Menú principal
WikipediaLa enciclopedia libre
Buscar en Wikipedia
Buscar
Crear una cuenta
Acceso
Herramientas personales
Contenido esconder
(Arriba)
Entretenimiento en casa
Toggle Subsección de entretenimiento en casa
Orígenes
Como muestras de riqueza
siglo 20
Variaciones
Todo lo que puedas comer
bufés de restaurante
Alternar subsección de buffets de restaurante
Estados Unidos
Galería
Ver también
Referencias
Otras lecturas
enlaces externos
Bufé
Artículo
Hablar
Leer
Editar
Ver historial
Herramientas
De Wikipedia, la enciclopedia libre
Para otros usos, véase Buffet (desambiguación) .
Para el mueble del mismo nombre, véase Aparador .
Buffet smörgåsbord sueco
Parte de una serie sobre
Comidas
Bodegón con frutas, nueces y grandes ruedas de queso.
Comidas
SuhurDesayunoSegundo
desayunoOnceDesalmuerzoAlmuerzoTéMeriendatiffinCenaCenaIftarsiu yehBocadilloComida
combinadaComida de niñoscomida de valor
Componentes y cursos
Cena completaMenú degustaciónAmuse boucheEntremesesSopaEntradaAsarPlato
principalEnsaladaGuarniciónentremesesPostreSabrosoPreparación de la comida
Conceptos relacionados
A la cartaBanqueteBuféCocina listaBeberComiendoAlimentoPastohistoria del
desayunoKamayánmesa del huéspedModales en la mesaAjuste de la tabla
vtmi
Un buffet puede ser tanto un aparador (un mueble de superficie plana con alacenas y
cajones, que se utiliza para guardar vajilla, vasos y mantelería) como un sistema
de servicio de comidas en el que los alimentos se colocan en un área pública donde
los comensales sirven. ellos mismos. [1] Una forma de servicio a la francesa , los
buffets se ofrecen en varios lugares, incluidos hoteles , restaurantes y muchos
eventos sociales. Los restaurantes buffet normalmente ofrecen comida libre por un
precio fijo, pero algunos miden los precios por peso o por número de platos. Los
buffets suelen tener algunos o en su mayoría platos calientes, por lo que el
término buffet frío (ver Smörgåsbord ) se ha desarrollado para describir formatos
que carecen de comida caliente. Los buffets fríos o calientes generalmente incluyen
vajilla y utensilios, pero un buffet para picar es una variedad de alimentos
diseñados para ser pequeños y fáciles de consumir solo con la mano, como
pastelitos, porciones de pizza, alimentos en palitos de cóctel, etc.
La característica esencial de los distintos formatos de buffet es que los
comensales pueden ver directamente la comida y seleccionar inmediatamente qué
platos desean consumir, y normalmente también pueden decidir cuánta comida tomar.
Los buffets son eficaces para atender a un gran número de personas a la vez y, a
menudo, se ven en entornos institucionales, convenciones de negocios o fiestas
grandes.
Entretenimiento en casa
Como en el buffet los comensales se sirven ellos mismos, en el pasado se
consideraba una forma informal de cenar, menos formal que el servicio de mesa. En
los últimos años, sin embargo, las comidas tipo buffet son cada vez más populares
entre los anfitriones de cenas caseras , especialmente en hogares donde el espacio
limitado complica el servicio de mesas individuales.
Orígenes
En el siglo XIX, la cena , una comida más ligera algunas horas después de la cena
principal , se servía a veces en forma de buffet (y así se llamaba), especialmente
a altas horas de la noche en los grandes bailes, donde no todos los presentes
comían al mismo tiempo, o en el mismo horario. misma cantidad. Incluso en un
edificio muy grande, en un gran baile puede que no haya suficiente espacio para
sentar a todos los invitados al mismo tiempo, ni sirvientes para atenderlos como
exigen las costumbres vigentes. Un gran desayuno inglés caliente con varias
opciones también se servía habitualmente de esta manera, por razones similares.
