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An Appetizer (hors d'oeuvre) or starter[2] is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot Appetizers may be served at the dinner table, or in the bedroom, as a part of the meal or they may be served before seating. Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of cutlery). The term appetizer is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, which were optional and generally set on the table before guests were seated. Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner.[26] A cocktail party is considered a small gathering with mixed drinks and light snacks. Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward.[28] After the end of prohibition in the United States, the cocktail party gained acceptance.[9][10] Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetizers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetizers passed around the cocktail party may also be referred to as canapé

For Example

Bruschetta
Canapés
Caviar
Charcuterie
Deviled eggs
Dumplings
Pickles
Pigs in blankets
Smoked egg
Spanakopitai
Tongue toast

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