Hors d’oeuvrer means “outside of work” in French.
In other words, it’s meant to mean a food that’s moonlighting outside the regular main course menu.
Appetizers are food items served before the main courses of a meal, and is often easy to eat finger food.
Hors d’oeuvres are usually served to sustain guests during the wait if there is an extended period between when guests arrive and when the main meal is served.
At many reception and cocktail party events, appetizers are served with no meal afterward.
Related Posts
-
Where does the expression “hors d’oeuvres” come from and What does hors d’oeuvres mean?
Your French dictionary will define the expression hors d'oeuvres, "in composition, art, or the like, that which is not an essential part of the work." Then it may go on to say, "In…
-
How Did French Fries Get Their Name and What Are French Fries Called In France?
They have pommes frites (pronounced "pum fritt") in France, which are basically what Americans call "French fries." The American term French Fries reportedly came, it is believed, from Thomas Jefferson. He brought a…
-
Where does the word “patrol” originate and What does patrol mean in French?
The Old French source of the verb "patrol" was patouiller, and it then meant "to dabble in the mud." The supposition is that French soldiers detailed to guard a camp at night found…
-
Where does the word “person” originate and What does person mean in Old French?
Greek and Roman actors almost invariably wore masks in every dramatic appearance. Such a mask covered the entire face and was made with highly exaggerated features so as to be readily distinguished by…
-
Where does the word “Haberdasher” originate and What does Haberdasher mean in French?
The term haberdasher is so old and so beguiling in appearance that there really should be a good story behind it. We have record of its continuous use through more than six hundred…
-
What Does the Word “Restaurant” Mean In French and How Did the Word For Dining Room Originate?
Up until 1765, diners were offered only what innkeepers chose to serve. But then, a Paris chef named Boulanger began offering a choice of nourishing soups to passersby and on a board hanging…
