Dish (food) explained

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food",[1] 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, 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 or bistecca alla fiorentina, and sometimes not: poached eggs Florentine essentially means "poached eggs with spinach".[2] Some are named for particular individuals:

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.

See also

Notes and References

  1. [OED]
  2. 'Oeufs pochés Florentine'/Poached eggs with cheese sauce and spinach, p.138 in Practical Cookery, by Victor Ceserani and Ronald Kinton, 10th ed. Hodder Education, 2004.
  3. Book: Froc, Jean . Les Traditions fromagères en France. Versailles. Quae. 2006. 82–83. 2759200175.
  4. Web site: 帝国ホテル生まれのシャリアピンステーキ. Chaliapin steak we served for Feodor Chaliapin at the Imperial Hotel. ja. the Imperial Hotel. 2016-11-01.
  5. Web site: 帝国ホテル伝統のシャリアピン・ステーキ. recipe for Chaliapin steak made at the Imperial Hotel. ja. U.S. Meat Export Federation. 2016-11-01. https://web.archive.org/web/20161115164602/http://www.americanmeat.jp/csm/event/report/004/001.html. 2016-11-15. dead.