Editing Hors d'oeuvre (section)

==By culture and language==

===In the Americas===
In [[Mexico]], ''[[botanas]]'' refers to the vegetarian varieties<ref name="Díaz 2012">{{cite book |author = Steffan Igor Ayora Díaz |title = Foodscapes, Foodfields, and Identities in Yucatán |url = https://books.google.com/books?id=hPepq1QnT6oC&pg=PA223 |year = 2012 |publisher = Berghahn Books |isbn = 978-0-85745-220-7 |pages = 84, 92, 101, 102, 104, 130, 142, 216, 220, 223, 224, 233, 274, 275, 277, 306 }}</ref> commonly served in small portions in wine bars.{{Sfn|Romero|2007|p=48}} In many [[Central America]]n countries, hors d'oeuvres are known as ''[[wikt:boca|bocas]]'' ({{lit|mouthfuls}}).<ref name="Conord Conord 2006">{{cite book |last1 = Conord |first1 = Bruce |last2 = Conord |first2 = June |title = Costa Rica Pocket Adventures: Pocket Adventure Guide |url = https://books.google.com/books?id=SZvA7mtWKXsC&pg=PT65 |year = 2006 |publisher = Hunter Publishing, Inc |isbn = 978-1-58843-607-8 |page = 65 }}</ref> ''Pasapalos'' ({{lit|drink passer}}) is [[Venezuelan Spanish]] for an hors d'oeuvre.<ref name="Baguley 2003">{{cite book |last = Baguley |first = Kitt |title = Culture Shock Venezuela |url = https://books.google.com/books?id=OKVZrs8mFmsC |date = 1 April 2003 |publisher = Graphic Arts Center Publishing Company |isbn = 978-1-55868-634-2 |pages = 4, 113, 230 }}</ref>

===In Asia===
[[File:Petra metzes.jpg|thumb|{{center|[[Meze]] in [[Jordanian cuisine]]}}]]

In [[Arabic Language|Arabic]], ''moqabbelat'' ({{lang|ar|مقبلات}}, "things which make one accept what is to come". From root  {{lang|ar|قبل}} lit. "to accept") is the term for an hors d'oeuvre.<ref>{{cite web |url = http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |title = Exploring Australian Home Cookery: a vintage cookbook from the 1930s |work = Good Food |date = 4 November 2014 |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20151222173333/http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref> In [[India]], it is known as [[chaat]], which is served throughout the day.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} [[Dahi puri]] is another snack from India which is especially popular from the city of [[Mumbai]] in the state of [[Maharashtra]] and in the [[Ahmedabad]] city of [[Gujarat]] state. Chaat is the snack food consumed separately and not part of main course meals.<ref>{{cite web |url = http://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |archive-url = https://web.archive.org/web/20180907092006/https://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |url-status = dead |archive-date = 7 September 2018 |title = Mouthful of joy |work = [[The Hindu]] |date = 2004-02-11 |access-date = 21 December 2015 }}</ref>

