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What is the point of 'starters?' 18 December 2002 ~ 14:27 Yesterday I went for Christmas lunch with my colleagues from the office. We went to an Italian place called Bella Pasta. It was a set menu and I had mushrooms and crusty bread for starters, vegetable lasagne for my main course and chocolate cake for dessert.Believe me, to describe myself as stuffed afterwards would be an understatement! I could hardly waddle back to work. When I got home, my husband had retired to bed, having been for Christmas lunch himself and feeling none too great after three courses and a few glasses of wine. Even this morning he described himself as �having a brick in my stomach!� Which leads me to my main point (At last!) Why do restaurants offer customers �starters?� Sometimes called �appetisers� this seems to be a contradiction in terms as by the time you�ve eaten it, it�s spoiled your appetite for the rest of the meal. It can make the difference between pleasant fullness and feeling sickly bloated! I myself much prefer to start with the main course thus leaving room for the pudding, but then I always feel the need for something sweet after something savoury. So two courses are nice; three just seems plain greedy!
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