015|year=2012|publisher=Berghahn Books|isbn=978-0-85745-220-7|pages=84, 92, 101, 102, 104, 130, 142, 216, 220, 223, 224, 233, 274, 275, 277, 306}}</ref> commonly served in small portions in wine bars.{{Sfn|Romero|2007|p=48}} In many [[Central America]]n countries, hors-d'oeuvres are known as ''[[wikt:boca|bocas]]'' (lit. "mouthfuls").<ref name="Conord Conord 2006">{{cite book|last1=Conord|first1=Bruce |last2=Conord|first2=June |title=Costa Rica Pocket Adventures: Pocket Adventure Guide|url=http://books.google.com/books?id=SZvA7mtWKXsC&pg=PT65|accessdate=20 December 2015|year=2006|publisher=Hunter Publishing, Inc|isbn=978-1-58843-607-8|page=65}}</ref> ''Pasapalos'' (lit. "drink passer") is [[Venezuela]]n for hors-d'oeuvre.<ref name="Baguley 2003">{{cite book|last=Baguley|first=Kitt |title=Culture Shock Venezuela|url=http://books.google.com/books?id=OKVZrs8mFmsC|accessdate=20 December 2015|date=1 April 2003|publisher=Graphic Arts Center Publishing Company|isbn=978-1-55868-634-2|pages=4, 113, 230}}</ref> |
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===In Asia=== |
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[[File:Petra metzes.jpg|thumb|{{center|[[Jordanian cuisine|Jordanian]] [[meze]]}}]] |
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In [[Arabic Language|Arabic]] ''moqabbelat'' (مقبلات, "things which make one accept what is to come". From root قبل lit. "to accept") is the term for hors-d'oeuvre.<ref>{{cite web|url=http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html|title=Exploring Australian Home Cookery: a vintage cookbook from the 1930s|author=|date=|work=Good Food|accessdate=21 December 2015}}</ref> In [[India]] it is known as [[chaat]] which is served throughout the day.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} [[Dahi puri]] is another snack from India which is especially popular from the city of [[Mumbai]] in the state of [[Maharashtra]].<ref>{{cite web|url=http://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm|title=The Hindu: Mouthful of joy|work=[[The Hindu]]|accessdate=21 December 2015}}</ref> {{Nihongo|''Zensai''|前菜|lit. before dish}} or [[zenzai]] is [[Japanese language|Japanese]] for hors-d'oeuvre or more commonly, {{Nihongo|''ōdoburu''|オードブル}} which is a direct transcription of hors-d'oeuvre.<ref name="Tsuji 2007">{{cite book|author=Shizuo Tsuji|title=Japanese Cooking: A Simple Art|url=http://books.google.com/books?id=fby2Er0seMMC&pg=PA48|accessdate=20 December 2015|date=16 February 2007|publisher=Kodansha International|isbn=978-4-7700-3049-8|pages=48, 48, 241, 507}}</ref><ref name="WAttention 2014">{{cite book|author=WAttention Co., Ltd.|title=WAttention Tokyo VOL.10|url=http://books.google.com/books?id=XhWjAgAAQBAJ&pg=PA14|accessdate=20 December 2015|date=22 January 2014|publisher=ゴマブックス株式会社|page=14|id=GGKEY:LQA0UQUGNC3}}</ref><ref name="Mente 2007">{{cite book|author=Boye De Mente|title=Japanese In Plain English (EB)|url=http://books.google.com/books?id=QH2B9TSdjW0C|accessdate=20 December 2015|date=12 February 2007|publisher=McGraw-Hill Education|isbn=978-0-07-148296-7|page=59}}</ref> In [[Korea]], bauchan is a small serving of vegetables, cereals and meats.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} In [[Vietnamese language|Vietnamese]] ''Đồ nguội khai vị'' ("cold plate first course") is the name for hors-d'oeuvre.{{cn|date=December 2015}} In [[한국어|Korean]] 전채 ''jeonchae'' (前菜) "before dish" or 에피타이저 appetizer "appetizer" is the name for hors-d'oeuvre. In [[Mandarin Chinese|Mandarin]], ''lěng pán'' 冷盘 ("cold plate"), or ''qián cài'' 前菜 ("before dish") are terms used for hors-d'oeuvre, which are served in steamer baskets or small plates. {{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} ''[[Meze]]'', a selection of small dishes<ref name="Barron Roth 2002"/> served in the [[Mediterranean]], [[Middle East]]ern, and [[Balkan]] cuisine. ''Mezedakia'' is a term for small mezes.