Small plates aren\u2019t over \u2013 they\u2019re just evolving.<\/p>\n\n\n\n
Back in the 19th century, dishes arrived on platters for guests to take bits that appealed to them. Fast forward, and we got to a point where dishes were plated. For a long time, this didn\u2019t change, except certain cuisines that incorporated shared dishes like Indian and Chinese started to gain popularity.<\/p>\n\n\n\n
This type of small dish dining and sharing has been around in other cultures forever: Japan has izakayas<\/em>, after-work bars serving snacks, and of course, Spain has had its tapas, the antecedents of small plates, since the Spanish civil war. These finger foods were designed for nibbling between 9 and 11 pm while socialising.<\/p>\n\n\n\n Its origins<\/em><\/strong><\/p>\n\n\n\n It is said that the first tapas (tapa meaning \u2018cover\u2019 or \u2018hide\u2019) was simply a chunk of bread which was placed over the glass to keep the flies from jumping into the drink. As the tradition developed, these \u201clittle dishes\u201d became more of an elaborate event, with each region in Spain developing its own specialities as the personalities of thousands of bar owners stamped them with the identities that they have today.<\/p>\n\n\n\n Served differently<\/em><\/strong><\/p>\n\n\n\n Coastal cities boast fresh seafood; cheese, ham, and olives are prized all over. But in the north, the Basque country that prides itself in heartier bites tends to imbue its own style to everything they do and tapas are no different. There, they are called pintxos and are commonly served on skewers. Popular examples are a gilda (a skewer with an anchovy, olive, and hot pepper) or a piece of bread piled high with an ever-changing selection of ingredients, often starring cod.<\/p>\n\n\n\n