Incluso cuando había muchos sirvientes disponibles, podría haber un elemento de
autoservicio . El término buffet originalmente se refería al aparador francés donde
se colocaba la comida, pero finalmente se aplicó al formato de servicio.
En los bailes, el "buffet" también era el lugar donde se obtenían bebidas, ya sea
por lacayos que circulaban dando órdenes a los invitados, o a menudo por los
invitados masculinos. Durante la época victoriana, se hizo habitual que los
invitados tuvieran que comer de pie. De hecho el libro de cocina Cookery and
Confectionery de John Conrade Cooke , (Londres: 1824) dice que ya era "la moda
actual". [2] En un informe sobre un baile de 1904, se elogió una desviación de "la
habitual cena buffet de pie", en la que los grupos podían reservar mesas. [3]
A los escandinavos les gusta afirmar que la mesa del buffet tiene su origen en la
mesa brännvinsbord ( aguardiente sueco o trago de bebida alcohólica) [4] de
mediados del siglo XVI. Esta costumbre tuvo su apogeo a principios del siglo XVIII.
El buffet smörgåsbord no ganó popularidad hasta la expansión de los ferrocarriles
por toda Europa. [ cita necesaria ]
La mesa smörgåsbord era originalmente una comida en la que los invitados se reunían
antes de cenar para tomar una copa antes de cenar, y no formaba parte de la cena
formal que seguía. El buffet smörgåsbord a menudo se celebraba en salas separadas
para hombres y mujeres antes de servir la cena. [5]
Smörgåsbord se hizo conocido internacionalmente como "smorgasbord" en la exposición
de la Feria Mundial de Nueva York de 1939 , ya que los suecos tuvieron que inventar
una nueva forma de mostrar lo mejor de la comida sueca a un gran número de
visitantes. [ cita necesaria ]
Como muestras de riqueza
Mueble aparador moderno , utilizado para servir comida.
Si bien la posesión de oro y plata ha sido una medida de solvencia de un régimen,
su exhibición, en forma de platos y vasijas, es más un acto político y un gesto de
consumo ostentoso . El término francés del siglo XVI buffet se aplicaba tanto al
expositor en sí como a los muebles sobre los que estaba montado, a menudo cubiertos
con ricos textiles, pero con mayor frecuencia a medida que avanzaba el siglo la
palabra describía un armario elaboradamente tallado coronado por hileras de
estantes. En Inglaterra, este tipo de buffet se llamaba armario de la corte . Las
pródigas exhibiciones de platos probablemente revivieron por primera vez en la
elegante corte de Borgoña y se adoptaron en Francia. Las exhibiciones barrocas de
plata y oro que fueron realizadas por Luis XIV de Francia fueron inmortalizadas en
pinturas de Alexandre-François Desportes y otros, antes de que la vajilla de Luis y
sus muebles de plata tuvieran que ser enviados a la casa de la moneda para pagar
las guerras al final. de su reinado. [ cita necesaria ]
Durante el siglo XVIII se prefirieron las demostraciones de riqueza más sutiles. El
buffet revivió en Inglaterra y Francia a finales de siglo, cuando los nuevos
ideales de privacidad hicieron atractivo un mínimo de autoservicio a la hora del
desayuno, incluso entre aquellos que podrían haber tenido un lacayo detrás de cada
silla. En The Cabinet Dictionary de 1803, Thomas Sheraton presentó un diseño
neoclásico y observó que "un buffet puede, con cierta propiedad, restaurarse para
su uso moderno y resultar ornamental para una moderna sala de desayunos,
respondiendo como el mueble/depósito de porcelana de un equipo de té."
Siglo XX
Cena buffet en el Hotel Americus (1955)
En un libro de limpieza de 1922 titulado Cómo preparar y servir una comida, Lillian
B. Lansdown escribió:
The concept of eating a buffet arose in mid 17th century France, when gentleman
callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their
surprise arrival would throw the kitchen staff into a panic and the only food that
could be served was a selection of what was found in the cold room.
