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Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically ... References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meal
A meal is an occasion that takes place at a certain time and includes consumption of food. The English names used for specific meals vary, depending on the speaker's culture, the time of day, or the size of the meal. A meal is different from a snack in that meals are generally larger, more varied, and more filling. Though they can be eaten anywhere, meals usually take place in homes, restaurants, and cafeterias. Regular meals occur on a daily basis, typically several times a day. Special meals are normally held in conjunction with celebratory or momentous occasions such as birthdays, weddings, anniversaries, funerals, and holidays. The type of food that is served or consumed at any given time depends on regional customs. Three main meals are typically eaten in the morning, early afternoon, and evening in most civilizations. Furthermore, the names of meals are often interchangeable by custom as well. Some serve dinner as the main meal at midday, with supper as the late aftern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Course (food)
A course is a group of dishes served together during a meal. A course may include many different dishes served at the same time, as in '' Service à la française'' (). The first "course", for example, could include potages, ''hors d’œuvres'', and entrées all set out together. Meals served ''à la française'' can include from one to five courses, depending on the way the stages of the meal are grouped together. Beginning in the early 19th century, meals of three courses were the most common arrangement in ''service à la française''. In contrast, a course may include individual dishes brought to the table sequentially and served separately to each guest, as in '' Service à la russe'' (). For example, a meal could have a first course of potage, a second course of hors d’œuvres, a third course of entrées, and so on. The number of courses in meals served ''à la russe'' has changed over time, but an underlying sequence of dishes—based on the stages of the meal i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quebec
Quebec is Canada's List of Canadian provinces and territories by area, largest province by area. Located in Central Canada, the province shares borders with the provinces of Ontario to the west, Newfoundland and Labrador to the northeast, New Brunswick to the southeast and a coastal border with the territory of Nunavut. In the south, it shares a border with the United States. Between 1534 and 1763, what is now Quebec was the List of French possessions and colonies, French colony of ''Canada (New France), Canada'' and was the most developed colony in New France. Following the Seven Years' War, ''Canada'' became a Territorial evolution of the British Empire#List of territories that were once a part of the British Empire, British colony, first as the Province of Quebec (1763–1791), Province of Quebec (1763–1791), then Lower Canada (1791–1841), and lastly part of the Province of Canada (1841–1867) as a result of the Lower Canada Rebellion. It was Canadian Confederation, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dan Jurafsky
Daniel Jurafsky is a professor of linguistics and computer science at Stanford University, and also an author. With Daniel Gildea, he is known for developing the first automatic system for semantic role labeling (SRL). He is the author of ''The Language of Food: A Linguist Reads the Menu'' (2014) and a textbook on speech and language processing (2000). For the former, Jurafsky was named a finalist for the James Beard Award. Jurafsky was given a MacArthur Fellowship in 2002. Education Jurafsky received his B.A in linguistics (1983) and Ph.D. in computer science (1992), both at University of California, Berkeley; and then a postdoc at International Computer Science Institute, Berkeley (1992–1995). Academic life He is the author of ''The Language of Food: A Linguist Reads the Menu'' (W. W. Norton & Company, 2014). With James H. Martin, he wrote the textbook ''Speech and Language Processing: An Introduction to Natural Language Processing, Computational Linguistics, and Speech Reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Full Course Dinner
A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically common. The dishes served at a multi-course meal often follow a sequence of dishes influenced by French gastronomic principals, generally called the "Classical Order" of table service, which emerged in France in the early 17th century. The Classical meal includes five stages: potage, entrée (including ''hors d’œuvres'' and ''relevé''s), roast, entremets (savory and sweet), and dessert. The idea of ritualized, multi-course meals dates back to at least Ancient Rome, where the midday meal (the '' cena'') began with a ''gustatio'' (a variety of herbs and hors d'oeuvres), then continued through three main courses and finished with a dessert. There are many styles of multi-course table service throughout the world, and the above s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drink Terminology
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Courses (food)
Course may refer to: Directions or navigation * Course (navigation), the path of travel * Course (orienteering), a series of control points visited by orienteers during a competition, marked with red/white flags in the terrain, and corresponding purple symbols on the map Education * Course (education), a unit of instruction in one subject, lasting one academic term * Course of study, or academic major, a programme of education leading to a degree or diploma Food * Course (food), a set of one or more food items served at once during a meal. The main ingredient is often meat or fish. It most often follows an appetizer, soup, or salad. * Main course, the primary dish in a meal consisting of several courses. Sports * Courses and rules, in show jumping, an equitation or equestrian obstacle course * Coursing, the pursuit of game or other animals by dogs * Golf course, an area of land designated for the play of golf * La Course by Le Tour de France ("La Course"), a women's professio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