{{Nihongo|''Zensai''|前菜|lit. before dish}} is [[Japanese language|Japanese]] for an hors d'oeuvre; commonly for western dishes, {{Nihongo|''ōdoburu''|オードブル}}, which is a direct transcription of hors d'oeuvre, is used.<ref name="Tsuji 2007">{{cite book |author = Shizuo Tsuji |title = Japanese Cooking: A Simple Art |url = https://books.google.com/books?id=fby2Er0seMMC&pg=PA48 |date = 16 February 2007 |publisher = Kodansha International |isbn = 978-4-7700-3049-8 |pages = 48, 48, 241, 507 }}</ref><ref name="WAttention 2014">{{cite book |author = WAttention Co., Ltd. |title = WAttention Tokyo VOL.10 |url = https://books.google.com/books?id=XhWjAgAAQBAJ&pg=PA14 |date = 22 January 2014 |publisher = ゴマブックス株式会社 |page = 14 |id = GGKEY:LQA0UQUGNC3 }}</ref><ref name="Mente 2007">{{cite book |author = Boye De Mente |title = Japanese In Plain English (EB) |url = https://books.google.com/books?id=QH2B9TSdjW0C |date = 12 February 2007 |publisher = McGraw-Hill Education |isbn = 978-0-07-148296-7 |page = 59 }}</ref> In [[Korea]], [[banchan]] ({{lang|ko|반찬}}) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include ''jeonchae'' ({{lang|ko|전채}}), meaning "before dish" or ''epitaijeo'' ({{lang|ko|에피타이저}}), meaning "appetiser".{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} In [[Vietnamese language|Vietnamese]] ''{{lang|vi|Đồ nguội khai vị}}'' ("cold plate first course") is the name for an hors d'oeuvre.{{citation needed|date=December 2015}} In [[Mandarin Chinese|Mandarin]], ''lěng pán'' {{lang|cmn|冷盘}} ("cold plate") or ''qián cài'' {{lang|cmn|前菜}} ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} ''[[Meze]]'' is a selection of small dishes<ref name="Barron Roth 2002" /> served in [[Mediterranean cuisine]], [[Middle Eastern cuisine]], and [[Balkan cuisine]]. ''Mezedakia'' is a term for small mezes.<ref name="Barron Roth 2002" />  ''Pembuka'' ({{lit|opening}}) is [[Indonesian language|Indonesian]] for an hors d'oeuvre.<ref name="Utama">{{cite book |title = Finger food: kue kecil untuk camilan |url = https://books.google.com/books?id=p0FydJSRkB0C&pg=PA3 |year = 2005 |publisher = Gramedia Pustaka Utama |isbn = 978-979-22-1630-1 |page = 3 }}</ref>  ''Yemekaltı'' is [[Turkish language|Turkish]] for an hors d'oeuvre.<ref>{{cite web |url = http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |title = TÜRK DİL KURUMU |work = tdk.gov.tr |access-date = 18 March 2015 |archive-url = https://web.archive.org/web/20151222151337/http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref>{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Caviar served in [[Iran]] is the traditional [[roe]] from wild [[sturgeon]] in the [[Caspian Sea|Caspian]] and [[Black Sea]]s.{{Sfn|Davidson|2006|p=150}}

<gallery class="center" caption="" widths="210px" heights="160px">
File:Bhalla Papri Chaat with saunth chutney.jpg|[[Chaat]], a starter in [[Indian cuisine]]
File:Lanna cuisine starters.JPG|A sampling of starters in [[Thai cuisine#Northern shared dishes|Northern Thai cuisine]] (Lanna cuisine)
File:Kaiseki 001.jpg|Zensai in [[Japanese cuisine]]
</gallery>

===In Europe===
[[File:Russian Celebration Zakuski.jpg|thumb|{{center|[[Zakuski]] in [[Russian cuisine]]}}]]

In [[England]], [[devils on horseback]] is a hot hors d'oeuvre in different recipes, but in general they are a variation on [[angels on horseback]], made by replacing oysters with dried fruit. The majority of recipes contain a pitted [[date (fruit)|date]] (though [[prune]]s are sometimes used).<ref name=Metro.co.uk>{{cite news |title = How to make the best devils on horseback |url = http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |access-date = 21 December 2015 |newspaper = [[Metro (British newspaper)|Metro]] |date = 19 December 2012 |archive-url = https://web.archive.org/web/20151222161202/http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref> ''Starter'' is a common colloquial term for an hors d'oeuvre in the UK, [[Ireland]], and [[India]].<ref name="Brown 2015">{{cite book |last = Brown |first = Pamela A. |title = Britain Unravelled: A North American Guide to the UK |url = https://books.google.com/books?id=ySa6CQAAQBAJ&pg=PT143 |date = 28 May 2015 |publisher = Friesen Press |isbn = 978-1-4602-4304-6 |page = 143 }}</ref> [[Crudités]] from [[France]] are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.{{Sfn|Willan|2012|p=245}}<ref name="Grad 2011">{{cite book |last = Grad |first = Laurie |title = Make it Easy, Make it Light |url = https://books.google.com/books?id=bRQcEETRKK4C&pg=PA61 |date = 11 January 2011 |publisher = Simon and Schuster |isbn = 978-1-4391-4518-0 |page = 61 }}</ref>  ''[[Zakuski]]'' are hors d'oeuvres in [[Russian cuisine]] and other post-[[Soviet cuisine]]s, served in the form of a buffet of cured meats and fishes. In [[Italian language|Italian]]  ''[[antipasto]]'' means it is served cold in the form of olive, cheese, pickled vegetables{{Unreliable source?|reason=In Italian, "antipasto" means the whole lot of possible hors d'oeuvre, not just this very basic and small selection|date=April 2023}};{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} other similar hors d'oeuvres can be found in the rest of Southern Europe under different names ({{lang|pt|entrada}} in [[Portuguese language|Portuguese]], {{lang|es|entrante}} or {{lang|es|entremés}} in [[Spanish language|Spanish]]).<ref name="PEDROSO 2011">{{cite book |first1=Lucy |last1=Pepper |first2=Célia |last2=Pedroso |title = Eat Portugal |url = https://books.google.com/books?id=1OEicaWIMysC&pg=PA144 |date = 22 June 2011 |publisher = Leya |isbn = 978-989-23-1186-9 |page = 144 }}</ref><ref name="Batty 2009">{{cite book |last = Batty |first = Peggy A. |title = Spanish for the Nutrition Professional |url = https://books.google.com/books?id=RLaR3uz4-ikC&pg=PA705 |date = 1 January 2009 |publisher = American Dietetic Association |isbn = 978-0-88091-428-4 |pages = 70, 174 }}</ref> {{lang|nl|Voorgerecht}} in [[Dutch language|Dutch]] means the dish ('{{lang|nl|gerecht}}') before ('{{lang|nl|voor}}') the main course.<ref name="Jong-Müggler Kelling 2011">{{cite book |author1 = Vreni de Jong-Müggler |author2 = Irmela Kelling |author3 = Jaap Verheij |title = Gezond lekker eten / druk 6: kookboek voor volwaardige voeding |url = https://books.google.com/books?id=B3lMDGteoUEC&pg=PA72 |date = October 2011 |publisher = Uitgeverij Christofoor |isbn = 978-90-6238-304-7 |pages = 67, 68, 70, 72, 73, 74, 132, 262, 267, 328, 351, 397, 422, 423, 430, 435, 448, 628, 631, 637 }}</ref> [[Fattoush]] is a bread salad in [[Levantine cuisine]] made from toasted or fried pieces of [[pita]] bread ({{lang|ar-Latn|khubz 'arabi}}) combined with [[leaf vegetables|mixed greens]] and other [[vegetable]]s. It belongs to the family of dishes known as {{lang|ar-Latn|fattat}} (plural) or [[fatta]], which use [[staling|stale]] flatbread as a base.{{Sfn|Wright|2003|p=243}}