The informal luncheon or lunch—originally the light meal eaten between breakfast
and dinner, but now often taking the place of dinner, the fashionable hour being
one (or half after if cards are to follow)—is of two kinds. The "buffet" luncheon,
at which the guests eat standing; and the luncheon served at small tables, at which
the guests are seated...
The knife is tabooed at the "buffet" lunch, hence all the food must be such as can
be eaten with fork or spoon. As a rule, friends of the hostess serve... The
following dishes cover the essentials of a "buffet" luncheon. Beverages: punch,
coffee, chocolate (poured from urn, or filled cups brought from pantry on tray);
hot entrées of various sorts (served from chafing dish or platter) preceded by hot
bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy
dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.);
small cakes, frozen creams and ices.[6]
The informal luncheon at small tables calls for service by a number of maids, hence
the "buffet" plan is preferable.[citation needed]
Variations
A small cold buffet at an art school exhibition
Easter celebration buffet at a school in Poland: Head cheese, boiled eggs, sausage,
deviled eggs, rye bread, and stuffed eggs
There are many different ways of offering diners a selection of foods that are
called "buffet" style meals. Some buffets are "single pass only", but most buffets
allow a diner to first take small samples of unfamiliar foods, and then to return
for more servings if desired. To avoid misunderstandings in commercial eating
establishments, the rules and charges are often posted on signs near the buffet
serving tables.
One form of buffet is to have a display counter or table filled with plates
containing fixed portions of food; customers select plates containing whichever
dishes they want as they walk along. The food display may either be staffed, or the
customers may pick up the food plates themselves. This form is most commonly seen
in cafeterias. Another derivative of this type of buffet occurs where patrons
choose food from a buffet style layout and then pay based on what was chosen
(sometimes based on the weight of the food, or color-coded plates).
A variation occurs in a dim sum house, where seated patrons make their selections
from wheeled carts containing different plates of food which the staff circulate
through the restaurant. Another variation is a conveyor belt sushi restaurant,
where seated patrons select dishes from a continuously moving conveyor belt
carrying a variety of foods. In another variation, Brazilian rodízio style buffets
feature roving waiters serving churrascaria barbecued meats from large skewers
directly onto the seated diners' plates.[7] In Brazil, the rodízio style is
sometimes also found in Italian (restaurants serving pizza are especially common),
and more recently in Japanese restaurants, and also other types of foods.[8][9]
The "all-you-can-eat" buffet is more free-form; customers pay a fixed fee and then
can help themselves to as much food as they wish to eat in a single meal. This form
is found often in restaurants, especially in hotels. In some countries, this format
is popular for "Sunday brunch" buffets.
A so-called Mongolian barbecue buffet format allows diners to collect various
thinly-sliced raw foods and add flavorings, which are then stir-fried on a large
griddle by a restaurant cook.
Some hot pot restaurants offer all-you-can-eat buffets, in which diners order
plates of thinly-sliced raw foods and flavorings, and cook them in boiling pots of
soup at their tables.
A salad bar is commonly offered in delicatessens and supermarkets, in which
customers help themselves to lettuce and other salad ingredients, then pay by
weight. Sometimes only cold foods are offered, but often warmed or hot foods are
available at a "hot foods bar", possibly at a different price by weight.
Open buffets are often associated with a celebration of some sort, and there may be
no explicit charge or the cost may be included in an admission fee to the entire
event. Art show openings at galleries and museums are often accompanied by a modest
buffet for invited guests.
As a compromise between self-service and full table service, a staffed buffet may
be offered: diners carry their own plate or tray along the buffet line and are
given a portion by a server at each station, which may be selected or skipped by
the diner. This method is prevalent at catered meetings where diners are not paying
specifically for their meal.
Alternatively, diners may serve themselves for most prepared selections, but a
carvery station for roasted meats is staffed. Some buffet formats also feature
staffed stations where crepes, omelettes, noodle soups, barbecued meats, or sushi
are custom prepared at the request of individual diners.
