The document discusses the differences and histories of appetizers and hors d'oeuvres. While their definitions are often interchangeable, hors d'oeuvres are small savory bites served before a meal in a buffet style, while appetizers are the first course served at the table. Both have roots in European culinary traditions. The document provides rules for selecting and presenting appetizers and hors d'oeuvres depending on whether a full meal will follow. A variety of flavors, textures, temperatures and visual appeal should be considered.