If you have been to hotels or hotels, then you are probably familiar with such a phenomenon as a “buffet”. Interestingly, the Swedes themselves are surprised to learn that the form of the feast is named after their country. In other European and Asian countries, a meal, accompanied by the laying out of various dishes on the table with the possibility of self-selection of the type and volume of food, is called otherwise – a buffet (buffet). Surprisingly, this phenomenon has its own, and interesting history.
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Let’s move our thoughts to the territory of modern Sweden, but many years ago. Local residents, in the absence of a transport system, traveled slowly. Arriving to visit relatives and having accumulated fatigue, I wanted to finally eat my fill. It was pointless to beg the appearance of the other guests. The hosts understood the desires of those who arrived and put on the table pre-cooked snacks: pickled herring, fried fish and meat, boiled vegetables, seafood, pickled cucumbers, boiled eggs, compotes and sweets. Hot dishes were also served with them: meatballs and cutlets, slices of baked potatoes stuffed with anchovies. All this food was laid out in large bowls, from which each guest could take as much food as he wanted. Such a serving of dishes made it possible to quickly satisfy the accumulated hunger, but at the same time did not interfere with the conversation. The Swedes themselves called this meal smörgåsbord, from the addition of the words bord (table) and smörgås (sandwich).
Over time, the phenomena of other cultures penetrated into Sweden, the local aristocracy began to attract foreign chefs. This also affected the variety of dishes. In the 14th and 16th centuries, smörgåsbord became just a prelude to the main meal. Dishes were served in a special room, the pantry. The name came from a piece of furniture. Indoors, a table was laid with light snacks and an aperitif. And so the name of such a meal appeared – buffet, which soon passed into European languages. After the snacks, the guests moved to the main hall, where more hearty main dishes were served.
And the principle of serving dishes in a buffet has taken root in Europe, has become a popular way of serving passengers at the station and visitors in hotels. In Russia, the method was called the “buffet”, which can be attributed to the stories of travelers at the end of the 19th century and references to the invention of the Swedes. And in the 20th century, the principles of a collective meal spread throughout the world. In Sweden itself, such a feast is still called a “sandwich”, but it is organized infrequently, mainly at Christmas. But among other things, national dishes are also served: meatballs, special ham, salmon, several types of herring. So the “sandwich table” in Sweden is no longer just a “buffet”, but a tribute to national traditions.
It should be understood that the modern buffet with Swedish cuisine has nothing in common. From the progenitor there was only the principle of self-service, convenient when working with numerous guests or hotel guests. And it’s also convenient to feed a lot of people with the help of a buffet – after all, the products are purchased in bulk, the same ingredients are often used, and you don’t have to bother with individual service. Yes, and there is enough food for everyone – purely physiologically, people will not eat more than calculated.
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