A dish in

gastronomy Gastronomy is the study of the relationship between Human food, food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well ver ...

is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods.

Naming

Many dishes have specific names, such as

Sauerbraten Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Cuisine of Germany, Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of me ...

, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as

Boston baked beans Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. History Native Americans in the United States, Native Americans had made corn bread and baked beans. The Pilgrim (Plymouth Colony), ...

or '' bistecca alla fiorentina'', and sometimes not: poached eggs Florentine essentially means "poached eggs with

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * After the first person for whom the dish was prepared: for example, Chaliapin steak, made by the order of the Russian opera singer Feodor Ivanovich Chaliapin in 1934 in Japan; * After the inventor, either being given the name by that person or because the dish was created in the inventor's kitchen. Some dishes have many stories about their creation, which can sometimes make it difficult to know the true origin of the name of a dish.

References

{{Authority control Food preparation

Naming

See also

References