Have you ever wondered about the origin of appetizers? Sometimes a few appetizers can make a great meal. Over the past few decades, the transition from eating at home to eating out is changing our eating habits. Sports bars offer many snack foods or appetizers. But making a special before dinner appetizer can enhance a meal at home. Dinners with themes can make a fun and special evening at home too! Mothers Day is the next major celebration, so how about serving Mom a special appetizer to make that day special.
Here is the history on Appetizers & hors d'oeuvres that I liked.
Appetizers, hors d'oeuvres, starters, antipasto, gustus, tapas, maza, mezze, zakuski, dim sum, smorgasbord...small foods served before meals to whet the appetite play integral roles in many cultures and cuisines. Offerings and traditions developed according to regional taste. It is important to note that appetizers were not part of all menus through time. In many cuisines this is a relatively recent practice. This explains why there is no such thing as "authentic" colonial American appetizers; only creative adaptations based on period recipes.
"...many of the great cuisines of the world -- Chinese, Japanese, Middle Eastern, Spanish, French and Italian, just for starters -- have long recognized that dawdling over small servings of many different dishes, sharing tidbits and discoveries, not only stretches out a pleasant social evening but bonds friends together in a very emotional way. In fact, the very word "companion" comes from the Latin com panis, or "with bread," meaning the person you share meals with -- friendship defined by dining...The most familiar versions are Middle Eastern mezze and their Spanish derivatives tapas; Chinese dim sum (meaning, sweetly, "touch the heart"); French canapes and hors d'oeuvres (themselves derived from the Russian zakuski); and Italian antipasti. In Vietnam, such drinking dishes are called "do nhau" -- literally, "little bites," and sounding not unlike "doughnut." The Thai, who might be the world's masters of outdoor gourmet dining, call them "kanto." Indians refer to samosas and other such little fried finger foods, cheerfully enough, as "chat."
---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998 (p. N26)
The above information is taken from:
http://www.foodtimeline.org/foodfaq7.html
Here is the history on Appetizers & hors d'oeuvres that I liked.
Appetizers, hors d'oeuvres, starters, antipasto, gustus, tapas, maza, mezze, zakuski, dim sum, smorgasbord...small foods served before meals to whet the appetite play integral roles in many cultures and cuisines. Offerings and traditions developed according to regional taste. It is important to note that appetizers were not part of all menus through time. In many cuisines this is a relatively recent practice. This explains why there is no such thing as "authentic" colonial American appetizers; only creative adaptations based on period recipes.
"...many of the great cuisines of the world -- Chinese, Japanese, Middle Eastern, Spanish, French and Italian, just for starters -- have long recognized that dawdling over small servings of many different dishes, sharing tidbits and discoveries, not only stretches out a pleasant social evening but bonds friends together in a very emotional way. In fact, the very word "companion" comes from the Latin com panis, or "with bread," meaning the person you share meals with -- friendship defined by dining...The most familiar versions are Middle Eastern mezze and their Spanish derivatives tapas; Chinese dim sum (meaning, sweetly, "touch the heart"); French canapes and hors d'oeuvres (themselves derived from the Russian zakuski); and Italian antipasti. In Vietnam, such drinking dishes are called "do nhau" -- literally, "little bites," and sounding not unlike "doughnut." The Thai, who might be the world's masters of outdoor gourmet dining, call them "kanto." Indians refer to samosas and other such little fried finger foods, cheerfully enough, as "chat."
---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998 (p. N26)
The above information is taken from:
http://www.foodtimeline.org/foodfaq7.html
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Gloria Pageau enjoyes sharing recipes and her stories, especially about becoming a grandma!