Assortiment de petits plats ou rituel

Afternoon tea is an old British tradition of having tea between 3 and 5 o'clock in the afternoon, accompanied by sweet or savory tidbits of food. There are three types of afternoon tea: cream tea, paired with scones, jam, and cream; light tea, paired with scones and sweets; and full tea, paired with savories, scones, sweets, and a dessert. It is said that the tradition was invented by Anna Maria Stanhope, the Duchess of Bedford, in the 19th century. She suffered from a "sinking feeling" in the afternoon, so she started having a pot of tea and a light snack privately in her boudoir. Later on, she began inviting her friends to join her, and shortly after, all of the fashionable society at the time was drinking tea and snacking on sandwiches in the middle of the afternoon. There are some rules concerning the traditional afternoon tea; it should be served with milk after the tea is in the cup, the tea should be sipped, not slurped, and the teaspoon should never be left in the cup, especially while drinking tea. Today, afternoon tea is an occasional luxury or a birthday treat in a fancy hotel, and it is less associated with high society, since people in the United Kingdom tend to consume it multiple times a day, in numerous ways and flavors. Don't confuse afternoon tea with high tea because high tea is not as fancy and includes meat, fish, eggs, breads, and desserts. It's served in the early evening (after the working class comes home from work) at a high table (hence the name) such as dining tables or high counters. In Scotland, high tea usually includes hot food such as cheese on toast.

Afternoon tea

Anju is the Korean name for a vast group of appetizers, snacks, or side dishes that are commonly enjoyed while drinking alcohol. Koreans regard anju as a crucial cultural concept and rarely drink alcoholic beverages without some sort of snack served on the side. The number and type of dishes which are regarded as part of anju are huge - they encompass simple salty snacks, stew-like dishes, and even fast food items. The most suitable accompaniments are usually chosen when paired with a drink. When drinking beer, Koreans prefer to eat fried and heavy dishes such as fried chicken, sausages, french fries, or grilled meat and vegetables. A strong rice liquor known as soju is usually paired with robust and hearty dishes such as jjigae stews, spicy tofu, kimchi, Korean pancakes, stir-fried seafood dishes, or grilled pork belly. Other typical food items used as anju include nuts, dried fruits, and even whole plates of fresh fruit. Convenient options also include chips, dried fish, crackers, and occasionally even some sweet treats. Depending on the occasion, environment, and type of company, anju dishes can be served as a set of different dishes (usually in smaller portions), or as one large meal that is typically shared among a group of people. General guidelines of serving anju are very flexible, and the list of anju dishes is rather extensive. In traditional Korean bars, karaoke places, and clubs, it is usually a prerequisite to order anju with your drink.

Anju

The term banchan encompasses a wide variety of Korean dishes that are traditionally served on small plates. Although the name banchan translates to side dishes, in traditional Korean cuisine, they are considered as the essential part of every meal. The list of banchan dishes is extensive, but the most common options include different kimchi varieties, pickled and fresh vegetables, stir-fry dishes, pancakes, or various combinations with noodles, as well as braised meat or seafood dishes. All the plates are usually placed in the middle of the table and are meant to be shared, while other additions to the traditional table setup include individual bowls of rice, grilled meat, and a communal stew (jjigae). Interestingly, banchan dishes are always served in odd numbers, since even number is considered bad luck.

Banchan

Brettljause is a traditional appetizer course akin to a platter or charcuterie board that typically includes a variety of cold cuts, cheeses, pickled vegetables, and spreads served on a wooden board. It is particularly popular in rural regions and often served in wine taverns known as heurigers. The exact composition can vary based on the region and individual preferences. Cold cuts might include speck (a type of smoked ham), various types of sausage, and sometimes even head cheese or liver p&acirc;t&eacute;. Cheeses are usually local, depending on the region. Dark, hearty breads, such as rye or pumpernickel, are commonly served with brettljause. They provide a base for various spreads and other components. Additional items might include boiled eggs, radishes, and tomatoes for a bit of freshness. The act of eating brettljause is also a social affair. It's typically enjoyed in a communal setting, where people gather around to share the platter.

