A buffet ( UK: , US: , from French: sideboard ) is a food serving system where food is placed in public areas where visitors serve themselves. Buffet meals are offered at various venues including hotels, restaurants and many social events. Buffet restaurant usually offers all-you-can-eat (AYCE) food at a certain price. The buffet usually has some hot dishes, so the term cold buffet (see SmÃÆ'¶rgÃÆ'  ¥ sbord) has been developed to describe the format that is lack of hot food. Hot or cold buffets usually involve eating utensils and utensils, but the finger buffet is an arrangement of foods designed to be small and easy to eat only by hand, including cupcakes, pizza slices, cocktail sticks, etc.
An important feature of the various buffet formats is that visitors can immediately see the food and immediately choose the dish they want to consume, and usually can also decide how much food they take. The buffet is effective to serve large numbers of people at once, and is often seen in institutional settings, such as business conventions or large parties.
Video Buffet
Entertaining home
Since the buffet involves self-serving diners, in the past it has been regarded as an informal, less formal form of feeding than table service. In recent years, buffet foods have grown in popularity amongst hosted home dinner parties, especially in homes where limited space complicates the portion of an individual table.
Origins
The buffet table comes from the table brÃÆ'¤nnvinsbord (Swedish schnapps, or shot of alcoholic beverage) from the mid-16th century. This custom has its hallmarks in the early 18th century, and developed into a more modern buffet around the beginning of the 19th century. Buffet smÃÆ'¶rgÃÆ'  ¥ sbord did not increase in popularity until the expansion of railroads across Europe.
The table was originally a meal where guests gathered before dinner for a pre-dinner drink, and not part of the formal dinner that followed. Buffet smÃÆ'¶rgÃÆ'  ¥ sbord is often held in separate rooms for men and women before dinner is served.
SmÃÆ'¶rgÃÆ'  ¥ sbord became internationally known as a "smorgasbord" at the New York World Exposition exhibition of 1939, as Sweden had to create a new way of displaying the best Swedish food for a large number of visitors.
The term buffet originally refers to the French sideboard furniture where food is served, but is eventually applied to the presentation format. The word "buffet" became popular in the English-speaking world in the second half of the 20th century after Sweden popularized "smorgasbord" in New York. The word is now fully accepted into English.
As a wealth view
While the ownership of gold and silver has become a measure of the regime's solvency, the display, in the form of plates and ships, is more of a prominent political action and consumption gesture. The 16th-century French term buffet is applied both to the display itself and to the furnishings mounted on it, often covered with rich textiles, but more often as the century advances the word describes intricate carved cabinets. exceeded by rack level. In England, such a buffet is called palace closet . A rare dish display may first be revived in the Burgundy fashionable palace and adopted in France. The Baroque featured silver and gold influenced by Louis XIV of France immortalized in paintings by Alexandre-FranÃÆ'§ois Desportes and others, before Louis's plate and silver furnishings had to be sent to the mint to pay for war at the end of his reign.
During the 18th century, finer wealth demonstrations were preferred. The buffet was revived in England and France by the end of the century, when new privacy goals made small amounts of self-service at breakfast attractive, even among those who could have waiters behind each chair. In The Cabinet Dictionary of 1803, Thomas Sheraton presents a neoclassical design and observes that "a possible buffet, with some courtesy, is returned to modern use, and proves ornamental to a modern breakfast room, replied as a cabinet/repository of equipment tea ".
20th century
In a 1922 household book entitled How to Prepare and Serve Food, Lillian B. Lansdown writes:
The buffet-eating concept emerged in the mid-17th century France, when male callers would arrive at the homes of the women they wanted to persuade unexpectedly. Their startling arrival will leave the kitchen staff in a panic and the only food that can be served is the choice of what is found in a cold room.
An informal lunch or lunch - originally a light meal eaten between breakfast and dinner, but now often takes place for dinner, a fashionable hour into one (or half after if the cards follow) - are two types. The "buffet" lunch, where the dining guests stand; and lunch is served at a small table, where the guests sit...
The knife is tabooed on a "buffet" lunch, then all the food should be like it can be eaten with a fork or spoon. As a rule, the friends of the hostess serve... The following dishes include the essence of the "buffet" lunch. Drinks: punch, coffee, chocolate (poured from a jar, or glass containing carried from a pantry on a tray); hot foods of various kinds (served from friction plates or dishes) preceded by hot broth; cold dishes, salads, lobsters, potatoes, chicken, shrimp, with heavy dressings; hot roll rolls, sandwiches cut into wafers (lettuce, tomatoes, controlled ham, etc.); small cakes, frozen cream, and ice.
An informal lunch at a small table asks for service by a number of waiters, so the "buffet" plan is preferred.
Maps Buffet
Variations
There are many different ways to offer a variety of foods called "buffet" style foods. Some buffets are "single pass only", but most buffets allow visitors to first take small samples of unfamiliar foods, and then return for more servings if desired. To avoid misunderstandings in commercial dining establishments, rules and fees are often posted on signs near the buffet counter.
- One form of a buffet is to have a display table or table filled with plates containing fixed food portions; customers choose a dish that contains whatever food they want as they walk. The food display may be manageable, or the customer can pick up the plate of the food itself. This form is most often seen in the cafeteria. Another derivative of this type of buffet occurs when customers choose food from a buffet style and then pay based on what is chosen (sometimes based on food weight, or color coded plates).
