Dish

Dish is a word with multiple senses in food culture. In culinary terms, a dish denotes a specific prepared item or course served as part of a meal, such as a main dish, a starter, or a dessert. In tableware usage, a dish is a shallow or curved vessel—such as a plate, bowl, or platter—used to hold or present food. The two senses are connected, since the vessel can influence how a dish is served and perceived.

In cuisine, the characteristics of a dish include ingredients, techniques, flavor profile, and presentation. Dishes vary widely across cultures and seasons. A dish may be named after its principal ingredient, its method of preparation, or its place of origin. Examples range from bouillabaisse, lasagna, and sushi to vegetarian stews and spicy curries. Dishes can be part of formal meals (courses) or informal meals, and they may be shared or plated individually.

Dishware has a long history of materials and styles, from ceramic and porcelain to glass and metal. Dish shapes and sizes influence serving, portioning, and table setting. Care and cleaning practices, such as washing and stacking, are shaped by material type and cultural norms.

The term reflects two intertwined aspects of eating: the edible creation prepared to be consumed, and the vessel that carries and presents it.