Brettljause

Chirinabe is a Japanese one-pot dish including tofu, chunks of fish such as sea bass or cod, and various vegetables such as mushrooms, cabbage, green onions, and daikon. In a restaurant, a bowl of simmering broth will be brought to the table, along with raw ingredients. Each diner then adds their preferred ingredients to the bowl and lets them cook until tender. Chirinabe is typically served with a variety of condiments on the side, which usually include ponzu sauce, used for dipping.

Chirinabe

High tea is an English tradition that's closely associated with the working classes of the 18th and 19th centuries, when famished factory workers used to arrive home late in the evening and eat bread, cheese, vegetables, a cup of tea, and sometimes meat. Potatoes, crackers, and pies were also served as a part of high tea, but rarely. This type of meal was eaten at a table, while afternoon tea (or low tea) was enjoyed in low chairs or sofas, hence the possible nomenclature of these traditions. It should be noted that the afternoon tea that's nowadays served in the United Kingdom is often referred to as high tea in other parts of the world. In Scotland, high tea often includes cheese on toast and similar hot and savory foods.

High Tea

Le kahvaltı fait référence au petit-déjeuner en turc. C'est un repas essentiel et souvent copieux dans la culture turque. Le mot « kahvaltı » est dérivé de deux mots : « kahve » (café) et « altı » (avant/sous), qui se traduit par « avant le café ». C'est un repas qui se déroule traditionnellement avant la consommation du café, car à l'époque ottomane, le café était considéré comme une boisson à déguster après les repas plutôt que pendant ou avant les repas. Le kahvaltı turc traditionnel présente un large éventail de plats, mélangeant généralement une multitude de saveurs, de textures et de catégories d'aliments. La table est ornée d'articles sucrés et salés, allant des fromages, des olives, des légumes, des pains locaux, des œufs, du börek, du baklava ou d'autres pâtisseries sucrées, et plus encore, accompagnés de boissons chaudes comme le thé turc (&ccedil;ay). Elle est célébrée pour sa diversité, son abondance et son côté rassembleur, qui s'étend souvent sur plusieurs heures, notamment pendant les week-ends et les jours fériés.

Kahvalti

Kaiseki is a traditional multi-course dinner that can consist from 6 to 15 different types of food, such as mukouzuke (sashimi), suimono (soup), kuchitori (a small side dish), shiizakana (appetizers and sake), yakimono (grilled fish), and kounomono (pickles), among others. Kaiseki restaurants commonly offer a private room, which often comes with a beautiful view of Japanese gardens. The dishes are usually small and characterized by their presentation on a plate, making kaiseki similar to the Western haute cuisine. The word kaiseki means hot stone in a kimono fold, referring to a popular belief that Zen priests would place hot stones wrapped in towels close to their stomach in order to cure the hunger pains during their daily prayers. In the beginning, kaiseki was a vegetarian dish served during tea ceremonies, since it was believed that the tea would taste better if the guests were not hungry. Today, kaiseki is not only vegetarian, as it might include meat and fish dishes as well, with special emphasis placed on the freshness of the ingredients. With a huge variety of flavorful, artistically arranged dishes, it is no wonder that a kaiseki dinner may cost up to $500, excluding drinks.

Kaiseki

Although it is translated as cold buffet, Danish koldt bord is a traditional meal in which a variety of cold and warm dishes are served buffet-style. Danish tradition suggests that every buffet should have a serving of meat, cold cuts, seafood, cheese, bread, sandwiches, pickles, and desserts, but there are no strict rules concerning the choice of food. Many luncheon restaurants include koldt bord as part of their regular service, and traditional Christmas or Easter lunch in Denmark is often served in a similar manner.

Koldt bord

Merienda is a typical late-afternoon light snack in Spain, consumed between 5:00 and 6:30 PM. It is especially important for children, so the meal can be anything from sweet breads, pastries, fruits, and yogurt, to savory sandwiches with cheese, chorizo, or ham. Nobody is worried that the snacks will ruin the appetite for dinner because it usually isn't served for at least another 3 hours. The origin of the word merienda stems from the Latin word merenda, meaning to win, obtain, or deserve, referring to the fact that the snack is something special and a sort of a prize or a treat. It is common to see Spanish people enjoying merienda in parks and playgrounds, especially because it is not a formal meal. In recent years, there are also numerous bars and cafeter&iacute;as in Spain serving merienda and introducing the meals in their daily menus. The most popular choice is usually bocadillo, a sandwich served with a wide variety of toppings such as tomatoes, olive oil, chocolate spreads, cold cuts, or tuna.

