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This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
Tapas bar and restaurant at Plaza Mayor, Madrid. Tapas (Spanish:) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain ...
The word is similar in etymology to "canteen", and is derived from the Italian word for a cellar, winery, or vault. [1] In Italy, the word cantina refers to a room below the ground level where wine and other products such as salami are stored. [2] As cantine it was used to refer to the shop of a sutler, an army camp follower.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.
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Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. [1] [2] It forms the base of many vegetable sauces (known in Spanish as sofritos). [3] Herbs most commonly used include parsley, oregano, rosemary and thyme. [4] The use of garlic has been noted as common in Spanish cooking. [5]