On Wed, 05 Feb 2014 14:53:12 -0500, Dave Smith
> wrote:

> On 2014-02-05 11:10 AM, ChattyCathy wrote:
>
> > Terminology strikes again (as some googling and other posts in this thread
> > have revealed). It would seem there is no clear distinction in the USA
> > between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
> > called 'appetizers'. So why the heck there was a distinction made on that
> > menu is beyond me; pick one, any one - and stick to it.
>
> I always thought hor d'oeuvres was was almost interchangeable with
> canapes, mostly finger foods to nibble on with drinks.... before you sit
> down at the dinner table.
>

I thought appetizers = starters in restaurant-speak and hors d'oeuvres
are finger foods usually eaten standing up (think old fashioned
cocktail party)... so canapés, crudités, bruschetta, crostini etc.
fall under the umbrella of hors d'oeuvres.


--

Good Food.
Good Friends.
Good Memories.