<ref name="Barron Roth 2002"/> ''Pembuka'' (lit. "opening") is [[Indonesian language|Indonesian]] for hors-d'oeuvre.<ref name="Utama">{{cite book|title=Finger food: kue kecil untuk camilan|url=http://books.google.com/books?id=p0FydJSRkB0C&pg=PA3|accessdate=20 December 2015|year=2005|publisher=Gramedia Pustaka Utama|isbn=978-979-22-1630-1|page=3}}</ref> ''Yemekaltı'' is [[Turkish language|Turkish]] for hors-d'oeuvre.<ref>{{cite web|url=http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655|title=TÜRK DİL KURUMU|work=tdk.gov.tr|accessdate=18 March 2015}}</ref> ''[[Zakuski]]s'' are hors-d'oeuvre in cuisines of [[Russian cuisine|Russia]] and other post-[[Soviet cuisine|Soviet]] countries, served in the form of a buffet of cured meats and fishes.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Caviar served in [[Iran]] and Russia is the traditional [[roe]] from wild [[sturgeon]] in the [[Caspian Sea|Caspian]] and [[Black Sea]]s. {{Sfn|Davidson|2006|p=150}} |
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<gallery class="center" caption="" widths="210px" heights="160px"> |
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File:Bhalla_Papri_Chaat_with_saunth_chutney.jpg|[[Chaat]], an [[Indian cuisine|Indian]] starter |
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File:Lanna cuisine starters.JPG|A sampling of starters in [[Thai cuisine#Northern shared dishes|Northern Thai cuisine]] (Lanna cuisine) |
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File:Zensai.JPG|[[Japanese cuisine|Japanese]] zensai |
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</gallery> |
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===In the Australasian ecozone=== |
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In [[New Zealand]] the [[Māori people|Māori]] call their snacks ''Kai Timotimo''.<ref>http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms</ref> |
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===In Europe=== |
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[[File:Russian Celebration Zakuski.jpg|thumb|{{center|[[Russian cuisine|Russian]] [[zakuski]]}}]] |
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In [[England]], [[devils on horseback]] is a hot hors d'oeuvre in different recipes, but in general they are a variation on [[angels on horseback]], made by replacing oysters with dried fruit. The majority of recipes contain a pitted [[date (fruit)|date]] (though [[prune]]s are sometimes used).<ref name=Metro.co.uk>{{cite news|title=How to make the best devils on horseback|url=http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |
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|accessdate=21 December 2015|newspaper=[[Metro (British newspaper)|Metro]]|date=19 December 2012}}</ref> ''Starters'' are served in the [[UK]], [[Ireland]] and [[India]], and are the colloquial term for hors-d'oeuvre.<ref name="Brown 2015">{{cite book|last= Brown|first=Pamela A.|title=Britain Unravelled: A North American Guide to the UK|url=http://books.google.com/books?id=ySa6CQAAQBAJ&pg=PT143|accessdate=20 December 2015|date=28 May 2015|publisher=Friesen Press|isbn=978-1-4602-4304-6|page=143}}</ref> [[Crudités]] from [[France]] are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.{{Sfn|Willan|2012|p=245}}<ref name="Grad 2011">{{cite book|last=Grad|first=Laurie |title=Make it Easy, Make it Light|url=http://books.google.com/books?id=bRQcEETRKK4C&pg=PA61|accessdate=20 December 2015|date=11 January 2011|publisher=Simon and Schuster|isbn=978-1-4391-4518-0|page=61}}</ref> In [[Italian language|Italian]] ''[[antipasto]]'' means it is served cold in the form of olive, cheese, pickled vegetables{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} or ''entrada'' ([[Portuguese language|Portuguese]], [[Spanish language|Spanish]]) are served as hors-d'oeuvre in Southern Europe.