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In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [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]
short for (ellipsis of) à la manière de; in the manner of/in the style of [1] à la carte lit. "on the card, i.e. menu". In restaurants it refers to ordering individual dishes from the menu rather than a fixed-price meal. In America "à la carte menu" can be found, an oxymoron and a pleonasm. à propos
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Other local dialects in Latinoamerica created by the Italian emigrants are the Talian dialect in Brazil and the Chipilo dialect in Mexico. The following is a small list: Anchoa (Italian dialect -Genoese- ancioa) Birra. Beer. From "Birra". Calarse. To digest (or sustain) something bad. From "Calarsi" with the same meaning. Chao. Friendly salute.
Cafeteria Catholic, also called à la carte, is an informal term used to describe a follower of Catholicism who dissents from certain official doctrinal or moral teachings of the Catholic Church. [ 1 ] [ 2 ] Polling indicates that many Catholics dissent from the institutional hierarchy on at least one issue.
Cocoliche is an Italian–Spanish contact language or pidgin that was spoken by Italian immigrants between 1870 and 1970 in Argentina (especially in Greater Buenos Aires) and from there spread to other urban areas nearby, such as La Plata, Rosario and Montevideo, Uruguay. In recent decades it has become more respected and even recorded in music ...
Rising prices have made it harder to buy everything from presents to turkey, but travel inflation has thrown a wrench into the gears of more holiday plans than just about anything else. If you...
As the dinner progresses and new courses arrive, used implements are removed with the dishes, and new utensils are placed at the plates. This scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may ...