Merienda

Nasi campur, which translates to mixed rice, is one of the most popular Indonesian dishes. It consists of a heap of rice and a variety of side dishes, ingredients, and condiments. Most commonly, it is served in a buffet setup, where the customers can freely choose from a range of options. It is hard to state which dishes are served in nasi campur, since they change on a daily basis and differ from one place to another. However, they commonly include Indonesian curry dishes, fried or stewed meat dishes, fried fish or shrimps, an assortment of vegetable fritters, eggs, and soy products. Some Indonesian regions have created their local varieties, the most famous being the Javanese nasi rames, and Balinese nasi campur Bali. Nasi campur is equally popular in Malaysia, where it is also served buffet-style. In Indonesia, it can be found across the country, usually served in non-formal environments where it is traditionally enjoyed as the main course.

Nasi campur

Indonesia

Named after its place of origin, nasi Pandang is an Indonesian combination of rice (nasi) and an assortment of traditional Pandang dishes. Considered more of a meal or a style of eating than a dish, nasi Padang can be served as hidangor &mdash; when the server typically brings rice and dozens of dishes &mdash; or as pesan, where customers are served rice on a plate and then choose which dishes they want to put directly on top. While the first option is usually found at sit-down restaurants, the latter is typical for various street stalls. The extensive list of dishes that accompany rice in nasi Padang includes gulai curries, beef rendang, and a variety of boiled, fried, or grilled dishes, as well as snacks that may employ vegetables, seafood, or meat, and are usually characterized by the generous use of spices and herbs, especially fresh chilis. Nowadays, nasi Padang has become a popular option throughout the country. Interestingly, it is believed that nasi padang inspired the Indonesian-Dutch dish rijsttafel, developed during the Dutch colonial era.

Nasi padang

Honduran food is typically neither hot nor spicy, although the people there use lots of spices and fresh herbs such as oregano, coriander, cumin, and lime juice, as they wish their food to be full of flavor. That is also true of plato t&iacute;pico (typical dish), a national dish including a variety of foods prepared separately, but forming a complete meal in the end. The dish consists of marinated and grilled beef, pork sausages and cracklings, fried plantain (a starchy, banana-like vegetable), stewed or refried beans, and rice. Traditionally, the dish is accompanied by sour cream, fresh white cheese, avocado slices, marinated cabbage, lime juice and lots of small tortillas. Additionally, chimol can also be served on the plate - a tomato-based salsa with corn, finely chopped green onions, and jalape&ntilde;os.

Plato típico

Ploughman's lunch is an English meal consisting of bread, cheese, and pickles, with the occasional addition of sliced ham. The meal is often served on a wooden board in many British pubs and bars. The name of the meal originates from the 1960s, when the Milk Marketing Board started promoting it throughout the country. It is recommended to pair the meal with a glass of beer.

Ploughman's lunch

India

Sadhya is a traditional feast originating from the state of Kerala. All of the small dishes are vegetarian, and one sadhya feast can contain up to 28 dishes at a time, all of them traditionally served on banana leaves and meant to be eaten with hands. This feast is typically served for Onam, the state festival of Kerala. Rice is usually served on the lower side of the leaf as the main dish, and the first dish after the rice is parippu &ndash; a curry made from ghee and small gram. It's followed by sambar, a stew of vegetables cooked in gravy of onions, chilis, coriander, lentils, and turmeric. Among a huge variety of dishes, some of them include upperi (banana chips), sharkara varatti (sweet jaggery chunks), naranga curry, elisheri (stewed pumpkin, red beans, and coconut), kaalan (yogurt, coconut, and banana or yam), inji curry, parripu curry, sambhar, pappadam, kichadi, kootu curry, and rasam (tamarind soup), while the last dish is usually payasam, a traditional dessert that's similar to a pudding. This huge feast is usually served for lunch.