<ref name="PEDROSO 2011">{{cite book|author=CÉLIA; PEPPER PEDROSO|title=Eat Portugal|url=http://books.google.com/books?id=1OEicaWIMysC&pg=PA144|accessdate=21 December 2015|date=22 June 2011|publisher=Leya|isbn=989-23-1186-8|page=144}}</ref><ref name="Batty 2009">{{cite book|last= Batty|first=Peggy A.|title=Spanish for the Nutrition Professional|url=http://books.google.com/books?id=RLaR3uz4-ikC&pg=PA70|accessdate=21 December 2015|date=1 January 2009|publisher=American Dietetic Association|isbn=978-0-88091-428-4|pages=70, 174}}</ref> ''Voorgerecht'' in [[Dutch language|Dutch]] means the dish ("gerecht") before ("voor") the main course.<ref name="Jong-Müggler Kelling 2011">{{cite book|author1=Vreni de Jong-Müggler|author2=Irmela Kelling|author3=Jaap Verheij|title=Gezond lekker eten / druk 6: kookboek voor volwaardige voeding|url=http://books.google.com/books?id=B3lMDGteoUEC&pg=PA72|accessdate=20 December 2015|date=October 2011|publisher=Uitgeverij Christofoor|isbn=978-90-6238-304-7|pages=67, 68, 70, 72, 73, 74, 132, 262, 267, 328, 351, 397, 422, 423, 430, 435, 448, 628, 631, 637}}</ref> [[Fattoush]] is a [[Levantine cuisine|Levantine]] bread salad made from toasted or fried pieces of [[pita]] bread (''khubz 'arabi'') combined with [[leaf vegetables|mixed greens]] and other [[vegetable]]s. It belongs to the family of dishes known as ''fattat'' (plural) or [[fatta]], which use [[staling|stale]] flatbread as a base.{{Sfn|Wright|2003|p=243}} |
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<gallery class="center" caption="" widths="210px" heights="160px"> |
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File:Hors d'oeuvres at a romanian banquet1.jpg|Various hors-d'oeuvre at a [[Romanian cuisine|Romanian]] [[banquet]] |
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File:ApetitizerShp.jpg|An appetizer served at a [[Swiss cuisine|Swiss]] restaurant |
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File:Brettljause 02.jpg|Typical [[Carinthia]]n "brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste, vegetables, butter and curd cheese |
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</gallery> |
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===In the United States=== |
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[[File:Shrimp poke.jpg|thumb|{{center|[[Poke (fish salad)|Poke]] is a raw fish salad served as an appetizer in [[Cuisine of Hawaii|Hawaiian cuisine]].}}]] |
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In the [[United States]] the custom appears to have come from California where a foreign saloon owner may have put out trays of simple hors-d'oeuvre to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before [[prohibition]] ended the custom.<ref name="Beard2015">{{cite book|author=James Beard|title=Hors-d'oeuvre and Canapés|url=http://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13|date=5 May 2015|publisher=Open Road Media|isbn=978-1-5040-0454-1|pages=13–14}}</ref> |
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In the U.S., appetizers<ref name="America 2007 p. 6"/> are served before a meal, and is the most common American term for hors-d'oeuvre. Light [[snack]]s served outside of the context of a meal are called ''hors-d'oeuvres'' (with the English-language pluralization). [[Chicken fingers]] from the United States are made from [[chicken (food)|chicken meat]] from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).<ref>{{cite web|url=http://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp|title=Chicken – Description of Parts|publisher=RecipeTips.com|accessdate=21 December 2015}}</ref><ref>{{cite web|url=http://leitesculinaria.com/52349/writings-history-chicken-fingers.html|title=The History of Chicken Fingers|publisher==Leite's Culinaria|accessdate=21 December 2015}}</ref> |
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====Hawaii==== |
