|
|
| gen. |
delicatessen; eats (informal Food or snacks. ‘people would stop for soft drinks or eats' Bullfinch); buffet (flyingcorndog) |
| cocina |
snacks |
| esp. |
tapas (к пиву, вину и т.д. SAKHstasia) |
| fr. |
hors d'oeuvres |
| industr. |
specialties (Англо-русский словарь терминов по технологии мяса и мясопродуктов, ВНИИ мясной промышленности, 1960 г. rafail) |
| jerg. |
munchies (обычно сладости или выпечка, которые едят после курения марихуаны) |
| rein. |
nibbles (лёгкие, небольшие Yuliya Yurchenko) |
| ruso |
zakuski (The conversation is interrupted by a full-course dinner: lavish zakuski – mushrooms, vegetables and other typical Russian hors d'oeuvres – then beef stuffed with prunes, blueberry pie and tea.  nytimes.com 4uzhoj) |
| áfric. |
padkos (Taras) |
|
|
| gen. |
appetizer; refection; refreshments (обыкн. pl); relish; shoeing-horn; bait (в дороге); baiter (в дороге); follower (Viacheslav Volkov); snack; collation; hors d'oeuvre (UK: /ɔəˈdɜːv/, /ɔəˈdɜːvɹə/; US: /ɔɹˈdɝv/$; plural: hors d'oeuvre or hors d'oeuvres); baiting (в дороге); shoehorn; shoeing horn; hors-d'oeuvre; tiffin (на Востоке); small plate (time_bandit); after-bites (snack food traditionally consumed after shots of vodka to make it burn less and smoothen the effects of alcohol: Originaly we never drink vodka in mixed-drinks. We shoot vodka and eat the
after-bites. • During Communist rule westernized mixed drinks were all but
non-existant, instead there was just straight vodka. After bites were
invented to kill the burn, and according to our guide their acidity and
grease helps kill the flavor and helps the body digest the vodka. 4uzhoj); starter (обычно во мн.ч. Alexander Demidov); chaser (после выпивки; напр.: Бобби Хилл, предлагая кусочек сыра еноту – I've got you a chaser. Enjoy! ("King of the Hill") NBagniouk); lunch; refreshment; hors d’oeuvre |
| cocina |
appetiser (Yurii Karpinskyi); amuse bouche ("An amuse bouche, also called an amuse gueule, is a tiny bite-sized morsel traditionally served before the first course of a meal" Оскар) |
| Gruzovik, antic. |
sweets and fruits served after dinner |
| industr. |
meal product (Анна Ф); meal (Анна Ф) |
| inf. |
munchies (Anglophile); meal / food to accompany the drinks (Andrey Truhachev); set-out (fiuri2) |
| ital. |
antipasto (pl. antipasti) |
| jerg. |
nosh; din-dins (zdra); boot (chilin) |
| makár. |
morsel |
| odont. |
bite registration material (MichaelBurov) |
| publ. |
snack food |
| ruso |
zakuska (Steak tartare is a great, fancier zakuska. Vodka goes well with hearty red meats in general. • The menu ... promised a meal centred on home-infused vodkas – great stuff when paired with the sharp, pickled flavours of Russian zakuski. • The table is also laden with an assortment of five to ten zakuski, both hot and cold. • Zakuska is similar to a small appetizer, but it's commonly consumed after having a vodka. There are many types of zakuski, but they tend to be salty or sour. Pickles, toast with herring and onions, bread with butter, and caviar are among the more traditional options. • Sample a carefully curated group of vodkas, made in diverse styles and in different countries, accompanied by traditional "zakuski" (literally, after-bites). • The conversation is interrupted by a full-course dinner: lavish zakuski – mushrooms, vegetables and other typical Russian hors d'oeuvres – then beef stuffed with prunes, blueberry pie and tea. nytimes.com 4uzhoj) |
| vulg. |
docky |
|
|
| cocina |
home-made canned vegetables (тж. закрутка LaFee) |
|
|
| inf. |
appies (Ti74gra) |
|
|
| gen. |
collation of seals; bite |
| fr., cocina |
entree (entrée – a dish served before a main course 2. mainly US – the main course of a meal: The culinary sense of entrée can be traced back to 18th-century Britain. In those days a formal dinner could include not only the principal courses of soup, fish, meat, and dessert, but also an impressive array of side dishes. Between the fish and meat courses would come a small side dish, and because this secondary dish came immediately before the centerpiece of the meal, it was called the entrée, being, in effect, the entrance to the really important part of the meal. As dining habits have changed, meals have become simpler, and fewer courses are served. However, in the US, the course following the appetizer continued to be called the entrée, perhaps because it is a French word, and anything French always sounds elegant.) |