- A variation occurs in dim sum homes, where customers are seated making their choice from wheeled carts containing different food plates that the staff circulates through the restaurant. Another variation is the conveyor belt sushi restaurant, where seated diners choose dishes from the moving conveyor belt that carries a variety of foods. In another variation, the Brazilian style rodÃÆ'zio buffet feature explores waiters serving the churrascaria grilled meat from a large skewer directly to a sitting diner plate.
- The "all-you-can-eat" buffet (AYCE) is more free-form; customers pay a fixed fee and then can help themselves as much food as they want in one meal. This form is often found in restaurants, especially in hotels. In some countries, this format is popular for the "Sunday brunch" buffet.
- The Mongolian barbecue format allows visitors to collect a variety of thinly sliced ​​raw foods and add flavorings, which are then fried on a large skillet by the restaurant chef.
- Some hot pot restaurants offer the AYCE buffet, where diners order raw platters and flavored thinly flavored, and cook them in a boiling soup pot on their table.
- A salad bar is generally offered at grocery stores and supermarkets, where customers help themselves to salads and other salads, then pay heavily. Sometimes only cold food is offered, but often hot or hot food is available in a "warm food bar", probably at different prices based on weight.
- Open buffets are often associated with celebrations of the sort, and there may be no explicit costs or fees that can be included in the entry fee to the entire event. Exhibitions of art performances in galleries and museums are often accompanied by a simple buffet for invited guests.
As a compromise between self-service and full table service, a staff buffet may be offered: visitors bring their own plates or trays along the buffet line and are provided in part by servers at each station, which can be picked or skipped by the restaurant. This method is prevalent at meetings served where visitors do not pay specifically for their meals.
Alternatively, visitors can serve themselves for most of the prepared choices, but where to eat for grilled meats is provided. Some of the buffet formats also feature staff stations where crepes, omelettes, noodle soups, roasts, or sushi are specially prepared at the request of individual visitors.
All-you-can-eat ( AYCE)
The "all-you-can-eat" buffet was given to Herbert "Herb" Cobb McDonald, the Las Vegas publicity and entertainment manager who introduced this idea in 1946. In his 1965 novel The William Muses of Ruin Pearson writes, about the buffet:
In the middle of the night each casino appreciates its own buffet - the eighth wonder of the world, a true art forming the androgynous jokers of these cities has freed itself.... We admire the Great Pyramid, but they were built for decades; The midnight buffet is built daily. Crushed ice castles and caves cooled shrimp and lobster. Aspic sculptured rolled with Paisley arabesques. They are, artistically arranged with respect: hors d'oeuvres, relish, salads, and sauces; crab, herring oysters, sturgeon, octopus, and salmon; turkey, ham, roast beef, casserole, fondue, and curry; cheese, fruits and pastries. The number of times you cross the line is a personal matter between you and your capacity, and then between your capacity and the chef's evil eye.
Many boarding schools, colleges and universities offer optional or compulsory "meal plans", especially with regard to dormitories for students. This is often in the "all-you-can-eat" buffet format, sometimes called "all-you-care-to-eat" to encourage a moderation diet. This format can also be used in other institutional settings, such as military bases, large factories, yachts, or medium security jails.
In 2007, the first all-you-can-eat seats section in Major League Baseball was introduced at Dodger Stadium. This trend spread to 19 of 30 major league parks in 2010 and many small league parks in 2012. The basic menu includes traditional rough foods such as hot dogs, nachos, beans, popcorn, and soft drinks. In 2008 AYCE seats were also unveiled in various NBA and NHL arenas.
A 2011 study showed that the amount of food consumed increases with the prices charged for the buffet.
Buffet restaurant
In Australia, buffet chains like Sizzler serve a large number of customers with meat meats, seafood, salads and desserts. Cruise ship operators in Sydney such as the Australian Cruise Group and Captain Cook, travel to Sydney Harbor with a continental buffet that has a large selection of seafood. Buffets are also common in the Returned and Services League of Australia (RSL) club and several motel restaurants.
In Brazil, comida a quilo or comida por quilo - literally, "food with kilos" - a public restaurant. This is a cafeteria style buffet where diners are billed on the basis of the weight of the selected food, not including the weight of the dishes. Brazilian-style cuisine is a food you can eat, has a variety of self-service and self-service.
In Japan, buffet or smorgasbord is known as viking (????? - baikingu ). It is said that this comes from the "Imperial Viking" restaurant at Imperial Hotel, Tokyo, which is the first restaurant in Japan serving buffet-style food. Viking desserts are very popular in Japan, where people can eat from a buffet full of desserts.
In Sweden, the traditional buffet form is smÃÆ'¶rgÃÆ'  ¥ sbord , which literally means "sandwich table".
United States
In the US, there are many buffet restaurants inspired by Chinese-American cuisine, as well as those serving traditional American food. Also, South Asian cuisine is increasingly available in a buffet format, and sushi has become more popular in buffets. In some areas of the US, Brazilian-style barbecue buffets are available.
Las Vegas and Atlantic City are renowned for an all-you-can-eat buffet with a wide variety of food on offer (similarly has become common in casinos elsewhere in the US).
Gallery
See also
References
Further reading
-
Peck, Carole; et al. (1997). Buffet book: inspired ideas for entertaining new styles, with 175 recipes . Viking. ISBNÃ, 0-670-86516-8. - Novel Touch for Buffet Service . Popular Mechanics. August 1945 . Retrieved December 25 2011 .
- Von Welanetz Wentworth, Diana (1978). Art Comforting Buffet . J. P. Tarcher. ISBN: 0-87477-080-7.
External links
Source of the article : Wikipedia
0 Comments