Sadhya

Salatim est un terme traditionnel israélien qui désigne une grande variété de salades, de trempettes, de tartinades et de salades de chou servies à la maison avant un gros repas ou dans les restaurants spécialisés dans les plats de viande grillée. Les bols assortis peuvent contenir du matbucha (poivrons et tomates rôtis), du foie haché, des carottes, de la salade israélienne (tomates et concombres), du houmous, du baba ghanoush, des betteraves, du chou, du tahini, du skhug ou de la salade de chou-fleur, entre autres. Salatim est un mot hébreu qui signifie salades. On le sert souvent avec du pain pita en accompagnement, et une fois les salades mangées, elles sont suivies de divers plats de viande grillée dans la plupart des restaurants de barbecue israéliens.

Salat

Le salmigondi est un plat froid traditionnel originaire d'Angleterre. Il s'agit d'un croisement entre une salade déconstruite et un plateau de charcuterie et de légumes, datant du XVIIe siècle. Le nom est une corruption du terme français salmigondis, qui signifie méli-mélo. Bien qu'il existe de nombreuses variantes, le salmigondi est souvent préparé en servant un poulet rôti entier coupé en morceaux, des œufs durs, des lanières de jambon, des anchois, des raisins, des tomates, des radis, des oignons verts, des olives, des oignons marinés, du céleri et du persil sur un grand plat. Une fois assemblé, le salmigondi est généralement dégusté avec du chutney et des petits pains servis à côté. Presque tous les ingrédients, à l'exception de la viande, sont assaisonnés d'un mélange d'huile d'olive, de vinaigre et de jus de citron. Le salmigondi est généralement servi au déjeuner ou dans le cadre d'un pique-nique.

Salimane

Samay baji is a Newari meal consisting of several dishes symbolizing good luck, fortune, health, longevity, and prosperity. Typically, it consists of baji (pounded rice), samay (puffed rice), mari bread, fried soybeans, fresh ginger, broiled and marinated meat, dried fish, fresh fruits, savory lentil patties, and ailaa - a local white wine. The meal is traditionally prepared during festivals or family celebrations.

Samay baji

Sju sorters kakor is a Swedish phrase that translates to seven kinds of cookies. It's a tradition deeply rooted in Swedish culture, particularly when it comes to coffee gatherings known as fika. The tradition goes back several generations when it was believed to be courteous and almost expected to offer at least seven types of cookies (among them dr&ouml;mmar, hallongrotta, brysselkex, etc.) when you had guests over for coffee. Offering fewer might be perceived as impolite or an indication of not being well-prepared for guests. Today, while many might not strictly adhere to the rule of seven, the phrase remains a popular representation of Swedish hospitality. Over the years, the concept has expanded from cookies to cakes and pastries. The phrase also became the title of a popular Swedish baking book first published in the 1940s. "Sju sorters kakor" was a compilation of recipes gathered from a nationwide contest, and the book has been reprinted numerous times since, becoming something of a staple in Swedish kitchens.

Sju sorters kakor

An epic and abundant Swedish buffet, sm&ouml;rg&aring;sbord is a combination of two words: sm&ouml;rg&aring;s, an open sandwich, and bord, a table. The term refers to any all-you-can-eat buffet with self-service and a variety of pan-global food. Popular in Sweden since the 18th century, sm&ouml;rg&aring;sbord hosts a display of colorful, complex, and lavish foods and dishes such as herring, salmon, sliced cold cuts of meat, vegetables, breads, cheeses, wild berries, pastries, and jams. The dishes can be hot or cold and may range from appetizers to desserts. Sm&ouml;rg&aring;sbord is a very popular way of serving a large number of guests, either at home or, more often, in upscale hotels, at formal parties, or weddings. The rules of etiquette suggest that a person must make at least four visits to the table, first choosing dishes such as herring, salmon, or shellfish, then cold meats such as pork sausages or liver p&acirc;t&eacute;s. The third visit is saved for hot dishes such as meatballs or baked beans, while the final round is reserved for cheeses and salads.