The Evolution of 'Entree' from French Entry to Main Course Appellation
When did the term entree stop being used to describe the main course of a meal, and how did the main course become the standard term? The answer to these questions involves a journey through language, cuisine, and cultural differences.
The Origins and Usage of Entree
The word entree originates from French and means entry. In the culinary world, particularly in the United States, the term entree was misused to refer to the main course of a meal rather than the starter or appetizer, which is the correct translation. This confuses many non-Americans, who understand that in a proper French context, entree actually refers to the first course or appetizer, much like the word starters elsewhere.
Why Entree is Misused in the United States
The misusage of entree in the United States is not unique to this English-speaking country. Many languages and cultures have their own terms for describing the different courses of a meal. However, the term entree in the US has become so entrenched that it's often difficult for Americans to correct their usage.
For instance, in languages like French, the correct term for the main course is “plat principal,” which directly translates to "main plate" or "main course." In the French cuisine context, entree clearly refers to the starter course, much like the English term starter or appetizer.
The Correct Usage of French Culinary Terms
It’s essential to understand that in a true French restaurant, you would never see the term entree being used to describe the main course. In France, the main course is defined as plat principal, which is the literal translation of "main course." The first course is properly called a entrée or amuse-gueule (which literally mean a “tease for the mouth” and is often a small, fancy starter).
Additional Culinary Terms from French Cuisine
There are several other French culinary terms that are commonly used in English, often with slight alterations. For example, the term menu, which is a direct borrowing from French, has been replaced by modern terms like carte in many professional culinary contexts. A la carte literally translates to "off the menu," and is used to indicate that each dish can be ordered individually.
Another term, appetizer, is a direct adaptation of the French term entrée, which has taken on a different meaning in English. The exact same root from French is used to describe the first course in English, despite the term entrée in this context being closer to an American innovation rather than a translation.
Conclusion
The evolution around the term entree highlights the importance of cultural influence and the need for clear communication when it comes to culinary terms. Understanding the proper usage can enhance the dining experience and the appreciation of French cuisine. It is also important to recognize the nuances in language, particularly in culinary contexts, to ensure accurate communication and avoid confusion amongst diners and professionals.
Key Takeaways: Entree is a French word meaning entry, commonly used as the first course or appetizer in the French culinary tradition. Properly, the main course in French cuisine is called plat principal. Language and cultural differences often lead to variations in terminology, highlighting the importance of cultural sensitivity in communication.