Crudités
 A celery and carrot crudité platter | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | France |
| Main ingredients | Raw vegetables, vinaigrette or dipping sauce |
Crudités (/ˈkruːdɪteɪ(z)/, French: [kʁydite]; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables[1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.
Etymology
Crudités is a French term, literally "raw things", from Middle French crudité (14c.) and directly from Latin cruditatem (nominative cruditas), from crudus "rough; not cooked, raw, bloody," from PIE *krue-do-, from PIE *kreue- which meant "raw meat", and is the source of the English word "raw".[2] According to Merriam-Webster the term appears to have been first used in 1960,[3] from the plural of crudité or "rawness", itself deriving from the Latin cruditas for "indigestion" or "undigested food", coming in turn from crudus for "raw".
See also
Media related to Crudités at Wikimedia Commons- List of hors d'oeuvre
References
- ^ Jessica (2012-12-05). "What Are The Crudités?". Frenchvegetables.com. Archived from the original on 2013-01-23. Retrieved 2013-04-04.
- ^ "Crudites". Online Etymology Dictionary.
- ^ Entry for "Crudités" in Merriam-Webster Online Dictionary
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