January 27, 2016 | IN Culinary Education | WRITTEN BY Liya Swift
Americans get made fun of a fair bit for using the word entrée. In the UK, Australia and New Zealand, the word entrée refers to a starter course or courses, coming after the appetizers but before the main course. So, is it another case of Americans just not knowing what’s up or is there another reason behind the different meanings?
The word entrée entered the French culinary lexicon by way of music. An entrée is a term used to speak of an opening act in a musical or opera. So, it follows, an entrée was a beginning course for a traditional, French multi-course meal. By 1759, entrée is widely accepted as a culinary term in France.
Did Americans just get their words wrong? Is this just another reason to be called knuckleheads?
Not really.
Michael Witbrock*, a computer scientist, effectively disproved the dumb-American theory whilst a student at Carnegie Mellon University. He looked at the historical evidence, namely a French cookbook published in 1895 and available in the United States. At that time, the “traditional French menu” was explained as consisting of five to six courses: soup, hors d’oeuvres (and/or fish), entrée (or entrées), a roast (the star of the show), a final course and then dessert.
But who really ate five course meals every night? Answer: solely the upper classes. People on the farm and of humbler stock ate eggs, dairy, vegetables and maybe chicken or stew on Sunday night. As more people moved into the cities and became part of the new middle class, so changed the ways in which people ate. But just as members of the new middle class became more continental in their tastes, the advent of WWI likely resulted in a simplification and doing away of excess for the upper classes. A great middling must have taken place. Dishes which were once considered hors d’oeuvres, including fish, became worthy of being the most substantial part of the meal as did a number of final courses which had traditionally been served after the roast and before dessert. Menus became simplified to reflect the changes of a modern world. All of this was cemented by the Great Depression and WWII.
The word entrée remained in the American lexicon but the meaning changed in accord with a change in custom. Other Western countries also simplified their dining practices but retained the word entrée to mean the dish before the main course. Interestingly enough, somewhere along the way, hors d’oeuvres became the new starter or pre-sit-down savory relegating soup to second-course status. The American usage of the word entrée to mean the main course reflects the changing history of American food culture over the past century. Misnomer or not, the word marks that change and for that reason, it’s well worth keeping.
As an enthusiast deeply immersed in the realms of culinary history and language evolution, I can confidently shed light on the intriguing journey of the word "entrée" and its divergent meanings across cultures. My expertise in this domain is rooted in a comprehensive understanding of historical evidence and an appreciation for the nuances that have shaped culinary terminology.
The article in question delves into the American usage of the term "entrée" and the apparent confusion surrounding its meaning. To unravel this linguistic mystery, let's dissect the concepts embedded in the narrative:
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Culinary Lexicon Evolution: The article highlights the evolution of the term "entrée" within the culinary lexicon, tracing its origins to French musical and opera terminology. It emerged as a reference to the opening act in music, subsequently adopting the role of the beginning course in traditional French multi-course meals.
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Historical Evidence and Disproof: The article mentions Michael Witbrock, a computer scientist at Carnegie Mellon University, who effectively disproved the notion of Americans misusing the term. His investigation into historical evidence, specifically a French cookbook from 1895 available in the United States, revealed that "entrée" was indeed used in the context of a course preceding the main dish.
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Traditional French Menu Structure: The historical context of the "traditional French menu" is outlined, emphasizing the five to six courses typically comprising soup, hors d’oeuvres (and/or fish), entrée (or entrées), a roast, a final course, and dessert. This structure was predominant among the upper classes.
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Evolution of Dining Practices in America: The article delves into the societal shifts in the United States, particularly the changes in dining habits as people moved into cities and the emergence of the new middle class. The impact of WWI, the Great Depression, and WWII further influenced a simplification of menus, reflecting a more modern and practical approach to dining.
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Reinterpretation of the Term: The word "entrée" persisted in the American lexicon, but its meaning evolved to align with changing customs. In contrast to the traditional French usage, the American interpretation of "entrée" shifted to denote the main course, symbolizing the dynamic changes in American food culture over the past century.
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Global Culinary Trends: The article briefly touches on the fact that other Western countries also simplified their dining practices but retained the term "entrée" to signify the dish before the main course. This underscores the varied paths that culinary language took in different cultural contexts.
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Hors d’oeuvres Evolution: A fascinating observation is made regarding the evolution of the term "hors d’oeuvres," which transitioned from its traditional role as appetizers to becoming the new starter or pre-sit-down savory in American dining culture.
In summary, the article provides a captivating exploration of how linguistic and culinary landscapes have intertwined, showcasing the intricate dance between tradition, societal shifts, and the resilience of language in reflecting these changes.
