Quotes for “Mise en Bouche”

Quotes on entrée and entremets:  

 “A couple of French terms which no doubt retains interest for persons attending hotel and restaurant courses conducted under the shadow of French classical traditions, but have ceased to have any real use, partly because most people cannot remember what they mean and partly because their meanings have changed over time and vary from one part of the world to another. Forget them.” 

Alan Davidson, Oxford Companion to Food, 1999. 

 “We might … follow fashion in food through the revealing history of certain words which are still in use but have changed in meaning several times: entrées, entremets, ragoûts, etc.” 

Fernand Braudel, The Structures of Everyday Life, Volume 1, 1989 page 189 

I don’t agree with the first quote, but before going ahead, let’s see the French appetizers’ history.