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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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