All-you-can-eat
Most buffets offer water and other soft drinks without limit, but charge extra for
alcoholic drinks.
The all-you-can-eat restaurant was introduced in Las Vegas by Herbert "Herb" Cobb
McDonald in 1946.[10][11] The buffet was advertised in flyers for only one dollar,
and a patron could eat "every possible variety of hot and cold entrees to appease
the howling coyote in your innards".[11]
Many boarding schools, colleges, and universities offer optional or mandatory "meal
plans", especially in connection with dormitories for students. These are often in
an "all-you-can-eat" buffet format, sometimes called "all-you-care-to-eat" to
encourage dietary moderation.[12][13] The format may also be used in other
institutional settings, such as military bases, large factories, cruise ships, or
medium-security prisons.
In 2007, the first all-you-can-eat seating section in Major League Baseball was
introduced at Dodger Stadium.[14] The trend spread to 19 of the 30 major league
parks by 2010,[15] and numerous minor league parks by 2012.[16] The basic menu
includes traditional ballpark food such as hot dogs, nachos, peanuts, popcorn, and
soft drinks.[17][18] In 2008, all-you-can-eat seats were also inaugurated in
numerous NBA and NHL arenas.[19]
Restaurant buffets
See also: List of buffet restaurants
North Indian–style buffet
In Australia, buffet chains such as Sizzler serve a large number of patrons with
carvery meats, seafood, salads and desserts. Cruise operators in Sydney, conduct
Sydney Harbour sightseeing cruises with continental buffets having multiple seafood
options. Buffets are also common in Returned and Services League of Australia (RSL)
clubs and some motel restaurants.
In Brazil, comida a quilo or comida por quilo—literally, "food by [the] kilo"—
restaurants are common. This is a cafeteria style buffet in which diners are billed
by the weight of the food selected, excluding the tare weight of the plate.
Brazilian cuisine's rodízio style is all-you-can-eat, having both non-self-service
and self-service variations.
In Hong Kong, the cha chaan teng buffet is a relatively new variation on
traditional low-cost Chinese snack and coffee shops.
In Japan, a buffet or smorgasbord is known as a viking (バイキング - baikingu). It
is said that this originated from the restaurant "Imperial Viking" in the Imperial
Hotel, Tokyo, which was the first restaurant in Japan to serve buffet-style meals.
Dessert Vikings are very popular in Japan, where one can eat from a buffet full of
desserts.
In Sweden, a traditional form of buffet is the smörgåsbord, which literally means
"table of sandwiches".
United States
A small Chinese American buffet selection
In the United States, there are numerous Chinese-American cuisine-inspired buffet
restaurants, as well as those serving primarily traditional American fare.[20]
Also, South Asian cuisine (notably in Indian restaurants), pan-Asian cuisine, and
Mediterranean cuisine are increasingly available in the buffet format,[21] and
sushi has also become more popular at buffets.[20][21] In some regions of the US,
Brazilian-style churrascaria barbecue buffets served rodízio style are becoming
popular.[7]
Las Vegas and Atlantic City are famous for all-you-can-eat buffets with a very wide
range of foods on offer, and similar ones have also become common in casinos
elsewhere in the United States.[13][22]
For 2019, buffet food sales in the US were estimated at $5 billion, approximately
1% of the total restaurant business that year.[11][23]
Gallery
Jamón y queso en un desayuno buffet alemán
Ham and cheese in a German breakfast buffet
Línea de buffet caliente con personal a bordo del crucero Celebrity Equinox
Staffed hot buffet line aboard the Celebrity Equinox cruise ship
Un buffet de cangrejos en el restaurante Tukkutorin kala en Kalasatama, Helsinki,
Finlandia
A crayfish buffet at restaurant Tukkutorin kala in Kalasatama, Helsinki, Finland
Desayuno buffet
Breakfast buffet
desayuno-almuerzo
Brunch buffet
Estación de quesos, embutidos y pan en el brunch buffet
Cheese, coldcuts, and bread station in brunch buffet
Un plato de fiambres y quesos en Eslovenia
A platter of lunch meat and cheeses in Slovenia
Cena buffet al estilo alemán
German-style dinner buffet
Un cliente recibe comida de un buffet en un restaurante.
