Appetizers have a long history dating back to ancient civilizations. They were originally introduced by the Athenians in the early third century B.C. as a buffet featuring small portions such as sea urchins, cockles, sturgeon, and garlic. However, these early appetizers were initially unpopular because they were not followed promptly by a main course, leaving diners hungry
. In ancient Rome, appetizers were known as gustatio or promulsis and included small servings of fish, vegetables, cheeses, olives, and even stuffed dormice, served before the main meal to stimulate appetite
. The Greeks called their appetizer course propoma , often serving olives, figs, or fish to whet the appetite
. The term "appetizer" itself appeared in both England and America around the 1860s, as a counterpart to the French hors d'oeuvre , which means "outside the masterpiece" and refers to a dish served outside the main culinary work
. By the 19th century, appetizers became more structured as part of multi- course meals, evolving from simple small bites to a variety of flavorful small dishes meant to prepare diners for the main course
. Appetizers have also been linked to aperitifs-alcoholic drinks served before meals by the Romans to stimulate hunger and aid digestion, a tradition that continues today alongside food appetizers
. Globally, appetizers have diverse forms and names, such as the Italian antipasto, Middle Eastern mezze, Russian zakuska, and Swedish smörgåsbord, reflecting local culinary traditions and tastes
. In summary, appetizers originated in ancient Greece and Rome as small dishes served before the main meal to stimulate appetite. The concept evolved over centuries, gaining popularity and structure in the 19th century, and today encompasses a wide range of small, flavorful dishes served worldwide to enhance the dining experience