<gallery class="center" caption="" widths="210px" heights="160px">
File:Hors d'oeuvres at a romanian banquet1.jpg|Various hors d'oeuvres at a [[banquet]] of [[Romanian cuisine]]
File:ApetitizerShp.jpg|An appetiser served at a restaurant serving [[Swiss cuisine]]
File:Brettljause 02.jpg|Typical [[Carinthia]]n or [[Styria]]n "Brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste, [[Liptauer]], vegetables, butter and curd cheese
</gallery>

===In the United States===
[[File:Shrimp poke.jpg|thumb|{{center|[[Poke (fish salad)|Poke]] is a raw fish salad served as an appetiser in the [[cuisine of Hawaii]].}}]]

In the United States the custom appears to have come from [[California]], where a foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before [[prohibition]] ended the custom.<ref name="Beard2015">{{cite book |author = James Beard |title = Hors d'oeuvre and Canapés |url = https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13 |date = 5 May 2015 |publisher = Open Road Media |isbn = 978-1-5040-0454-1 |pages = 13–14 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13#v=onepage&q&f=false |url-status = live }}</ref>

In the U.S., <nowiki>'</nowiki>''appetizers''<nowiki>'</nowiki>,<ref name="America 2007 p. 6" /> referring to anything served before a meal, is the most common term for hors d'oeuvres. Light [[snack]]s served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).<ref>{{cite web |url = http://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp |title = Chicken – Description of Parts |publisher = RecipeTips.com |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20070220140226/http://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp |archive-date = 20 February 2007 |url-status = live |df = dmy-all }}</ref><ref>{{cite web |url = http://leitesculinaria.com/52349/writings-history-chicken-fingers.html |title = The History of Chicken Fingers |date = 7 September 2010 |publisher = Leite's Culinaria |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20160109041052/http://leitesculinaria.com/52349/writings-history-chicken-fingers.html |archive-date = 9 January 2016 |url-status = live |df = dmy-all }}</ref>

