À la carte
| Part of a series on |
| Meals |
|---|
 |
| Meals |
| Components and courses |
| Related concepts |
In restaurants, à la carte /ɑːləˈkɑːrt/[1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered.[2] It is an early 19th century loan from French meaning "according to the menu".[3][4]
The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered à la carte.[citation needed]
History
The earliest examples of à la carte are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial use ("meals were served à la carte").[3] These pre-date the use of the word menu, which came into English in the 1830s.[5][6][3]
Other uses
More broadly, the term is not exclusive to food. Today, it can be used in reference to things such as television. To watch television à la carte refers to paying for a provider where the viewer can choose from an option of programs to watch (e.g., Netflix or Hulu), instead of watching from set programs.[7]
See also
- Omakase
- Table d'hôte, the opposite of à la carte
- Buffet
- List of French words and phrases used by English speakers
- Pro rata, a method of billing or other calculation based on proportional usage
Business and economics portal
Food portal
References
- ^ "A la carte". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "Online Etymology Dictionary". etymonline.com. Retrieved 2 May 2016.
- ^ a b c Oxford English Dictionary
- ^ "à la carte – definition of à la carte in English from the Oxford dictionary". oxforddictionaries.com. Retrieved 2 May 2016.
- ^ Richard Bailey, Eating Words, Michigan Today, 13 May 2008. Archived 25 May 2008 at the Wayback Machine
- ^ "Menu", The American Heritage Dictionary of the English Language, 4th edition, Houghton Mifflin
- ^ "A-la-Carte Cable TV Is Basically Here (It's Just Not on Cable)". The Simple Dollar. Retrieved 2 May 2016.
Bibliography
- Baraban, R.S.; Durocher, J.F. (2010). Successful Restaurant Design. John Wiley & Sons. pp. 17–18. ISBN 978-0-470-25075-4.
- Committee on Nutrition Standards for Foods in Schools, Food and Nutrition Board, Institute of Medicine (2007). Nutrition Standards for Foods in Schools. National Academies Press. page 83.
- Mosimann, Anton (1983). Cuisine à la carte. Macmillan Publishers Limited. 304 pages.
External links
| Common meals | |
|---|---|
| Components and courses | |
| Table service | |
| Presentation | |
| Dining | |
| Regional styles | |
| Packed | |
| Menus and meal deals | |
| Communal meals | |
| Catering and food delivery | |
| Places to eat | |
| Related | |
