Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served.
A dish may be served on tableware, or may be eaten in one's hands.
Instructions and specific ingredients for preparing a dish are called recipes.
Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods.
Naming
Many dishes have specific names, such as Sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or bistecca alla fiorentina, and sometimes not: poached eggs Florentine essentially means "poached eggs with spinach". Some are named for particular individuals:- To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin;
- After the first person for whom the dish was prepared: for example, Chaliapin steak, made by the order of the Russian opera singer Feodor Ivanovich Chaliapin in 1934 in Japan;
- After the inventor, either being given the name by that person or because the dish was created in the inventor's kitchen.