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Hors d'oeuvres are small dishes served before a meal or as appetizers. The term is French and literally means "outside the work", which refers to it being apart from the main meal. They are typically served in the cocktail hour before dinner or at a cocktail party, and are often designed to be eaten by hand.

History

The concept of hors d'oeuvres dates back to ancient times. In Ancient Greece and Rome, it was common to serve small, bite-sized foods before the main course. However, the term "hors d'oeuvres" itself is French and was first used in the 17th century. The tradition of serving hors d'oeuvres before a meal became popular in France in the 19th century, and spread to other parts of Europe and eventually to the United States.

Types of Hors d'oeuvres

There are many different types of hors d'oeuvres, and they can be served hot or cold. Some common types include canapés, small, open-faced sandwiches topped with some sort of spread; bruschetta, toasted bread topped with tomatoes and basil; and crudité, raw vegetables served with a dip. Other types of hors d'oeuvres include deviled eggs, stuffed mushrooms, and shrimp cocktail.

Serving Hors d'oeuvres

Hors d'oeuvres are typically served on a large platter or tray, and guests are usually free to help themselves. They can also be passed around by servers. In some cases, hors d'oeuvres may be served at a sit-down dinner, in which case they are usually served on individual plates.

See Also

• Appetizer
• Canapé
• Tapas
• Meze