Editing Hors d'oeuvre (section)

===American appetisers and cocktail hors d'oeuvres===
[[File:Veggie platter.jpg|thumb|Various [[crudités]] served at a cocktail party]]

The term ''appetiser'' ([[American English]]: ''appetizer'') is a [[synonym]] for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated.<ref name="Smith2007">{{cite book |author = Andrew F. Smith |title = The Oxford Companion to American Food and Drink |url = https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19 |date = 1 May 2007 |publisher = Oxford University Press |isbn = 978-0-19-530796-2 |pages = 18–19 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19#v=onepage&q&f=false |url-status = live }}</ref> Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner.<ref name="Foy2014">{{cite book |author = Karen Foy |title = Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories |url = https://books.google.com/books?id=-vtsBQAAQBAJ&pg=PA86 |date = 30 September 2014 |publisher = Pen and Sword |isbn = 978-1-78303-639-4 |page = 86 }}</ref> A [[cocktail party]] is considered a small gathering with mixed drinks and light snacks.<ref name="Black2010">{{cite book |author = Rachel Black |title = Alcohol in Popular Culture: An Encyclopedia: An Encyclopedia |url = https://books.google.com/books?id=HbJzCgAAQBAJ&pg=PA55 |date = 14 October 2010 |publisher = ABC-CLIO |isbn = 978-0-313-38049-5 |page = 55 }}</ref> Hors d'oeuvres may be served as the only food offering at cocktail parties and [[Party|receptions]], where no dinner is served afterward.<ref name="Berman p. 16" /> After the end of [[prohibition]] in the United States, the cocktail party gained acceptance.<ref name="Beard2015" /><ref name=Smith2007 /> Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetisers. This changed by the 1920s, when hors d'oeuvres were served prior to a [[non-alcoholic]] cocktail; however, after the [[repeal of Prohibition in the United States]], cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks.<ref name=Smith2007 /><ref name="Connell2014" /> It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetisers passed around the cocktail party may also be referred to as canapés.<ref name="Connell2014" />