====Hawaii====
In the [[Hawaiian language]] hors d'oeuvres and appetisers are called ''{{linktext|pūpū}}''.<ref name="Small 2011">{{cite book |last = Small |first = Ernest |title = Top 100 Exotic Food Plants |url = https://books.google.com/books?id=Au3RBQAAQBAJ&pg=PA376 |date = 23 August 2011 |publisher = CRC Press |isbn = 978-1-4398-5688-8 |page = 376 }}</ref> [[Hawaii]]an culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the ''pūpū'' (hors-d'oeuvre) served at the beginning of [[luau]]s.<ref name="Haden2009">{{cite book |author = Roger Haden |title = Food Culture in the Pacific Islands |url = https://books.google.com/books?id=6eZe7e-1Y3sC&pg=PA136 |year = 2009 |publisher = ABC-CLIO |isbn = 978-0-313-34492-3 |page = 136 }}</ref> This invention of a faux Polynesian experience is heavily influenced by [[Don the Beachcomber]], who is credited for the creation of the [[pu pu platter|''pūpū'' platter]] and the drink named the ''[[Zombie (cocktail)|Zombie]]'' for his Hollywood restaurant.<ref name="Charming2009">{{cite book |author = Cheryl Charming |title = Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion |url = https://books.google.com/books?id=AJKr67ceXpMC&pg=PA96 |date = 2 June 2009 |publisher = Rowman & Littlefield |isbn = 978-1-59921-772-7 |page = 96 }}</ref><ref name="Charming2006" /> At Don's the food was traditional [[Cantonese cuisine]] served with a fancy presentation. The first ''pūpū'' platters were eggrolls, chicken wings, spare ribs as well as other [[American Chinese cuisine|Chinese-American foods]].<ref name="Machlin2011">{{cite book |author = Sherri Machlin |title = American Food by the Decades |url = https://books.google.com/books?id=vCMskYrWKVMC&pg=PA81 |date = 23 August 2011 |publisher = ABC-CLIO |isbn = 978-0-313-37699-3 |page = 81 }}</ref> Eventually [[Trader Vic's|Trader Vic]] would create the [[Mai Tai]] in his restaurants in the [[San Francisco Bay Area]]<!-- note: target page is in Title Case --> and the [[Tiki bar]] would become an American cocktail tradition.<ref name="Charming2006">{{cite book |author = Cheryl Charming |title = Miss Charming's Guide for Hip Bartenders and Wayout Wannabes |url = https://books.google.com/books?id=h5igQMFsCtUC&pg=PA4 |date = 1 October 2006 |publisher = Sourcebooks |isbn = 978-1-4022-5004-0 |page = 4 }}</ref>

===In Oceania===
[[File:Parmesan Pannacotta - Amuse Bouche - Lake House Restaurant, Daylesford.jpg|right|thumb|{{center|[[Amuse-bouche]]}}]]

Hors d'oeuvres, also called [[amuse-bouche]]s, served around bars in Australia are [[oyster]]s and [[alsace]] [[foie gras]].{{Sfn|Louis|D'Arcy|Gilbert|Harding|2012|p=434}} Appetisers in New Zealand are lamb skewer or blue cod sliders.<ref name="Fodor's2014">{{cite book |last = Fodor's |title = Fodor's New Zealand |url = https://books.google.com/books?id=5YzIAgAAQBAJ&pg=PT980 |date = 29 July 2014 |publisher = Fodor's Travel Publications |isbn = 978-0-8041-4251-9 |page = 980 }}</ref> In [[New Zealand]] the [[Māori people|Māori]] call their snacks ''Kai Timotimo''.<ref>{{cite web |url = http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |title = Kitchen Terms – Māori Glossary |work = Māori Television |access-date = 12 January 2016 |archive-url = https://web.archive.org/web/20160105144450/http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |archive-date = 5 January 2016 |url-status = live |df = dmy-all }}</ref> [[Kiribati]] appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.<ref>{{cite book |title = CultureGrams: Africa |url = https://archive.org/details/culturegrams200302axio |url-access = registration |year = 2002 |publisher = Axiom Press |isbn = 978-1-931694-36-0 |page = [https://archive.org/details/culturegrams200302axio/page/227 227] }}</ref> Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in [[Samoa]].<ref>{{cite book |title = Cue: The Weekly Magazine of New York Life |url = https://books.google.com/books?id=9EgvAQAAIAAJ |date = April 1976 |publisher = Cue Publishing Company |page = 19 }}</ref> In [[Tonga]], puu-puus or appetisers served are [[Waikiki]] shrimp and grilled pineapple with dipping sauce.<ref>{{cite journal |title = MotorBoating |journal = Motor Boating (New York, N.Y. 2000)|url = https://books.google.com/books?id=0yXNIcE7uxYC&pg=PA43 |date = July 1966 |page = 43 |issn=1531-2623 }}</ref>

===In other countries===
Appetisers served in [[Kenya]] are raw and fresh vegetables and assorted dips with decorations.{{Sfn|Dunham|2004|p=89}} Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish [[wikt:sambal|sambals]] and cooked [[bone marrow]] served with bread.{{Sfn|Wyk|Barton|2007|p=8}}