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Prepare Appetizers: History of Appetizer

Appetizers originated in ancient Athens as small buffet-style dishes but were initially unpopular due to lack of a main course. The concept evolved over time, with the introduction of aperitifs by the Romans, which are alcoholic beverages meant to stimulate appetite and aid digestion. By the twentieth century, appetizers became established as a precursor to the main course in meals.

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90 views2 pages

Prepare Appetizers: History of Appetizer

Appetizers originated in ancient Athens as small buffet-style dishes but were initially unpopular due to lack of a main course. The concept evolved over time, with the introduction of aperitifs by the Romans, which are alcoholic beverages meant to stimulate appetite and aid digestion. By the twentieth century, appetizers became established as a precursor to the main course in meals.

Uploaded by

Arls Paler Pia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PREPARE APPETIZERS

History of Appetizer
-Appetizers were originally introduced by the Athenians as a buffet in
the early third century B.C. They would serve sea urchins, cockles, sturgeon,
and garlic. However they were unpopular to start as these tiny meals weren't
followed up with a main course, leaving everyone hungry and wanting more. It
wasn't until the nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal.
-Aperitifs came about by the Romans and were classified as a liquid
appetizer that typically contained alcohol. In addition to inciting hunger like
food appetizers, the purposes for aperitifs were also meant to help with the
imminent digestion process. These drinks would be shared from a single glass
and passed around the table to all members of the eating party. Aperitifs are
still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," as being used in the Americas and England in
the1860s, is more of a local flavor than "hors d'oeuvres." For a time,
appetizers are served between the main course and dessert as a refresher,
but by the twentieth century they had taken their place as a precursor to the
main course.

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