Customer getting food from a buffet
Prasmanan, buffet al estilo indonesio
Prasmanan, Indonesian-style buffet
See also
icono Food portal
All-you-can-eat restaurant
Buffet car
Catering
Food safety
Food warmer
Free lunch
List of buffet restaurants
List of cafeterias
Potluck
References
"Buffet". The Free Dictionary By Farlex. Retrieved 19 May 2012.
Day, Ivan, "Pride and Prejudice - Having a Ball", Food Jottings
"Everyone present at the ball appreciated, however, the supper arrangements, which
permitted of small tables being engaged for one's party instead of the usual stand-
up buffet supper", The Sphere: An Illustrated Newspaper for the Home, Volume 18,
1904
"Christmas Celebrations Etiquette"[permanent dead link] (Swedish). Etikett
Doktorn. Accessed June 2011.
sv:brännvinsbord "Brandy Bordet" (Swedish Wikipedia article). Accessed June 2011.
[circular reference]
How to Prepare and Serve a Meal, Project Gutenberg etext of the 1922 book by
Lillian B. Lansdown
Tonon, Rafael (6 October 2016). "How the Brazilian Steakhouse Chain Fogo de Chão
Swept America". Eater. Vox Media Inc. Retrieved 4 April 2019.
"Depois viagem internacional, casal decide investir rodízio de crepes, prato de
origem francesa". G1 (in Brazilian Portuguese). 23 April 2023. Retrieved 5 November
2023.
"Melhores rodízios em São Paulo para se esbaldar de comer". [Link]
(in Brazilian Portuguese). 13 September 2023. Retrieved 5 November 2023.
"Strip visionary McDonald dies". Las Vegas Sun. 9 July 2002.
"Coronavirus: The slow death of the American all-you-can-eat buffet". BBC News.
Lam, Bourree. "All You Can Eatonomics". Lucky Peach. Archived from the original on
13 April 2015. Retrieved 14 April 2015.
Tiffany, Kaitlyn (3 April 2019). "When did America's heart turn cold on buffet
chains?". Vox. Vox Media Inc. Retrieved 4 April 2019.
"Dodger Stadium's All-You-Can-Eat Seats Are a Popular Draw". The New York Times.
Associated Press. 27 May 2007. Retrieved 9 July 2014.
"Growing Trend: All-you-can-eat sections at big-league parks". Sports Illustrated.
20 July 2010. Retrieved 14 July 2014.
Williams, Doug (11 June 2012). "All-you-can-eat sections sweep baseball". ESPN.
Retrieved 9 July 2012.
McCarthy, Michael (7 March 2008). "Eating Away the Innings in Baseball's Cheap
Seats". USA Today. Retrieved 17 July 2014.
Carman, Tim (1 May 2012). "Where the empty calories just keep on coming". The
Washington Post. Retrieved 15 July 2014.
"Baseball Fans Get Never-Ending Ballpark Buffet, Much to the Dismay of
Nutritionists". Fox News. Associated Press. 21 March 2008. Archived from the
original on 11 August 2014. Retrieved 20 July 2014.
Newman, Jacqueline M. "Chinese Buffets: A Trend Worth Exploring". Flavor &
Fortune. ISACC. Archived from the original on 26 October 2013. Retrieved 1 June
2014.
Filloon, Whitney (15 October 2018). "How to Get Your Money's Worth at All-You-Can-
Eat Buffets". Eater. Vox Media Inc. Retrieved 4 April 2019.
"[Link]". [Link]. Retrieved 24 September 2013.
