Menus
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Wikipedia-Article "Menus"
- For other uses, see Menu (disambiguation).
In a restaurant, a menu is the list of options for a diner to select. A menu may be a la carte or table d'hôte. The items that are available for the diner to choose from are broken down into various categorizes, depending on the time of day or the event. A breakfast menu usually has eggs, toast or fruits to help the diner have energy to start the day. Grain and protein are important as well. The lunch and dinner items are larger portions of food because one becomes hungrier later on in the day after using energy up. A Degustation menu however may combine elements from breakfast, lunch and dinner.
In Mary Douglas’ article, “Deciphering A Meal” the menu is very important because it is the basis of all society. Through picking items off of a menu, one can learn a lot about a person. If they choose meats or high protein food, it shows that they are very active and need to replenish their energy supply. On the other hand, if the items chosen are vegetables or dessert, one could conclude that the person is a vegetarian or they like large amounts of sugar. While this is not true all of the time it does give good insight into the lives or people by what they order.
It is also possible to conclude social class, by what is ordered or what the menu is like. If the menu is fancier than one would assume that the people dinning there are higher class or wealthy. It is true if the menu is average looking; the people there probably are poorer and do not have as much money to spend on food.
If however you are dining at an Asian styled restaurant with a numbered menu people could be playing 'licence plate lotto.' The aim of this game is to spot the nearest licence plate and order a dish with the corrosponding number/s. "I'll have the 72 and the 28 please!"
What a menu consists of
Most menus have various choices of food, from appetizers to the main course to dessert. These are usually found on booklets that restaurants give someone when they go and visit them. A menu can also have food that can be eaten without silverware that may be called called finger food, hors d'oeuvre or canapés). This being said, courses are usually consumed in a set order: apéritif (An alcoholic drink taken as an appetizer before a meal); Soup; entrée; main course; dessert; cheese; coffee. Sorbets such as ginger, beetroot or mint may be served between courses as palate cleansers.
The next time that a diner walks in to a place of food and looks at something that that has food items on it, they will be looking at a menu and the choices that are provided.
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See also
External link
- Food Timeline - Culinary History Timeline: Social history, manners & menus