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In the [[Hawaiian language]] hors-d'oeuvres and appetizers are called ''{{linktext|pūpū}}''.<ref name="Small 2011">{{cite book|last= Small|first=Ernest|title=Top 100 Exotic Food Plants|url=http://books.google.com/books?id=Au3RBQAAQBAJ&pg=PA376|accessdate=20 December 2015|date=23 August 2011|publisher=CRC Press|isbn=978-1-4398-5688-8|page=376}}</ref> [[Hawaìi]]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 [[luau]]s.<ref name="Haden2009">{{cite book|author=Roger Haden|title=Food Culture in the Pacific Islands|url=http://books.google.com/books?id=6eZe7e-1Y3sC&pg=PA136|year=2009|publisher=ABC-CLIO|isbn=978-0-313-34492-3|page=136|accessdate=2015-12-27}}</ref> 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.<ref name="Charming2009">{{cite book|author=Cheryl Charming|title=Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion|url=http://books.google.com/books?id=AJKr67ceXpMC&pg=PA96|date=2 June 2009|publisher=Rowman & Littlefield|isbn=978-1-59921-772-7|page=96}}</ref><ref name="Charming2006"/> 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 Chinese-American foods.<ref name="Machlin2011">{{cite book|author=Sherri Machlin|title=American Food by the Decades|url=http://books.google.com/books?id=vCMskYrWKVMC&pg=PA81|date=23 August 2011|publisher=ABC-CLIO|isbn=978-0-313-37699-3|page=81}}</ref> Eventually [[Trader Vic's|Trader Vic]] would create the [[Mai Tai]] in his restaurants in the [[San Francisco Bay Area]]<!-- note: target page is in Title Case --> and the [[Tiki bar]] would become an American cocktail tradition.<ref name="Charming2006">{{cite book|author=Cheryl Charming|title=Miss Charming's Guide for Hip Bartenders and Wayout Wannabes|url=http://books.google.com/books?id=h5igQMFsCtUC&pg=PA4|date=1 October 2006|publisher=Sourcebooks, Inc.|isbn=978-1-4022-5004-0|page=4}}</ref> |
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===In Oceania=== |
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[[File:Parmesan_Pannacotta_-_Amuse_Bouche_-_Lake_House_Restaurant,_Daylesford.jpg|right|thumb|{{center|[[Amuse-bouche]]}}]] |
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Hors d'oeuvre, also called [[amuse-bouche]]s served around bars in Australia are [[oyster]]s and [[alsace]] [[foie gras]].{{Sfn|Louis|D'Arcy|Gilbert|Harding|2012|p=434}} Appetizers in New Zealand are lamb skewer or blue cold slidersIn.<ref name="Fodor's2014">{{cite book|last= Fodor's|first=|title=Fodor's New Zealand|url=http://books.google.com/books?id=5YzIAgAAQBAJ&pg=PT980|date=29 July 2014|publisher=Fodor's Travel Publications|isbn=978-0-8041-4251-9|page=980}}</ref> [[Kiribati]] appetizers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.<ref>{{cite book|title=CultureGrams: Africa|url=http://books.google.com/books?id=Ncpjjn18M58C|year=2002|publisher=Axiom Press|isbn=978-1-931694-36-0|page=227|accessdate=2015-12-27}}</ref> Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetizers in [[Samoa]].<ref>{{cite book|title=Cue: The Weekly Magazine of New York Life|url=http://books.google.com/books?id=9EgvAQAAIAAJ|date=April 1976|publisher=Cue Publishing Company|page=19}}</ref> In [[Tonga]], puu-puus or appetizers served are [[Waikiki]] shrimp and grilled pineapple with dipping sauce.<ref>{{cite book|title=MotorBoating|url=http://books.google.com/books?id=0yXNIcE7uxYC&pg=PA43|date=July 1966|page=43|id={{ISSN|15312623}}}}</ref> |
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===In other countries=== |
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In [[Algeria]], apart from fish, a dozen different hors d'oeuvres served include [[artichoke]]s [[wikt:à la grecque|à la grecque]], Algerian salad, salami sausage and prawns.<ref>{{cite book|title=South|url=http://books.google.com/books?id=4Jq3AAAAIAAJ|year=1987|publisher=South Publications Limited|accessdate=2015-12-27}}</ref> Appetizers served in [[Kenya]] are raw and fresh vegetables and assorted dips with decorations.{{Sfn|Dunham|2004|p=89}} 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.{{Sfn|Wyk|Barton|2007|p=8}} |
