Course (food)

Course (food)

A course in the context of food and meal preparation refers to specific parts of a meal served in a sequence. The practice of dividing meals into 'courses' dates back to the Middle Ages and has evolved over time, varying greatly across different cultures and cuisines.

History

The concept of courses in a meal originated in the Middle Ages, where meals would often be served in a series of small dishes. This was a departure from the earlier practice of serving all food simultaneously, known as service à la française. The modern system of serving courses sequentially, known as service à la russe, became popular in the 19th century.

Types of Courses

There are several types of courses that can make up a meal, though the exact number and order can vary depending on the culture and occasion. Common types of courses include:

• Appetizer: A small dish served before the main course to stimulate the appetite.
• Soup Course: A course in which soup is served.
• Salad Course: A course that typically follows the main course in American dining, but is served before the main course in European dining.
• Main Course: The primary dish in a meal, typically containing the most substantial portions of protein.
• Dessert: A sweet course that concludes a meal.
• Cheese Course: In some European and American formal dining traditions, a course of cheese and bread is served before or after the dessert.

Course Order

The order of courses in a meal is typically designed to provide a balanced dining experience, often moving from lighter to heavier dishes. However, the exact order can vary greatly depending on the culture, cuisine, and occasion.

See Also

• Full course dinner
• Table setting
• Western meal structure