Eleanor Finch
What constitutes a meal instead of a side dish? The answer to this question is not always clear-cut, and it can depend on cultural context, personal preference, and the specific foods in question. Generally, a meal refers to an eating occasion that takes place at a designated time and includes specific, prepared food. It is typically larger, more varied, and more filling than a snack. On the other hand, a side dish, also known as a side order or simply a side, is a food item that accompanies the main course or entrée. In some cases, a side dish may be included with the price of the main course, while sometimes it is ordered separately. While there is no universal rule, certain foods are commonly considered sides in many cultures, such as salads, potatoes, bread, rice, and couscous.
| Characteristics | Values |
|---|---|
| Portion size | A side is typically served in a smaller portion than a main dish |
| Number of items | A meal often consists of an entrée and a side, or multiple sides |
| Presentation | A side is often served in a separate dish or bowl |
| Purpose | A side accompanies the main dish, adding variety to the meal |
| Typical examples | Salads, potatoes, bread, rice, pasta, couscous, vegetables |
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What You'll Learn
Portion size
The portion size of a side dish can vary depending on cultural context, the type of meal, and individual preferences. In Western countries, a typical meal may include a meat-based main dish accompanied by one or two side dishes, such as a vegetable side and a starch side. For instance, a steak dinner may be served with a side of roasted potatoes and a side of vegetables.
Side dishes are often designed to complement and enhance the main course. They can add variety, colour, and nutritional value to the meal. For example, colourful vegetables like sweet potatoes or carrots can bring a pop of colour to a plate, while a side of salad can provide a healthy balance to a meal.
The portion size of a side dish can also depend on the type of meal being served. For instance, at a potluck or picnic, a variety of side dishes may be offered, and these would typically be smaller portions to allow for sampling a variety of foods. Similarly, at a formal dinner with multiple courses, the portion sizes of each course, including the sides, would be smaller to accommodate the different dishes being served.
In contrast, a casual meal at home may include larger portion sizes for the sides, especially if the focus is on comfort food. For example, a hearty potato gratin or loaded funeral potatoes can be a comforting side dish that satisfies a larger appetite.
Ultimately, the portion size of a side dish should be guided by the overall balance of the meal, taking into account the number of dishes being served, the nutritional needs of the diners, and the desired level of fullness at the end of the meal.
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Placement on the plate
The placement of food on the plate can also indicate whether it is a side dish or a main course. If the food is served on the same plate as the main course, it is typically considered part of the main course, rather than a side dish. For instance, if a steak is served with mushrooms on top, the mushrooms are considered part of the steak course. Similarly, sauce served on the steak would be part of the steak course. However, if the sauce is served in a separate dish, it may be considered a side.
In some cases, the placement of food on the plate can be more flexible. For example, if a meal includes a multi-part main dish, such as "steak with chips and mixed vegetables", the diner may be given the option to substitute certain items. In this case, the chips and mixed vegetables could be considered sides, even though they are listed as part of the main dish.
The placement of food on the plate can also impact the overall presentation and appeal of the dish. For instance, colourful vegetables can add a pop of colour to a plate, making it more visually appealing. Additionally, certain sides may be chosen specifically to complement the main course, such as highlighting colourful veggies when serving meat as the main.
When considering placement on the plate, it is also important to think about the portion size. A side dish is typically a smaller portion than a main dish. This distinction is often indicated by the use of terms like "side" or "main" in the menu description. For example, if a menu offers "Flatiron steak and pommes frites" as the main dish, a diner may also order a "side of broccoli" to accompany it.
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Number of components
The number of components in a meal varies depending on the culture, time of day, and size of the meal. A typical meal can consist of one or more courses, with each course composed of one or more dishes.
A full-course dinner, for example, can consist of three or four courses: soup, salad, main course, and dessert. In formal dining, this number can increase, with courses carefully planned to complement each other.
A meal can also be as simple as a single course, such as a steak dinner or a plate of chicken Alfredo. This single course can be further broken down into individual components, such as a steak with mushrooms and sauce, or it can be a combination of various items, like chicken Alfredo with pasta, chicken, and vegetables mixed together.
Side dishes, on the other hand, are typically considered separate from the main course. They can be ordered à la carte or included with the price of the entrée as part of a combination meal. Sides accompany the main course and are often served in smaller portions or separate dishes. Examples include French fries, salads, potatoes, bread, rice, and couscous.