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==See also== |
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{{div col|3}} |
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* [[List of hors d'oeuvre]] |
* [[List of hors d'oeuvre]] |
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* [[Amuse-bouche]] |
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* [[Bruschetta]] |
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* [[Cicchetti (food)|Cicchetti]] |
* [[Cicchetti (food)|Cicchetti]] |
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* [[Dim sum]] |
* [[Dim sum]] |
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Line 95: | Line 174: | ||
* [[Meze]] |
* [[Meze]] |
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* [[Picada]] |
* [[Picada]] |
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* [[Postprandial|Preprandial]] |
* [[Postprandial|Preprandial]] |
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* [[Pu pu platter]] |
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* [[Sushi]] |
* [[Sushi]] |
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* [[Tapas]] |
* [[Tapas]] |
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{{div col end}} |
{{div col end}} |
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{{Portal bar|Culture|Food|Liquor}} |
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== |
==References== |
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{{Wiktionary|hors d'oeuvre|appetizer}} |
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{{Commons category|Appetizers|hors d'oeuvre}} |
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{{Reflist|30em|refs= |
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{{reflist}} |
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<ref name="Gisslen Griffin Bleu 2006">{{cite book | last=Gisslen | first=W. | last2=Griffin | first2=M.E. | last3=Bleu | first3=Le Cordon | title=Professional Cooking for Canadian Chefs | publisher=John Wiley & Sons | year=2006 | isbn=978-0-471-66377-5 | url=http://books.google.com/books?id=EzSwCGBHr3YC&pg=PA756 | page=756 | accessdate=2015-12-27}}</ref> |
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== External Links == |
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<ref name="McCoy 1993">{{cite book | last=McCoy | first=D. | title=For the Bride | publisher=JE House Pub. | year=1993 | isbn=978-0-9638939-0-1 | url=https://books.google.com/books?id=v9u5CCtTw4AC&q=butlered+Hors+doeuvre | page=156 | accessdate=2015-12-27}}</ref> |
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<ref name="Cracknell & Kaufmann-1">{{cite book|author1=Harry Louis Cracknell|author2=R. J. Kaufmann|title=Practical Professional Cookery|url=http://books.google.com/books?id=l2Om8L3diTQC&pg=PA87|year=1999|publisher=Cengage Learning EMEA|isbn=1-86152-873-6|chapter=Chapter 6: Hors-d'oeuvre|page=87|accessdate=2015-12-27}}</ref> |
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<ref name="Berman p. 16">{{cite book | last=Berman | first=K. | title=Little Black Book of Hors D'Oevure | publisher=Peter Pauper Press, Incorporated | series=Little Black Bks | isbn=978-1-4413-0045-4 | url=http://books.google.com/books?id=xxnhikQKYnoC&pg=PA16 | page=16 | accessdate=2015-12-27}}</ref> |
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<ref name="White 1998">{{cite book | last=White | first=J. | title=Lobster at Home | publisher=Scribner | year=1998 | isbn=978-0-684-80077-6 | url=http://books.google.com/books?id=OFwuW3qrC7UC&pg=PA114 | page=114 | accessdate=2015-12-27}}</ref> |
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<ref name="Chiarello Frankeny 2011">{{cite book | last=Chiarello | first=M. | last2=Frankeny | first2=F. | title=Bottega: Bold Italian Flavors from the Heart of California's Wine Country | publisher=Chronicle Books LLC | year=2011 | isbn=978-1-4521-0032-6 | url=http://books.google.com/books?id=SB_j6620b8QC&pg=PA44 | page=44 | accessdate=2015-12-27}}</ref> |
