Appetizing origins

Photo by Mikey Yabut

Appetizers are now a staple at gatherings—from elegant cocktail parties to casual backyard barbecues—but the tradition of offering small bites before a main meal is as ancient as civilization itself. The very act of welcoming guests with food has deep cultural, social, and even symbolic meaning, while the evolution of appetizers reflects how societies have celebrated, socialized, and shared flavors across time.

To awaken the appetite

Long before the word “appetizer” existed, early societies recognized the importance of presenting small offerings of food to guests. In fact, in many ancient cultures, hospitality was sacred. Providing light bites served both a practical purpose and a symbolic one—signaling abundance, generosity, and respect.

The Greeks and Romans formalized this early concept. In Greece, hosts served small dishes—commonly olives, figs, cheese, and salted fish—to begin the meal. These were paired with wine, not to fill guests up but to stimulate their senses and prepare the appetite for the main courses to come.

The Romans called their first course gustatio, a selection of small dishes served with mulsum, a sweet, honeyed wine. These offerings often included oysters, eggs, vegetables, cured meats, and herbs. The gustatio was designed to “awaken” the appetite and set a luxurious tone, as the Romans believed strongly in the idea of opening the palate.

And so their early appetizers were often seasoned with vinegar, honey, or garum, a fermented fish sauce known for its intense flavor.

A social ritual

In the Middle East, the tradition of mezze developed as more than just food—it became a social ritual. It originated in Persia and spread across modern-day Türkiye, Lebanon, Greece, and beyond. It includes dishes such as hummus, baba ganoush, olives, cheeses, grilled meats, stuffed vegetables, and pickles.

Mezze was meant to be shared while drinking and conversing. Unlike Roman or Greek starters, which were structured preludes to a larger meal, mezze was enjoyed at a leisurely pace—reflecting a culture where conversation was as important as the food itself.

In East Asia, traditions that resemble modern appetizers evolved early. In China, small dishes that evolved into what we now recognize as dim sum were served in teahouses along the Silk Road. These snacks—dumplings, buns, rolls, and delicate pastries—were not originally pre-meal dishes, but became incorporated into banquet culture. Dim sum eventually reflected seasonal ingredients, regional flavors, and the artistry of Chinese culinary technique.

Japan also developed small-plate traditions like otsumami—small, flavorful bites meant to accompany sake. These simple dishes, such as edamame, pickled vegetables, or grilled skewers, served the same social function as Western appetizers: promoting ease, connection, and conviviality.

Meant to impress

The medieval European banquet was a spectacle, and so were its small dishes. The concept of entremets—foods (and sometimes non-food entertainment) served between courses—emerged as a way to impress diners. Early entremets included spiced meats, pastries, and sweetened fruits.

But it was in Renaissance France that appetizers began taking the shape we recognize today. The French introduced the term hors d’oeuvre, literally meaning “outside the work,” or apart from the main meal. These small, beautifully arranged dishes were created to delight and tease the palate.

French hors d’oeuvres were often salty, sour, or rich to invigorate the appetite. Pickles, pâtés, cheeses, vegetables, and small seafood creations became fashionable in aristocratic society. The French also emphasized aesthetics—color, symmetry, and presentation mattered greatly.

A standard part of parties

By the early 20th century, appetizers adapted to new social behaviors. The rise of the cocktail party in Europe and America changed how people ate during gatherings. Guests needed foods they could eat in one or two bites while holding a drink in the other hand. Thus, the era of finger food arrived.

Deviled eggs, stuffed mushrooms, canapés, smoked salmon bites, and cheese platters dominated the social scene. In the U.S., the Prohibition era unexpectedly fueled the appetizer trend. Underground parties serving illicit alcohol needed small, flavorful foods that masked the harshness of homemade spirits. Salty and savory bites served this purpose well.

After World War II, home refrigeration and packaged foods made appetizers easier and more accessible. Frozen canapés, processed cheese spreads, and ready-to-heat hors d’oeuvres became staples of mid-century entertaining. The 1950s and ‘60s cemented appetizers as a standard part of parties—both casual and formal.

Today, the world of appetizers is influenced by cuisines from across the globe. Spanish tapas, originating from simple bar snacks used to cover drinks (to prevent flies from entering), evolved into a celebrated style of communal small plates. This concept gained worldwide popularity for its dynamic flavors and casual nature.

Other global parallels include:

• Izakaya dishes in Japan

• Anju in Korea, meant specifically for drinking

• Antipasti in Italy, featuring cured meats, cheeses, and pickled vegetables

• Botanas in Latin America

• Pulutan in the Philippines—grilled, fried, or saucy dishes like sisig, chicharon, or kilawin, enjoyed with drinks and friends