Kang, Jaewon; Haddon, Heather (7 July 2020). "Buffets and Salad Bars, Closed by
the Pandemic, Remain Roped Off". Wall Street Journal. Retrieved 20 September 2022.
Further reading
Peck, Carole (1997). The Buffet Book: Inspired Ideas for New-Style Entertaining,
with 175 Recipes. Viking. ISBN 0-670-86516-8.
"Novel Touches for Buffet Service". Popular Mechanics. Hearst Magazines. August
1945. pp. 89–90. Retrieved 26 August 2020.
Von Welanetz Wentworth, Diana; Paul Von Welanetz (1978). The Art of Buffet
Entertaining. Los Angeles: J. P. Tarcher. ISBN 0-87477-080-7.
External links
The dictionary definition of buffet at Wiktionary
Media related to Buffets at Wikimedia Commons
vte
Meals
Common meals
SuhurBreakfastSecond breakfastElevensesCoffee
breakBrunchLunchTeaMeriendaTiffinDinnerSupperIftarSiu yeh
Components
and courses
Apéritif and digestifHors d'oeuvreAmuse-boucheSoupEntréeRoastMain courseSaladSide
dishEntremetsDessertSavouryMeal replacementSnack
Table service
BuffetsmörgåsbordConveyor belt sushiDishFinger foodFull course
dinnerPlatterRodízioService à la françaiseService à la russeSilver serviceSmall
platesTable reservation
Presentation
Al frescoDining roomEating utensilsFood presentationGarnishNyotaimoriPièce
montéeServing sizeTable settingTableclothTableware
Dining
Dress codeTable manners Eating utensil etiquetteToastWaiting staff
Regional styles
AnjuAntipastoCicchettiBanchan / Korean table d'hôteBandeja paisaDastarkhānDim sum /
Yum chaFikaIzakaya / SakanaKaisekiMeat and threeMezeOkazuyaPlate lunchPu pu
platterRice and threeRijsttafelSadhyaSmörgåsbordTapasThaliTiffinZakuski
Packed
Airline mealBentoConvenience foodDosirakEkibenEmergency rationsFast foodField
rationInstant breakfastJūbakoNinja dietPacked lunchSpace foodTake-outTV dinner
Menus and
meal deals
À la carteBlue-plate specialCombination mealFree lunchFree refillHappy hourKids'
mealSchool mealSuspended mealTable d'hôteTasting menu / DegustationValue mealValue
menu
Communal meals
Banquet State banquetBarbecue MangalCommerciumCommunal diningDining
inIftarPicnicPotluckSederSittningSoup kitchenSupraTableroundTea party
Catering and
food delivery
Food deliveryOnline food orderingrestaurante virtual
Lugares para comer
CafeteríaCafeteríaComedorCamión de comidaPosadaCocinaDesordenMesa de
picnicRestauranteComedor de beneficenciacomida de la calleTabernatraidor
Relacionado
Cultura cafetaleraCocinarlibro de cocinaCocinandoArtes culinariasCocina
describirBeberComiendoAlimentoPreparación de la comidaEsquema de preparación de
[Link]íaCultura del té
Categoría Los comunes
Bases de datos de control de autoridades : NacionalEdit this at Wikidata
Estados Unidos
Categorías :Productos o servicios empaquetadosFiestas para comerCombinaciones de
alimentosServir y cenar
Esta página se editó por última vez el 3 de febrero de 2024 a las 20:37 (UTC) .
El texto está disponible bajo la licencia Creative Commons Attribution-ShareAlike
4.0 ; Es posible que se apliquen términos adicionales. Al utilizar este sitio,
acepta los Términos de uso y la Política de privacidad . Wikipedia® es una marca
registrada de Wikimedia Foundation, Inc. , una organización sin fines de lucro.
Política de privacidadAcerca de WikipediaDescargos de
responsabilidadContactoWikipediaCódigo de
conductaDesarrolladoresEstadísticasDeclaración de cookiesVista móvilWikimedia
FoundationPowered by MediaWiki
Alternar ancho de contenido limitado
