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Information about Finger Food

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Finger food being served
Finger food is food eaten with the hands, in contrast to food eaten with a knife and fork, chopsticks, or other utensils.[1] In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread.[2]

Examples of generally accepted finger food are miniature beef pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, onion bhajis, potato wedges, vol au vents, and risotto balls. Other well-known food that is sometimes considered as finger food includes pizza, hot dogs, fruit and bread.[3]

In many countries there are catering businesses that supply finger-foods for events such as weddings, engagements, birthdays and other milestone celebrations.

References

1. ^
2. ^ J.H. Arrowsmith-Brown (trans.), Prutky's Travels in Ethiopia and other Countries with notes by Richard Pankhurst (London: Hakluyt Society, 1991)
3. ^ "Finger Food", BBC.co.uk, 11 January 2002

Further reading

  • Finger Food, Elizabeth Wolf-Cohen ISBN 978-1842155073
  • The Essential Finger Food Cookbook (Essential Cookbooks (Thunder Bay Press)), Wendy Stephen ISBN 978-1571459619
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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The hands (med./lat.: manus, pl. manūs) are the two intricate, prehensile, multi-fingered body parts normally located at the end of each arm (medically: "terminating each anterior limb/appendage") of a human or other primate.
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knife is a sharp-edged (single or double edged) instrument consisting of a thin blade used for cutting and fitted with a handle. The knife can be used as a tool or a weapon.
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fork is a tool consisting of a handle with several narrow tines (usually two, three or four) on one end. The fork as an eating utensil was a feature primarily of the West, whereas in East Asia chopsticks were more prevalent.
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For other uses, see .


Chopsticks are a pair of small even-length tapered sticks, which originated in China, and are the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam.
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Cutlery refers to any hand utensil used in preparing, serving, and especially eating food.
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() Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat, a thick stew, served atop injera
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Injera (Ge'ez እንጀራ, IPA /ɨnʤǝra/, sometimes transliterated enjera) or taita is a pancake-like bread made out of teff flour.
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fougasse or as fouace in the rest of southern France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.
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quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the
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A samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal. It is believed that it originated in Central Asia prior to the 10th century.[1]
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Bhajji (usually onion bhajji) is a spicy Indian snack consisting of fried onions, similar to potato fritters, which there are almost thousands of different recipes for. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack.
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Potato wedges (or simply wedges) are a variation of the ubiquitous french fry. As its name suggests, they are large, often unpeeled wedge shaped chunks of potato that are either baked or, more commonly, fried.
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canapé or canape (French for canopy [1] and known in Italy as tartine) is a small, prepared and usually decorative hors d'oeuvres, held in the fingers and often eaten in one bite.
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Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy.
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Pizza

Structural Variations
Pizza Calzone
Stromboli

Ethnic Variations
Greek pizza
Hawaiian pizza Lahmacun
Manakish Mexican pizza
Pissaladire Sardenara
Sicilian pizza .
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A hot dog is a type of fully-cooked, cured and/or smoked moist sausage of soft, even texture and flavor. It is usually placed hot in a soft, sliced bun of approximately the same length as the sausage, and optionally garnished with condiments and
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fruit has different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues.
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fougasse or as fouace in the rest of southern France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.
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