Definition: finger food

On Finger Food Planet, the future of the sandwich is golden. Although the invention originated in England in the^18th century, it has never been so prevalent and innovative in France. In 2003, 1.1 billion sandwiches were sold in France (compared to 720 million in 1997). Sandwiches primarily meet the needs dictated by our new lifestyles: eating quickly and cheaply, while remaining mobile. But these same sandwiches must now also fulfil a pleasure function. This is an opportunity to realise that there are indeed gourmet alternatives to the ubiquitous ham and butter sandwich and triangles of bread with dubious taste. In Europe, 3.2 million tonnes of snack products are consumed each year, with France in third place behind Great Britain and Germany, at 9.1 kilos per capita per year. This gives sociologists studying the "fragmentation of food intake" plenty to think about. And cold sweats for gourmets nostalgic for good old home-cooked meals.

This effect of gustatory zapping is also tickling the palate of gastronomy, and many chefs of the new guard are falling for finger food. It's a way of sniffing out the spirit of the times, picking up new table manners from consumer society, even if it means upsetting the sacrosanct trilogy of starter, main course and dessert. These are veritable miniaturised dishes that would be considered classic appetisers if they weren't served on a slate plate that is passed around the table. The stuffy protocol traditionally associated with appetisers becomes, with finger food, a pre-meal that is as convivial as an aperitif with friends.