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<ref name="Hui 2006">{{cite book | last=Hui | first=Y.H. | title=Handbook of Food Science, Technology, and Engineering | publisher=Taylor & Francis | series=Food Science and Technology – CRC Taylor & Francis | issue=v. 4 | year=2006 | isbn=978-0-8493-9849-0 | url=http://books.google.com/books?id=rTjysvUxB8wC&pg=PA215 | page=215}}</ref> |
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<ref name="Fowler 2013">{{cite book | last=Fowler | first=D.L. | title=Essentials of Southern Cooking | publisher=Lyons Press | year=2013 | isbn=978-0-7627-9222-1 | url=http://books.google.com/books?id=58AcAgAAQBAJ&pg=PA62 | page=62 | accessdate=2015-12-27}}</ref> |
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<ref name="Leto Bode 2006">{{cite book | last=Leto | first=M.J. | last2=Bode | first2=W.K.H. | title=The Larder Chef | publisher=Taylor & Francis | year=2006 | isbn=978-0-7506-6899-6 | url=http://books.google.com/books?id=35CESNLtg8gC&pg=PA224 | page=224 | accessdate=2015-12-27}}</ref> |
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<ref name="Sinclair 2009 p. 1235">{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=http://books.google.com/books?id=Mdwm7jI9J10C&pg=PA1235 | page=1235 | accessdate=2015-12-27}}</ref> |
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<ref name="Callahan Pelzel Stewart 2011">{{cite book | last=Callahan | first=P. | last2=Pelzel | first2=R. | last3=Stewart | first3=M. | title=Bite by Bite | publisher=Clarkson Potter | year=2011 | isbn=978-0-307-71879-2 | url=http://books.google.com/books?id=4J5Nyjj8p0EC&pg=PA121 | page=121 | accessdate=2015-12-27}}</ref> |
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<ref name="America 2007 p. 6">{{cite book | title=Hors D'Oeuvre at Home with The Culinary Institute of America | publisher=Wiley | year=2007 | isbn=978-0-7645-9562-2 | url=http://books.google.com/books?id=lt-bpdo4UxoC&pg=PA6 | accessdate=December 21, 2015 | page=6 | quote=Appetizers from Hors d'oeuvre To create appetizers from hors d'oeuvre, the portion size ...}}</ref> |
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<ref name="Barron Roth 2002">{{cite book | last=Barron | first=R. | last2=Roth | first2=D. | title=Meze: Small Bites, Big Flavors from the Greek Table | publisher=Chronicle Books | year=2002 | isbn=978-0-8118-3148-2 | url=http://books.google.com/books?id=4fbVBqdalnEC&pg=PA9 | page=9 | accessdate=2015-12-27}}</ref> |
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}} |
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==Bibliography== |
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* {{cite book | last=Cracknell | first=H.L. | last2=Kaufmann | first2=R.J. | title=Practical Professional Cookery | publisher=Cengage Learning | year=1999 | chapter=Chapter 6: Hors-d'oeuvre | isbn=978-1-86152-873-5 | url=http://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 | pages=87–108|ref=harv|accessdate=2015-12-27}} |
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* {{cite book|last= Davidson |first=Alan |title=The Oxford Companion to Food|url=http://books.google.com/books?id=JTr-ouCbL2AC&pg=PA150|date=21 September 2006|publisher=OUP Oxford|isbn=978-0-19-280681-9|ref=harv}} |
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* {{cite book|last= Dunham |first=J. R. |title=Two Women in Africa: The Ultimate Adventure|url=http://books.google.com/books?id=9Zdx5sWt7RwC&pg=PA89|date=April 2004|publisher=iUniverse|isbn=978-0-595-31232-0|ref=harv}} |
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* {{cite book|last1= Foskett |first1=David |last2=Paskins|first2=Patricia |last3= Rippington |first3=Neil |last4=Thorpe|first4=Steve |title=Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition|url=http://books.google.com/books?id=9F0QBAAAQBAJ&pg=PR10|date=29 August 2014|publisher=Hodder Education|isbn=978-1-4718-0671-1|ref=harv}} |