The number of components in a side dish can vary as well. It can be as simple as a single item, like a "side salad," or it can be a more complex dish with multiple ingredients, such as "caramelized Brussels sprouts with a honey and vinegar dressing."
Ultimately, the distinction between a meal and a side dish is not solely based on the number of components but also on their role in the dining experience and how they are presented and served.
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Nutritional composition
When it comes to nutritional composition, a well-balanced meal often includes a variety of food groups such as carbohydrates, proteins, vegetables, and healthy fats. For example, a typical meal could consist of a protein source such as chicken or fish, a carbohydrate source such as rice or potatoes, and a serving of vegetables or salad. Each of these components contributes to the overall nutritional profile of the meal, ensuring a good balance of macronutrients and micronutrients.
In contrast, side dishes often focus on a specific type of ingredient or flavour profile. For instance, a side salad, roasted vegetables, or a starch-based side like bread or potatoes. While sides contribute to the overall nutritional composition of the meal, they are typically not designed to provide a complete nutritional profile on their own. Instead, they complement and enhance the main course, adding variety and flavour to the dining experience.
The nutritional composition of a meal can also vary depending on cultural and regional influences. For example, a typical American meal may include a meat-based main dish accompanied by a vegetable side and a starch side, such as bread, potatoes, or pasta. In contrast, a full-course dinner in formal dining settings can consist of multiple courses, each with its own unique nutritional profile, carefully planned to create a harmonious dining experience.
Additionally, the time of day and occasion can also influence the nutritional composition of meals. For instance, breakfast is typically eaten within a few hours of waking up and may include lighter fare such as cereals, eggs, or toast. Lunch, on the other hand, is usually a midday meal that can vary in size depending on cultural influences, while dinner is often the largest meal of the day, consisting of multiple courses to satisfy daily nutritional requirements.
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Cultural context
Food is an integral part of every culture and is deeply ingrained in our cultural identity. It is a representation of our heritage, history, and values. Food is also a means of passing down traditions and customs from one generation to the next. The cultural context of a meal is influenced by various factors, including geography, economics, religious practices, and historical events.
In some cultures, meals are typically composed of a protein source, a starch or grain, fruit, and vegetables, with dairy on the side. In other cultures, vegetables and starches are the centrepiece of the meal, while dairy and meat are side dishes. For instance, nsima, a thick porridge made from white cornmeal and water, is a staple food in many parts of Africa. In Malawi, it is commonly eaten with a protein-rich dish and a vegetable dish, making it a nutritious and balanced meal.
The timing and frequency of meals also vary across cultures. While some cultures have three main meals (breakfast, lunch, and dinner), others may have larger midday meals or multiple smaller meals throughout the day. The term "dinner" itself can refer to a midday or evening meal, depending on the region and cultural background. For example, in some parts of England, "dinner" refers to the afternoon meal, while in other parts, it is the main evening meal.
The way food is consumed and the utensils used also vary culturally. In some cultures, eating with hands is customary, while others use chopsticks or utensils. For instance, in Iran, it is common to eat bread with your hands, tearing off small pieces to scoop up accompanying dishes. In Japan, food presentation and preparation are considered an art form, with dishes like sushi, tempura, and ramen requiring precision and attention to detail.
Beverages, including tea, coffee, and alcohol, are also influenced by cultural preferences. Tea is deeply ingrained in Chinese culture, and it plays a critical role in social gatherings. In the United States, iced tea and coffee are preferred hot beverages, while milk is mainly consumed by infants and young children in some cultures.
Lastly, food is often intertwined with traditions and celebrations. Special meals are usually held on birthdays, weddings, anniversaries, and holidays, with specific foods carrying symbolic meanings. For example, Mansaf, a traditional Jordanian dish, is served on special occasions like weddings and religious holidays, symbolizing unity and the end of conflicts. Similarly, Christmas dinner in Great Britain may include Christmas crackers, which are fancily wrapped cardboard cylinders containing small gifts. These cultural traditions add significance and joy to mealtime, strengthening family and community bonds.
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Frequently asked questions
A meal is an eating occasion that takes place at a certain time and includes specific, prepared food. Meals can occur at any time of the day and can be of varying sizes.
A side dish, or a side, is a food item that accompanies the main course or entrée at a meal. It is usually served in a smaller portion than the main dish.
If the food is served as a single course and not accompanied by any other dishes, it is considered a meal. If there are multiple dishes served together, then it is considered a main course, and the individual components are considered sides.
