Legendary food writer M.F.K. Fisher defined it as "the overture to the opera." A small portion meant to stimulate or whet the appetite, the appetizer is a preface to the main meal to come. Its only limitations are the chef's imagination and product availability. Today's society uses "snack item," "appetizer" and "hors d'oeuvre" synonymously. Traditionally, however, there is a difference. Snack items are small bites meant to be eaten on their own. An hors d'oeuvre, translated as "outside the meal," is a small, handheld, one- or two-bite item served separate from or as the prelude to the meal. The appetizer is designed as the starting point or first course, and should complement the rest of the dishes to follow. Ultimately, the main difference between an hors d'oeuvre and appetizer is not the food, but when it is served.
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