Small plates, the Glossary
Small plates is a manner of dining that became popular in US food service after 2000.[1]
Table of Contents
21 relations: Antipasto, Banchan, Chinese cuisine, Cicchetti, Cuisine of Hawaii, Greek cuisine, Hors d'oeuvre, Italian cuisine, Izakaya, Japanese cuisine, Korean cuisine, Main course, Meze, Pu pu platter, Restaurant, Russian cuisine, Side dish, Spanish cuisine, Tapas, Turkish cuisine, Zakuski.
Antipasto
Antipasto (antipasti) is the traditional first course of a formal Italian meal. Small plates and Antipasto are appetizers and Serving and dining.
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Banchan
Banchan are small side dishes served along with cooked rice in Korean cuisine. Small plates and Banchan are appetizers and Serving and dining.
Chinese cuisine
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.
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Cicchetti
Cicchetti (singular cicchetto), also sometimes spelled "cichetti" or called "cicheti" in Venetian language, are small snacks or side dishes, typically served in traditional "bàcari" (singular bàcaro: cicchetti bars or osterie) in Venice, Italy.
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Cuisine of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
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Greek cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora.
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Hors d'oeuvre
An hors d'oeuvre (hors-d'œuvre), appetiser or starter is a small dish served before a meal in European cuisine. Small plates and hors d'oeuvre are appetizers.
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Italian cuisine
Italian cuisine is a Mediterranean cuisineDavid 1988, Introduction, pp.101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora.
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Izakaya
An is a type of informal Japanese bar that serves alcoholic drinks and snacks.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Main course
A main course is the featured or primary dish in a meal consisting of several courses. Small plates and main course are food stubs.
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Meze
Meze (also spelled mezze or mezé) is a selection of small dishes served as appetizers in Levantine, Turkish, Balkan, Armenian, Kurdish, and Greek cuisines. Small plates and meze are appetizers and Serving and dining.
Pu pu platter
A pu pu platter is a tray of American Chinese or Hawaiian food consisting of an assortment of small meat and seafood appetizers. Small plates and pu pu platter are appetizers.
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Restaurant
A restaurant is a business that prepares and serves food and drinks to customers.
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Russian cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
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Side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Small plates and side dish are Serving and dining.
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Spanish cuisine
Spanish cuisine consists of the traditions and practices of Spanish cooking.
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Tapas
Tapas are appetisers or snacks in Spanish cuisine. Small plates and Tapas are appetizers and Serving and dining.
Turkish cuisine
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora.
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Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture in Slavic-speaking countries. Small plates and zakuski are appetizers and Serving and dining.