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• Wright, Clifford

Around the Mediterranean these small foods are known as hors d'oeurve, amuse-guele, amuse-bouche, passatempo, antipasto, tapas, mazza, meze, zakuski, qimiyya, and adu, not to mention the host of snacks and streets foods that are so inviting. These little foods are becoming better known in America, where all of them are assumed to be appetizers… For me an appetizer is a preview, a taste of things to come. Every recipe in this book is an appetizer, but many recipes are much more, because throughout the Mediterranean it is not a shared culinary tradition that the appetite needs an opening, a stimulation. In many cultures, especially in countries of North Africa and the Near East, the notion of an appetizer is foreign. The book is an introduction to the way people eat in the Mediterranean. I understand that it will be used both as an appetizer book and as a book on the Mediterranean style of eating and you can feel comfortable with both approaches.

--from the introduction

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