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* {{cite book|last1= Louis |first1=Regis St |last2= D'Arcy |first2=Jayne |first3=Sarah |last3=Gilbert |first4=Paul |last4=Harding |first5=Catherine |last5=Le Nevez |first6=Virginia |last6=Maxwell |first7=Olivia |last7=Pozzan |first8=Penny |last8=Watson |title=Lonely Planet East Coast Australia 4 |url=http://books.google.com/books?id=Bpqidjx0dIQC&pg=PT434 |date=1 May 2012 |publisher=Lonely Planet |isbn=978-1-74220-660-8 |ref=harv}} |
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* {{cite book|last= Romero |first=Pedro |title=Night+Day Mexico City|url=http://books.google.com/books?id=3LFl80xGY8sC&pg=PA48|year=2007|publisher=ASDavis Media Group|isbn=978-0-9776245-6-0|ref=harv|accessdate=2015-12-27}} |
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* {{cite book|last1= Rombauer |first1=Irma S. |last2= Becker |first2=Marion Rombauer |last3=Becker|first3=Ethan |first4=Maria | last4= Guarnaschelli|title=JOC All New Rev. – 1997|url=http://books.google.com/books?id=tbyW2LeXIOkC&pg=PA143|date=5 November 1997|publisher=Simon and Schuster|isbn=978-0-684-81870-2|ref=harv}} |
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* {{cite book|last= Smith |first=Dennis Edwin |title=From Symposium to Eucharist: The Banquet in the Early Christian World|url=http://books.google.com/books?id=5MsYUcMFx9cC&pg=PA27|year=2003|publisher=Fortress Press|isbn=978-1-4514-0653-5|ref=harv|accessdate=2015-12-27}} |
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* {{cite book|last= Willan |first=Anne |title=The Country Cooking of France|url=http://books.google.com/books?id=M4LqbcSF0fkC&pg=PA245|date=23 March 2012|publisher=Chronicle Books|isbn=978-1-4521-0767-7|ref=harv}} |
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* {{cite book|last= Wright |first=Clifford A. |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|url=http://books.google.com/books?id=x3t2IJeFIh8C&pg=PA241|date=1 January 2003|publisher=Harvard Common Press|isbn=978-1-55832-227-1|ref=harv}} |
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* {{cite book|last1= Wyk |first1=Magdaleen Van |last2= Barton |first2=Pat |title=Traditional South African Cooking|url=http://books.google.com/books?id=abmTKV1E-TwC&pg=PA7|year=2007|publisher=Struik|isbn=978-1-77007-407-1|ref=harv|accessdate=2015-12-27}} |
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==Further reading== |
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* {{cite web | website=[[Bon Appétit]] | title=Bon Appetit's Guide to Modern Hors d'Oeuvres | date=October 4, 2012 | url=http://www.bonappetit.com/entertaining-style/article/bon-appetit-s-guide-to-modern-hors-d-oeuvres | accessdate=December 21, 2015}} |
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==External links== |
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{{wikimedia|collapsible=true|c=Category:hors d'oeuvre|b=Category:Appetizer recipes|n=no|v=no}} |
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{{Commons category|Appetizers}} |
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{{Wiktionary|Appetizers}} |
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* [http://www.saveur.com/gallery/One-Bite-Hors-dOeuvres Hors d'oeuvre Recipes]. ''[[Saveur]]''. |
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{{DEFAULTSORT:Hors Doeuvre}} |
{{DEFAULTSORT:Hors Doeuvre}} |
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[[Category:Appetizers |
[[Category:Appetizers]] |
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[[Category:Garde manger]] |
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[[Category:Culinary terms]] |
[[Category:Culinary terms]] |
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[[Category:Garde manger]] |