History of Appetizers and Hors d’oeuvre Appetizers and hors of d’oeuvre the latter literally meaning “outside of the work”- assume a wide variety of forms in American dining. Late twenty century dictionaries treat appetizers and hors d’oeuvres –popularly understood to be bite-sized finger foods offered at cocktail parties and receptions – as synonyms. Americans also use “appetizer” to indicate the first course eaten when seated at table in a three course (appetizer, main course, dessert) meal. V
Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them. As a result of the colonizat
Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, there is no tradition of a dessert course to conclude a meal.
Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Caribbean dishes). When used as an adjective qualifying the name of a dish, the term “side” usually refers to a smaller portion served as a side dish
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