The history of cooking has preserved another interesting fact. In the early 1900s, at one dinner party, the appetizer was served with hot sauce https://greenelly.com/, although until then it was believed that it was supposed to be served cold. This is how “mixed” snacks appeared: fried until crispy, baked in dough or small kulebyaki. Chefs have always tried to serve not just one or two appetizers, but many at once, so this genre actively developed and eventually became very diverse.
In the late 70s and early 80s of the 20th century, a tendency arose to simplify and reduce the menu. From this point on, the meal is usually structured around a main course, preceded by a canapé or soup, sometimes an appetizer, traditionally followed by salad, cheese and dessert.